pickup #11

Well, what a week it has been. We’ve gotten over 6 inches of rain in 4 days. Luckily no wind damage and although our plants look a little beat up nothing was severely damaged. We did have a little wash out in some of our freshly planted fields but mostly our water management systems seemed to have done the trick. Losing power for a couple days was a stressful challenge that we hope we don’t have go through again (thanks so much to all who offered generators, looks likes it’s probably time to buy one). That amount of rain in one week can have longer term affects on the plants though - more disease, more weeds and less resilience when it comes to pests. It means that we haven’t been able to do any field work in between harvesting so we are behind on weeding and caring for our fall crops. Here’s hopeing for a nice dry next week so we can get in the fields with our tractors and hoes and get everything taken care of! In the meantime the tomatoes have exploded and the peppers are ripening fast - it’s all happening! This week would be a great week to buy bulk tomatoes for making sauce or sharing with friends (see the add-on page to buy extra veggies, tomatoes are at a discount!)

Scenes from the farm: more tomatoes, re-installing end walls on the tunnels before the storm, the rain guage, duma asleep in the tomatoes, and green zebras (remember all the green tomatoes you get in your share are ripe! they are delicious and low in acid)

garlic (1 bulb)

head lettuce (green and red)

salad mix (bag) (limit 1)

swiss chard (bunch)

beets (4 bulbs)

zucchini (2)

squash blossoms (6 blossoms)

italian purple spring onion (3 bulbs) (limit 1)

white sweet spring onion (3 bunch)

cucumbers (4)

Sweet peppers (4 peppers)

Italian Eggplant (3)

Fairytale Eggplant (1 pint)

Shishito peppers (1 quart)

Mixed herb bunch

Basil bunch (up to 20)

White potatoes (1 quart)

Red Potatoes (1 quart)

Fingerling potatoes (1 pint )

Cherry Tomatoes (1 pint)

Large Heirloom Mixed Heirloom Tomato (3 pounds)

Standard Red Tomato (2 pounds)

Carrots (1 bunch) limit 1

Hot peppers: 1 pint jalapeno, 1 pint mixed hot chilis

jimmy nardello frying peppers (1 quart)

Heirloom Tomato Tart

https://cooking.nytimes.com/recipes/1021252-heirloom-tomato-tart

VALLERY LOMAS

  • YIELD4 to 6 servings

  • TIME1 1/2 hours

INGREDIENTS

  • Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)

  • 1 ½ pounds ripe heirloom tomatoes (about 4 medium)

  • ¼ cup store-bought pesto

  • ¾ cup shredded mozzarella (about 3 ounces)

  • 1 tablespoon finely chopped fresh basil

  • 1 tablespoon finely chopped fresh oregano

  • 3 large eggs

  • ⅓ cup heavy cream

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

PREPARATION

  1. Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.

  2. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.

  3. Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.

  4. Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.

  5. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.

  6. Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.

  7. Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.

  8. Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Malaika SpencerComment