Milk shares: as you noticed last week, you MUST return your jar (or pay a jar deposit – $2/small, $3/large) before picking up the next week’s milk. Please check your jar(s) in at the Bookstore counter.
We’ll have soup available for sale at the CSA today from Jojo, using all local ingredients and naturally-raised meats and dairy. You can purchase these 2 pound soup containers for $12, and you can also sign up for the Soup CSA and receive them on a weekly basis for only $10! I’ll have sign-up sheets/calendars out today – please ask for more info!
*FYI: if we don’t have enough members sign up, we’ll decrease the distribution to every other week.
Beef shares will be distributed November 14. If you haven’t already signed up, just let us know and we can update your contract. $100/share for 16-18 pounds of free-range beef, delivered frozen and all at once.
Where will you get your Thanksgiving turkey? Ridgeview Farms in Paulden raises GMO-free, grass-fed turkeys and has reserved several for us! The birds will be on the large side – 18-20 pounds – and are $3.75/lb. Notice the sign-up sheet next to the CSA sign-in sheet at distribution today, and let us know if you’re interested. You can reserve your bird for $25 deposit.
Remember – CSA distribution will happen on Tuesday the week of Thanksgiving!
food for thought
full share: tomatoes, orange spaghetti squash, onions, green tomatoes, strawberries, carrots, potatoes, and garlic!
partial share: tomatoes, spaghetti squash, strawberries, and carrots!
veg of the week
green tomatoes: Solanum lycopersicum
Red AND green tomatoes in one share? Yes, because these under-ripe tomatoes are delicious in their own right, not meant to just sit around until they’ve ripened! Green tomatoes have a completely different taste and texture, and are common in Southern cuisine.
Note: some people are sensitive to raw green tomatoes. You’ll probably find that they taste better sauteed too!
Uses: There are tons of things you can do with green tomatoes! Here are some ideas from Tipnut:
- Slice, lightly bread, and fry them
- Pickle or make relish with sliced onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, mustard seed, whole cloves, allspice seeds and salt
- Make salsa with fresh corn kernels, fresh chives, fresh lemon juice, salt and coarsely ground black pepper
- Make chutney with apples, brown sugar, malt vinegar, root ginger, red chilis, raisins, shallots and salt
- Make jam with sugar, chunks of ginger, vanilla bean and fresh lemon juice
- Combine with extra-virgin olive oil, ham, scallions, chopped garlic, bay leaf, low-sodium chicken broth, water, salt and black pepper for a delicious late-summer soup
- Make a green tomato caprese salad with olive oil, white balsamic vinegar, minced garlic, brown sugar, salt, sliced fresh mozzarella cheese, Kosher salt, freshly ground pepper and fresh basil
Nutrition: While not quite as nutritious as vine-ripened tomatoes, green tomatoes are still a healthy addition to our diets. They are rich in vitamin C (immune system, teeth/bones/skin health), fiber (digestive health), beta-carotene (vitamin A for eye health), and calcium and potassium.
To store: To keep them green, store in the refrigerator. If you insist on turning them red, it’s best done in a dark, warm and dry place like a paper bag on the counter.
The 4’ by 4’ Salad Garden
by Alex Deck
Yes, a salad garden that is only 4ft by 4ft can keep a family of 4 eating a salad every day! In Arizona, in the winter, a cold frame can be used to keep the plants from freezing. In some areas a cold frame may not be enough. Using a space heater, planting your garden close to your house or keeping it in your house, near a window that gets lots of sun may do the trick. Here are the steps:
- Buy your seeds at garden or hardware store. Or order them online: Native Seeds/SEARCH (Based out of Tuscon, AZ)
- Start your seeds indoors, especially if its freezing outside . (Prescott’s frost dates are from 9/30 to 5/23) When plants leaves turn from light green to a tougher looking dark green they’re ready to go outside.
- Options for plants are: (fast growing veggies) – any type of lettuce, carrots, radishes, parsley, bok choy, spinach, watercress, cilantro, arugula. (Slow growing veggies) – onions, garlic,chives, mini cabbages, kale, chard, beets, parsnips, rutabaga.
- Plant in rows with slow growing veggies on one side and fast growing veggies on the other. This will help with crop rotation and watering. Radishes for instance need a lot of water and are ready to eat about 30 days after planting. Once you have eaten an entire row of one veggie, immediately replant with a different veggie to cycle soil nutrients.
- Fertilize with compost if available or nutrient rich soil from gardening store.
- Harvest regularly. The more you harvest the more the plants will produce!
scalloped potato and green tomato bake
adapted from cooks.com
- 8 med. potatoes, sliced thin
- 3 lg. green tomatoes
- 1 med. onion, diced
- 1 c. flour
- 1 lb. grated cheddar cheese
- 1/4 lb. bacon, browned and crumbled
- Salt and pepper to taste
- 1/2 c. milk
Butter a large baking dish. Layer potatoes on bottom, then green tomatoes. Sprinkle on a little onion, flour, cheese, and bacon; salt and pepper. Keep layering until dish is full. End with a layer of cheese. Pour milk on top. Bake at 350 degrees for 1 hour.
strawberry tomato salad
adapted from meatless monday
for the balsamic vinaigrette:
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
- ¼ cup fresh lemon juice
- 2 teaspoons maple syrup
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 clove garlic*, diced
for the salad:
- 1 head butter lettuce, leaves torn or cut chiffonade
- 2 avocados, chopped bite size
- 1 medium carrot, julienned
- 10 grape tomatoes, quartered
- 6 strawberries, ends cut off and sliced
- 1 cup yellow bell pepper, thinly sliced
- salt and pepper, to taste
Whisk balsamic vinaigrette dressing ingredients together until fully blended.
Combine the lettuce, avocados, carrot, tomatoes, strawberries and yellow bell pepper. Toss salad together, dress with the balsamic vinaigrette and toss again until the salad is fully coated. Season with additional salt and pepper to taste, if needed. Enjoy!
green tomato pie
adapted from veggie venture
- Pastry for a two-crust pie
- 1 cup sugar
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 4 cups green tomatoes, peeled and slice thin and small
- 2 tablespoons butter, cut into small pieces
- Egg wash of 1 egg yolk whisked with 1 tablespoon water
Place one oven rack on the bottom, the other in the center. Preheat oven to 375F. Roll bottom crust and refrigerate. In a bowl, stir together the sugar, salt, cinnamon and vanilla. Stir in the tomatoes as they’re prepped. Roll the top crust. Pour the tomato mixture into the bottom crust, dot with butter. Arrange top crust over top and seal and crimp the edges. Vent the top crust, then brush the flat portion of the top crust (not the edges) with egg wash.
Place the pie on the bottom rack and bake for 20 minutes. Move to center rack and bake for 20 minutes. Cover the edges with a pie rim and bake for another 20 minutes or until top crust is brown and bottom crust is golden. Let cool to set before serving.