CSA Week 19

Wow, just one more week to go! this season has just flown by, y'all!

In the box this week:

-Tomatoes:

-Red and black krim slicer

-Romas

-Yellow pear, sun gold cherry and chocolate cherry

-Peppers:

-Bell

-Hot and sweet banana

-Assorted hot or specialty peppers

-Sweet corn

-Cucumbers

-Baby eggplant

-Watermelon and/or cantaloupe

-Yellow squash (bi-weekly only)

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Tomato Cobbler

Ingredients:

-3 large tomatoes, cut into 1-inch chunks

-1-2 cups cherry tomatoes, halved

-3 tbsp butter

-1 large onion, chopped

-3 cloves garlic, minced

1tsp chopped thyme

-1/4 tsp cayenne pepper (or more, if you like things spicy!)

-1 tsp light brown sugar, packed

-sea salt, to taste

-1 tbsp all-purpose flour

For topping:

- 1.5 cups all-purpose flour

- 1.5 tsp baking powder

- 1 tsp sugar

- 6 tbsp cold unsalted butter, sliced thin

- 2/3 cups whole milk

- 2 tsp mustard

- t tsp chopped thyme

Directions:

-Preheat oven to 350.

-Melt butter in an oven proof skillet over medium heat. add onion and cook until sift, about 5 minutes. Add herbs and seasonings, and cook a minute more.

-Add chopped tomatoes, brown sugar, and salt.

-Bring to a simmer and cook until the tomatoes start to soften, about 5 minutes. Remove from heat and stir in flour and cherry tomatoes (gently!).

-For the topping: Whisk together dry ingredients in a medium bowl. Add the butter and blend the butter into the flour with a pastry cutter until it resembles a corn meal texture. Add milk, thyme and mustard. Stir with a fork until the consistency is a sticky dough.

-Using an ice cream scoop, plop balls of the sough over the filling in the skillet. Brush the dough balls with milk.

-Bake about 50-60 minutes until golden brown and bubbly. Allow it to rest for 15 minutes before serving.

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This season really has flown by. Looks like this may be the last week of corn, and melons as well. The fall squash was a late bloomer this year. I was hoping to have it for the last 3-4 weeks, but they are just now producing. There are several delicata squash in the field, but they were too green still to harvest. There are several buttercup squash out there too, so hopefully they will go ahead and ripen up for next week's delivery. The tunnel tomatoes are still going strong-just look at those tall plants! The tallest was about 8 feet, and still growing. I had to zip-tie tobacco sticks to my trellis to make it taller for them. These varieties are indeterminate, meaning they don't stop growing when they reach a certain size. I prefer determinate varieties for the tunnel, but these two in particular just thrive in there so I don't mind too much.

We also had some issues with the chicks this past week. Due to some circumstances involving a predator my dogs couldn't protect them from, I lost about half. But the ones that are left are now in my house. They will be hanging out in my basement until they are about 6 weeks old, at which point I won't have to worry about predation, and hopefully will be rid of the problem anyway. They have a pretty good setup at the moment, although they will likely outgrow it in a week or so. I'm a little bummed out but that's how it goes with chickens sometimes.

Friendly reminder to wash your produce! Have a great week!