Tuesday, August 19, 2014

CSA Week 8 and the Tomato Stand is Open!

Well, it's arrived and it is definitely official. Tomato season has arrived.
Just in time for my tomato tasting and garden tour on Sunday, the tomatoes are ripening and ready and it's necessary now to pick everyday.
Lots of the tomatoes are going into the CSA baskets, some to stores and a handful of restaurants and Emily and Mollie have started attended the brand new Fenwick market from 4:30-&:30 on Wednesday evenings.

People have been stopping by too, but as of now I will have tomatoes out at my stand on a daily basis, and a few other things which I have in excess.
It will go like this. Get up, do the chores, walk the dogs, help my neighbour and set up the stand. Assuming I don't get sidetracked, I'll be open by 10 am and open for the rest of the day. Please do stop by.
The baskets today were full and heavy. I hope you eat well my friends.

They contained heirloom tomatoes, mixed cut lettuce, cucumbers, peppers, mini eggplants, zucchini and summer squash, mixed heirloom beans, onion and garlic, basil, parsley, summer savoury and a sample of a few more things like mouse melons.

The following recipe is from Andrea Chesman's "The Garden Fresh Vegetable Cookbook"....enjoy!

Pan Roasted String Beans with Warm Soy Vinaigrette
3 Tbsp soy sauce
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp rice vinegar
1 Tbsp sesame oil
freshly ground pepper
1 Tbsp olive oil
1 lb beans (any colour will do)
2 garlic cloves
1 tsp fresh minced ginger
1 Tbsp sesame seeds

Preheat oven to 200 degrees
To prepare vinaigrette, whisk together the soy sauce, rice wine, vinegar sesame oil and black pepper to taste in a small bowl
Heat a large cast iron skillet over high heat. Add olive oil, and swirl to coat pan.
Add about one third of the beans, cooking till tender( 4-7 minutes). Put cooked beans on a platter in the oven to keep them warm, and continue in the same manner cooking the remaining beans.
When beans are all cooked, return the pan to the stove and saute garlic, ginger for about 30 seconds, then add vinaigrette and warm.
Pour immediately over the beans and sprinkle with sesame seeds.

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