First post from the field!
In the share today:
tomatoes over 2lbs!
cucumbers including an Asian file
beets finally some that are a decent size
lettuce – 1 head
Swiss chard only the gold
garlic – 1 head
See my last post for a baba ganoush recipe and for notes on tomatoes and eggplant.
Michael and I made some headway today in trellising the wily field tomatoes but there is still more to do. Tomorrow is a big planting day. Fall and winter radishes, turnips, cabbage, broccoli, and mustards are all scheduled to be seeded or transplanted.
Here’s a tomato recipe sent by CSA member Craig (thanks!):
Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette
8 tablespoons olive oil
4 large tomatoes (about 2 1/4 pounds), halved horizontally
8 3/4-inch-thick crusty country-style bread slices (each about 5×3 inches)
1/3 cup red wine vinegar
1 teaspoon minced canned chipotle chili*
1 garlic clove, minced
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
Preheat barbecue (medium-high heat). Brush 2 tablespoons oil over cut sides of tomatoes. Grill tomatoes, cut side down, just until grill marks show but tomatoes are still slightly firm, about 2 minutes. Turn tomatoes over; grill 2 minutes longer. Transfer to baking sheet. Cool slightly. Brush 2 tablespoons oil over both sides of bread slices. Grill until golden, about 2 minutes per side. Transfer to sheet with tomatoes. Cool slightly.
Whisk vinegar, chipotle chili and garlic in medium bowl. Gradually whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper.
Cut grilled tomatoes into 3/4-inch pieces. Cut bread into 1/2-inch pieces. Combine tomatoes, bread and onion in large bowl. Toss to blend. Let stand until bread absorbs most of tomato juices, about 30 minutes. Add vinaigrette and cilantro and toss to blend. Season salad to taste with salt and pepper.