What’s in the box this week?
Standard Shares include
- Baby Leeks/Scallions – Make a scallion slaw! Cut scallions into 3-inch lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
- ‘Price’ Almonds (In-Shells) – Pull out your nutcracker and get crackin’! Almonds in shells keep their nutrient value better than those already shelled. Slow down and enjoy this nutrient-packed food.
- Mixed Sweet Peppers – Whether spicy or sweet, peppers contain many phytochemicals, which are naturally occurring compounds found in plants. Many of peppers' phytochemicals have antioxidant abilities. This means they can help neutralize free radicals in the body, which damage cells. So they may help prevent or reduce symptoms of certain diseases. Each color of pepper is associated with a different family of phytochemicals, so eat your colors!
- White Peaches – Although its botanical name Prunus persica refers to Persia (present Iran) from where it came to Europe, genetic studies suggest peaches originated in China, where they have been cultivated since the early days of Chinese culture, circa 2000 BC. Peaches were mentioned in Chinese writings as far back as the 10th century BC and were a favored fruit of kings and emperors. We had to harvest this variety a little bit sooner than we normally would for our CSA, so they may do well to sit on your counter for a day or two to soften their texture.
- Tomatillos — The star of this week’s recipe!
- Jalapeños – Chipotle salsa is made from a red jalapeño that’s been slow-smoked for hours in a smokehouse or on a low-heat grill. Fresh, green jalapeños can be used, but often chipotles are made from fully-ripened red jalapeños. The red ones aren’t any hotter, they just have a little sweetness too.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Goldie Heirloom Tomatoes, Crenshaw melon, Cucumbers, Zucchini, Almonds
Almond harvest has begun! These premium soft-shell varieties from our old trees are delicious! They don’t need as much water as newer plantings, and due in part to the drought, seem to be especially flavorful this year.
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Pics of the week
Young lettuces in the field. Romaine will be back in late September.
Dusty seeding carrots. Expect to see them in late October.
May sorting almonds.
Tomatillo Soup with Avocado & Lime (Serves about 4) Instead of making another salsa verde, here’s an alternative way to use those tomatillos! With the grey weather we’ve been having, this is a nice soup to warm you up! Thanks to Food52 for the recipe!
- 1 pound of fresh tomatillos
- 3 cloves of garlic
- 1 large yellow onion
- 2 ears of corn
- 1 can of diced tomatoes
- 1 bunch of cilantro
- 2 cups sour cream
- 2 limes
- 1 jalapeño
- 1 avocado
- 1 container of veg or chicken stock
- 1 package of corn tortillas
- salt and pepper
In a large stockpot add a drizzle of olive oil. Take note to cut your vegetables in similar sizes to ensure even cooking. Add chopped onions, jalapeno and garlic. Season with salt and pepper. Saute till tender. Remove the corn kernels by gently sliding your knife along side. Add corn and half of your bunch of cilantro chopped.
Remove husks from the tomatillos and rinse. Depending on their size you can slice in half or into quarters. Then toss in the tomatillos into the pot and stir well. Add the juice of one lime and saute till tender. Finish with the can of chopped tomatoes and the container of stock. Bring to a simmer and allow to cook for at least 2 hours. The longer it cooks the better and more flavorful it will become. Check on it regularly and with the addition of two cups of water. Adjust seasoning of salt during the process.
In a small bowl mix 2 cups of sour cream and the juice of a lime and pinch of salt.
For the homemade tortilla strips, heat oil in a saute pan and add thinly sliced corn tortillas. When golden brown add to a piece of paper towel to absorb any excess oil and season with salt. When finished ladle your soup into a bowl. Add the tortilla strips on top, a dollop of the lime sour cream and sliced avocado. Garnish with additional cilantro if desired and a touch more lime juice. Yum, warms the soul.