Siren Song Farm Newsletter
Volume 15
Hello wonderful CSAers!
**WARNING** the small green peppers in your bag are extremely spicy jalapenos. Please keep that in mind when handling them. I rubbed my eyes after we finished harvesting this morning and they burned for a very long time.
This week we have colorful heirloom potatoes, heirloom tomatoes, Italian heirloom eggplant, cucumbers, sweet onions, mixed summer squash, sweet peppers (large green and yellow) and HOT peppers (tiny green ones). We also have some yummy pears. I think they are probably Bartletts.
The large peppers have a nice mild flavor. They are great roasted or sliced on salads. The little green peppers are jalapenos. The onions look like storage onions but they are not. We let them dry a little in the ground but they need to be used quickly not forgotten under the cabinet. I am still drying the shallots and garlic so it will last a little longer once we distribute it.
As you may or may not know we are growing produce on two properties this season. Several months ago when we first started to realize that things weren’t going to work out well with the property in Forest Grove we started looking for additional land to farm. We were very lucky to find a sweet parcel off HWY 30 north of the city. Most of the crops for the fall are being grown on that property so as soon as the tomatoes are finished for the season we will be moving to that property full time. This was also are last week at the farmers market, if you pick up there please look for an e-mail from me letting you know what we have worked out for CSA pick-up.
I hope this chilly, gloomy weather doesn’t mean that the summer is officially over!
Cheers-
Jen
I spent several months in the Transylvanian mountains of Romania several years ago. While I was there I was introduced to salata de vinete which is a roasted eggplant spread. It is the best thing I have ever had with eggplant in it. It is best spread on a slice of good bread. I found this recipe on a Romanian website so please excuse the interesting grammar.
Salată de Vinete- Romanian eggplant salad
- 2 eggplants
- sunflower oil or olive oil
- 1 onion
- lemon juice
- salt
The eggplants need to be roasted on the stove, over an open flame. But as I have an electrical oven , I actually oiled them and then grilled them in the oven, until the insides became very soft. After I removed them from the oven, I skinned them. It may help to have a little bowl with cold water in which you can dip the fingers, so you don't burn yourselves :) This can also be done on the BBQ with fantastic results.
I cut off the ends and removed part of the seeds (not all), the ones that just fall out. They need to be very well drained before you start working with them. Cut them in half and put them on a plate or a cutting board and let the juices drain for about 2 hours. After they are completely drained (if not, the juices can make them bitter) I mashed them with a fork or large wooden spoon. Or just throw them in the food processor.
I put them in a bowl, added about 2 tbl. of salt and some lemon juice. From this point on, you have to do it like you do with mayo. Pour the oil in little by little, stirring continuously, with a wooden spoon, until it becomes like a paste, it changes a bit in color and it almost doubles the volume. The quantity of oil is entirely up to you.
In the end I added fine chopped onion and salt (if needed).
In the romanian traditional style we serve them with tomatoes, mayonnaise and/or pepper salad. Spread on crusty bread! It's delicious; I don't know one person that doesn't like this one! :)
Champagne-Poached Pears
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)
1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho
From Noca in Phoenix, AZ
It's hard to improve on grilled cheese with tomato soup—but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms the soup with green heirlooms—and serves it cold. The mix of flavors, textures, and colors takes this classic to a new level.
Gazpacho:
1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled English hothouse cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt
Sandwiches:
8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches
1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices
2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices
1/4 cup (1/2 stick) butter
For gazpacho:
Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
For sandwiches:
Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.
______________________________________________________________________________
Heirloom Tomato Salad with Blue Cheese
Yield: Makes 6 to 8 servings
8 1/2-inch-thick slices crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese
Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.
______________________________________________________________________________
Cold Cucumber Mint Soup
Can be prepared in 45 minutes or less but requires additional unattended time.
3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
_____________________________________________________________________________
Orzo with Summer Squash and Toasted Hazelnuts
People who turn their noses up at rice often find this tiny pasta irresistible.
Active time: 40 min Start to finish: 40 min
Yield: Makes 8 servings
Active Time: 40 minutes
Total Time: 40 minutes
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.
