With a few more weeks to go in the CSA season, our baskets start resembling more of a late season harvest, with the addition of eggplant, edamame, raab, winter squash, and watermelon. The summer has quickly outstripped my own personal sense of time, and I find myself incredulous that it’s time for the kids to go back to school and to start picking winter squash and to tuck in the garden beds for the season.
This week I might be jumping the gun, but I’m going to, oh so tentatively and apprehensively, put personal-sized Sugar Baby watermelons in your baskets this week. I find it truly impossible to know for sure if they are ripe until cutting them open. Consider this to be a bit of a “surprise” for the week. If your melon ain’t ripe, let me know, ‘k?!? 🙂 Same deal on the winter squash!
Some of you will also receive eggplants this week — the rest of you will have one in a future basket. Those of you who don’t get an eggplant will either receive some late-season planted broccoli raab or a cabbage.
- basil, Genovese
- green beans, Blue Lake
- broccoli raab
- carrots, Sugar Snaxx
- chard, Rainbow lights
- cucumbers, American Slicing and Asian Long
- edamame, Envy
- eggplant, Nadia & Beatrice
- onions, Red Cabernet
- peppers, hot — anaheim, Numex
- peppers, sweet green & red California Wonder & Ace
- tomatoes — a mix of Sungold and Sweet 100 grape; Cherokeee Purple; Stupice; Silvery Fir Tree; Opalka (heart shape); Pruden’s Purple; Rose (brandywine); Better Boy; Green Zebra
- watermelon, Sugar Baby
- winter squash, Kabocha – “Scarlet Sunshine”
Indulge in the following savory treats on the next cool September evening:
Edamame – “Beer Snack” style:
Bring pot of salted water to a boil. Add edamame pods and boil until tender, approx. 8-10 minutes. Drain, sprinkle with sea salt, and strip out of pods with teeth. Grown ups may choose to follow with a swig of ale.
Tomato Blue Cheese Tart
- One 9-inch Pillsbury Just Unroll Refrigerated Pie Crust
- 1 tablespoon extra-virgin olive oil, plus more for the salad dressing
- Salt and freshly ground pepper
- 8 ounces whole-milk ricotta cheese (about 1 cup)
- 4 ounces blue cheese, crumbled (about 1 cup)
- 1 large egg
- 3 medium vine-ripened tomatoes, thinly sliced
- Preheat the oven to 400°. Unroll the piecrust and press it into a 9-inch tart pan. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.
- In a medium bowl, stir together the ricotta, blue cheese and egg until combined. Remove the tart shell from the oven and immediately prick with a fork in a few places. Spoon the cheese mixture into the tart shell and top with the tomato slices; season with pepper and bake for 25 minutes. Remove the tart from the oven and let cool slightly.