SCHOONER FARMS CSA WEEK 7 AUGUST 8, 2016 NEWSLETTER This Week s Harvest Chard - Rainbow & White Kale - 2 Types Peppers Jalapeno Peppers Green Beans Summer Squash Eggplant Cherry Tomatoes Tomatoes Berries Smidge of this and that CONTACT INFO Don Schooner - Owner Becky White-Schooner - Office & Distribution Phone 419.261.0908 Email: info@schoonerberries.com Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday NEWS FROM THE FARM Happy Monday! Life on the farm is swell! The garden crew have been working diligently and the garden is certainly enjoying all the tlc. Several crops are winding down (dare I say summer squash) and others are ramping up. When the harvest is plenty and there are lots of extra - PLEASE - take and freeze or process to enjoy later. We encourage our members to make good use of a plentiful harvest - so if it says extra or I am begging you to take more - please do not feel piggish. Part of being in a CSA is learning to eat seasonally and that changes from year to year. Some crops fair well, some too well and some just don t do too much at all. I am happy to report the fall crops are coming along - some are struggling from the heat and dry but overall, doing well. Next week we will have potatoes! We are super excited to dig down in the dirt and see how the crop faired. The sweet potatoes are going gang busters, the vines are, I should say. This summer seems to be going way too fast. Here we are half way through the CSA already! If all goes well we will have our usual week or two extra. PAGE 1
Caramelized Tomato Bruschetta 1 slender baguette (8 oz.) 3 tablespoons extra-virgin olive oil, divided 1 pt. large cherry tomatoes, halved About 1/4 tsp. each kosher salt and pepper 3/4 cup whole-milk ricotta cheese 1 cup small fresh basil leaves 1. Heat a grill to medium (350 to 450 ). Cut 18 thin diagonal slices from baguette, angling knife so each slice is 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray and brush all over with about 1 tbsp. oil. 2. Arrange bread on cooking grate and grill with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter. 3. Heat a large cast-iron skillet or other oven-proof frying pan on cooking grate, with lid down, until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they re done and transfer to a bowl. 4. Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, basil, salt, and pepper so people can build and season their own bruschettas. Sunset MAY 2014 PAGE 2
LENTIL LASAGNE WITH RAINBOW CHARD AND BUFFALO FETA Serves 4 You may use a good quality feta if you can t find buffalo feta. For the lentil filling: 2 cans of lentils, drained 1 can crushed tomatoes 1 small jar of tomato paste 3 Tbsp olive oil For the vegetable layers: 6 large sweet potatoes, peeled and very finely sliced Large bunch of rainbow chard, stems removed* *you could also use silverbeet, spinach or kale For the bechamel sauce: 2 Tbsp butter 2 Tbsp rice, corn or potato flour 1 cup whole milk Large handful of fresh herbs, roughly chopped* 1/4 tsp nutmeg 100g buffalo feta, crumbled *I used parsley, chives and basil 1. To prepare the lentil filling, add the lentils, crushed tomatoes, tomato paste and olive oil in to a bowl. Season with a good pinch of sea salt and pepper, and then mix well. 2. Melt the butter in a saucepan over medium heat. Add the flour and stir to mix. Cook for 1-2 minutes until bubbling and golden brown. Pour in the milk, and whisk well until smooth. Add the herbs, nutmeg and a pinch of sea salt and pepper. Continue to whisk until the sauce thickens. Remove from the heat. 3. To assemble the lasagne, first add a layer of sweet potato, then a layer of chard. Top with the lentil sauce and then layer again with the sweet potato and chard. 4. Pour the bechamel sauce over the lasagne, and then sprinkle over the crumbled feta. 5. Bake in the oven for 45 minutes or until golden on top and bubbling around the edges. Leave to cool slightly before serving. petite kitchen.com PAGE 3
Tomato and Herb Salad with Fresh Chive Cheese 2 pounds assorted vine-ripened tomatoes 12 to 14 slices Fresh Chive Cheese or fresh mozzarella About 1 tsp. sea salt 1 1/2 tablespoons red wine vinegar 1/2 teaspoon honey 1/4 cup extra-virgin olive oil 2 to 3 sprigs marjoram, plus flowers if any 10 to 12 basil leaves, plus flowers if any 1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese. 2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes. 3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste. Sunset AUGUST 2008 Store tomatoes stem side down. One of America s most beloved vegetables (which is technically a fruit) most people know that tomatoes will last longer sitting on the countertop than in the fridge. But here s a trick to get them to last even longer: Store tomatoes stem side down to prevent air from getting into (and moisture from exiting) the little scar at the top of the tomato where it used to be attached to the plant. This will slow their decline significantly. Follow this golden rule unless you have tomatoes with the stems still attached, as you can sometimes buy in the supermarket. Those should be stored on the counter stem side up. PAGE 4
Tomato and Sweet Onion Crumble 1 tablespoon olive oil 2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced 3 cloves garlic, peeled and minced 2 pounds ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick) 1/3 cup chopped fresh basil 3 tablespoons chopped fresh oregano leaves Salt and pepper 4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks 1/4 cup (1/8 lb.) butter 1/2 cup grated parmesan cheese 1. Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper. 2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes. 3. Bake in a 350 oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm. Megan Wentworth, Portland, OR, Sunset AUGUST 2004 PAGE 5
RECIPES Risotto-Stuffed Tomatoes 8 medium, firm-ripe red tomatoes on the vine, with small stems (2 1/3 lbs. total) 4 tablespoons extra-virgin olive oil, divided 1/2 cup chopped onion 1 garlic clove, minced 2/3 cup medium-grain white rice 3/4 teaspoon kosher salt 1/2 teaspoon pepper 1/8 to 1/4 teaspoon red chile flakes 2 tablespoons chopped parsley 2 tablespoons chopped basil leaves 1/3 cup grated parmesan cheese Flaked sea salt (optional) 1. Cut tops from tomatoes about 3/4 in. from stems (keep leaves and small stems attached) and set aside. Working over a food processor and using a teaspoon, carefully scoop out tomato pulp and juices, leaving only the outer walls. Purée pulp and juices, then measure; you should have 2 cups. Trim a very thin slice from base of tomatoes so they sit flat (if you get a hole, patch from the inside with a tomato slice). 2. Heat 3 tbsp. oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add rice, kosher salt, pepper, and chile flakes, stirring to coat. Stir in tomato purée and 1/4 cup water. 3. Cook uncovered, stirring occasionally, until liquid is reduced to the surface of rice, 8 to 10 minutes. Reduce heat to medium-low, cover, and cook, stirring once or twice, until rice is cooked through, about 15 minutes. 4. Meanwhile, preheat oven to 450 with a rack in the top third of oven. Grease a shallow baking dish with some of remaining oil. Stir parsley, basil, and cheese into risotto. Divide risotto evenly among tomato shells, mounding it a bit, and set in oiled dish, rice side up. Brush reserved tomato tops with oil and loosely set on tomatoes. Sprinkle tops with sea salt if you like. 5. Bake until tomatoes soften a bit, 12 to 15 minutes. Serve warm or at room temperature. Sunset AUGUST 2013 PAGE 6