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| morning milking surprised us with a full sky rainbow- not quite complete in the middle but still beautiful. |
And I can't wait for September to start- it is my favorite month of the year despite that the fall harvest is so heavy and my back hurts all the time and apprentices start to feel tired. Fairs and festivals abound and you can't get to all of them but you wish you could. All things pumpkin come back into season and the weather usually turns cool at night, but the days are still hot, the leaves start to turn and you can feel a change in the air. The light gets thick and golden, especially up here in New England, we are so lucky. And the sky just keeps going into a blue so rich and deep you start to think that maybe you are looking somewhere you shouldn't.
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| Pumper tank!!! |
What's in Your Share (maybe):
Broccoli
Cabbage
Tomatoes
Potatoes
Carrots
S.Squash
Peppers/Eggplant (choice)
Celery (?)
Lettuce (if it isn't bitter or still tiny- I thought we would get at least a little rain last week)
Pick Your Own:
The cherry tomatoes are popping! We have a number of different varieties- all of which have different flavor profiles, so let us know which are your favorite. Pink grape is Pink Princess- nice and fruity with a sweet acidic bite; Melon colored grape is Honey Drop- fruity to the core and oh so sweet; Sungolds are tender and almost toasty sweet with a crisp skin; Sweet 100's are all tomato flavor; Black Cherry should be harvested at a deep purple color with barely a hint of green shoulders and then they are the richest in flavor. These bad boys should be roasted slow in olive oil until they caramelize into a roasted tomato insanity that is incredible mixed into fresh pasta, drizzled over fresh goat cheese on thick slices of sourdough, or put in the freezer until January has you wishing for summer.
The second planting of beans is also ready- they are sandwiched in between the rows of cherry tomatoes and are a little out of control on all sides. Slough your way through with courage and determination- gorgeous food lies hidden in that jungle.
Hot peppers are HOT, HOT, HOT! Liven up these late summer meals with a little extra heat- and believe me, there is nothing mild about these chilies when you have a drought on your hands. The shishitos are coming in at about 1 sweet to 9 hot these days so be extra careful playing chili roulette because they will make you cry. The Hungarian Hot wax are just about perfect- look for the pasty yellow ones if you want it a little milder, but if you want screaming go for the orange/red. Dragon Long Cayennes are out there for the really bold and even our Jalapenos are ridiculous on the heat scale this year. Be careful, go slow and have lots of goat cheese/sour cream/yogurt/queso fresco on the side! They all have different flavors and heat levels- ask for more info from me (des) and we can pair you with a chili that will make the most of your meal.
Flowers are still hanging in- some of the zinnias are looking tired, but the amaranth and celosias are going strong and we have new beauties coming to play. Look for more snapdragons, cosmos in orange and pink attire, sunflowers and more.
Events!!!!!!!!!!
There is a lot coming up this month- don't disappoint our new Engagement Coordinator and come out to some of the fun things we are offering here this month.
First up- Meet the Farmer- Tomato Fete this Saturday the 3rd from 10a-12p Join us for a tomatolicious morning on the farm. We will have tomato tastings (yep, learn all about our delicious heirloom varieties from their crazy names to the stories of where they came from); a tomato seed saving demo- we will teach you how to save seed from some of your favorite tomatoes; we will make a simple pico de gallo salsa recipe and of course, something fun for the kiddos such as a craft/art activity.
Fire and Ice (Cream)- a dessert and night hike adventure with rumors of tikki torches is happening on Labor Day Monday. Come enjoy the camp fire with us!
Coming up very Soon so PRE-REGISTER ASAP- Friday, September 16th is our first ever FARM TO TABLE dinner. The bulk of the ingredients will be from our fields prepared by MetroWest Catering for your dining pleasure under the skies of the orchard and surrounded by the farm.
For all other events happening SOON- check out below:
Recipes:
So more things to do with tomatoes (even though just slicing and eating them as much as possible is my usual go to). I came across this gorgeous looking Greek delight. You can watch a do-whoppy video of them making it here but otherwise....
