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Day: October 2, 2012

October is here…

I  misspoke last when I said that you were getting the last tomato. In fact you were getting the last red tomato and this week we have the last green tomato. Now if you are not from south of the Mason-Dixon this may seem like a horrible suggestion but with a open mind and some hot oil I think you may come around.  Here’s our fried green tomato recipe.

We have picked the plants clean in anticipation of next week’s colder weather and to save what fruit we can (green as it may be).  All in all this was a pretty good tomato season.  Flavor was the best we’ve had in ten years and except for the end our yield was good as well.

 Sign Up for 2013 Now!

We’ll be sending out a sign-up email later today about signing up for your 2013 CSA share. If you are interested in joining us again next season we urge you to sign up now. This year we sold out of shares in early spring and some longtime members who waited were unfortunately not able to join.  These folks along with a long wait list of new members are ready to sign up this fall. We will start taking new members on October 22nd but would like to give you, our current members the opportunity to renew with us first.  Sign ups will be online, which many, but not all of you, used this past year, which makes electronic/credit payment and payment plans a  breeze. Look for our email shortly with all the details.

What’s In The Share?

The last green tomato

Asian greens

Arugula

Lettuce

Acorn/Delicata/Sweet Dumpling

Radishes

Kueka Gold Potatoes

Kale

Chard

Kohlrabi

Carrots

Peppers

Fried Green Tomatoes

From the New York Times…
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup sliced onion
  • 2 medium green tomatoes
  • 1/2 cup milk
  • 1/2 cup flour
  • Salt and freshly ground black pepper

PREPARATION

1.
Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
2.
Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
3.
Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.