Tewksbury Grace Farm

Nothing says summer like the items in your bag this week!  These are some of our favorite foods, and the ways you can prepare them are endless.  We continue to receive abundant rains, and our fall crops look fabulous…..which leads us to – look for info very soon regarding Tewksbury Grace Farm’s Fall CSA!!!! We have lots going on to provide the best organic produce (e.g., celery, Brussel sprouts, broccoli, sweet potatoes, and much more) for those chilly autumnal days that lie ahead. Don’t miss out on continuing to eat fresh, local and organic vegetables, shiitake and berries.

For those of you who may have not read last week’s letter…

A local restaurant, the Inn at Turkey Hill in Bloomsburg, that features our vegetables and fruits extensively on their menu, is hosting a special chef’s series event that focuses on the quality produce from our farm. If you like eating scrumptious organic foods, check out the link below to find out more about this fabulous food event scheduled in September. Hope to see ya there!

http://www.innatturkeyhill.com/menu.html#chef-series

Here’s what’s in the bag this week:

• Heirloom tomatoes  -- So many lovely and sweet varieties. You will find all kinds of unusual and shapely tomatoes. These are ripe, so plan to eat in the next few days. Remember that tomatoes do NOT like to be refrigerated!
• Large Red Onion
• Summer Squash (full share)– come in a variety of colors and shapes. Use like zucchini. Eggplant (half share)-  A mix of unique colorful eggplants; try lightly sautéed in olive oil or roasted.
• Snap beans –tender and tasty Rattlesnake (green with purple stripes) and Golden Bacau, a flat Italian yellow bean. We like these flash sautéed in a fine olive oil, with a dash of seasoning…addictive!
• Sweet Fry Peppers- Blend of Fushimi, Carmen red Italian sweet peppers and small lunchbox style yellow, red and orange sweets. Great raw or cooked.
• Sungold Cherry and heirloom cherry Tomatoes- Ka-Pow!  A juicy, sweet explosion your mouth.  In your bag you will find sun gold varieties (which should be a deep orange when ripe), as well as a few unusual green (if there is a green tomato in your bag, it is ripe!), striped and other colored heirloom cherries.
• Tomatillos –   check out recipe below. Also tasty sautéed with scrambled eggs.   
• Basil/Parsley Bunch

Enjoy!

Johnny and Leah

Charred Salsa Verde

·small red onion, halved

·3-4 cloves garlic, peeled

·Sweet fry peppers, rough chopped

·1 jalapeño, rough chopped

·Tomato, quartered (or use handful cherry tomatoes)

·Tomatillos, halved

·2-3 sprigs cilantro and juice of one lime

·Kosher salt, freshly ground black pepper

·Optional: eggplant and squash, chunked

Place all vegetables in pan and apply generous drizzle of olive oil and salt and pepper. Broil until slightly charred, turning once or twice. Place charred vegetables in food processor with cilantro and lime juice and blend. Serve warm with tortillas and dollop of sour cream – Yummy!