What’s in the box this week?
Standard Shares include
- Valley Girl Tomatoes – The star of this week’s recipe!
- Cherry Tomatoes – It’s Tomato Week! Use them in this week’s recipe.
- Eggplant – In Renaissance Italy, eggplant was called a mala insana or “crazy apple.”
- Lemon Cucumbers – Cucumbers belong to the plant family cucurbitaceae, which includes melons, squash, and pumpkins. Lemon cucumbers get their name from their resemblance to a lemon when mature.
- Shallot - Perfect for any salad dressing. Store the shallots on your counter for future use.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cherry Tomatoes, Heirloom Tomatoes, Hot Pepper Medley, Eggplant, Shallots
Kraut is back! About twice a year, we send our Say Hay cabbage crops to Happy Girl Kitchen in Monterey, where they lacto-ferment the shredded cabbages for six weeks in wooden barrels to make a very classic sauerkraut. In addition to the billions of beneficial bacteria that will help populate your gut with “good guys,” the process of transforming cabbage to kraut increases the vitamin C content by 400%! Plus it’s so delicious.
Be sure to grab a few jars while they last! CSA members can order them through our Online Market.
Check out this NPR piece on Sandor Katz, an educator and proponent of fermented foods.
Tomato Party (Serves 4)
Who doesn’t love a good tomato party? This aptly named dish has several varieties of tomato, and is gorgeous, summer-y, and very tasty… Party on! Featured in the cookbook Plenty by the great Yotam Ottolenghi!
- ¾ cup couscous
- Olive oil
- 2/3 c boiling water
- 1 c fregola (or Israeli couscous - this is much easier to find!)
- 3 medium Valley girl tomatoes, quartered
- ¾ tsp brown sugar
- Black pepper
- 1 tsp balsamic vinegar
- 1 c yellow cherry tomatoes, halved
- 2 tbsp roughly chopped oregano
- 2 tbsp roughly chopped tarragon
- 3 tbsp roughly chopped mint
- 1 garlic clove, crushed
- 1 small green tomato, cut into thin wedges
- ¾ c red cherry tomatoes, halved
Preheat the oven to 325°F. Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the boiling water, stir, and cover the bowl with plastic wrap. Set aside for 12 minutes, then remove the plastic wrap, separate the grains with a fork and leave to cool.
Place the fregola in a pan of boiling salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold running water. Leave to dry completely.
Meanwhile, spread the quartered Valley Girl tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes remove from the oven and increase the temperature to 400°F. On the empty side of the baking pan, spread the yellow tomatoes. Season them with salt and pepper and drizzle over some oil. Return to the oven and roast for 12 minutes. Remove the tomatoes and allow to cool down.
Mix together the couscous and fregola in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, the green tomato and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning: you might need to add salt, pepper, and some olive oil.