C.S.A. Week 8!!! ITEMS!!!!!

Well week 8 is already here. It is going to be another great week. I am so glad that it is raining right now. I stayed up just to make sure we got it. The heat today was pretty unbearable, possibly the hottest day since I started farming four years ago. I picked lots of items this week on the farm. This week will be the first distribution of our Orange tomato's. They are great and the size of a cherry tomato. Also this is the first week that we are distributing watermelon as well. They are really sweet and the perfect size for a family. Plant growth is still moving along, it slows in the heat but is moving along none the less. Irrigation is working smoothly as always. I figured it would rain tonight because the farm purchased a commercial size sprinkler to help out the pumpkin patch. I spent three hour's today getting parts and hooking it up. I am sure it will come in handy somewhere. It will shoot a stream of water 150 feet. It could be used to put out small fires it is so big. I hope everyone is enjoying their boxes this season. It has been a great year for learning. I have never experienced anything like this drought before.

Week 8 Items:

Sweet Corn
Watermelon
Summer Squash
Cucumber's
Orange Tomato
Green Tomato
Red Tomato
Zuc or pan squash
Beans (maybe depends If I get enough picked in the morning.)

We are taking a week off from potato's as our digger is getting prepared for maintenance and service.

Thanks
Chris Bass

Fried Green Tomatos

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Watermelon Slush!

Ingredients

• 8 cups cubed seedless watermelon
• 1/4 cup lime juice
• 1/4 cup sugar
• 2 cups diet lemon-lime soda, chilled

Directions

1. In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer-proof container.
2. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda.

Sweet Corn Muffins!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup shortening
• 1 cup milk, divided

Directions

1. In a mixing bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 25-30 minutes or until muffins test done.

Cherry Tomato Salad!

Ingredients

• 40 cherry tomatoes, halved
• 1 cup pitted and sliced green olives
• 1 (6 ounce) can black olives, drained and sliced
• 2 green onions, minced
• 3 ounces pine nuts
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried oregano
• salt and pepper to taste

Directions

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Fresh Cherry Tomato Pizza with Basil!

Ingredients

• 1 pound refrigerated pizza dough
• 1 tablespoon olive oil
• 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
• 3 cups cherry tomatoes, halved
• 1 cup loosely packed fresh basil leaves, torn
• Freshly ground black pepper

Directions

1. Heat oven to 500 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil. Top with 1 cup cheese.
2. Combine tomatoes, basil and pepper; spread over pizza. Top with remaining cheese.
3. Bake 12 to 15 min. or until crust is golden brown.