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5-26-11
May 2011
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What's in Your Bag?
Featured Farmers
Related Recipe's
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Tomato Tomato

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2634 S. 156th Circle

Omaha, NE 68130

402-933-0893

 

Store Hours

Monday-Saturday

9:00 a.m. - 6:00 p.m. 

Closed Sundays  

Welcome to the CSA Newsletter!

Tomāto Tomäto has partnered with multiple farms from our area to offer products grown and produced just for this CSA. The produce is harvested and freshly packaged exclusively for the CSA members. Each week you will not only receive wonderful produce, but recipe suggestions from the farmers on how best to prepare the produce you receive.

By purchasing a "share" in the CSA program you are eating fresher & healthier food, as well as securing income for local farmers and producers that are helping to sustain our local economy.

Tomāto Tomäto thanks you for helping to sustain our community! Please do not hesitate to  email us if there is something you would like us to add, or if you have any suggestions. 

 

What's In Your Bag?


Great Harvest Bread

Week One 5/31 - 6/2

Farm Fresh EggsWeek Two 6/7 - 6/9

Please note that produce is subject to change due to weather or unavoidable events.

Featured Farmers

ElyFarmsPickledAsparagus and Peppers

Ely Farms is a small specialty food business located in southeast Nebraska just outside of the small town of Grafton. Their fresh asparagus, bell peppers, jars of pickled asparagus and pickled bell peppers are irresistible in taste. All of their products are hand packaged right in their own kitchen and they have perfected recipes over the years for your to enjoyment.    

 

 

Radishes 

Nishnabotna Naturals Certified Organic Fruits and Vegetables Farm was built on a windswept ridge above the Nishnabotna River in the lush, rolling hills of Western Iowa. Potato, squash, salad greens and market vegetables are grown mineral rich soil, generously amended with compost recycled from tree leaves, garden materials, composted grass, legumes and turned under green crops. Worms are grown to provide "vermipost", the worm castings so prized by organic gardeners for the nutrient balance created. There are juvenile apple, apricot, hazelnut and peach trees, a grape arbor, seedless table grape vines and blueberries now growing and developed. Also at the farm are prolific rhubarb, asparagus beds and raspberry vines have grown in the same garden for decades.

Related Recipe's

 

Rhubarb

Rhubarb Strawberry Merinque Pie

 

 CRUST:  

  • Single Crust  

 RHUBARB FILLING  

  • 2 tablespoons butter
  • 2 cups red rhubarb, cut into 1/2 inch pieces
  • 1 1/4 cups granulated sugar, divided
  • 3 tablespoons cornstarch*
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 1/4 cup heavy cream

CREAM CHEESE LAYER

  • 3 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • 4 ounces frozen whipped topping, thawed

STRAWBERRY LAYER

  • 1 pint fresh strawberries, sliced
  • 1/4 cup powdered sugar
  • 4 1/2 teaspoons cornstarch

MERINGUE

  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar

PREPARATION DIRECTIONS:

 

1.PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.

 

RHUBARB FILLING

 

1. MELT butter in medium saucepan. Add rhubarb and 1 cup sugar. Cook, stirring occasionally, over low heat until rhubarb is tender.

 

2.COMBINE remaining 1/4 cup sugar, 3 tablespoons cornstarch and salt in small bowl. Stir in egg yolks and heavy cream. Add to rhubarb mixture. Cook and stir until thick. Cool to room temperature. Refrigerate until cold. Spoon into cooled baked pie crust.

 

CREAM CHEESE LAYER

 

1.COMBINE cream cheese and powdered sugar in small bowl. Beat at medium speed of electric mixer until blended. Beat in whipped topping. Spread evenly over rhubarb.

 

STRAWBERRY FILLING

 

1.COMBINE strawberries, 1/4 cup powdered sugar and 4 1/2 teaspoons cornstarch in small saucepan. Cook, stirring constantly, until thick. Cool to room temperature. Refrigerate until cold. Spread evenly over cream cheese layer.

 

2.HEAT oven to 350ºF.

 

MERINGUE

 

1.BEAT egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Spread over strawberry filling, covering completely and sealing to edge of pie crust.

 

2.BAKE 10 minutes or until brown. Cool to room temperature before serving.

 

TIP *Increase cornstarch to 1/4 cup if using frozen rhubarb.

 

Kohlrabi & Apple Slaw w/ Creamy Coleslaw Dressing  

  

KohlrabiHands-on time: 25 minutes

Time to table: 25 minutes

Makes 4 cups, easily adapted for less

 

DRESSING

1/4 cup cream

1 tablespoon fresh lemon juice

1/2 tablespoon good mustard

1/2 teaspoon sugar

Salt & pepper to taste - go easy here

Fresh mint, chopped

 

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner

2 Granny Smith apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

 

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.


Once grated, the apple begins to brown instantly so move it straight into the dressing and toss right away.

It would also be pretty with just a spoonful or two tucked into a pocket of Boston lettuce.  

 

I should also mention that kohlrabi are great to slice and eat raw with just a sprinkle of garlic salt. We used to eat them this way as a kid and it makes my mouth water just thinking about it.