Greetings CSA Members,
I just finished re-reading Barbara Kingsolver’s chapter 13-August in Animal, Vegetable, Miracle (If you have not read her book, hop on your bike to your nearest library, and dive in. Don’t forget to try her zucchini chocolate cookies and her cucumber yogurt soup!) Tomatoes are exploding and filling up every counter in her kitchen. Canning and freezing, ratatouille and stews all filling your nostrils with summer fragrance as you turn the pages. I wonder how she would write this chapter this season with the onset of what I like to term the “Big-box Store Blight”? As this chapter continues, she expands upon the issue of local tomato growers and their plight with the California growers whose prices undercut the local, organic farmers. I think that so much of what B. Kingsolver describes throughout her book is absolutely wonderful and eye opening for both farmers and consumers. She really brings home so many of the difficulties and the joys that become mixed into the cooking pot of knowing your food, your farmer, and your community. Even here in upstate NY we experience the price conflicts. Conventional growers offer homegrown, natural, we’re-your-neighbor-and-thus-you-can-trust-us produce at a price the consumer can’t seem to refuse. When a customer who comes to our stand at the Farmers’ Market but quickly leaves silently (having checked out all of our prices), I watch to see where he or she goes next. Often that customer does go right next door to a conventional grower to buy corn or potatoes that are much less expensive. I bite my tongue and then begin creating my list of ideas for new bumper stickers: Got pesticides, we don’t or Ask your farmer what they spray or Taste the difference. And instead of giving any response, I take to heart what Dan Pratt (Massachusetts Market Farmer) stated in the latest Growing For Market Magazine:
“Farmers may love to complain, but no one really wants to hear your woes. Even in the worst of seasons it is better to showcase your resilience and character, than to complain. ‘Yes, it has been a tough year for tomatoes, but the onions have totally loved all that rain!”
And as Brian often sings – Keep on the sunny side, always on the sunny side; keep on the sunny side of life.

Enjoy your week of heat – Justine

This week in your share, you will most likely find: Swiss Chard, Lettuce, Sweet Onions, Summer Squash/Zucchini, Cucumbers, Green Peppers, Tomatoes, Broccoli, Basil, Melon, Italian or Fairytale Eggplant.

*** Please remember your payment installment.
*** Please remember to tell anyone picking up your share for you how the process works. We are often short eggs or fruit. I think sometimes the newcomers just take everything offered.
Thank you!

Ratatouille (This recipe serves 10-12. I suggest cutting the recipe in half and serve it over rice.)

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
Garnish: Parmigiano-Reggiano shavings and fresh basil

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Baked Polenta with Swiss Chard and Cheese

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips
3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion. Sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Watermelon Mint Smoothie

1 to 2 cups seedless watermelon chunks
1 tablespoons honey
1 tablespoon fresh mint leaves, or to taste
1 cup lemon yogurt
Dash cinnamon

Puree watermelon, honey, and mint in a blender or food processor quickly–do not over blend. Pulse in the yogurt and cinnamon just until smooth.

Serves 1 or 2.