WEEK 10, SEPTEMBER 11 & 12, 2009
Last week we began explaining the process of bringing our produce to
your table. We ended our explanation in early March, with Norm busy
in the greenhouse planting many garden seeds. We’ll continue to help
you understand the process from there.
In this week's box:
“Herbs of the Week”
The tomato is native to
South America. Some historians believe that Cortez may have been the
first to transfer the small yellow tomato to Europe. Others believe
Christopher Columbus was the first European to take the tomato back
in 1493. Aztecs & other peoples in the region used tomatoes in their
cooking. Tomatoes were being cultivated in southern Mexico &
probably other areas by 500 BC. Tomatoes are an excellent
source of Vitamins A, C, & K Storing: Fresh ripe tomatoes should not be stored in the refrigerator. Unfortunately, refrigeration renders them tasteless & turns the flesh to mealy mush. Flavor & texture begin to deteriorate when the temperature drops below 54°F. Temperatures above 80°F cause tomatoes to spoil quickly. Store tomatoes at room temperature for 2 to 3 days, away from direct sunlight until ready to use (sunlight hastens ripening).
SEPTEMBER EVENTS “Sauerkraut Time!”, Saturday, September 26, 2009, from 10:00 a.m.—1:00 p.m. Master Food Preserver, Ed Hoffman, will teach us how to make sauerkraut. This will be a hands-on food preparation event. Ed will demonstrate how to make it, & participants will have a chance to make 1 gallon of sauerkraut. Cost is $5 per per-son. We will provide the cabbage & salt. Bring a gallon jar to take it home in. Space is limited. Please sign up at the farm & pay in advance
Spicy-Sweet Tangerine Shrimp with Baby Bok Choy Adapted by Kathy Vejtasa, a LEHNE FARM CSA member Kathy gave us this recipe earlier this summer. She uses regular bok choy instead of baby bok choy, & substitutes frozen orange juice concentrate & orange peel for tangerine juice & peel. She combines the shrimp & bok choy at the end, & serves it over rice. Serves 4 Ingredients 6 baby bok choy (or 1 regular head) 2 tablespoons Asian sesame oil, divided 1-1/2 pounds uncooked large shrimp, peeled, deveined 1/3 cup frozen orange-tangerine juice, thawed (or orange juice) 1/3 cup Asian sweet chili sauce 12 strips tangerine peel (or orange peel) 1-1/2 teaspoons distilled white vinegar 1 teaspoon oyster sauce 2 green onions, chopped 1-1/2 tablespoons minced peeled fresh ginger Preparation Cover bottom of large skillet with 1/2 inch water. Add bok choy. Drizzle with 1 tablespoon oil. Sprinkle with salt & pepper. Cover & cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute. Pour over bok choy. Mix shrimp & next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions & ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp. Do you know?
Aztec writings mention tomatoes were prepared with
peppers, corn & salt, likely the original salsa recipe.
Greek Stuffed Peppers
These delicious Greek stuffed peppers, featured in the
October 2008 issue of Everyday Food, are a wonderful.& easy
dinner option. Ingredients 4 large bell peppers 1 (15-ounce) can cannellini beans, rinsed & drained 1 cup (4 ounces) crumbled feta 1/2 cup couscous 4 scallions, white & green parts separated, thinly sliced 1 garlic clove, minced 1 teaspoon dried oregano leaves Coarse salt & freshly ground pepper Lemon wedges, for serving. 1. Slice a very thin layer from the base of each bell pepper so they will sit flat. Slice off tops just below stem. Discard stems. Chop tops, & place in a medium bowl. Remove ribs & seeds from peppers. 2. Add beans, feta, couscous, scallion whites, garlic, & oregano to a bowl with pepper tops. Season with salt & pepper. Toss to combine. Stuff peppers with bean mixture. 3. If using a slow cooker, place stuffed peppers upright in slow cooker. Cover & cook on high for 4 hours. If using an oven, preheat to 350˚. Place peppers upright in a 5-quart Dutch oven with a tight-fitting lid. Add 1 cup water & cover. Bake until peppers are tender, about 1 hour. 4. Sprinkle peppers with scallion greens. Serve with lemon wedges.
Tomato Gazpacho Serves 4 Ingredients 2 pounds tomatoes 1-1/2 cups tomato juice 1 tablespoon red-wine vinegar 3 tablespoons olive oil, plus more for drizzling Coarse salt & ground pepper Preparation Dice 2 tomatoes, & set aside for garnish. Core & quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, & 1 tablespoon oil in a blender until very smooth, about 3 minutes. Transfer to a large bowl. Season gazpacho with salt & pepper. Refrigerate until ready to serve (up to 1 day). Garnish each bowl of soup with diced tomatoes, & drizzle with oil. (Some gazpacho recipes include a variety of chopped, fresh vegetables & herbs, such as, cucumbers, peppers, celery, basil, etc. Go ahead & experiment.) Fresh Corn Tomato Salad Serves 4-6
Ingredients 2 teaspoons salt Freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, husked (about 4 cups corn kernels) 2 cups tomatoes (if using cherry-type cut in half) 1 bunch green onions, thinly sliced 8 ounces fresh mozzarella, cut into small cubes
1-1/2 cups fresh cilantro, chopped (can substitute basil)
1. Whisk the vinegar, salt, & pepper in a small bowl. Gradually whisk in the oil, starting with a few drops & then adding the rest in a steady stream, to make a smooth dressing. 2. Shear off the corn kernel with a sharp knife over a bowl. Toss in the tomatoes, green onions, mozzarella, & cilantro. Pour the vinaigrette over the salad & toss to coat. Cover & let stand for 15 minutes or up to 2 hours. Stir before serving.
Garden-Fresh Salsa Kris Wetherbee
Ingredients 2 cups chopped tomatoes 2 green onions, finely chopped 1 garlic clove, minced 1 small sweet pepper, seeded & chopped 1 medium-hot pepper (jalapeno), seeded & minced 1/4 cup finely chopped fresh basil or cilantro 1 tablespoon finely chopped fresh parsley Juice from 1/2 fresh lime 1 tablespoon olive oil 1/2 teaspoon salt, or to taste
Combine all ingredients. Let stand for 1 hour at room
temperature before serving.
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