Tangerini's Farm-CSA News

I feel so blessed to be surround by such wonderful people!

This past week was a tough one for me. I was quite sick on Monday and barely able to lift my head without getting nauseated. It wasn't a great way to start the week. When one person can't make it to work on the farm it makes a big difference. All the routines get changed, everybody's work load increases and the day get a little longer. To make matters worse, we were feature in 3 newspapers and one magazine in the past week. So instead of business slowing down as we approach the end of summer, we experience a huge increase in traffic this week. Oh, did I mention that more than half our crew has left for school?

God bless Cynthia, some wonderful CSA volunteers, Terri and the remaining boys Will and Mark! They really rallied this week to keep things running smoothly. Cynthia admitted to bursting into tears (only twice) on Monday as she so amazingly orchestrated the picking and distribution of the CSA, running the ice cream shop and running the farm stand by herself until late afternoon when finally reinforcements arrived.

During the next couple of days while I recuperated, more CSA shareholders showed up to pick up the slack. Thanks to Cheryl, Caitlyn, Margaret, Lizzy, Johnny and Jean. We really appreciated your efforts! I love this CSA and the people who make it happen. And Cynthia, I'll try not to get sick again for a really long time.

See you at the farm,
Laura

Daikon Radish

The daikon radish is a root vegetable that is typically white but can also appear as yellow or black. They can be eaten raw; however, they have a hotter flavor than red radishes. They are typically added to salads or to relishes and are also commonly used in stir-fries.

Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette

2 T lemon juice

1/2 tsp sherry vinegar or rice wine vinegar

1/2 tsp sugar

1 clove garlic, smashed and peeled

1 tsp finely grated lemon zest

1/4 tsp kosher salt

1/4 c canola oil

Table salt and freshly ground black pepper to taste

3 heads butter lettuce, outer leaves discarded, leaves torn

12 radishes, trimmed and thinly sliced or grated

1/4 c fresh herbs, such as parsley, tarragon and basil, minced

1 (3-ounce) piece Parmesan cheese

Whisk together the lemon juice, vinegar, sugar and 2 tablespoons of water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into a fine paste. Whisk the paste into the lemon juice mixture. Gradually whisk in oil, then add salt and pepper to taste.

In a large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide the mixture among 6 salad plates. Using a vegetable peeler, shave curls of Parmesan atop each salad and serve.

Heirloom Tomatoes

Speaking of tomatoes, the canning and sauce class was a fun time and a huge success! Thanks to Lisa for putting together such a wonderful presentation. The sauces where great and day was inspiring! If you are still hungry for me, here are two more tomato recipes for you to try.

Heirloom Tomato Salad with Blue Cheese

8 1/2-inch-thick slices crusty bread

4 large garlic cloves, halved

3 T plus 1/3 c extra-virgin olive oil

1 c grape tomatoes or halved cherry tomatoes

1/2 c chopped green onions

10 medium heirloom tomatoes, cored, thinly sliced

1 small red onion, sliced paper-thin

3 celery stalks, sliced thin on diagonal

1-1/2 c coarsely crumbled blue cheese

Combine 1/3 cup oil, grape tomatoes and green onions in a medium bowl. Toss to coat and season with salt and pepper.
Overlap the heirloom tomato slices in concentric circles on a platter, alternating colors. Scatter red onion and celery slices over tomatoes, sprinkle with salt and pepper and then spoon tomato and green onion mixture over the top. Sprinkle with crumbled cheese. Serve with with slices of bread that have been rubbed with garlic and oil and then toasted. Note: If raw onion flavor is too strong, briefly wilt onions in a saute pan with oil.

Pasta with Tomatoes & Eggplant
3 medium eggplants
5 medium to large sized tomatoes, cored and diced
1 onion, diced
4 cloves of garlic, diced
Olive oil
Fresh basil
1 (1-lb) package fusilli
Salt & pepper
Parmesan Cheese

Cook pasta according to package directions.

Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry. Cut into pieces.

In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes. Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Add tomatoes and reduce heat to simmer. Add salt and pepper and simmer until tomatoes are wilted.

Toss cooked pasta into pan, add chopped basil and mix with the vegetable mixture. Stir in 3/4 cup grated Parmesan cheese and serve on plates. Garnish, if desired, with shaved Parmesan.

Don't Forget...

to stop into the farm stand to check out these other local products!

From week to week, there will be local products and produce for sale in the indoor farm stand. Don't forget to check it out when you're there for your share pick-up!

Raspberries are available for purchase at the farm. You can pick your own or buy them at the stand. They are $5.00/pt or $6.95/lb. Everyone entering the field will be charged a minimum of $5.00. This will be credited to your purchase.