Farmshare CSA Week 12 9/8
Week of September 8th, Week 12 of CSA
Indian Summer Festival
Saturday, September 14th Granite Grass
Sunday, September 15th Monadnock Bluegrass Band
2019 marks the 45th year running that Applecrest has invited our community to celebrate and share in the harvest. Our Festivals offer a break from the tangle of everyday living with pure and simple, honest-to-goodness family fun. They’re a time when moms and dads, grandparents and grandchildren, sisters and brothers, and kids of all ages can reconnect with each other and with the land to make memories that last a lifetime. So, grab the gang and come visit us at Applecrest where, as always, admission and parking are FREE. See you at the farm!
Our Fall Festivals launch on the first weekend in September and run from 11:00am to 5:00pm, both Saturday and Sunday, every weekend, through the end of October. Here’s some of the family fun that you might expect to find (please be sure to call the Farm Market or visit our website for the most up-to-date event details, weather, and picking conditions):
- Pick-Your-Own Strawberries, Blueberries, Apples, Raspberries, Peaches, Pumpkins, & Cut-Your-Own Flowers (depending on the season)
- FREE Live Music
- FREE Pie-Eating Contests
- FREE Tractor Rides
- Beer Garden, Serving Local Craft Beers, Wine, Hard Cider, & Soft Drinks
- Food Trucks
- Farm-style BBQ
- Old-Fashioned Creamery, Featuring Locally-Made Ice Cream, Frozen Yogurt, & Sorbets Made with Our Own Grown-On-The-Farm Fruits
- Our Famous Apple Cider Donuts
- Barnyard Animals
- Face Painting
- Bouncy House
- Apple Pie & Ice Cream
- Scratch-Made Baked Goods
- Free Tastings & Samplings
- Traditional Corn Roast, Featuring Grilled Sausages, Hot Dogs, Hamburgers, Fire-Roasted Corn, New England Clam Chowder, Fresh Pressed Apple Cider, & More
- Corn Hole & Other Lawn Games
- And More…
What’s in this week’s share?
Veggies:
Green Beans
Field Cherry Tomatoes
Mixed Field Tomatoes – Heirloom, Yellow, Plum, and/or Regular
Corn – Butter & Sugar or Silver Queen
Leeks
Mixed Peppers
Cucumbers – Pickling or Slicing
Head Lettuce
Kale
Swiss Chard
Fruit:
Peaches – Yellow or White
Apples
Pick-Your-Own Peaches, Raspberries, and Apples open daily 8am-6pm!!
Our Favorite Recipes!
Ingredients
- 5 roma tomatoes , peeled and sliced
- 10 fresh basil leaves , chopped
- 1/2 cup green onion (or red onion), chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- salt and freshly ground black pepper
- Preheat oven to 350 degrees F.
-
Ingredients You’ll Need
- Tomatoes (about 5-6 lbs for every quart of sauce that you want to make)
- Chopped onions (one medium onion per quart of sauce)
- Minced garlic (one to one-and-a-half cloves per quart)
- Olive oil
- Basil (1/2 tsp per quart)
- Oregano (1/2 tsp per quart)
- Salt
- Pepper
You May Also Want to Add:
- Carrots
- Peppers
- A small amount of sugar
- Additional spices
You can use any type of tomato to make tomato sauce, but your sauce will come together faster and easier if you use paste tomatoes. They have less water content and fewer seeds.
Boil the Tomatoes
Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they’re much easier to remove in the next step. Then, rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain.
Remove the Skins, Stems and Seeds
Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes). Then, slice the tomatoes in half, and scoop out the seeds. Don’t worry if you miss some. A few left behind won’t hurt a thing.
Saute the Onion and Garlic
Add a small amount of olive oil to the bottom of a large pot (around 1/4 cup). Then, saute the onions and garlic until they’re soft (a few minutes should do it).
If you’d like to add carrots or peppers to your sauce, saute them along with the onions and garlic.
Combine All the Ingredients and Cook
Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil. Then, reduce the heat, and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. This will take at least two to three hours but could take longer if there’s a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years).
Jar Your Sauce
Pour your finished sauce into jars. Use freezer jars if you want to freeze your sauce or canning jars if you’d like to can your sauce for shelf-stable storage.
Part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share!
Each and every week we do our absolute best to get to you the veggies we include in this newsletter so you can plan your week accordingly. Despite all our best plans and intentions, share contents are subject to last minute changes due to weather, field conditions and random acts of mischief by our beloved Mother Nature. This means some weeks that half and full share compositions might not be identical and we will make up where applicable.
See you on the farm or on the road!
Cheers,
The FarmShare Team
