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MEADOWLARK FARM SUMMER CSA NEWS 9-7-10 Dear friends This blustery day has all of us wondering....what lies ahead? For sure, change is in the air and we hope that we won't have the gale force winds blowing through or down or under or on top of, our plants and hoophouses. We send along another box of loveliness to you; the tomatoes are happening and we are open to taking orders for canning/processing for winter. We are offering ½ bushels for $18 and full bushels for $37. If you'd like to take care of your family this winter and bring the farm into your kitchen and meals all year long, think about doing some oven roasting, saucing, salsaing or freezing if you have the space. Again, our favorite way to have tomatoes in the winter is to roast them. Set the oven to 300 and slice the tomatoes into a baking dish and drizzle olive oil over the top and liberally salt. Roast for hours until almost all of the liquid is evaporated(but not all)and stir occasionally turning browned tomatoes to the bottom and juicy ones to the top. Then, puree in a food processor and either can or freeze the remaining delectable sauce. It is so good in pasta, on pizza, in Mexican dishes and curries. Email me with your order and we can hook you up next Friday at your drop off site even if you are an every other week share. Boxes today include: onions, garlic, sangre red potatoes, a big bag of dragon beans plus sweet little fall carrots together, a melon, carmen sweet red peppers, a big bag of basil galore for pesto or basil pleasure, green kale,salad mix and tomatoes galore. Premiums receive a little yellow honeydew melon, zucchini and plum tomatoes. Now is the time to roast some sweet peppers! The easiest way I think, is to use the outdoor grill. When you have the grill good and hot, just place the peppers on and turn as each side gets blackened. Then transfer with tongs to a bowl and cover with plastic wrap. When cool you can loosen the skin and then you can just slide the seeds and skin off. Don't rinse or you'll get rid of good juices! You can then use them in salsas, salads, sandwiches, burritos or make a sweet little salad with strips of roasted pepper tossed with olive oil, a little balsamic, salt, chopped basil and fontina cheese. Or you can roast them and freeze them for when the snow is on the ground and you feel like a taste of summertime..... We are setting the date for the 2010 Meadowlark Harvest Party for Saturday, September 25th . We encourage you to put that date on your calendar because we would love to see you. More details to come, but this is a potluck meal and afternoon of flower picking, cider pressing, pumpkin harvesting and touring the farm. You also will have a chance to meet your fellow shareholders and share food together. Come and enjoy the farm and each other. Have a great week. Love, the meadowlarks
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