The Tomato Fight

Yesterday was North Slope Farm's (almost) annual farmer tomato fight. It's an 'age old' tradition that I've been taking part in since I was a farm intern almost 10 years ago. All the farmers in the area collect their rotten tomatoes (the ones they leave in the field or the ones that come back from market too bruised to keep). We pile them in a brush maze and spend an hour throwing them at each other. It's crazy and fun and gross and a great way to let off some steam during the busiest time of the year. We work so hard to grow and pick the most perfect tomatoes for our customers, what a wonderful way to celebrate the coming of fall by throwing our most precious crop into the faces of our friends and colleagues. Then we jump in the pool, grab a beer and stand around the fire recounting the growing season. That's some serious professional development.

Scenes from the farm: Winter storage beets and carrots are looking great!; Duma hides from the sun under the peppers; an awesome Labor Day volunteer crew from rolling harvest helping weed turnips!

The Share:

head lettuce

arugula

specialty greens mix

cherry tomatoes

heirloom tomatoes

sweet peppers

summer squash

eggplant

swiss chard

kale

beets

carrots

potatoes

leeks

beans

garlic

parsley

dill

hot peppers

melon

Recipes:

Grilled Watermelon Salad

Ingredients

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper
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Directions
Watch how to make this recipe

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Recipe courtesy of Claire Robinson

Read more at: http://www.foodnetwork.com/recipes/claire-robinson/grilled-watermelon-salad-recipe.html?oc=linkback

Green Bean, Potato and Leek Salad

YIELD: Serves 6

Ingredients

  • 8 medium-small red potatoes
  • 1 pound green beans, trimmed, halved crosswise
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons (1/4 stick) butter
  • 2 leeks (white part only), halved lengthwise, thinly sliced crosswise
  • Chopped fresh parsley
  • 3 hard-boiled eggs, shelled, quartered (optional)

 

Preparation

Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and sauté until tender and lightly browned, about 7 minutes.

Divide potato and green bean mixture among salad plates. Top each with sautéed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.

 

 

Malaika SpencerComment