What’s in the box this week?
Standard Shares include
Valley Girl Tomatoes - The flavor of tomatoes is influenced by growing conditions and the sugar and acid content of the variety. Sugar gives tomatoes their sweetness. Citric and malic acid in tomatoes provide tartness.
Zucchini - Make curry cayenne zucchini chips! Slice 4 fresh zucchini very thinly with a knife, or a mandolin if you have one. Toss the slices in 3 tbsp olive oil, lay them on an ungreased baking sheet (you may need to use more than one to get them all in one layer), sprinkle with 1 tsp curry powder, ½ tsp cayenne pepper, and a healthy dash of sea salt. Bake at 375℉ for about 20-25 minutes, or until browned and crispy. You may have to take them out at around 20 minutes, flip them, and bake for 10 more minutes. Let them cool and enjoy!
Red Onions - Some tips for less tears while you’re cutting onions:
1. Use a sharp knife. A sharp knife will cause less damage to cell walls, and fewer irritants will be released.
2. Keep the exposed cuts away from you. As soon as you cut an onion in half, turn both halves down on your cutting board. Leave the side you aren't currently chopping unpeeled. Once you've finished with one half, move the diced onion into a prep bowl, and set it on the opposite side of the kitchen, before proceeding with the rest of the onion.
3. Chill the onions. With a cold onion, less propanethial S-oxide, what makes you cry, will evaporate. You'll still get some irritants, but this will help. Remember – refrigerate, don't freeze. Frozen raw onions are often mushy when they thaw.
4. Run the vent hood. Position your cutting board next to the stove and turn on the exhaust fan. Irritants will be pulled away from you and your eyes.
Still having problems? Buy a cheap set of safety goggles from the hardware store, the only method guaranteed to fully work.
- Globe Eggplant - Our seeds can be bitter, especially if crushed. This is why when making baba ghannouj - the popular eggplant dip - you should mash the cooked flesh with a fork rather than mashing it in a food processor or blender.
Pimiento Sweet Peppers - Pimientos can add a sweet pepper flavor to your dishes quite similar to roasted red bell peppers - try using it in your favorite recipe that calls for a bell pepper to add a surprisingly unique twist to the dish…. The heat is really a small step up from the non-heat of the bell peppers. In comparison to a jalapeno, the pimento averages around 40x milder. Even if you think you've never had pimientos before, you probably have — dried pimientos are ground into the common spice paprika!
Galia Melon - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Charentais Melon, Globe Eggplant, Gypsy Pepper, Zucchini, Slicer Cucumbers, Yellow Onion
More pictures are up on our site of the Farm Party! Thanks to friend of the farm Stephen Texeira Photography. We have to confess - there are still hay bales in our field border like we’re ready to party again at any minute. But the party is happening in the field. We’re harvesting and planting all hours of the day and night to take care of the business of summer.
We hope you enjoy the pictures and memories they represent!
Heirloom Tomato, Pickled Melon, and Burrata Salad (Serves 4)
This unconventional pairing of two of summer’s heaviest hitters makes for unique treat! No need to cut out the seeds, keep the slices intact and try something new. Thank you to Bon Appetit for the recipe!
2 tbsp white wine vinegar
½ tsp kosher salt
¼ tsp freshly ground black pepper, plus more
1 lb Galia melon, rind removed, sliced into thin rounds
1 large heirloom tomato, sliced
12 oz fresh burrata or mozzarella, torn
Olive oil (for drizzling)
Fresh basil leaves (for serving)
Flaky sea salt (such as Maldon
Combine vinegar, kosher salt, ¼ tsp. pepper, and 2 Tbsp. water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
Do Ahead: Melon can be pickled 2 hours ahead. Cover and chill.