Volume 15
Hello wonderful CSAers!
**WARNING** the small green peppers in your bag are extremely spicy jalapenos. Please keep that in mind when handling them. I rubbed my eyes after we finished harvesting this morning and they burned for a very long time.
This week we have colorful heirloom potatoes, heirloom tomatoes, Italian heirloom eggplant, cucumbers, sweet onions, mixed summer squash, sweet peppers (large green and yellow) and HOT peppers (tiny green ones). We also have some yummy pears. I think they are probably Bartletts.
The large peppers have a nice mild flavor. They are great roasted or sliced on salads. The little green peppers are jalapenos. The onions look like storage onions but they are not. We let them dry a little in the ground but they need to be used quickly not forgotten under the cabinet. I am still drying the shallots and garlic so it will last a little longer once we distribute it.
As you may or may not know we are growing produce on two properties this season. Several months ago when we first started to realize that things weren’t going to work out well with the property in Forest Grove we started looking for additional land to farm. We were very lucky to find a sweet parcel off HWY 30 north of the city. Most of the crops for the fall are being grown on that property so as soon as the tomatoes are finished for the season we will be moving to that property full time. This was also are last week at the farmers market, if you pick up there please look for an e-mail from me letting you know what we have worked out for CSA pick-up.
I hope this chilly, gloomy weather doesn’t mean that the summer is officially over!
Cheers-
Jen
I spent several months in the Transylvanian mountains of Romania several years ago. While I was there I was introduced to salata de vinete which is a roasted eggplant spread. It is the best thing I have ever had with eggplant in it. It is best spread on a slice of good bread. I found this recipe on a Romanian website so please excuse the interesting grammar.
Salată de Vinete- Romanian eggplant salad
- 2 eggplants
- sunflower oil or olive oil
- 1 onion
- lemon juice
- salt
The eggplants need to be roasted on the stove, over an open flame. But as I have an electrical oven , I actually oiled them and then grilled them in the oven, until the insides became very soft. After I removed them from the oven, I skinned them. It may help to have a little bowl with cold water in which you can dip the fingers, so you don't burn yourselves :) This can also be done on the BBQ with fantastic results.
I cut off the ends and removed part of the seeds (not all), the ones that just fall out. They need to be very well drained before you start working with them. Cut them in half and put them on a plate or a cutting board and let the juices drain for about 2 hours. After they are completely drained (if not, the juices can make them bitter) I mashed them with a fork or large wooden spoon. Or just throw them in the food processor.
I put them in a bowl, added about 2 tbl. of salt and some lemon juice. From this point on, you have to do it like you do with mayo. Pour the oil in little by little, stirring continuously, with a wooden spoon, until it becomes like a paste, it changes a bit in color and it almost doubles the volume. The quantity of oil is entirely up to you.
In the end I added fine chopped onion and salt (if needed).
In the romanian traditional style we serve them with tomatoes, mayonnaise and/or pepper salad. Spread on crusty bread! It's delicious; I don't know one person that doesn't like this one! :)
Champagne-Poached Pears
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)
1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho
From Noca in Phoenix, AZ
It's hard to improve on grilled cheese with tomato soup—but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms the soup with green heirlooms—and serves it cold. The mix of flavors, textures, and colors takes this classic to a new level.
Gazpacho:
1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled English hothouse cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt
Sandwiches:
8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches
1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices
2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices
1/4 cup (1/2 stick) butter
For gazpacho:
Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
For sandwiches:
Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.
______________________________________________________________________________
Heirloom Tomato Salad with Blue Cheese
Yield: Makes 6 to 8 servings
8 1/2-inch-thick slices crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese
Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.
______________________________________________________________________________
Cold Cucumber Mint Soup
Can be prepared in 45 minutes or less but requires additional unattended time.
3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
_____________________________________________________________________________
Orzo with Summer Squash and Toasted Hazelnuts
People who turn their noses up at rice often find this tiny pasta irresistible.
Active time: 40 min Start to finish: 40 min
Yield: Makes 8 servings
Active Time: 40 minutes
Total Time: 40 minutes
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.