Coming to a CSA Share Near You!
Last week, Amy showed you what our farm looks like in summertime. Right now, that tastes and smells like peas, basil, and summer squash (among other goodies, of course).
What other goodies are the high temperatures and bright sunshine bringing us? Here’s a preview for some of the hot weather crops you can look forward to – for me, nothing says summer like a sliced tomato with mozzarella, basil, and olive oil. I have my sights set on that particularly voluminous one below.
The only hint to this is the color of the flower – eggplant is on the way!
This Czech Black Pepper will become rosy red as it ripens.
Tomatillos are not far away from the CSA table.
We will harvest ground cherries when the husk turns translucent.
Any guesses on what these guys will be?
The recipe this week comes by recommendation of our CSA member Stephanie Potts. You can use the chard we included in the CSA share this week, and canned tomatoes from last season (time to use them up!). This is originally from the venerable Joy of Cooking:
Creamy Pasta with Chard and Tomatoes
Heat 1 tablespoon olive oil in a large saucepan over medium heat.
Add and cook 1/4 cup chopped onion, 2 minced garlic cloves, and 1/4 to 1/2 teaspoon crushed red pepper flakes, stirring occasionally, until soft and golden (about 2-3 minutes).
Add and cook 1 cup chopped, drained canned tomatoes, until most of the liquid is evaporated (about 5 minutes).
Add and cook 1 pound chard, trimmed and cut crosswide into 1/2-inch strips, until the chard has wilted (about 2 minutes).
Add 3/4 cup heavy cream and salt and pepper to taste. Cook 2 minutes, or until bubbling. Remove from heat.
Meanwhile, cook 8 ounces of fettuccine or egg noodles in a large pot of boiling salted water.
Drain the water, add to the sauce, and toss well to coat. Add 3/4 cup grated Parmesan and toss.