While the weather forecast still predicts a small amount of rain later this week, it also seems that a shift is beginning. We are anxious for the fields to begin to dry and to be able to grow abundant food again. During the wild weather yesterday, we tucked peppers, eggplants, tomatoes, and cucumbers into one of the tunnels. We are anxious to see how they do and hoping to have these summer crops a little earlier this year!
The pick list is shrinking as the storage crops finally give out but we are working hard to keep the tunnels full of food. We had a little delay last week as we worked to bring down the bug population in one house. To do this we kept it as empty of plants as we could but this meant a slight break in our planting schedule. We are learning what works well in the tunnels and provides the most food for all of us in the small space.
- Please join us for yoga in the CSA barn this Wednesday from 6 to 7!
- May Day is Saturday May 5th from 10 am to 2 pm
This week's pick list:
- Pea shoots
- Pac choy
- Green Garlic
- Ground Basque and Cayenne pepper
- Revolution Bread is available
Cornbread Tamale Pie (adapted from nytimes.com)
- 3 pound ground beef
- 1 green garlic, finely chopped
- 3 cups pureed tomatoes
- 2 cups thinly sliced red pepper (frozen from the summer)
- 2 teaspoons basque pepper powder
- 2 teaspoons ground cumin
- 2 teaspoons salt, plus more to taste
- 2 1/4 cup cornmeal
- 3 tablespoons flour
- 3 tablespoons sugar
- 3 eggs
- 1 cup milk
- ¼ cup yogurt
- 3 tablespoon melted butter
Preheat the oven to 425 degrees. In a large skillet, saute the pepper and garlic over medium-high heat until softened, about 5 minutes. Then add the beef, basque pepper powder, cumin, and 1 teaspoon salt. Cook about 5 minutes. Add pureed tomatoes and simmer for 5 to 10 minutes. Set aside.
In a medium bowl, whisk together the cornmeal, flour, sugar, and 1 teaspoon salt. In a small bowl whisk together the egg, milk, yogurt, and butter until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the a large pyrex baking dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.