What’s in the box this week?
Standard Shares include
- Sweet 100 Cherry Tomatoes – The star of this week’s recipe!
- Slicer Cucumbers – Get out your spiralizer for a cucumber melon salad! If you don’t have a spiralizer, you can cut your cakes into matchsticks, thin shavings, etc. Assemble your prepped cukes, 1 c per plate, and add melon balls of your choosing on top. For the dressing: In a small bowl, whisk together 1/4 c freshly squeezed lime juice, 2 tbsp grapeseed oil, 1 tsp fresh diced mint, 1 1/2 tsp agave nectar. Lightly dress each salad, and add torn mint leaves as a garnish, if desired! Yum :)
- Green Bell Peppers – One of our favorite ways to enjoy these in the summer is to char them outside on the grill, so that their skin peels right off and you're left with a sweet and smoky inside. If you don't have a grill, you can get the same effect by putting peppers directly on top of a gas stove or under the broiler.
- Shallots – Use them in place of onions next time you make guacamole!
- Galia Melon - Make melon popsicles! Remove skin and seeds from half of a 3 lb melon. Purée flesh with 1/2 pint raspberries, 1 c simple syrup, 2 tbsp lemon juice, and 2 tbsp unseasoned rice vinegar until smooth. Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours. Try with different fruit combos!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Charentais melon, cherry tomatoes, heirloom tomatoes, shallots, orange gypsy peppers
Cherry tomato season is in full swing! We hope you appreciate these little bubbles of sunshine because they are a good bit of work to produce well. Contrary to the notion that farm work is “unskilled labor,” each tomato in that basket represents a decision: this one is too ripe, this one needs to hang until we harvest next, this one is ready to eat. And repeat, thousands of times over a couple hours. In the heat. Moving along the ground. Observing the ecology of the understory and narrating the story of this season’s crop. And while contemplating your next move in the day. There is an immeasurable amount of skill in those who practice the high art of the diversified farming craft.
We’re so happy to share our work with you. Thanks for being part of our CSA!
Cherry Tomato Galette
Make this savory pie for yourself or for guests! It is gorgeous and is a great alternative to homemade pizza. This recipe is a great base to add on veggies, or try a different combo all together. Thank you PBS Food for the idea!
For the Pastry:
- 1 1/4 c unbleached white flour chilled in the freezer for 15 minutes (spelt also works beautifully)
- 1/4 tsp salt
- 8 tbsp (1/2 c) cold unsalted butter
- 1/4 c full-fat yogurt (if liquidy, drain it first so it is thick and creamy)
- 2 tsp fresh lemon juice
- 1/4 c ice water
For the Filling:
- 1/2 c ricotta cheese
- 1/2 c grated parmesan
- About 1 lb of cherry tomatoes, halved
- 1 tbsp olive oil
- Freshly minced basil for garnish (4-5 basil leaves)
- Salt and pepper, to taste
For the Glaze:
- 1 egg yolk
- 1 tsp water
First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.
On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12-14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
Bake in a 375°F oven for about 45 minutes or until crust is golden.
Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.