“If you judge people, you have no time to love them.”
~Mother Theresa~
Summer Share Box 12 Crop List
- Mini Tomatoes – All Shares
- Slicing Tomatoes – All Shares
- Cabbage – All Shares
- Summer Squash – All Shares
- Onions – All Shares
- Peppers – All Shares
- Lettuce – All Shares
- Parsley – All Shares
- Korean Melon – All Shares
- Collard Greens – Full & Flex Shares Only
- Cantaloupe – Full Shares Only
- Cucumbers – Full Shares Only
- Eggplant – Flex Shares Only
- Okra – Flex Shares Only
Farmer Notes
It sure has been a nice month of August here at Earth Dance Farm. We have had 3 inches more rain than normal for this month and the temperatures have been slightly lower than average. Currently we are in a warm, dry, and summer-like pattern as we head into September. Most of our crops have been planted into the fields by now, save some Asian greens, arugula, spinach etc. We are beginning to fill up our hoop structures with kale, chard, lettuces, radishes and the like for late fall shares. I also continue to mow the crops that have completed their use, till the soil, and disc the soil in preparation for a planting of cover crop. Cover crops help create an environment for microbial life, produce organic matter to build soil, and protect the soil from erosion from wind and rain. We attempt to cover half of our tillable land with some cocktail of cover crop before the snow flies. September is usually an enjoyable month on the farm. The weather is usually pleasant for working, weeds are slowing down as the days get shorter, and overall there is less hectic stress. I think of many of you who are switching gears now also with schools in full swing and summer in the rearview. Have a safe and enjoyable Holiday weekend! Cheers!
Crop of the week – Tomatoes
The easiest way to enjoy those mini tomatoes is to wash ‘em and toss them in a salad. They go great in a breakfast veggie scramble, or alongside a pasta sauce atop of some lovely noodles. The heirloom slicer tomatoes are extremely versatile. Get the juiciest slice on the sandwich or burger to take it to another level. Fry up some breaded slices and pair with basil and olive oil for a crunchy tasty treat. A nice hearty summer salad of couscous, corn, and tomatoes is a super fresh but filling choice this summer. Get creative, make some pico del gallo or some pasta sauce. Make the most with what’s in the box. Cheers!
-Farmer Dylan
Some Recipes To Try:
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 1/2 lb whole rotini pasta or penne
- 1 pint cherry tomatoes
- 2 medium summer squash quartered vertically and then sliced into 1/4-inch wide wedges
- 1 medium zucchini quartered vertically, and then sliced into 1/4-inch wide wedges
- 2 Tbsp oilive oil
- 2 Tbsp lemon juice
- 2 Tbsp butter or olive oil
- salt and pepper to taste
- 1 ounce goat cheese crumbled
- 2 cloves garlic
- pinch red pepper flakes
Ingredients
|
|
- Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
- Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
- While the pasta is hot, add the lemon juice, butter, goat cheese, garlic and red pepper flakes to the pot. Add about ¼ cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry).
- Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine. Season to taste with salt (I added more than ½ teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately.
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
|
- 1 cup water
- 1/2 cup distilled white vinegar
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tsp salt
- 1 Tbsp freshly ground black pepper
- 3 cucumbers peeled and sliced 1/4 inch thick
- 3 tomatoes cut into wedges
- 1 onion sliced and separated into rings
Ingredients
|
|
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
| Servings |
|
- 2-3 slicing tomatoes
- 1 small onion
- 1 small green pepper
- 3 tbsp fresh cilantro chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 tsp red pepper flakes
Ingredients
|
|
- Chop your tomatoes up into small pieces. Put them in a food processor and pulse 8 times. Transfer to bowl once processed.
- Chop up the green pepper and onion with a knife. Add to the bowl with the tomatoes, along with all the seasonings and stir to combine evenly.
- Enjoy with tortilla chips, or as a topping for just about anything!
