Homestead Hoopla 2015 CSA Newsletter
July 13, 2015
This week’s harvest includes:
Mixed Cherry Tomatoes*
Cucumbers (green or white)*
*designates small share contents
**Please return your CSA boxes to your pickup location each week**
Plant and harvest, plant and harvest! The summer mantra is ingrained in our heads right now. As one farmer once told us “put your foot on the gas, push the pedal all the way to the floor and don’t let off until Thanksgiving”. Right now, this is how it is 4 days a week from Monday through Thursday at 7pm. Friday and Saturday are days to catch up on maintenance work around the farm. Sunday is spent planning for the upcoming 6 days.
Stink bugs are creating a mess of the slicing tomatoes. You will notice marks on the tomatoes, which is where the bug has inserted its proboscis to draw out tomato sap. The wound doesn’t change the tomato, except in the appearance of a tiny pin prick and sometimes a surrounding scar.
So far, we’ve only harvested hybrid slicing tomatoes, but the heirlooms are coming along nicely and will be in upcoming boxes.
There may be weeks when my harvest list doesn’t match up with the box contents. For planning purposes, I make the list on Saturday or Sunday, while walking fields. Sometimes, due to disease or bug pressure, warmer temperatures, rain, cooler temperatures, the crops mature slower, faster, have bugs, etc that are all dictated by mother nature. So, basically, due to the weather, my estimations of availability are a bit off. In the whole scheme of things, I might be off by 5 eggplant, which doesn’t seem like a lot, until it’s YOUR box that doesn’t have eggplant. We understand that level of frustration and do our best to make sure it doesn’t happen, but inevitably it does and we apologize for that.
Avocado and Roasted Tomatillo Salsa – Food and Wine, July 2009
- 1/2 pound tomatillos—husked, cored and quartered
- 3 garlic cloves, lightly smashed and peeled
- 1 jalapeño, stemmed and halved
- 1 leek, white part only, coarsely chopped
- 1 tablespoon vegetable oil
- 2 Hass avocados—peeled, pitted and coarsely chopped
- 1/4 cup chopped cilantro
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried oregano, preferably Mexican, crumbled
- 1 tablespoon fresh lime juice
- Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
- Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
The avocado-and-tomatillo salsa can be refrigerated overnight.
One Serving 73 cal, 6 gm fat, 0.8 gm sat fat, 6 gm carb, 2.6 gm fiber.