With just two weeks left of our Summer CSA, we’re coming face to face with the season’s last blast (along with the first little tease of Fall). The rainy weather really lit a fire under Mark and I to finally sock some Summertime away for ourselves, so we spent Sunday processing tomatoes with family, loading up the freezer with a few quarts for overwintering. Regardless of how you feel about ushering in Autumn, I’d like to suggest that this set of weeks offers us a unique opportunity, if you’re up for it. For me, it is kind of a liminal space between Summer and Fall where I am lucky enough to have treasured ears of sweet corn, ripe tomatoes, peppers and things to work with coupled with weather that is cool enough to make me want to do wild things like turn on the oven or make warm steamy pots of soup and listen to Neil Young while I’m chasing away fruit flies. That’s the vibe. Mark will probably make his version of Jasper White’s Corn Chowder at some point this week in conjunction with zipping and freezing a few ears for those dreary February days, and I’ve got my sights set on working up something tomatoey and comforting with the Cone Cabbages that are on the harvest list. There were also just enough heads of gorgeous green Broccoli sizing up in the field for us to give to our Large CSA shares this week and have a handful for sale in the stand, so maybe a stir fry or roast with our last round of Romano Beans is in order too.

Fall CSA invoices and invitations went out to current and renewing members last week, and we’re getting very excited to start harvesting Winter Squashes for you all this week. I have seen a few registrations rolling in (thank you!), but some folks are letting me know that the link has either broken or shows up as expired on certain browsers (ugh!). I’m going to send a new link around this evening, but if you have any trouble signing up online, just let me or Emilie know when you get to the farm this week and we’ll get you squared away.

Thanks,
Katie

IN THE FARMSHARES THIS WEEK:

Shishito or Lunchbox Peppers
Tomatoes
Romano Beans
Sweet Corn
Cone Cabbage
Broccoli (Large Shares)
Melons, TBD

RECIPES & SEASONAL TIPS

Hey you! Freeze those Summer Green Beans - Food52
Why the humble hispi cabbage is the new cauliflower steak - The Guardian

VEGETARIAN TORTILLA SOUP
Alison Roman

• 2 tablespoons vegetable oil

• 1 large yellow onion, finely chopped

• 4 cloves garlic, finely chopped

• 1 jalapeño, seeds removed, finely chopped

• Kosher salt and freshly ground pepper

• 1½ teaspoons chile powder

• 2 chipotles in adobo, finely chopped

• 1(28-ounce) can whole peeled tomatoes, drained and crushed

• 4 cups vegetable broth

• 2 cups corn kernels, fresh or frozen and thawed

CONTINUE TO RECIPE

UNSTUFFED CABBAGE ROLL
Allrecipes

• 2 pounds ground beef

• 1 large onion, chopped

• 1 small head cabbage, chopped

• 2 (14.5 ounce) cans diced tomatoes

• 1 (8 ounce) can tomato sauce

• ½ cup water

• 2 cloves garlic, minced

• 2 teaspoons salt

• 1 teaspoon ground black pepper

CONTINUE TO RECIPE

GREEN BEAN STIR FRY
Naturally Ella

• 4 ounces dried lo mein noodles

• 1/2 pound green beans

• 4 to 5 scallions

• 1/4 pound red peppers (bell or other sweet variety)

• 4 teaspoons sesame oil (divided)

• 1 tablespoons sesame seeds

• Cilantro (for serving)

• Toasted sesame seeds (for serving)

• 1/4 cup tamari (or soy sauce)

• 2 tablespoons rice vinegar

• 1 tablespoon brown rice miso

• 1 teaspoon sambal oelek

• 2 teaspoons dark muscovado sugar (or brown sugar)

CONTINUE TO RECIPE

SUZANNE GOIN’S SLOW-ROASTED ROMANO BEANS
Adapted by FoodGal

• 2 small red onions

• 6 large cloves garlic, peeled

• 2 1/2 pounds green and yellow Romano beans, stems removed, tails left on

• 1 tablespoon rosemary leaves

• 1 tablespoon sage leaves

• 1 tablespoon thyme leaves

• 3/4 cup extra virgin olive oil

CONTINUE TO RECIPE

CORN CHOWDER
Jasper White

• Kernels from 3 to 4 ears of yellow corn (husk over a sink, rinse off the silk, then place the corn on an upside-down bowl within a larger bowl and cut down with a sharp knife; scrape everything off the cobs for extra corn flavor);

• 4 ounces slab bacon, cut into 1/3-inch dice

• 2 tablespoons unsalted butter

• 1 yellow onion, cut into 1/2-inch dice

• 1 red pepper, cut into 1/2 inch dice

• 5 sprigs thyme, leaves removed and chopped

• 1/2 teaspoon ground cumin

• 1/8 teaspoon turmeric (gives everything a nice yellow color)

• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice

• 4 cups chicken stock (enough to cover everything)

• Kosher salt

• Freshly ground black pepper

• 2 teaspoons cornstarch dissolved in 2 tablespoons cold water

• 1 cup heavy cream

• 2 tablespoons minced chives

CONTINUE TO RECIPE