A southern tradition

  Shelling peas is a southern tradition.  I have childhood memories of sitting under big oak trees with all the women in my family gathered around, shelling peas. A lot of peas were shelled and a lot of gossip was shared.  This week we are harvesting our first peas of the season, Crowder peas.  There is a little work involved with these southern treats but it is worth it.  There is nothing like a fresh pea. 

  This week we are also harvesting some beautiful snap green beans and watermelons.  We are watching most of the heirloom tomato plants die of disease.  This year has been a tough tomato year for most farmers.  There was a lack of rain at the beginning of the season, followed by  an abundance of rain.  The recent hot, wet weather has been the perfect conditions for fungus.  On a positive note, we have 2 more rounds of tomatoes that seem to be doing well.  The next round of tomatoes are almost ready to be harvested and the last round we are expecting around September.

This Week’s CSA:                                                                                                           

Crowder Peas

Provider Snap Green Beans

 Watermelons

Green and Burgundy Okra

Yellow squash

Eggplant

Hot Pepper

Basil

Heirloom tomatoes: Kellogg’s Beefsteak (orange) and Coustralee (Yellow), Green Zebra (yellow and green), Rutgar (small red)

*These tomatoes are beautiful in a caprese salad – all that you need is fresh mozzarella

How to shell Peas:

Squeeze the pod gently until it opens along the seam. Push the peas with your thumb.

Recipes:

FRESH CROWDER PEAS (BLACK-EYED PEAS)

Hands-on time: 20 minutes

Time to table: 60 minutes

Serves 4

Salted water

1 pound peas, shelled

DRESSING

1 tablespoon good olive oil

1 tablespoon good vinegar

Fresh herbs if desired

Bring the water to a boil while shelling the peas. Add to boiling water, cover and let cook for about 40 minutes or until done. (They are quite starchy, very similar in texture to canned or frozen black-eyed peas.) Drain and return to the hot pot.

Meanwhile, whisk the dressing. Pour over hot drained peas and toss several times to coat and let the liquid soak in. Toss with herbs and serve immediately.

Traditional Caprese Salad

Ingredients

1 pound fresh mozzarella 4 large heirloom tomatoes 1/2 cup loosely packed fresh basil, torn Sea salt Freshly cracked black pepper Balsamic vinegar Extra-virgin olive oil 

Preparation

Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.

Coastal Living

OCTOBER 2007

Eggplant Caprese Salad

Total Time: 25 minutes

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1 medium eggplant (3/4-1 pound), cut into 6 rounds    about 1/2 inch thick

1/2 teaspoon coarse salt, divided

6 teaspoons prepared pesto

2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick

4 ounces fresh mozzarella, cut into 6 thin slices

6 fresh basil leaves

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground pepper

Preparation

1.Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

2.Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.

3.Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.

4.Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

This week we are harvesting some beautiful okra.  We planted a green variety and a burgundy variety and you will get to enjoy them both this week.  Our favorite way to prepare okra is on the grill.  Grilled okra makes a terrific side dish or an appetizer, either way there are never any leftovers.

  Next week the Crowder peas should be ready and the following week some sugar baby melons and another round of green beans.  Soon to follow is the sweet corn, winter squash and rocky ford cantaloupes.

  Some of our heirloom tomato varieties are showing signs of disease.  We are starting new seeds  to ensure that we have late season tomatoes.  This week we are harvesting some new varieties of tomatoes including the Green Zebra tomato and the Sun Gold tomato.  The Green Zebra is yellow with green stripes and is more acidic, the Sun Gold variety is a golden cherry tomato and has a sweet taste. Enjoy!

This week’s CSA:

Heirloom tomatoes: Green Zebra, Assorted cherry tomatoes, German Johnson (pink), Cherokee Purple (purple with green top)

Okra: Green and Burgundy

Crooked neck Squash

Zucchini                        

Cucumbers

Eggplant: Ping Tung

Bell Peppers                   

Potatoes

Basil

Rosemary

Mushroom Peppers Hot!

Crowder Peas

Sugar Baby Watermelon

Burgundy Okra

Recipes:

Grilled Okra

Ingredients:

Okra

Olive Oil

Cajun seasoning

Salt and pepper

Preparation:

Toss the whole okra pods in olive oil

skewer the pods

sprinkle with Cajun seasoning, salt and pepper

Grill 2-4 minutes on each side, until golden brown

Serve immediately

Eggplant Rolls with Zucchini and Bell Peppers

Recipe Courtesy of Cooking.com.

Rolled food used to be oh-so popular. Instead of rolling up cold cuts and cheeses, try this vegetable dish that is both great looking and can be made ahead.

