Guess who showed up about three weeks early? Broccoli AND Napa Cabbage! Thanks to this extended patch of warm Summer weather (80+…again?), our Fall Brassica crop is coming online a little earlier than we would have planned or preferred. And since neither of them are the type to hold on out there, we’ve got to pick them, along with the the Melons (last pick), the Romano Beans our third rotation of Sweet Corn, and yes, more amazing Tomatoes. It is the perfect storm…or the perfect excuse to prep a make-ahead slaw or weeknight stir fry. It is all a matter of perspective.

Many of our big bumper Summer crops have begun to taper off just in time for us to get ready for our next big project—storage. There’s a changing of the guard at play between the Summer Squashes (they’re done) and the Winter Squashes (they’re being cut and cured in the field on these dry days). And I don’t mean to sound the alarm, but the Tomatoes seem to be pumping the brakes just a little. In fact, today was our annual Pizza and Passata Day for the crew. Socking away a few quarts of sweet sauce is a treasured but humble way to celebrate work they’ve done to bring us thousands and thousands of incredible tomatoes this Summer. They pressed a little bit more than 25 quarts after the morning harvest, and we fired up some pizzas in the backyard for lunch. (The color of the sauce is like nothing other, and it makes for a relaxing albeit messy afternoon.)

Many Thanks,
Katie

PS: Our Fall CSA Season is three weeks away and will run from Oct 3-Dec 13, 2023. (We don’t miss a beat!) It is my goal to send out invoice reminders and registration information to current CSA members by the end of the week. Keep an eye out in your inbox or feel free to ask me any questions you have when you come by for your shares. We’re happy to help!

IN THIS WEEK’S FARMSHARES:

• Tomatoes

• Romano Beans

• Sweet Corn

• Broccoli

• Napa Cabbage

• Mini Cantaloupes

• Flavor King Pluots

AT THE FARMSTAND THIS WEEK

THAI-STYLE GREEN BEANS
A Taste of Home

• 1 tablespoon reduced-sodium soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon creamy peanut butter

• 1/8 teaspoon crushed red pepper flakes

• 1 tablespoon chopped shallot

• 1 teaspoon minced fresh gingerroot

• 1 tablespoon canola oil

• 1/2 pound fresh green beans, trimmed

CONTINUE TO RECIPE

CABBAGE & TOMATO SLAW
WITH SHERRY-MUSTARD VINAIGRETTE
Rick Rodgers

• 1/3 cup Sherry wine vinegar

• 3 tablespoons honey

• 2 tablespoons mustard seeds

• 1 1/2 tablespoons Dijon mustard

• 2 /3 cup olive oil

• 12 cups thinly sliced green cabbage (from about one 2-pound head)

• 10 green onions, thinly sliced

• 12 ounces grape tomatoes or cherry tomatoes, halved

CONTINUE TO RECIPE

FALL-APART CARAMELIZED CABBAGE
Andy Baraghani

• ¼ cup double-concentrated tomato paste

• 3 garlic cloves, finely grated

• 1½ tsp. ground coriander

• 1½ tsp. ground cumin

• 1 tsp. crushed red pepper flakes

• 1 medium head of green or savoy cabbage (about 2 lb. total)

• ½ cup extra-virgin olive oil, divided

• Kosher salt

• 3 Tbsp. chopped dill, parsley, or cilantro

• Full-fat Greek yogurt or sour cream (for serving)

CONTINUE TO RECIPE

ROASTED SALMON NICOISE PLATTER
Ina Garten

• 4 lemons, zested and juiced

• 1/4 cup olive oil

• 1/4 cup Dijon mustard

• 4 garlic cloves, minced

• Kosher salt and freshly ground black pepper

• 6 pounds skin-on fresh salmon fillets

• 3 pounds small Yukon gold potatoes

• 1 1/2 pounds haricots verts, stems removed

• 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)

• 12 hard-cooked eggs, peeled and cut in 1/2

• 1 bunch watercress or arugula

• 1/2 pound large green olives, pitted

• 1 can anchovies, optional

  Vinaigrette:

• 1/4 cup champagne vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup good olive oil

CONTINUE TO RECIPE

BROCCOLI SLAW
Love & Lemons

• 3 cups julienned broccoli stems

• 2 cups small broccoli florets

• 1 cup julienned carrots

• 1 cup sliced red cabbage

• ¼ cup thinly sliced red onion

• ½ cup toasted sliced almonds, reserve some for garnish

• ⅓ cup dried cranberries, reserve some for garnish

• Coleslaw Dressing

CONTINUE TO RECIPE

CORN CHOWDER WITH CHILE, LIME & COTIJA
Smitten Kitchen

• 8 medium/large ears corn, husks and silks removed

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 large onion, preferably Spanish, chopped fine

• 2 medium cloves garlic, minced

• 1 to 2 jalapeño peppers, finely chopped

• 1 tablespoon mild chili powder or 1 teaspoon of a hotter one

• 3 tablespoons (25 grams) all-purpose flour

• 4 cups (945 ml) vegetable or chicken stock or broth

• 2 15-ounce cans small red or black beans, drained and rinsed (or one of each) (3 1/2 cups)

• 1 cup (235 ml) whole milk

• Salt and freshly ground black pepper or cayenne to taste

• 1/2 to 1 cup (120 to 235 ml) heavy cream

CONTINUE TO RECIPE

NAPA CABBAGE WEDGE SALAD
WITH APPLES AND BUTTERMILK DRESSING
Elizabeth Stark

• 1 clove garlic, smashed and minced

• 1 tablespoon sherry vinegar

• 1 teaspoon Dijon mustard

• 1/8 teaspoon sea salt

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons sour cream

• 2 tablespoons buttermilk, more to taste

• 2 tablespoons finely crumbled or shredded Parmesan

  For the Napa cabbage wedge salad:

• 1 small head Napa cabbage

• 1 small red onion

• 2 crisp apples (Honeycrisp, Fuji, and Braeburn are all favorites)

• 2 tablespoons tablespoons crumbled Parmesan, plus a few bits for crumbling over finished salad

• 1 tablespoon minced chives

• 1 pinch Sea salt, to taste

• 1/4 teaspoon fresh ground black pepper

CONTINUE TO RECIPE