Summer CSA Week 6

Down on the Farm Note

We sure have had some humid days and large rain drops here on the farm. Very interesting summer weather once again on the high desert. What will you find in the basket this week? Organic Melons, Organic Red Seedless Watermelon, Organic Peppers – Islanders & Yellow Bell, Organic Slicing Cucumbers, Organic Tomatoes, Organic Eggplant, Organic Lemon Basil, Organic Summer Squash – Yellow Bar & Roly Poly, Organic Green Tomatoes and Green Beans from River Bend Turf Farms

     We know the corn was less than desirable last week and we apologize. We will not have any more corn available this season. Our tomatoes are ripening very quickly and some of you may have received some mushy tomatoes. We will be placing less-than-ripe tomatoes in the baskets to insure that you will receive fresh produce.  Because of the excess heat this summer, your produce will ripen faster during the trip to your drop off location. We try our best to deliver the freshest produce to our customers.

Produce Tips

Cantaloupe Tips

How to Dehydrate Cantaloupe:
1. Remove cantaloupe rind and seeds
2. Cut into bite-sized pieces about 1/4″ thick
3. Dehydrate cantaloupe at 100 degrees (F) for approx 30 hours (or until pliable)
4. Store dried cantaloupe in a clean, dry, airtight container, in a cool dark location (Light can cause discoloration)

How to freeze Cantaloupe:

Halve and remove seeds. Peel and cut fruit into 1″ cubes (or use a scoop and make melon balls instead). Place on a wax paper lined cookie sheet in a single layer. Freeze just until melon has frozen through. Store in freezer bags, remove air, seal, label and freeze. Frozen this way, you can remove the exact quantity needed at any time. However, it is best to enjoy this fruit before it thaws completely. Try serving it partially frozen as a desert.

Cantaloupe is packed with nutrition! This refreshing melon has fiber, potassium, beta-carotene, and vitamins A, B6, folate, niacin and C. It contains the largest amount of digestive enzymes of any fruit, helps relieve anxiety and insomnia, helps prevent hardening of the arteries and is low in calories.

Ways to enjoy cantaloupe:
1. Eat plain

2. Slice or dice with other melons like honeydew and watermelon

3. Slice in half and fill center with cottage cheese or ice cream

4. Juice

5. Blend as a cold soup with sour cream or yogurt

6. Blend with a small amount of water

7. Blend with peaches

8. Serve slices with honey or flavored yogurt

9. Serve with chopped mint

10. Carve out and use as a basket for a fresh fruit salad

11. Cantaloupe is a good choice for fruit leather

12. Dried cantaloupe makes a nice snack or addition to trail mix

Juicing and blending cantaloupe:

With a juicer that extracts pulp, juice the entire cantaloupe, seeds, skin, the whole thing! Of course you can skin it, but it is not necessary. When using a high-powered blender like Blend Tec or Vita Mix, use skinned and seeded cantaloupe. Cantaloupe juice is good by itself, or mixed with strawberries, pineapple, grapes, and/or oranges. When storing cantaloupe, you can leave a whole firm cantaloupe at room temperature for several days. Otherwise it is best to store it in the refrigerator. Cut cantaloupe should be wrapped to ensure the ethylene gas it emits does not affect the taste of texture of other nearby foods. The Food and Drug Administration allows for cut cantaloupe to be stored at room temperature for up to 4 hours.

Note:  Give the farm a call or send an email, if you are interested in ordering cantaloupe. We can deliver it with your CSA basket.                           (775) 867-3750; (866) 638-6293; lattinfarmsnevada@gmail.com

Country Kitchen Recipes

Fried Green Tomatoes Recipe

Posted by Elise on Simply Recipes.com

3 medium, firm green tomatoes

Salt

1 cup all-purpose flour

1 tablespoon Cajun seasoning (optional)

1/2 cup milk or buttermilk

1 egg

1/3 cup cornmeal

1/2 cup fine dry bread crumbs

1/4 cup peanut oil or other vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal. Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce.

 

Spicy Watermelon Tomato Salad

From allrecipes.com

2 cups cubed, watermelon

2-3 tomatoes cut into cubes

1/4 cup rice wine vinegar

1/4 cup olive oil

2 tablespoons chile-garlic sauce

2 teaspoons honey

1 tablespoon chopped fresh lemon basil, or to taste

Salt and ground black pepper to taste

Spread watermelon and tomato onto paper towels to drain some of the moisture; transfer to a large bowl. Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.

 

Hariton’s ‘Famous’ Vegetarian Casserole

From allrecipes.com

2 eggplants – read prep below

2 potatoes

2 bell peppers

2 large onions

2 summer squash

2 tomatoes

4 ounces fresh green beans

4 ounces whole fresh mushrooms

1/2 bulb garlic, cloves separated and peeled

1-3/4 teaspoons chopped fresh dill weed

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

1 (15 ounce) can tomato sauce

3 tablespoons olive oil

salt and pepper to taste

Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.

Preheat oven to 375 degrees F. Cut the potatoes, bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves. Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all. Bake at 375 degrees F for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

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