This week in your box we have compiled most of the needed ingredients for salsa!  It's that time of year when the tomatoes and peppers are plentiful so you're getting them while the gettin' is good.  We have added the garlic and cilantro from other producers to enhance the box.  Our cilantro is not ready yet and since we don't grow garlic we thought adding them would be a nice bonus.  Most of the store-bought garlic comes from either Mexico or China so we have gone to great lengths to make sure we get it from California, compliments of Christopher Ranch.  Also, the cilantro is grown close to the Portland area.  We have given you a selection of our peppers ranging from mild to hot so your salsa can be made to your own taste.

As we are learning how to improve our growing methods and logistics in running the CSA here on the farm, we have had some glitches.  Friday afternoon all of the Harvest boxes are packed for delivery on Saturday.  We pack the large shares first in assembly line format, then we do the smalls.  A couple of times we have mis-packed the correct produce items into the boxes (you may want to verify that you receive everything listed in the newsletter from week to week).  After each size is packed they are loaded into our walk-in cooler.  There we separate them into Farmers' Market and Farm groups.  Cinda keeps tabs on all the requested changes in pick-up locations and dates, which changes the location numbers in the cooler. from week to week.  There have been a few times we have packed an extra box or didn't pack enough of one share size.  Luckily, we have been able to correct this as we routinely have members willing to pick up their box at the Farm on Sunday or Monday.  Unfortunately we have also mixed up a couple of our members' boxes over the last few weeks at the Farmers' Market.  Members were accidentally given small share who should have picked up a large share box.  So to minimize the chances of our mistake with your box we would like to ask for your help.  We mark all of the small share boxes with red duct tape on the sides and the large shares have no tape.  If you have a large share and you get home with a box with red tape, we gave you the wrong size box and vice versa.  So to clarify: small=red tape and large=no tape.  Thank you for your help and we will try our best to keep this from happening in the future.  If mistakes are made let us know and we'll correct them.  Enjoy this week's harvest!

In this week's box:

  • Gravenstein Apples

  • Bartlett Pears

  • "Cheddar" Cauliflower (you'll have to add your own cheese!)

  • Jalapeno Peppers (hot)

  • Poblano Peppers (mild/medium)

  • Anaheim Chiles (mild

  • Bell Peppers (sweet)

  • Gilroy Garlic

  • Tomatoes

  • Herb of the week: Cilantro

1 Head Cauliflower (florets cut)

1 large onion, peeled, quartered

1 teaspoon coriander seeds

1 teaspoon cumin seeds

3/4 cup olive oil

1/2 cup red wine vinegar

3 1/2 teaspoons curry powder

1 tablespoon Hungarian hot paprika

1 3/4 teaspoons salt

1/4 cup chopped fresh cilantro

Preheat oven to 450°F.  Place cauliflower florets in large roasting pan.  Pull apart onion quarters into separate layers; add to cauliflower and any optional items like summer squash or peppers.  Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes.  Crush coarsely in mortar with pestle.  Place seeds in medium bowl.  Whisk in oil, vinegar, curry powder, paprika, and salt.  Pour dressing over vegetables; toss to coat.  Spread vegetables in single layer.  Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 35 minutes.  (Can be made 2 hours ahead.  Let stand at room temperature.  Re-warm in 450°F oven 10 minutes, if desired.)  Mound vegetables in large bowl.  Sprinkle with fresh cilantro.  Serve warm or at room temperature.

INGREDIENTS

  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/3  cup  fresh lime juice
  • 2  teaspoons  olive oil
  • 1 3/4  cups  diced plum tomato (about 3/4 pound)
  • 1/3  cup  chopped onion
  • 3  tablespoons  minced fresh cilantro
  • 2  tablespoons  red wine vinegar
  • 1  tablespoon  minced seeded jalapeņo pepper
  • Cooking spray

PREPARATION 

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper; place in a shallow dish.

2. Combine lime juice and olive oil in a small bowl; stir well, and pour over chicken. Cover chicken, and marinate in refrigerator 3 hours, turning occasionally.

3. Combine tomato and next 4 ingredients in a small bowl. Cover and chill thoroughly.

4. Prepare grill.

5. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; cover and grill 5 to 6 minutes on each side or until done. Serve with chilled tomato mixture.

 

INGREDIENTS

  • 4 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
  • 1/2 medium onion (preferably white)
  • 1 cup fresh cilantro sprigs
  • 4 fresh serrano or jalapeno chiles, seeded and chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons sugar
  • 3 tablespoons fresh lime
  • Kosher salt and freshly ground black pepper

DIRECTIONS

Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and season with salt and pepper.

SALSA OPTIONS:

To customize salsa to your personal taste:

remove pepper seeds for less heat

change to hotter or milder peppers

add more or less peppers

 

INGREDIENTS

  • 4 cups chopped vine-ripened tomatoes
  • 2 cups dried black beans, cooked in salted water until tender, cooled (about
  • 2 cups)
  • 1 cup small diced red onions
  • 1 large fresh jalapeno, seed and cut into small dice
  • 1/2 cup loosely packed chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped garlic
  • Salt
  • Freshly ground black pepper
  • 6 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Crispy corn tortilla chips

DIRECTIONS

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.

 

INGREDIENTS

  • 5 Bartlett pears
  • 1 stick butter
  • 1 1/2 cups brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons Mexican vanilla extract
  • 1 quart vanilla ice cream, for serving

DIRECTIONS

Preheat a grill to medium-high heat.

Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.

Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.

Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.

1 1/2 cups whole wheat flour

1 tsp baking powder

1 tsp ground cinnamon

1 egg

1 cup milk

2 apples, grated

1 tsp butter

3 oz butter, softened for serving

Maple syrup for topping

Mix first three ingredients.  Mix next four ingredients in separate bowl and add to the first.  Heat skillet on medium-low and ladle batter (1/4 cup at a time) for each pancake and cook until bubbles form on top and flip.  Cook until golden brown.  Serve warm with butter and maple syrup.

 

 

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