In Season: Tomatoes

There are many different types of tomatoes. All delicious!! And if there is one summer produce item that I long for all year, it's probably the tomato.

We will have cherry tomatoes at market tomarrow.. and a few black beauty tomatoes.

Click HERE for some recipe ideas...

Some Tomato Info:

Dry-farming tomatoes means that the tomato plants aren't watered after their flowers set, which forces the plants to work harder to make the tomatoes and also creates a bit of a deeper flavor..

Vine-ripened means that the tomatoes were allowed to ripen on the vine before they were picked (not simply left on the vine when brought to the store).

Look for Locally grown tomatoes. Because of the way they are grown (as outlined above) they are delicate and not up for long journeys.

Buying Tomatoes

-Don't worry if tomatoes are in weird shapes. Even cracked skin is okay, but leaking juice and soft spots are not.
-Choose tomatoes that feel heavy for their size.
-Smell  them. Tomatoes should smell earthy and tomato-y.. and never musty.
-Taste them! (We will be sampling at the booth this weekend!)

How to Store Tomatoes

Treat them gently. They are fragile. Don't pile them where their weight will squash eachother, and never refrigerate them! (Temperatures under 50° will make tomatoes all mushy and mealy.)

See at market tomarrow!! : )

Recipe: Roasted Potatoes with Greens, Mushrooms and Artichokes

I love recipes that feature in season produce. This week I'm using alot of chard, kale, potatoes, and zucchini, ..in season produce... yum.

Roasted Potatoes with Greens, Mushrooms and Artichokes

4 potatoes

1 Tblsp Olive oil

1 c Onion; minced

3/4 lb Mushroom; sliced

1 1/2 ts Salt, divided

1/2 ts Dried thyme

1/2 ts Dried sage
1/2 lb Kale or collard greens; stemmed and chopped
4 lg Clove garlic; minced
4 Tblsp Vegetable broth or water; or for a zippier taste, white wine
1 TblspUnbleached white flour
1 or 2 6 oz. jars marinated artichoke hearts or crowns
Freshly ground black pepper; to taste
6 Leaves fresh basil

Directions

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat.

Add the mushrooms, 1/2 tsp. salt, thyme and sage.

Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt.

Stir, cover, and cook another 5 minutes over medium heat.

Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle.

Cook uncovered for another minute or two, stirring constantly. The liquid will thicken.

Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars.

Grind in some black pepper, and stir in the basil. Remove from heat and serve over or next to the potatoes.

Make this into a dinner menu by adding a fresh green salad, grilled Zucchini, and a bottle of Sauvignon Blanc or Chardonnay

Event: Albany Farmers Market, July 24, 2010

This week we will have several varieties of potatoes, chard, Tomatoes, Kale, green beans, herbs and of course wool fiber.. and rhubarb! I look forward to seeing you all tomorrow morning!

above: feild above our garden

In Season: Cucumbers

Cucumbers are great sliced into salads and served raw. I have even heard of people cooking them. Also great for making pickles.

Srub cucumbers clean, cut a slice and taste it. If the peel is unpleasantly thick or bitter, peel the whole vegetable before slicing to chopping for salads, otherwise you can leave the peel on.
Look for firm cucumbers, without blemishes or soft spots. Our cucumbers are organically grown and un-waxed. They will keep for up to a week if wrapped loosely in plastic and stored in the crisper.
 
Make sure to choose a cucumber variety that fits your purposes. English and Persian cucumbers are delicious without peeling; lemon cucumbers and kirbys are great for eating raw or pickling; gherkins are best for pickling

In Season: Sour Pie Cherries

There are a few varieties of sour, or pie, cherries. They include the Montmorency and Morello varieties.

They are tart and very red in color. They are only available for a few short weeks out of the year and are really great in many different recipes.

Sour cherries are best when baked. Pile them in a pie crust, top with sugar, and bake until tender and juicy (about an hour).... They also would be great in a Cherry Cobbler, Tart, Ice Cream, .. mmm... (recipes soon : )

When buying look for red unblemished cherries with their stems still attached.

Store cherries, unwashed and stems attached, in a paper bag, loosely-covered container, or loosely closed plastic bag in the refrigerator until you're ready to use them.

Toast

Potato Salad

Potato Salad Recipe

Serves 6

Ingredients

6 medium potatoes, scrubbed and cubed
2 hardboiled egg, chopped
1 medium bell pepper, diced (any color)
3-4 scallions, finely minced (whites and greens)
1 small cucumber, seeded and minced (peel if waxed)
1/2 cup parsley, finely minced (packed)
1/4 cup fresh dill, minced (packed, or 1 tblsp dried)
1 teaspoon salt (or to taste)
fresh black pepper, to taste
1/4 cup cider vinegar
1 teaspoon mustard powder
1 teaspoon tarragon
1 tablespoon prepared horseradish
1/2 cup mayonnaise (hommade if possible)
1/2 cup plain yogurt (or sour cream)

Optional additions

Some alfalfa sprouts
1 medium carrot, diced
radish, thinly sliced
fresh peas
1 cup cashews, lightly toasted
1/2 cup sunflower seed, toasted
2 tablespoons sesame seeds

Directions

In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.


Combine well with other ingredients in a larger bowl, cover and chill.