Issue #10 August 13, 2016
Keuka Gold Potatoes
Rossa Lunga di Tropea Onions
Herbs & Veg
Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries
Cleome Tithonia Statice
Tomatoes are here!
Here’s a guide to some of the tomato varieties we grow. They’re not all ripe yet, so as they come in I’ll let you know a little more
RED BEEFSTEAKS: This includes ‘Big Beef ’, ‘Cosmonaut Volkov’, and ‘Rutgers’. When you want a slicing tomato, these are good
choices. All have a good balance of acidity and juiciness.
PINK BRANDYWINE: Easily distinguished by its pink hue, Brandywine has a melting texture and good acidity. A heirloom
GOLDIE: Another easy to identify tomato, Goldie is a golden yellow inside and out. Has less acidity than most tomatoes and a
very mild sweet flavor. Also an heirloom tomato.
AMISH PASTE: Also called Roma or plum tomatoes, paste tomatoes have an elongated shape. They are not very juicy and
have a drier texture, which is great for cooking, or anytime you don’t want too much liquid.
CHERRY TOMATOES: In the picking garden, you’ll find Super Sweet 100 (red) and Sungold (orange) cherry tomatoes. Look low
on the plants for ripe fruit.
"August rushes by like desert rainfall,
A flood of frenzied upheaval,
But still catching me unprepared.
Like a matchflame
Bursting on the scene,
Heat and haze of crimson
Like a dream
Of moon and dark barely
Shadows caught in a blink.
Like a quick kiss;
One wishes for more
But it suddenly turns to leave,
Dragging summer away."
- Elizabeth Maua Taylor
Native Plant Walk
On Friday September 9th at 5:30 PM, David Hunt will lead a walk to Fred’s Falls to explore the plants inhabiting the area. Come see a very special part of the farm through the eyes of a native plant expert. Meet in the farm driveway.
Yield: About 10 2 1/2 inch fritters
1 pound (about 2 medium) zucchini or any summer squash
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying
To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic
Preheat oven to 200 degrees. Have a baking sheet ready.
Trim ends off zucchini and grate them using the shredding blade of a food processor. In a large bowl, toss zucchini with 1 teaspoon
coarse salt and set aside for 10 minutes. Drain the zucchini by wrapping it up in a clean dishtowel or piece of cheese cloth and
wringing away. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses
down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground
black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Cook the fritters over moderately
high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until
browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then
into the warm oven until needed. For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and
adjust the flavors to your taste. Dollop on each fritter before serving.
recipe from SmittenKitchen.com