July 21, 2015

What’s in the box this week?

Standard Shares include

  • Charentais Melon – The french cantaloupe! Blend 1 c ripe melon, 1 banana, 1 tsp lemon juice, and milk or yogurt until smooth, and your melon smoothie is ready!
  • Sliced Cucumber – For a Spicy Cucumber Margarita!  Bring 1/3 c sugar and 1/3 c water to a boil in a saucepan, stirring to dissolve sugar. Let simple syrup cool.  Combine simple syrup, 3 c tequila blanco, 1 1/4 c fresh lemon juice, 1 1/4 c fresh lime juice, 1/2 c triple sec, and 1 jalapeño, halved lengthwise, in a pitcher. Chill for at least 30 minutes or up to 3 hours (taste every 1/2 hour or so until spiced to your liking); remove jalapeño.  Rub a lime wedge over half the rim of highball or rocks glasses; dip into kosher salt. Serve over ice in prepared glasses; garnish with sliced cucumber and jalapeño.
  • Mixed Cherry Tomatoes – For a quick and easy tomato salad:  In a small bowl, whisk together 3 tbsp red-wine vinegar and 3 tbsp olive oil; stir in 1 minced shallot and 2 tsp rinsed and coarsely chopped capers.  Half a pint of cherry tomatoes and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
  • Fresh Dried Walla Walla Onions – The star of this week’s recipe!
  • Eggplant –  Checkout the ratatouille recipe from last week’s newsletter if you haven’t already!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens. 

 

Vegetable Forecast

Melon, Tomato, Cucumber, Eggplant, Squash

 

News

We are so thrilled to announce the newest member of the farm: Chris and Jana's first daughter Hazel Anna Hay.  

Hazel Anna Hay

She was born Sunday night 7/19 at 7:16pm and weighed in healthy at 7 pounds 13 ounces.  

As a small family farm, events like these permeate our whole operation.  If our newsletters have been a little short, or we’ve been slow to respond by email, we apologize.  Combined with our move of operations, it’s been a monumental year for our farm.  Thank you for your understanding and support throughout.  

It’s been so touching to hear from CSA members, market customers, restaurants, grocers, buyers, vendors and fellow farmers and to have them be involved and enthusiastic about such an intimate part of our personal lives.  It means the world to us and is why we keep farming. 

Thank you.

 

Recipe 

Balsamic-Glazed Sweet and Sour Walla Wallas (Served as a side dish) 

Deb from Smitten Kitchen says calls this ‘Heaven on a Plate”.  We agree: caramelization is pretty compelling… You might enjoy this side dish more than the main event!  Thank you Smitten Kitchen

  • 2 lbs walla walla onions
  • 4 tbsp virgin olive oil
  • 3 tbsp sweet butter
  • 2 tbsp sugar
  • 1 c balsamic vinegar
  • 1/2 c tomato sauce of your choice
  • 1 c water
  • 1 tsp chopped fresh rosemary leaves

Blanche the onions in boiling water for one minute and let them cool so that they can easily be peeled. Peel the onions, leaving and washing any root strand you may find.

In a 12 to14-inch saute pan over a medium high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and saute until light golden brown on all sides, about 8 to 10 minutes. FYI: This will splatter a lot. You either want to use a splatter screen, should you be savvy enough to have one, or a lid. Consider yourself warned.

Add sugar, vinegar, tomato sauce and water and bring to a boil. Cook onions covered (again, the splatter effect is such that a lid is worth using) until just al dente, about 10 minutes. If liquid dissipates too quickly, add more water, a 1/4 cup at a time, realizing that it is essential not to overcook the onions. The sauce should just adhere to the onions. Remove from saute pan to an earthenware dish and hold in a warm place, or allow to cool if you are serving them later or as an antipasto. Sprinkle with rosemary as a garnish.

Chris, Jana, & Hazel Anna Hay