When corn is likely to have worms, I just cut the tips off the ears before husking. Sweet corn – This Steve’s favorite variety again, “Vision.” Most ears have worms at the tip, following a big moth migration. Next week’s box will probably contain tomatoes, peppers, zucchini, carrots, onions, Romano beans, and more. Watermelon, red (most sites) or yellow (2 sites) Second, they are a difficult pick this year. First, we need to conserve the tomatoes for the CSA boxes. We are not going to host a tomato upick this summer. Watch for emails from us next Tuesday/Wednesday (Thursday sites) or Wednesday/Thursday (Friday sites). We might have extra plum tomatoes to sell next week. Once we have 4 or 5 pounds picked for each CSA box, then we can sell extra tomatoes to members. Our first priority is always to fill the CSA boxes. We offered extra slicing tomatoes for sale this week. This week’s tomatoes are better than last week because of lighter rain. We watch the flood maps in Madison and across Wisconsin and hope for the best for our friends and CSA members. There’s good drainage into the broad wildlife area at the northern edge of our farm. Our farm gets wet and muddy but doesn’t flood. Rain continues for us, but not as torrential as last week. Beth Farm News and Tomato Updateįrom our fenceline, this is the view past our neighbor’s prairie and down to the Evansville wildlife area. Steve and I will go out to dinner this weekend to celebrate properly, and will be sure to order melon salad. August was great for the wedding, but now we tend to work right through our anniversary each year. The reception was potluck and all our friends brought their best cooking. It worked well, with a lovely wedding and reception at Folklore Village in Dodgeville. We planned our wedding for August to gather our families in Wisconsin during the summer. It was crazy to get married in late August we neglect every anniversary. Honestly, china and silver are overrated. We look forward to celebrating our 25th “red pepper” anniversary. What? Not everyone celebrates this way? I’m pretty sure 20 years is the “melon anniversary.” “Paper anniversary” for the first year, cotton for the second, etc. Garnish with basil if desired.Steve and I picked melons together today, something we do a few times each season and the traditional way to celebrate one’s 20th anniversary. Top the tower with the slice of mozzarella cheese, place back on grill and cover grill so the cheese melts, about 1 to 2 minutes. Place a piece of basil in between any of the vegetables. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Begin with the largest vegetable at the bottom. Using a small tin begin to create your tower of vegetables. Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.) Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside. Remove vegetables from marinade with tongs and place vegetables directly on grill. Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.Ĭombine the vegetables and marinade in a deep bowl or large plastic bag. Cut the red pepper in half and remove innards. Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the eggplant and red onion into 6 slices. 4 large basil leaves plus 1 leaf chiffonade for garnish (optional). 6 oz fresh mozzarella cheese – cut into 1 oz thin slices.1 large red onion, sliced into 6 slices.The vegetables can also be grilled a day ahead and reheated in the oven as well. If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350☏, make your vegetable stacks on a baking sheet and melt the cheese in the oven. These are DELICIOUS and such a great use of the end of summer’s bounty! Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella.
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