Blue Gate Farm News – Volume IV,  Number 18  –  August 28, 2007

 

In this week’s box:

Basil: Genovese

Beans: Carson (yellow) & Empress (green) mix or Maxibel (filet-style green)

Cherry Tomatoes*: Juliet/Golden Rave Mix (red/yellow oblong mix) or Blondkopfchen (small, round yellow)

Cucumbers*: Diva (short, green), Lemon (round, yellow) or Suyo Long (long, green) the last of the season

Hot Peppers: Poblano (dark green) or Wenk’s Yellow Hots (light yellow) optional

Onions: Ailsa Craig (sweet yellow)

Sweet Peppers*:  Giant Griller, Mini Bells, White Paprika, Purple Beauty, Red Knight or La Rouge Royal

Tomatoes*: asst. heirlooms

* from the upper garden

 

For those with the Honey option: Honey delivery next week

For those with the Herb option: Basil: Thai Magic, Oregano, Sage

 

Featured Recipes (on back): Tortilla Pizzas

                                                 Oven-Dried Tomatoes

Rain this week: 4.30”                                                                                     Rain to date this month: 12.00”

 

What’s up on the farm?

Holy cow, now that was what I call rain!  This past month has felt like we were back in Houston, yuck! Actually we have little reason to complain, as we missed the worst of the weather, but not by much.  We could see a tornado-maker pass to the north of us and the flood-maker pass to the south so we are counting our blessings.  With all the recent rain we haven’t gotten many garden tasks completed.  We did get the last of the onions harvested and hung up to dry as well as one more row of potatoes… just four more rows to go. The fall plantings still haven’t happened and we are starting to get a little twitchy about that, but we can’t prep the beds when the soil is wet so we are just waiting and thinking “drying” thoughts.  We did manage to get the high tunnel beds weeded and have gotten things cleaned up in there a bit in preparation for the winter plantings, but it’s too early to put those in just yet.

 

While we’re talking about the rain we should apologize for all the cracked tomatoes this week.  With all that precipitation, there is just no way to keep them from cracking, so they’re not pretty, but they still taste good.

Despite, or maybe because of, the recent rains the fall flowers have started blooming around here: goldenrod, maxmillian’s sunflower, compass plant and leadplant can all be seen brightening up the ditches and fields. We’ve started seeing lots of birds back in our feeders and high numbers of deer recently, too.  Oh, and grasshoppers…lots and lots of grasshoppers.  They are Blue’s favorite new game.  She loves to chase the flying ones and pounce on them when they land.  Not sure if she enjoys the chase more or the fact that they “crunch.”

 

Another opportunity we want to share with you from our friends at Coyote Run.  They are selling free-range “crock-pot” hens, hormone-free beef and heritage-breed Thanksgiving turkeys.  For more information, contact Pat at 515/689-8216.

 

Best from the farm,

Jill & Sean

 

Tortilla Pizzas
Excerpted from Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin. Reprinted by permission from Stewart, Tabori & Chang, an imprint of Harry N. Abrams, Inc. Copyright 2007 by Jacques Pépin.

Makes 3 pizzas, with 8 small servings per pizza

1. Preheat the oven to 500°F.

2. Oil a tortilla round for each pizza you plan to make: sprinkle olive oil on a sturdy cookie sheet or jelly roll pan, and press the tortillas in the oil on the tray to coat them well on one side, and then turn them over, so they are oiled on the other side.

3. Sprinkle 1 tablespoon of grated parmesan cheese on top of an oiled tortilla. Add 1 thinly sliced 8-ounce tomato, a good sprinkling of salt and freshly ground black pepper, and a good cup of grated mozzarella (about 4 ounces); buffalo mozzarella is best, if you can get it.

4. Sprinkle on a little more salt and pepper, and top with about 1 tablespoon of good olive oil. You can cook the tortillas directly on the cookie sheet or directly on an oven stone, using a wooden peel to transfer them.

5. Bake for 8 to 10 minutes, or until bubbly and crisp. Let the pizzas rest out of the oven for a couple of minutes, and then sprinkle with 1/4 cup shredded basil (from about 12 leaves). Cut into 8 wedges, and serve with a glass of your favorite wine.

Think of this recipe as a guideline for improvising. Toppings are limited only by your imagination. For example, try other vegetables like thinly sliced summer squash, sweet onions, and sliced baby Portobello mushrooms. Add a few slices of prosciutto or hard Italian salami like Genoa or even pepperoni. Substitute fontina cheese for the mozzarella. Experiment.

 

 

Oven-Dried Tomatoes

Juliet tomatoes (or any cherry, roma or paste tomato)

 

• Cut the smaller fruits, such as cherry type tomatoes and the smaller Italian varieties in half. If using larger tomatoes will need to be cut into ½ inch slices or narrow wedges.
• Arrange tomatoes in single layers on cookie sheets lined with foil or wire racks
• Place in a warm oven (140° - 150°) this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly.

 

Oven drying will take from 10 to 24 hours, if using multiple cookie sheets, rotate their position in the oven every couple of hours for more even drying

When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.

To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. Store in the refrigerator up to 6 months. For longer storage, put them in the freezer.

Recipe Source: Blue Gate Farm