The next cheese pickup dates are: September 22 and October 20!
News from La Baraja
Pedro really appreciated the feedback from the group. He expressed his appreciation as well for the CSA as this is a steady predictable “pre-sold harvest” versus the “game of chance” he plays with the daily markets.
Last weekend, Labor Day weekend, is by far the slowest weekend of the harvest year. The holiday keeps people away from the market and family budgets are geared towards back to school. But this is expected and had been planned for by Pedro, with a smaller group and a smaller harvest for the markets.
As many may have noticed the weather took as turn for the milder as the summer comes to an end. We should expect more turnips, squashes, eggplants, potatoes, and more hearty vegetables as the season prepares to turn. Pedro planted parsnips in may and he thinks they are nearly ready for harvest and will be looking at them closely for next week. Later in the month, turnips and Halloween pumpkins will be making their debut!
Next Week’s Work Shift:
The people doing workshifts on September 15th are:
2 – 4:30pm: Kamy W. & Phillip R.
4 – 6:30pm: Celeste C. & Onni J.
Vegetable Highlight: Tomatoes
Most of us are very familiar with tomatoes and enjoy them best during the summer months when they’re fresh and locally-grown. Even though we can get some variety of tomato year-round in the city, there’s no comparing a tomato bought in January with a tomato that came off the vine just the day before! Tomatoes in the summer are best eaten as plain as possible so you can enjoy the depth of flavor. To keep some of that summer flavor for later, try making the Tomato Preserves recipe from the 1948 New York Times! (link below in the “other recipes” section)
Recipe: Tomato and Onion Salad with Capers
(note: this recipe comes from Ivete’s dad. Ivete posted this recipe, with the story behind it, on her blog here: A Chef’s Daughter)
* 4 medium tomatoes, cut into bite-sized pieces (don’t chop them too small!)
* 1 red onion, chopped
* The juice from 1 lemon
* 2 tablespoons un-rinsed capers, plus a dash of the brine
* Spash of extra virgin olive oil
Assembly couldn’t be easier: Mix everything up and add salt & pepper to taste. Then stick the salad in the fridge for about 5 minutes before you dig in.
Note to onion-haters:
The onion is critical in this and shouldn’t be substituted, but I understand that some people really don’t like them raw. Have you tried soaking raw onions in a bit of water for 15 minutes and then trying them? Soaking them takes a lot of the bite out but leaves a nice flavor behind. Especially in the case of red onions, whose flavor is milder than white onions, I definitely think it’s at least worth trying before you dismiss it with an instinctive “Yuck! Onions!” reaction.