What’s in the box this week?
Standard Shares include
Valley Girl Tomatoes - Tomato vines are covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if the vine's connection to its original root has been damaged or severed.
Red Beets - The red color compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine and stool to assume a reddish color; in the case of urine this is called “beeturia”. These deceptive appearances are completely harmless and subside once the betanin is out of the system.
Rainbow Chard - Roughly chop the leaves and finely chop the thicker stalks; this helps the two parts cook in about the same time.
Zucchini - The easiest of summer vegetables. Sear it in a pan and add to almost any dish.
Kohlrabi- The star of this week’s recipe!
Salanova Baby Looseleaf Lettuce - This amazing lettuce is grown as four different head types then cut and mixed for a beautiful baby loose leaf salad mix.
Shallots - Standing the shallots in boiling water for a minute or two after trimming makes peeling easier.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Baby Lettuce, Chard, Kale, Beets, Zucchini, Hot Pepper Medley, Lemon Verbena
If you can’t tell by the weather where you live or from contents of your box, the seasons are rapidly changing here on the farm. After a cool weekend and the clouds flirting with rain, we are back to a beautifully warm and pleasant week of fall weather with the sun low in the sky. The mornings are a little bit more crisp and damp than they have been for months. Enjoy another week of some summer produce before we return to the joys of greens and roots for the cooler season.
Seared Whitefish with Sweet Corn, Kohlrabi, and Tomato Compote
A fun recipe as we transition between the seasons, using three ingredients from this week’s box. This dish is flexible enough that you can substitute any mild fish, such as halibut or red snapper. Thank you Epicurious for the recipe!
2 tbsp plus 1 tsp extra-virgin olive oil
4 shallots, sliced
4 garlic cloves, sliced
6 Valley Girl tomatoes, seeded and diced
Kosher salt and freshly ground black pepper
Sugar to taste
1/4 c chopped fresh basil leaves
2 tbsp chopped fresh thyme leaves
4 small kohlrabi, leaves removed
4 (6- to 8-oz) boneless and skinless whitefish fillets
2 tbsp grapeseed oil
2 ears white or yellow corn, kernels cut from the cob (about 1 c), cobs reserved
Prepare the compote:
In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the shallots and garlic. Cover and cook the mixture until it is soft. Add the tomatoes, reduce the heat, and continue cooking uncovered until thickened. Season to taste with salt, pepper, and sugar. Stir in the chopped basil and thyme. The compote will be thick, like tomato jam.
Bring a medium saucepan of salted water to a boil. Meanwhile, with a vegetable peeler, peel off the skin of the kohlrabi and discard; cut each kohlrabi into 1/2-inch wedges. Cook in the boiling water until the tip of a knife pierces through easily, about 10 minutes. Drain and set aside.
Preheat the oven to 350°F.
Pat the whitefish fillets dry and season generously with salt and pepper. In a large ovenproof skillet, heat the grapeseed oil over medium-high until almost smoking. Add the fish and cook on both sides until nicely browned, about 4 minutes per side. If necessary to finish cooking the fish, transfer the skillet to the oven for about 5 minutes, or until the fish is slightly firm to the touch.
While the fish is cooking, heat the remaining teaspoon of olive oil in a sauté pan and cook the kohlrabi and corn to heat through, seasoning to taste with salt and pepper.
Place the vegetables in the middle of warmed serving plates. Transfer the whitefish from the oven to the center of each plate, spoon a little compote over each fillet, and serve.