Welcome to the 18th week of the Pitchfork & Crow CSA!
Here’s what’s in the share this week:
- Summer Squash
- Cucumbers – picklers and lemons
- Tomatoes – 4 heirlooms and a pint of cherries
- Potatoes – Colorado Rose
- Carrots – finally got another planting of carrots to mature!
- Beans – yellow pole beans
- Basil Bundles – last of the sweet basil
- Cauliflower or Broccoli or Cabbage
- Salad Mix – with arugula!
- Salsa Kit – tomatillos, cilantro bundle, garlic, small onion and peppers (use jalapeno to make it hot, pablano for mild)
This next Friday marks the autumnal equinox. Though we finally squeaked in a couple of weeks of summer heat, it’s hard to ignore the coming fall season. It’s dark at 7:30pm these days, and getting dark earlier each evening. The signs of the seasonal change are obvious in the field too. The summer squash production is winding down and the winter squash is ripening. The popcorn, flour corn, and dry beans are all drying down and nearly ready for harvest.
I think the fall may be my favorite season. The temperature cools enough to make field work enjoyable, even in the ‘heat’ of the day, and mornings are crisp and inviting and new each day. Plus, there are apples and pumpkins and potatoes and sweet cabbage and Brussels sprouts. So many fantastic vegetables that we watch all season and are finally ready for harvest as the summer fades and the first frosts come.
This coming Sunday we’re inviting folks out to the farm to celebrate the season with a cider pressing day. Come out to help pick apples and press them for cider. We sent out details in an e-mail this past weekend, but please let us know if we missed you.
Enjoy this week’s vegetables!Your farmers, Jeff Bramlett and Carri Heisler .
Here are a few recipes to get you inspired:
Want more suggestions for tomatillos? Check out the recipes on our website here: https://pitchforkandcrow.com/recipes/#T
1 jalapeño (or more to taste, but watch out, they’re HOT)
3 cloves of garlic
1 handful of fresh cilantro
8-10 fresh basil leaves
¼ cup lemon or lime juice
- Chop the first seven ingredients and mix together in a large bowl or put in the food processor. Squeeze a ¼ cup or more of lemon or lime juice to taste. Mix well and enjoy with tortilla chips or on tacos or nachos.
From Culinate via Jessica Harrell; http://www.culinate.com/user/Jessica+Harrell/recipes/jessicas_recipe_collection/fresh_summer_salsa
- 3/4 cup plus 1 tablespoon corn oil
- 18 corn tortillas
- 3 medium zucchini, thinly sliced
- 2 cups chayote* or other squash, thinly sliced
- 1 cup fresh or thawed frozen corn kernels
- 2 cups green beans, steamed and cut into 1-inch pieces
- 2 to 3 cups leftover turkey, shredded
- 2 cups (8 ounces) shredded Monterrey Jack or panela cheese**
- 6 cups Salsa de Tomatillo***
- 2 cups sour cream
- 1 tablespoon milk
- Sea salt and ground black pepper to taste
Salsa de Tomatillo – makes 5 to 6 cups
- 60 tomatillos, husked and rinsed (about 3 pounds)
- 8 serrano chiles (seeded and deveined for a milder dish)
- 4 cups water
- 5 garlic cloves, chopped
- 1 cup coarsely chopped cilantro leaves
- 2 tablespoons vegetable oil
- Sea salt to taste
*Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.
**Panela is a salty, crumbly cow’s milk cheese. Feta is a good substitute.
***Tomatillos are often referred to as “green tomatoes,” but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.
Chef Ravago shares his tips with Epicurious: · You can substitute duck, chicken, or any other poultry for the turkey in this dish. (Ravago does not recommend using beef or pork.) Or, you can leave the meat out altogether to make a hearty vegetarian entree.
·This recipe can be made up to 2 days in advance, and kept refrigerated. Follow the recipe up through baking the casserole, but do not add the final 1 cup of tomatillo sauce on top, otherwise the dish will become too soggy. Before serving, let the dish come to room temperature, then top with the tomatillo sauce and reheat in a 375°F oven until warm, about 20 minutes. Check the dish twice during the reheating; add more tomatillo sauce if it seems dry.
From Epicurious.com via Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood, http://www.epicurious.com/recipes/food/views/Tortilla-Casserole-with-Turkey-238186