news from the farm…
WE ARE OPEN AS USUAL TODAY, LABOR DAY!!
happy september friends. i hope this email finds you well on this beautiful day. we started our sweet potato harvest last week! they’ll cure for a couple of weeks so that their starches convert into sugars, and then you’ll see them in the share. the first of the fall greens are starting to trickle in and will become more plentiful in the coming weeks. you may notice that the season is beginning to shift away from the summer crops and toward more fall crops. the melons are done for the year, so i hope you all ate your fill, and the cucumbers and tomatoes are starting to slow down. you’ll start to see more greens and roots in the share as we move into autumn.
may you get the chance to take a moment and enjoy the sweet scent of the turning in the air today.
in the share this week:
- in the share room:
- mix & match: squash, beets, zucchini, cucumbers, carrots, leeks, hot and sweet peppers, eggplants, onions
- braising greens (kale, chard)
- lettuce/mixed greens
- pick your own:
- herbs (sage, parsley, oregano, thyme)
- unlimited flowers
- unlimited green beans
- lunchbox peppers
- cherry tomatoes/tomatillos/ground cherries
recipes by mira
burst tomato black olive galette
as the temperatures drop low enough for me to be willing to turn the oven on, i’ve been happily doing more baking. in the last couple weeks i’ve made *two* different galettes, and ray and i co-created and baked to perfection a very delicious triple berry crumble cake with a lemon glaze. back to galettes. they’re basically a pie but less work and less fussy. free form and rustic, galettes have the same flaky crust, but instead of using a pie pan and crimping the edges, you bake them on a cookie sheet and fold the edges in just enough to hold all that yummy filling. you can make them sweet or savory, with whatever dreamy combinations you concoct. this galette is one of ray’s favorites, and it makes a beautiful meal served with a simple green salad.
for the crust:
*combine 1 1/2 cups fresh flour and a pinch of salt in a large bowl and mix together
*drop 1 stick of cold unsalted butter, cut into chunks, into the bowl. using a pastry cutter, two butter knives, or your fingertips, cut the butter into the flour until the bits of butter are about pea-size. work quickly so that the butter stays cold
*drizzle in 1/4-1/2 cup pf ICE water. the dough should be wet enough to just come together; it’s ok if it’s ragged and some pieces don’t stick. less water at first is better, don’t worry if some of the dough isn’t coming together. knead the dough a few times, just enough to bring it all into a cohesive whole, which should take less than one minute. don’t be tempted to work the dough more: over kneading or adding too much water will lead to tough crust!
*form the dough into a disc, wrap in plastic and refrigerate it for an hour or overnight. take the dough out of the fridge about 15 minutes before rolling it out
*preheat the oven to 350° and prepare the filling
for the filling:
*thickly slice two large tomatoes into rounds, or use about 2 cups of whole cherry tomatoes
*take 1/4 cup of olives and slice them into halves. i like to use black olives like kalamata or the super salty oil-cured kind, but you can use whatever you prefer
*beat 2 large eggs with a splash of cream, a pinch of salt and fresh pepper, and set aside
*grate about 1 cup of either: a hard nutty cheese like gruyere or a mild cheese like mozzarella, plus a little parmesan for sprinkling on top
*a handful of fresh basil leaves
*on a well floured surface, roll out the crust to a rough circle, 1/4″ thick. lay it on a good baking sheet. leaving about 1.5″ at the edge, layer your ingredients evenly. first the cheese, then the tomatoes and olives, pour on the beaten eggs, and lastly scatter the basil leaves. top with a little parmesan cheese. fold the edge of the crust in toward the center, letting each fold overlap slightly with the previous one as if you’re making the filling cozy inside. the edges won’t reach the center, but the folds will prevent the filling from running out. no need to be exacting about this part: part of the beauty of galettes is in their imperfection.
*before baking, rub a little milk, olive oil, or beaten egg onto the exposed folded crust to make it extra golden
*bake for 45 to 60 minutes, until the crust is golden, and the filling looks done on top
*serve with any delicious fresh salad, lightly dressed. this is especially good when shared with friends, and also eaten for breakfast the next day (if you’re that lucky). yum!!