CSA Week 12

Happy rainy Thursday, Misfit Members! Here's what's in your box this week:

-Tomatoes: -Red slicers, Orange Jubilee, Carbon

-Chocolate Cherry and Sun Gold Cherry

-Roma

-Peppers: Bell, Sweet Gypsy, Banana, Jalapeno, Poblano

-Baby Eggplant

-Sweet Corn

-Delicata and/or Patty Pan squash

-Baby Beets

So this week is one of those weird transition weeks, where things are starting to die back and new things are starting to come on. Because of that, I unfortunately wasn't able to make many substitutions this week.

I also have to tell y'all why you received a ton of sweet corn this week, and probably will again for the next week or two. We had a storm come through last Thursday, and it brought some pretty strong winds. Besides a couple limbs out of the tree in the yard, the only other damage it did was to the sweet corn field. As you can see in the video below, it put about half of the corn on the ground. Fortunately there is still plenty standing, but we did have to go through and harvest all of the corn off of the stalks that blew over. Since it was a couple days shy of being perfectly mature, the ears may be a little on the small side. If you happen across an ear or two that have smaller kernels, they're great fried with bacon! (I know that's my go-to advice, but bacon fixes everything!)

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Ratatouille Pizza

Ingredients:

-2 medium tomatoes, cut into slices

-2-3 baby eggplants, cut into 1/4-inch slices

-2 zucchini (or patty pan squash, peeled) sliced

1/2 package puff pastry sheets, thawed

-1 shallot, chopped (optional)

-3 bell peppers, chopped roughly (about 1/2 cup)

-2 tbsp olive oil

-Kosher salt, black pepper to taste

-1 tbsp balsamic vinegar

-4 oz goat cheese (or cheese of your choice)

-Thyme (fresh or dried)

Directions:

-Preheat oven to 400. Line a baking sheet with parchment paper. Lay out the tomato slices on one half, drizzle with oil and sprinkle with salt. Toss the eggplant, squash, peppers, shallot, vinegar, and 1 tbsp oil in a bowl, then spread on the other half of the baking sheet. Sprinkle with salt and pepper. Roast in oven 20-30 minutes, until tender and starting to brown.

-Increase oven temp to 425. Roll out pastry dough, then roll edges up slightly to create a border. Place on baking sheet sprayed with cooking spray. Poke holes in the dough with a fork. Sprinkle with goat cheese and thyme. Bake about 10-12 minutes, until lightly browned.

-Top pizza with a layer of tomato slices, then with the other veggies. Season to taste. Return to oven and bake for about 5 minutes. Cool on a wire rack for about 10 minutes, until crust is set.

Okay it's more of a tart than a pizza, but calling it pizza sounds more fun and the kiddos might be more likely to eat their veggies in pizza form, right?

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I'll leave y'all with this beautiful photo of the sky at the farm that I took one evening this week. Have a great week and don't forget to wash your produce!