P i c k l i s t
watermelon - cherry tomatoes - field tomatoes - lunch box peppers - onion -
corn - potatoes - basil - carmen pep
THIS WEEK AT EDGEWATER…
SO MANY FALL FEELS! This weekend's equinox totally hit like a ton of bricks. As the light levels change, I find myself already reaching and hoping for every bit of sun to shine on us, our fields, etc… It is hard to experience a change of seasons as we moved right over Summer, experienced an eternal Spring, and now suddenly Fall is here with its demand that we put on at least one to two layers of woolies during morning harvest, spark our ovens nightly for tomato/pepper roasting,
and consider which pumpkin reaches Martha Sterwart stoop status, as we move them out of bins and clean them up to sell. These are all good things, BUT after a summer that was sun deficient, I am certainly not ready.
However it is not all doom and gloom at Edgewater, I am but one salty farmer in a village of many! Pooh seems particularly tickled about Fall’s entrance; he spends his days seeding cover-crop and jonesin for the nightly potato harvest.
Yes! The great potato harvest has begun! And compared to last year’s crop- think back to last summer’s drought and 0 irrigation on the potato field due to debatably poor planning, but also, who knew we were gonna have an intense drought?!?!?- this crop looks baller. Every variety is coming through with pretty decent yields. Nightly, Pooh and Mike venture down the road well after morning pick and afternoon deliveries. Mike drives the tractor with a gigantic potato harvester attached to it and Pooh drives the other tractor with a massive potato wagon to collect said spud. They ride side by side - it is indeed darling as they both have a tendency to be real lone wolves. Mike's potato harvester pulls the tots from the earth, moving each potato through the machine like Miss Pac Man through the maze (sans ghost). The potato makes its way to the top of the harvester, goes through the hopper and lands in Pooh’s wagon- a real “he shoots he scores” moment for all. Each morning after harvest, field crew then heads to the field, scoop’n up all the little spuds that did not make the hopper. Those potatoes- those perfect tiny round little bits- that is what is in your CSA this week.
In other perfect carby news, we are NOW taking Fall CSA bread share sign ups on the internet- woop woop! Honestly, I can not think of anything better to compliment a CSA veg pick up on a cold Wednesday night than a fresh loaf.
Here are the deets:
Made by our in house baked good masters, Laura and Kathleen
$46 for 5 weeks/ pick up in conjunction with FALL CSA/ Space is limited.
FARMY FOODIE PRO-TIPS:
ROAST YOUR TOMATOES, ALL OF THEM…
Please see CSA WEEK 14 on the blog to jog your roasting/saucing making memories on how to!
Serves 2
JENNY’S NOTE: highly recommended making way more of the shakshuka tomato sauce and canning or freezing for deep winter brunch. All your friends will be so impressed :)
For the tahini
1 cup tahini paste
2 tsp fresh lemon juice, plus more to taste
1 garlic clove, grated
1 tsp kosher salt, plus more to taste
½ cup ice water, plus more if needed
To make the tahini: In a medium bowl, whisk together the tahini paste, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but don’t be afraid. Keep whisking until it smooths out and becomes light in color (if it doesn’t, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the refrigerator for up to one week. If the tahini gets too thick while in the fridge, just loosen it up with a little water before using.
For the shakshuka
2 tbsp extra virgin olive oil, plus more for drizzling
1 small yellow onion, finely chopped
1 red pepper, finely chopped
Kosher salt and freshly ground black pepper
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp curry powder (optional)
½ tsp ground turmeric
1 tbsp harissa, store-bought
6 medium tomatoes, finely chopped
Pinch of sugar
4 large eggs
Fresh dill or parsley, for garnish
Challah, pita, or other soft white bread, for serving
In a large skillet with a fitted lid, heat 2 tablespoons olive oil over medium-high heat. Add the onion and pepper, and season well with salt and black pepper. Cook until the onion just begins to lightly brown, 6 to 8 minutes, then add the garlic, cumin, curry powder (if using), turmeric, and harissa. Sauté until fragrant and the onion is lightly browned, 1 to 2 minutes. Stir in the tomatoes and season with the sugar and a pinch each of salt and black pepper. Cover the pan and simmer over low heat until the sauce has thickened slightly, about 20 minutes. Uncover the pan, raise the heat to medium-high, and continue simmering, stirring occasionally, until the sauce is thick enough to cling to the eggs, 10 to 15 minutes.
Use a large spoon to make four wells in the sauce. Crack an egg into each well, cover the pan with the lid, and cook over medium-high heat until the whites are set but the yolks are still runny, about 3 minutes.
Remove the pan from the heat. Garnish with fresh dill or parsley and drizzle with olive oil and garlicky tahini. Serve hot with bread.
Crispy Roasted Potatoes with Garlic and Herbs – these are just classic. Once you figure out how easy this method is, it’s hard to make roasted potatoes any other way. You can totally omit the herbs and toss these potatoes in spices like, paprika, turmeric, curry powder….whatever flavor combinations you love. The key here is making sure you pre-heat the oven and space out your potatoes on the sheet tray so they have the ability to really crisp up and get golden and crunchy.
2 lbs New Potatoes
1/4 cup extra virgin olive oil
1 head garlic, crushed cloves
5 fresh thyme sprigs- can substitute with dried
3 rosemary sprigs- can substitute with dried
Or your sage from last week’s csa!
lots of Kosher salt and cracked black pepper to season
Bring a large pot of salted water to boil and add in the potatoes. Boil for 10-15 minutes until a knife runs through the potato easily. Strain and let air dry for 5 minutes.
Pre-heat the oven for 425 degrees F. Place the potatoes on a sheet tray and using the bottom of a cup or the heel of your hand press down on each potato. Make sure they aren’t touching. Season well with salt and black pepper. Sprinkle over fresh thyme, rosemary and drizzle over the olive oil.
Tear the leaves and rub them releasing all the aromas. Move the potatoes around on the seasoned oil, being very careful not to bread the potatoes. They are very delicate. When the oven is pre-heated place the seasoned smashed potatoes in the hot oven and let roast for 20-25 minutes until golden. Remove and eat those Crispy Roasted Potatoes with Garlic and Herbs.