Week 13 CSA August 18, 2014
Written by Alison Howard   
Monday, 18 August 2014 12:43

Good morning all.


We are harvesting the following from the fields this week.  The season is beginning to change from summer to late summer and we have varying quantities of different items.  For example, small colored peppers, eggplant and tomatillos are limited.  The colored peppers were an experimental variety, so we didn't plant many.  Eggplant was completely decimated by Colorado Potato Beetle earlier this season and is making a slow recovery and tomatillos need a LOT more heat.  It's relatively amazing that they have been on the vine for so many weeks and literally sitting there, not getting any bigger.  It's very, very odd, BUT, when we do business with Mother Nature, we always learn something new!  Enjoy the box.



Heirloom slicing tomatoes

Mixed cherry tomatoes

Grape tomatoes

White or red potatoes



Bell Peppers

Snack peppers (small, red or orange sweet peppers) very limited quantity!




Roasted Salsa Verde

 1/2 pounds fresh tomatillos

2 fresh serrano chiles

1 garlic cloves, unpeeled

1/2 cup fresh cilantro

1/2 large onion, coarsely chopped

1 teaspoons coarse salt



Preheat broiler.

If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.


Tomato and Eggplant Tian

2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan


Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.

Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.



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