C.S.A. Week 8

It’s now Corn and tomato season in Maine. We grew corn and tomatoes when we interned at the Earle Family Farm. These plants were two of my least favorite to grow. The corn always felt like a battle with the crows. We would plant the seed in careful rows, and set up tall posts around the garden with bird scare balloons tied to them. Inevitably, the crows would come before the seed could get a chance to germinate, and clever birds that they are, would walk down each row picking every seed out. After multiple plantings finally yielded some success I wondered how any corn survived on other farms. Commercial growers use chemically treated seed to prevent soil born pathogens, which in turns makes the seed unappetizing to the crows. Tomatoes lived in the greenhouse and felt like their own outrageous production. Here we are in Cornish six years later with our greenhouse full of tomatoes. I have developed a meditative type of enjoyment in pruning and trellising the tomatoes, watching them go from 6 inch seedlings to enormous vines, their growing tips brushing against the top of the tunnel. We don’t grow corn anymore, although we did try. We had one successful year, and then every season following, it seemed the porcupines and racoons came. They would smell the ears just before they ripened and rip them, shamelessly off the stalks, leaving a decimated mess for us to sort through. We leave the corn growing to the experts now, Tom and our friends at Hancock Family Farm. I decided any plant requiring trellising was overbred and a waste of time.

In the share:

• Sweet Corn -From Earle Family Farm

• Sungold Cherry Tomatoes

• Heirloom Tomatoes

• Jersey Green Cabbage

• Marketmore Cukes

• Rover Red Radishes

Bonus: summer squash/zucchini if you want….

Recipes from Joyce again, Thank you!

Heirloom Tomato Gazpacho

An easy-to-prepare gazpacho filled with flavor and packed with vitamins

originally from Self Magazine

serves 8

cal: 120 per serving

Ingredients

6 large heirloom tomatoes, all varieties and colors, or a mix of cherry tomatoes and heirlooms to total 5-6 cups, diced into 1/4 in cubes.

1 med red onion

1 med cucumber cut into 1/4 in cubes, seeded if necessary

1 red bell pepper cut into 1/4 in cubes

1 yellow bell pepper cut into 1/4 in cubes

1/4 cup fresh herbs (cilantro, basil, dill, parsley etc all work well), roughly chopped

2 T red wine vinegar

1 lemon juiced

1/2 T Tabasco, or to taste

Kosher salt and freshly ground pepper

1/4 cup extra virgin olive oil

8 tsp aged balsamic vinegar (used as garnish)

2 cloves finely minced fresh garlic (optional)

Preparation

In a bowl, combine tomatoes, with seeds and juices, onion, minced garlic if using, cucumber and peppers. Add fresh herbs, red wine vinegar, lemon juice and Tabasco. Add a few pinches of salt and pepper. Using your hands, or a potato masher, squish veggies into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. ladle soup into bowls and drizzle with balsamic vinegar.

Dilled Cucumber and Tomato Salad

personal recipe

serves 8

cal: not many

Ingredients

4 medium tomatoes, cut into 8 wedges each

2 medium cucumbers, thinly sliced

1/2 cup finely chopped red onions or shallots

    * hint: if onions are ever too strong let them soak in cold water for 10 minutes after slicing

1/2 cup rice wine vinegar

1 T sugar

1 T fresh dill

1/2 tsp seasoned salt

Preparation

In a bowl, combine the tomatoes, cucumbers and onions. In a smaller bowl whisk together the remaining ingredients. Pour over vegetables and refrigerate for several hours. Toss again before serving.

Spanish Tomato Bread

personal recipe

showcases the flavor of vine-ripened tomatoes!

Ingredients

1/2 Baguette sliced on the diagonal about 1/4 in thick, 12-16 slices

2 fresh garlic cloves, peeled and sliced lengthwise in half

assorted tomatoes fresh from the garden, sliced

Extra virgin olive oil

kosher salt and freshly ground peppers

Preparation

Toast the baguette slices so they are lightly brown on both sides. When cool enough handle rub one side of each piece with the cut side of a garlic clove, discard garlic when done. Top with tomato slices, slightly squish the tomatoes with fork tines so the juices start to soak into the bread. Drizzle with olive oil, sprinkle with salt and pepper.  If you have leftover bread, make avocado toast the same way.