Greek inspired, Rice Stuffed Tomatoes from 12Tomatoes.
INGREDIENTS
10 large tomatoes
3/4 cup un-cooked short grain rice
2 zucchini, peeled and grated
1 onion, chopped
5 garlic cloves
1 tablespoon fresh oregano (or 1 teaspoon dried)
2 tablespoons dry mint
4 tablespoons fresh parsley (or 4 teaspoons dried)
1 tablespoon tomato paste
1 1/2 cup olive oil
1 teaspoon lemon juice
Salt and pepper
1 1/2 pounds potatoes
PREPARATIO N
1. Preheat oven to 400 degrees F.
2. Slice the tops o the tomatoes (keep the tops, though)
and use a spoon to empty out the middle of the tomato.
Reserve the juice in one bowl and insides of the tomato
in a separate bowl. Make small slits in the inside bottom
of the tomatoes making sure not to cut all the way
through the tomatoes.
3. Lightly grease a 9×13 baking dish and place the
tomatoes inside the pan.
4. Put the onion, garlic, a teaspoon of oil, and a pinch of
salt into a food processor and pulse until veggies are
slightly broken down and chunky.
5. Take the insides of the tomato and chop them into small
pieces, and then add them to a large bowl with the
grated zucchini. Then, add 1 tablespoon of salt, the dry
mint, parsley, and tomato paste and combine. Finally,
add the uncooked short-grain rice, 1 teaspoon of lemon
juice, and 3/4 cup olive oil and let the mixture sit.
6. In the meantime, peel the potatoes and cut them into
chunks. Toss them with the tablespoon of oregano, 3/4
cup olive oil, and some salt and pepper. Mix them well
and then add the reserved tomato juice.
7. Fill the tomatoes to the top with the rice mixture and top
them with their caps. Then, place the potatoes/tomato
juice in the empty space around the tomatoes also add
any leftover rice mixture in the gaps, too.
8. Add a cup of water to the corner of the pan and tilt it so
that the water is evenly distributed.
9. Bake for 15-20 minutes at 400 degrees F, and then
reduce the heat to 325 degrees F and bake them for
another 60-90 minutes. If it seems dry during the
process, add a little more water to the pan.
10. Enjoy!
I've gotten a couple of requests for Elspeth's Blueberry Chocolate Chip Muffins
She adapted a recipe she got out of Williams-Sonoma's Muffins Cookbook
Ingredients:
Topping:
1/4 cup all purpose flour
2 Tbsp each of brown sugar and granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cut into small pieces
Muffins:
7 Tbsps butter, room temp
3/4 cup granulated sugar (i think she used brown sugar or 1/2 maple syrup)
2 large eggs
2 1/4 cups all purpose flour
4 tsps baking powder
1/2 tsp salt
1 cup milk (she used goat's milk)
1 1/2 tsps vanilla extract
1 1/2 cups fresh or frozen blueberries
1 cup of dark chocolate chips (70-80%)
Directions:
Preheat the oven to 375. Grease 12 standard muffin cups with butter.
Make the topping: stir together the flour, sugars, and cinnamon in a small bowl. Using a pastry cutter or two forks, cut or rub the butter into the dry ingredients until coarse crumbs form (you can also use a food processor).
To make the muffins: Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. In a separate bowl, stir together the dry ingredients. Add the dry to the butter mixture in 2 increments, alternating with milk and vanilla. Stir until just evenly moist but still lumpy. Using a large rubber spatula, gently fold in the blueberries and chips into the batter. Take care not to over mix.
Spoon the batter into each cup, filling to the rim. Sprinkle each muffin with topping.
Bake until golden and dry, springy to the touch. around 20-25 minutes. Toothpick inserted into the middle should come out clean. Transfer to wire rack and cool 5 minutes, then loosed and unmold from pan. Serve warm with maple butter....(which is softened butter mixed with a little maple syrup....so good).
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