The air smells sweet and fresh after the rain, the minty scent of the eucalyptus mixed with the dampened earth. We worked hard before the rain to bring in the onions and winter squash, filling up all the barns. These harvests mark the beginning of the great winter haul, as we focus on storage crops and the summer crops begin to fade. We will still have tomatoes and peppers to enjoy for a few weeks, plus squash and cucumbers we hope. Their production greatly slows as the days shorten and we are coming upon the equinox this week.
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Ailsa Craig Sweet and Red Long Fresh Onions
Rhonda Beets
Pink Beauty Radishes
Dark Star, Cocozelle, and Yellowfin Zucchini
Armenian, Poinsett 76, and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)
Diamond Eggplant
Sweet Peppers
Hot Peppers
Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (First tomato totes still available! We should have some both CSA days.)
Farao, and Caraflex Green Cabbage
Calypso Celery
Song Cauliflower
Gypsy Broccoli
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Melons
Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)
Pick your own raspberries and strawberries!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Roasted Tomato Basil Soup, from ambitiouskitchen.com
For the roasted tomatoes
3 pounds paste tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano or fresh oregano from the herb garden
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
Roasted Tomato Sauce
4 tomatoes, washed and quartered
3-4 cloves garlic, whole
3 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning (basil, oregano, rosemary, marjoram, and thyme - all herbs are available in the herb garden!)
1/2 teaspoon salt
1/2 teaspoon black pepper
Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl. Spread the tomato mixture evenly over the tray. Roast in a 375 °F oven for 1 hour. Check towards the end to make sure theyare roasting and not burning. Take out of oven and mash with a potato masher or hand blender. Enjoy!