Green Tomatoes

Hello CSA Members,

 
The crisp fall air brings crisp, tasty veggies! It’s not called harvest season for nothing, there’s still so much fall goodness to be enjoyed. We’ve got one month left of farm stand season, which means one more month of delicious, hyper-local veggies!
Here’s what’s fresh this week:
 
Veggies
-Baby arugula
-Baby lettuce mix
-Spinach
-Japanese salad turnips
-Baby bok choi
-Dino kale
-Rainbow chard
Broccolini
-Beets 
-Green onions
-Green beans
-Carrots
-Fingerling potatoes
-Sungold tomatoes
-Stupice tomatoes
-Green tomatoes
-Green bell peppers
-Ground cherries
-Delicata squash
 
Fruit
-Apples
-Pluots
(Potentially more available for pre-order after Monday night) 
 
Herbs
-Parsley
-Cilantro
-Garlic
 
Coffee
Caffe Appassionatto 12oz whole bean Guatemalan 
 
 
Veggie of the Week: Green tomatoes!
The best way to make tomato season last just a little bit longer is to enjoy the green tomatoes that don’t have time to ripen on the vine. Fried green tomatoes are a staple of southern cuisine, but there are many ways that green tomatoes can be enjoyed. Like this:
 
Green Tomato and Leek Frittata
 
Olive oil for the pan
3 large leeks, trimmed of the green part, washed, and thinly sliced
3 medium green tomatoes, chopped
1 1/2 teaspoon salt
1/4 teaspoon fresh pepper
4 large eggs
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, torn
2 large egg whites

Heat your oil in a large, ovenproof sauté pan over a medium flame.  Add the leeks and cook until they’re soft and golden, about 7 minutes.  Add the tomatoes and season with 1/2 teaspoon salt and half of the pepper.  Cook until the tomatoes are tender, about 3 minutes more. Set aside for a moment to cool.

At this point, preheat your broiler.  Beat the 4 large eggs lightly with a fork in a large bowl, then add the leek and tomato mixture to the eggs.  Add the rest of the salt and pepper, the cheese and the basil.  Stir gently to combine the ingredients.

In another bowl, whip the egg white until stiff but not dry and then fold the white, a 1/4 at a time, into the vegetable mixture.

Return the sauté pan to medium heat and add in a bit more oil to coat the bottom of the pan.  When the oil is warm, pour in the egg mixture, reduce the heat to low, cover, and let cook for about 6 minutes.  The frittata should start to thicken, but still be a bit runny in the center.

Uncover the frittata and transfer the pan to the broiler.  Depending on the heat of your broiler, broil for anywhere from 2-4 minutes, until the frittata is set but not overly browned.  Remove from the broiler, cut into slices and serve either hot or at room temperature.

See you at the farm stands this week!
 
Ashley and Ellen
Your City Grown Farmers
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