Week 10; August 15, 2019

What’s in the box?

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Sweet Corn
Tomatoes
Lettuce
Cucumbers
carrots 2 ways
bell peppers
leeks
dill (not pictured)

Notes on the box.

BLT time! No better summer dinner than a nice BLT and corn on the cob enjoyed outside.
Everything except tomatoes should be stored in the fridge. Remove tops from bunched carrots for best storage. Corn is best eaten sooner than later! More coming next week! If you think you might not get to it, simply cut it off the cob and put it in a freezer bag and freeze it for later use. We’ve tried blanching and not blanching it before freezing and couldn’t tell the difference, so now we skip that step.

Cosmic Wheel Creamery Cheese Shares.

Ricotta again! and Antares, our cow’s milk manchego. I really like the Antares grated on eggs. And Ricotta is nice sweet or savory.

Recipes.

Tzatziki (Cucumber Yogurt Sauce)

Greek Pasta With Leeks from Farmer John’s Cookbook
12 oz uncooked spinach pasta, any shape        
6 cloves garlic, minced
2-4 leeks, cleaned, trimmed & thinly sliced
2 tsp fennel seed or chopped fennel
1 Tbls olive oil
1 can (28 oz) crushed tomatoes (or use chopped fresh tomatoes)
½ cup Kalamata olives, chopped
1 tsp dried oregano
Salt & pepper to taste
2 oz feta cheese, crumbled
Cook pasta and set aside.  Saute’ garlic, leeks and fennel seed in oil in large skillet until leeks are soft, about 20 minutes.  (If mixture sticks to pan, add a little water.)
Stir in tomatoes, olives, oregano and salt.
Simmer uncovered until sauce is reduced, about 20 minutes.
Remove from heat;  add black pepper and feta cheese.
Combine sauce with pasta and serve.    

Tomato Ricotta Tart

On the farm.