Nutrition Facts per Serving:

Calories: 47 Fat, Total: 3g Carbohydrates, Total: 6g
Cholesterol: 0mg Sodium: 6mg Protein: 1g
Fiber: 2g % Cal. from Fat: 57% % Cal. from Carbs: 51%

Ingredients

• 1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
• 2 tablespoons plus additional extra-virgin olive oil
• 4 large garlic cloves, minced
• 1 carrot, peeled, cut into matchstick-size pieces
• 1 zucchini, cut into matchstick-size pieces
• 1 yellow bell pepper, seeded, thinly sliced
• 1-1/2 teaspoons ground cumin
• 1 tomato, seeded, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh mint
• Fresh cilantro and mint sprigs

Preparation

1. Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.
2. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool.
3. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes.
4. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.
5. Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.
6. Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.

  The fruits of summer are my favorites.  There is nothing better than a full flavored ripe heirloom tomato or the sweet goodness of a grilled Chinese eggplant.  This week we get to have them both!  The Ping Tung variety of eggplant that we grow has a sweet flavor and is not bitter like the larger varieties can be.  Our favorite way to cook these eggplants is to slice them  in half (lengthwise), brush a small amount of olive oil on them (if you use too much oil they will become soggy) and grill them- they are delicious!  While you are at it,throw some of the squash varieties on the grill as well.



Okra blooms

 

Ivy in the corn rows

  The okra blooms are beautifully displayed on each plant, the sugar baby melons are growing with speed and the sweet corn is growing tall.  Our second round of green beans are coming on without any pest problems... so far.  The sweet potato vines have branched out, there will certainly be plenty of sweet potatoes for the fall.  Our winter squash varieties are almost ready for harvesting and our summer varieties of squash are producing amazing amounts.



Ping Tung eggplant



This Week's CSA:             



Sugar Baby Melons

Ping Tung Eggplant

French Green Beans

Zucchini

Potatoes

Yellow Squash

Patty Pan Squash

Cucumbers

Cabbage

                           Heirloom Tomatoes
                           Basil 

 

 Recipes:

Cold Cucumber Soup

Ingredients
3 medium seedless cucumbers, peeled and chopped

3/4 cup(s) thinly sliced green onions

1 tablespoon(s) lemon juice

1 teaspoon(s) lemon zest

1 teaspoon(s) sea salt

1/2 teaspoon(s) freshly ground pepper

1 1/2 cup(s) vegetable broth

1/2 cup(s) sour cream

---

Directions

1. Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, and vegetable broth in a blender or food processor and puree.
2. Stir in sour cream and chill until very cold, about 1 hour.
3. Serve topped with additional chopped cucumber, green onion, and lemon zest.

Tomato Pie

Ingredients:

4 tomatoes, peeled and sliced                     

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

 



Good news

  This week has been full of good news.  For those of you that know Mecca and Adam Lowe of Turtle bend Farm, they brought home a beautiful baby boy on July 3,2011.  Silas Jackson Lowe was born on July 1st, he is healthy and happy.
  The other good news is that we are finally harvesting tomatoes.  The first varieties are the larger ones.  We have some weighing 2.5 pounds! 

Ivy with 2.5 pound tomato

This weeks CSA:
Heirloom tomatoes
Cucumbers
Zucchini
Yellow squash
Patty Pan squash
Green Beans
Basil
Bell Peppers
Potatoes

Recipes:

Refrigerator pickles

Ingredients

1 cup distilled white vinegar

1 tablespoon salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

Directions

1.In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.

2.Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator

Tomato Basil Bruschetta

•2 medium beefsteak or heirloom tomatoes, or 4-5 plum tomatoes

•2 large cloves garlic

•1 small handful fresh basil, plus (optional) additional for garnish

•1/4 c extra-virgin olive oil

•salt

•6 slices ciabatta, French, or Italian bread (or any sliced bread)

Preparation:

1.Score an "x" in the top and bottom of each tomato, and submerge tomatoes in a deep bowl of boiling water for about 10 minutes.

2.While tomatoes are sitting, peel garlic and crush slightly. Rub garlic on both sides of each slice of bread, then mince garlic and set aside. Tear basil into small pieces and set aside.

3.Peel tomatoes; the peel should come off easily around the "x" marks to start you off. Seed tomatoes (this is most easily done by hand, although it gets messy) and dice. Mix tomatoes, garlic, and basil together. Add salt to taste, then put entire mixture in a strainer and let drain for at least 5 minutes while you prepare the bread.

4.The bread can be toasted in one of three ways -- under a broiler in the oven, in a toaster oven, or on a grill. (A conventional toaster won't work because the bread is brushed with olive oil and should be toasted flat.) Preheat your chosen toasting method, if necessary.

5.Put olive oil in a bowl and brush both sides of each slice of bread thoroughly. (If any olive oil remains after brushing, add it to the tomato-basil mixture just before serving.)

6.Toast bread on both sides until it is as brown as you desire. Serve immediately with tomato-basil mixture and additional olive oil for topping.

Serves 6 as an appetizer. This recipe can easily be doubled or tripled for a large group. I often make a double batch of the topping and toast bread as I use it, since the topping will keep for a couple days. It's also a good picnic food; simply pack the topping and the toast separately (toast the bread in advance unless you have and want to use a portable grill).