Greetings CSA Members,

****Remember the annual CSA potluck is this Sunday September 27th

from 3:00 – 6:00.

Please bring with you:

blanket or chairs to sit on

eating utensils and plates

potluck dish or drink to share and serving utensils, if needed

Children must be supervised, especially around the animals & equipment.

Please leave your pets at home – Many thanks.

We had a rather crazy day yesterday on the farm – the chickens were loose, a restaurant closed that was to host a major event in the area at which several farms, Denison Farm included, were to be highlighted, the goats were howling all day for attention, a ninth grade class arrived to take soil samples in order to analyze and thus create ways for us to improve the quality of our topsoil, and the temperature at 7:30 yesterday morning was 37 degrees. But the harvest will go on - your boxes will be packed and ready for delivery to you for tomorrow. This week I am going to include an online article about tomatoes. Hope you find it interesting.

Tomatoes: 8 worthwhile facts to know

Whether you say Tom-eh-to or you say Tom-ah-to, you can be sure that this sweet little fruit is going to do your body good. As we come full-swing into Tomato season, here are a few fun and interesting facts about the popular ingredient:

1. It is a fruit. Although many people believe that tomatoes are vegetables, they are actually fruits.

2. Italian in Origin. Not so Much. Although popular as an ingredient in Italian cuisine, tomatoes are originally native to the western side of South America. However, it was first cultivated in Mexico; and it was through Columbus that seeds were first introduced to Europe.

3. Antioxidant Powerhouse. Tomatoes are a great source of lycopene, Vitamin C, and Vitamin A. They are antioxidants that are instrumental in neutralizing free radicals known to potentially damage cells, which can increase inflammation and the progression or severity of disease. Diets high in these antioxidants have been shown to help reduce the risk or severity of all of these illnesses. Lycopene, especially, helps protect cells from oxygen damage and heart disease.

4. Prostate, Colon and Pancreas. Although tomatoes are great cancer fighters in general, they are specifically known to promote prostate and colon health. Further, a study published in The Journal of Nutrition showed that those consuming a diet high in lycopene had a diminished risk for pancreatic cancer.

5. Organic Matters. In tomatoes, research has shown that organic tomatoes and organic tomato products provide a much greater dose of lycopene than non-organic.

6. Fiber Factor. Tomatoes are a great source of fiber, which helps to regulate blood sugar and cholesterol levels.

7. Canned isn’t so bad. Although I’m a fan of “au natural” – or right off the plant – when it comes to eating fruits and vegetables…I can get behind canned tomato products. As a matter of fact, some believe that canned products are better than fresh whole tomatoes because the nutrients are higher in concentration than the fresh fruit.

8. Every Color of the Rainbow. Tomatoes come in every color except for blue! You can find them in red, orange, yellow, green and even purple!

Ways to enjoy tomatoes: Tomatoes are very versatile.

* Dishes: Gazpacho, Salads, Tomato and Avocado Salad, Minestrone Soups, Chili

* Sauces: Tomato based sauces, salsas, ketchup, cocktail sauce

* Drinks: Tomato Juice, Bloody Marys

Do you like tomatoes? Do you incorporate them into your diet daily? Any favorite recipes?


Have a great week - Justine

This week in your share, you will most likely receive: Carrots, Butternut Squash, Leeks, Lettuce, Bok Choi or Chinese Cabbage, Tomatoes, Basil, Potatoes, either Broccoli or Cauliflower, and perhaps Sweet Peppers or Corn. Check the white board to be sure, for the harvest isn’t complete as I write this to you.

Salmon with Leeks & Bok Choi/Chinese Cabbage

This recipe uses only the greens leaves of the bok choi, but there really is no need to discard the stems. Just roughly chop or slice the stems and then add them to the pan along with the leek. They will add a nice crunch to the dish.

1 leek

2 tablespoons butter or vegetable oil

1 pinch red pepper flakes, crushed

1 pound bok choi

4 salmon fillets

Salt and pepper to taste

2 tablespoons rice vinegar

1/2 teaspoon lemon zest

1 teaspoon sesame seeds

Heat broiler and line baking sheet with foil.

Split Leek down the middle and clean under faucet, having removed root and tough green ends. Slice leek across the grain into thin strips (white portion only).

Heat butter or vegetable oil in large skillet. Add red pepper flakes and stir over medium low heat. Add leek and sauté until soft, 10 minutes. Meanwhile, slice bok choi crosswise into 1/4- inch strips, discarding stems. Set aside.

Season salmon fillets with salt and pepper. Place on baking sheet. Broil until golden orange on top but still rare in middle, about 8 minutes. After the leeks have cooked, add the bok choi, vinegar, and lemon zest. Season with salt. Cover and wilt for 2 minutes, stirring once.

Serve vegetables and their juice in shallow soup bowls and top with salmon. Sprinkle with sesame seeds. Serves 4.

Basil-Broccoli Penne

1/4 lb penne pasta

1/2 lb broccoli florets

1 tsp olive oil

1/2 cup fresh basil leaves

Salt and freshly ground black pepper

2 tbsp grated Parmesan cheese

Place a large saucepan filled with water on to boil. When water is rapidly boiling, add pasta and boil for 5 minutes. Add broccoli florets and continue to boil for 3 minutes. The pasta should be cooked al dente. Drain, leaving about 2 tbsp water in the saucepan.

Add the oil to the water and return the pasta and broccoli to the saucepan. Add the basil and salt and pepper to taste. Sprinkle with Parmesan cheese. Toss well.