Ryan and Bridgette working on the corn cakes last week
The cooler weather we had at the end of last week was a nice hint of things to come. Even though it’s still August, we’re beginning to see that fall is on the way. Out at the Farm we’re still getting lots of classic “summer” vegetables, and we’ll probably keep getting them for another month, but we’re also seeing the first of the fall crops: spaghetti squash and napa cabbage thinnings are part of this week’s bounty.
Here at Harvest Kitchen we’re beginning to think towards our winter season. On Thursday we’ll have our first Tomato Day, where we’ll be processing a few hundred pounds of tomatoes to get them ready to freeze for the winter. It should be a fun, hard-working day, and I’ve been busy trying to line up supplies of tomatoes, containers, boxes, and (of course) the staff we need for this big job.
HK crew and guests taking a break to celebrate Jordan's birthday with Pilar's Tamales!
At Community Farm, I hear that several Kitchen members have made their way out to do their volunteer hours. We have to thank Lisa and her son Robin for picking tomatoes for this week’s share. It’s always great to have help and new energy from volunteers on harvest days–I encourage all of you to head out to the farm and get involved.
The earth is still bringing forth incredible bounty as we all begin to think about back to school. This week’s share details and menu come after the jump.
This week’s farm bounty was
Pears (from our own organic orchard trees!) – 1 box
Potatoes – 2 lbs
Beans – 1 lb
Basil – 2 branches
Baby Napa cabbage – 2 lbs
The Kitchen crew celebrating
Spaghetti squash – 1
Summer squash – 4
Sweet peppers – 3
Tomatoes – 4 lbs
Arugula – 1 bunch
Hot peppers – 1 branch
This week’s Menu feels like a lot of side dishes to me, but I know you’ll enjoy all the flavors. Some weeks are just like that.
Bridgette making corn cakes on her last day before she goes back to school
Zucchini Bread – We are getting a spectacular recipe from Veronica for this, and I know the combination of Westwind Milling flour and Community Farm zucchini will make this breakfast/dessert favorite out of this world.
“Prizewinner” Green beans with Tomatoes and Herbs – This recipe comes from From Asparagus to Zucchini and is generally a winner!
Spaghetti Squash with Tomato Sauce – If you’ve never had spaghetti squash before, it’ll amaze you how much like spaghetti it really is. I think you’ll enjoy this faux-pasta!
Roasted Potatoes with Rosemary and Garlic – We’re kind of on a roasted veggie kick lately, but I don’t think you can go wrong with the tasty simplicity of roasted potatoes.
Spicy Asian Green Salad – We’ll be chopping up those tender baby napa cabbage and giving you an amazing Asian-style dressing for a cool summer supper.
All of this makes for a somewhat ambitious menu for us, but if we have time we’ll also make our first batch of Pesto of the season–if we run out of time, we’ll process the basil and save it for distribution next week, so never fear.
Phew! I think that’s all. See you tomorrow.
Mary
