ATHENS HILLS SUMMER CSA:
WEEK ELEVEN:
AUG. 31st - SEPT.5th

Hello Everyone!

What a difference a week makes. The heat of summer was blasting us good a short time ago, and today we are closing windows in the afternoon because of the cold breeze coming through!

We hope this holiday weekend finds you making a smooth transition from summer to fall. Your CSA shares will begin to reflect that change very soon. This is probably the last week for beets, but that also means that potatoes are just around the corner. Dan tells me that the potatoes will be harvested some time this week. Kip's brother is paying us a visit to help construct a new storage room for our potatoes and winter squash. This will be a nice addition, as these crops usually hang around until early in the new year.

Fall also brings the realization that these delicious summer treats won't be around forever. Luckily, there are some fairly simple methods of preserving summer's bounty to be enjoyed during those long winter nights. All of the recipes this week deal with tomatoes, as you are getting a healthy helping of our slicers and cherry tomatoes this week. Give preserving a try, and you might just find yourself reciting these Greg Brown lyrics one night in late January: "Let the wild winter winds bellow and blow, I'm as warm as a July tomato."

We've had great cooperation lately in getting our green bags and wax boxes back from each site. THANK YOU!
Please keep it up!

Enjoy the summer tastes in your shares this week; they might be changing soon.

Best Wishes,
Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Steve & Julia)

FEATURED VEGGIES
Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Tomatoes: Our slicing tomatoes are coming your way this week. We've included some recipes to use them up, and see last week's newsletter for two tomato soup recipes.

Cherry Tomatoes: A mixture of the sweetest ‘Sungold’ and ‘Sweet 100’s. As tasty as they are versatile, we ‘re convinced they are absolutely the best summer candy!
Green Peppers: Crunchy and juicy, these green vessels are just waiting to hold your latest stuffing ideas – meat or veggie; you won’t be disappointed!

Summer Squash: Zucchini and Patty pans coming your way this week. Try stuffing them with the other veggies, cheese, breadcrumbs, etc.

Hungarian Hot Wax Peppers: These summer beauties come in shades of orange, yellow, red and every hue in between. A true hot pepper, though not the hottest. If you want less heat, remove the seeds. (warning: Use rubber gloves when processing the hot peppers. Don’t touch your eyes after using them.)

Beets: This is most likely the last time this season that beets will be in your share, so savor this batch.

Green Beans: Some members this week are getting the 'Provider' Green Beans that you have been receiving in your share, and some will be getting 'Liana Long Beans.' These are an Asian bean, and are best for steaming and sautéing.

Basil: Another summer classic that will disappear with the warm temperatures. Basil makes a great addition to any tomato sauce, or other tomato preserving creations.

NEVER REFRIGERATE
FRESH TOMATOES!
Cold temperatures make the flesh of a tomato pulpy and destroys the flavor.

Freezing Tomatoes – 2 Ways
1.) The simplest way to preserve tomatoes is to freeze them whole. Just rinse them, spread them out on a cookie sheet, and freeze overnight. When frozen, put them in a freezer bag and return to the freezer. To use, remove from bag and thaw. When thawed, slip the skins off, and use in your favorite recipes.
2. Peel the tomatoes, puree them in a blender, and then strain them through cheesecloth or a coffee filter to drain off the excess tomato water (this can be used in soups). Freeze the pulp in ice cube trays. When frozen, store the frozen cubes in a freezer bag.
(Advice and recipes courtesy of www.whatscookingamerica.net/tomatoes, August 2008.)

Recipe: Oven Roasted Tomatoes

Slice fresh, ripe tomatoes in ¼ inch slices (make them very even) and place on an oven rack or baking sheet sprayed with cooking spray. Bake at 450F until they start to turn brown, slightly crispy and bubbly. Watch them carefully. Remove and cool. Pack them in small freezer containers by layers: 4 to 5 oven roasted tomato slices, dash of balsamic vinegar, ½ teaspoon of chopped garlic, 2 tablespoons chopped fresh basil, and a generous dash of Parmesan cheese. Repeat the layers. Pack loosely to top and shake once, then freeze. Defrost and add to pizza, pastas and pasta salads, sandwiches and salads.

(Recipe courtesy of Trish Mumme and OEFFA News, Summer 2008.)

Recipe: Dried Cherry Tomatoes
Preheat oven to 200 degrees.
Prepare oven/cake racks with a non-stick spray OR Line two baking sheets with parchment paper (or if you prefer, a non-stick spray, foil, etc).
Cut cherry tomatoes in half and distribute evenly on baking sheets, cut side up.
Place in oven for 6 to 8 hours until pulpy and chewy, but not brittle.
Allow to cool on the racks/sheets. If you have room, place the racks/sheets in the freezer so that the tomatoes freeze separately. This makes them easier to use later.
Remove from baking sheets and place in a freezer bag/container. Store in freezer for future use in recipes, including salads, pastas and pizzas.

From http://www.kitchengardeners.com/

Recipe: Freezer Tomato Sauce

16 medium to large ripe tomatoes
½ cup torn fresh basil leaves
6-8 garlic cloves, thickly sliced
2 Tbs white balsamic or red wine vinegar
1 teaspoon sea salt
black pepper

Preheat oven to 375F. Cover baking sheet with parchment paper.

Cut an X in the bottom of each tomato and place on parchment with X side up.

Roast for 20-30 minutes, until skin begins to pull away at the X. Remove pan from the oven and let tomatoes cool.

When cool enough to handle, core each tomato and peel skin away using a sharp knife. Work over a large nonreactive (=glass, plastic)
bowl to catch juices.
Coarsely chop tomatoes in a bowl, using a knife or scissors, or squish with your hands.

Add basil, garlic, vinegar, salt and pepper. Mix well.

Label clean glass jars, or freezer bags/containers. Fill two-thirds full with sauce; seal or close and place in freezer up to 6 months.

Makes roughly six cups.

Courtesy of Teresa Blackburn on www.relishmag.com