Name: Albert
Stop: G
Rolling
Balance: $183
(negative is a credit or
you're paid ahead)
We couldn't get peaches this week from the grower as
he didn't have what he expected. Sorry
if you had peaches ordered.
Kretschmann Farm
Aug. 24, 2010
don@kretschmannfarm.com www.kretschmannfarm.com
Greetings from the Kretschmanns,
We're almost
giddy this year over the tomatoes. We've often described our CSA distribution
as being alot like having a garden. Every gardener experiences a time of the
season when the tomato plants are just loaded with fruit, gorges on them, and
gives them to every person he/she knows.
That time is now in your garden here.
After two years with very short crops (last year nearly missing a crop
entirely) we seem to be back to a normal tomato year. Since we started growing veggies, tomatoes
have always been our biggest crop--or very nearly so. Last week we continued to increase the number
of tomatoes we gave subscribers as the week went on, and still had more in the
barn at the end of the week than on Monday.
Picking is clearly outpacing distribution. We'll be at it again with renewed effort this
week. Because they last longer in the
field without degrading, we have been leaving the plum tomatoes to pick
later. These will be appearing in time.
Meanwhile, enjoy a colorful tomato salad--slice up a variety of colors of
tomatoes--red, black, yellow, green, and/or pink. Add a little onion, lettuce,
pepper, and basil. Dress.
The fare doesn't get any better than that!
By now,
you've noticed the zucchinis.... We assure you, last Saturday we really did
till in the early summer squash field and planted the winter cover crop. But the later direct seeded zuc field is upon us already with hardly a break in the
action.
The local
warming 90's played havoc with our last lettuce planting, causing it to
bolt. But a little leafy is better than
none.
The amount
for the second half of the season is now due.
Generally, that is $225 for the small, $275 for the medium, and $325 for
the large boxes respectively--this is if you had received all boxes or had
donated them when away, and hadn’t gotten anything extra. Amounts for the ½ smalls are either $118 or $97
depending on whether you started the first or second week in June. The amount above reflects the August payment
and everything you've received to date (but not extras for this week) as well
as coffee, mushrooms, and cheese for the remainder of the season--three more
times each (if you signed up for any of
them). We’ll be sending out a detailed billing shortly, if you have any
questions. If you can save us the
mailing by sending it on, we'd really appreciate it.
Enjoying the cooler weather, we are,
sincerely,
Don, Becky, & The Kretschmann Crew
Tomato Note: If you're afraid you'll not use your tomatoes
quickly enough, you can easily just put them in a plastic bag and freeze
them. When thawed, they are great in
soups or sauces.
Italian Green Bean Salad: Cook or steam 1# green beans until tender. If beans are large, cut French style into
lengthwise strips. Drain and pour your
favorite vinegrette dressing over the warm beans and
toss. Refrigerate at least two hours and
serve with tomato wedges and sliced onion.
Sprinkle with parmesan cheese and garnish with olives.
Tomato Bruschetta (“Italian salsa”): Dice up tomatoes, peppers, and onions. Add a little hot pepper if you want it hot.
Mix with shredded basil, olive oil, and lemon juice. Salt and
pepper to taste. Toast your favorite bread or ideally, French baguette,
rub with garlic and top with mix.
Stuffed Tomatoes: Cut tops off 4 large firm tomatoes and scoop out insides. Mix ¼ c. dry bread crumbs 1 beaten egg, 1 diced green onion, 1/3 c grated parmesan cheese, 1 tbs basil, 2 cloves minced garlic, ½ c. shredded mozzarella cheese, 1/4 c chopped basil, salt pepper to taste. Pack tomatoes tightly, top with shredded mozzarella, bread crumbs, butter, and bake uncovered 25-30 min. @ 350 deg.
Zucchini Pizza: Oil cookie sheet. Slice zucchini lengthwise in strips about
1/3” thick and arrange on sheet. Top
with tomato sauce and shredded cheese.
Bake until tender and just becoming leathery
Pasta a la
Roasted Pepper & Tomato Pasta
with Shrimp: Make one cookie sheet of roasted tomatoes
(about 5) and roasted peppers (about 2). Boil and peel 1/2# shrimp. Dice and saute
about 5 cloves of garlic and 1/2 c green onions sliced in rings. Add the shrimp to the garlic & onions,
then add about 12 oz bowtie pasta cooked & drained, the peppers, tomatoes
and 1/2 c chopped fresh basil.
Reuse, Recycle: Keep those used blueberry/cherry tomato pints coming back! Otherwise we'll have to use little plastic
bags for the cherry tomatoes. The cost of
the pints is sinful--nearly $.30 each!
Veggie
ID: The red horn shaped peppers are Italias. They are
very sweet and not at all hot.
Special Orders: Basil--$14
1/2 bu. box. It's easy to freeze a batch of pesto for the winter. Half bushel is a lot
of pesto.
We've got extra goats' milk feta and chevre cheeses--half#/ $6.00 Cull tomatoes for canning: $12/20# box
(ripe&ready)
Last Call for Mushroom CSA: Once a month we'll have a sampling of