Newsletter from November 2007
Hi Folks,
Farm Share's first season comes to an end with this week's share. The shares contain a selection of potatoes (sweet and fingerlings), leeks, turnips, bok choi, parsley, green tomatoes and carrots - all perfect as part of your Thanksgiving meal.
As we approach Thanksgiving we are certainly thankful for your participation in the inaugural Farm Share CSA season. It is very fulfilling to be part of a community of people who share a love of good food and who live their lives in a way that supports an ecologically sustainable world.
A last look at the weather on the farms:
Although there were a few mornings of frost the high temperatures have remained in the low forties in the Southern Tier. The beginning of this week surprised the farmers with high temperatures in the mid-fifties. There is still a lot of precipitation as evidenced by the wide and swift running Canasawacta Creek, the irrigation source for the tunnels on the farms. Most days are gray with constant overcast skies.
Now the fields will mostly rest as the winter comes in. The garlic is already planted and growing roots beneath the surface. Before you know it, the spring will be close and the fields will be turned for plantings. So don't forget to renew your participation in Farm Share. We can't wait to start delivering the goods again!
You should receive a sign-up sheet with your share this week. Please fill it out and send it back soon to make sure you participate next season at the price you paid this season! If you misplace your sign-up sheet, just send us an email (
information@myfarmshare.com)
We are working with the farmers to bring you more of what you liked, less of what you didn't and in the quantities you asked for. We've gotten some great feedback but just to make sure everyone is heard, we will send a survey to you by email shortly so you can tell us anything you want about your experience with Farm Share.
Green Tomatoes
Native to Mexico and Central America, it's not clear how tomatoes came to the United States. Thomas Jefferson grew them in the late 1700s and credited one of his neighbors with the introduction, but Harriott Pinckney Horry recorded a recipe "To Keep Tomatoes For Winter Use" in 1770. There is a folk legend that they were introduced by African slaves who came to North America by way of the Caribbean, and some historians believe that the Portuguese introduced tomatoes to the West Coast of Africa.
Antioxidant and Anti-Cancer Benefits of Lycopene
Lycopene from tomatoes has been repeatedly studied in humans and found to be protective against a growing list of cancers. These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers. Lycopene, a carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant properties. Lycopene helps protect cells and other structures in the body from oxygen damage and has been linked in human research to the protection of DNA inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene. For the most lycopene, choose organic.
Recipes
Fried Green Tomatoes
§ 3 medium. green tomatoes, thickly sliced
§ 1/2 cup flour or corn meal
§ 1 teaspoon salt
§ 1 teaspoons black pepper
§ 1/4 teaspoon cayenne pepper
§ 1/4 cup olive oil for frying
PREPARATION: Soak tomatoes in a mixture of about 1 quart water and 1 tablespoons salt for about 1/2 hour. In a large plastic food bag, mix flour, salt, pepper and cayenne. Drain tomatoes and drop a few slices at a time into the bag and shake to coat completely. Heat oil in a large skillet and fry coated tomato slices until browned on each side, about 2 minutes per side. Season to taste with additional salt and pepper. Serves 2-3
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Green Tomato Fritters
§ 2 cups chopped green tomatoes
§ 2 cups fresh corn kernels with juices
§ sugar, salt and pepper
§ 2 eggs, beaten
§ 1 cup milk
§ flour or corn meal
PREPARATION: Combine tomatoes and corn. Season with sugar, salt, and pepper. Add the beaten eggs, milk, and enough flour to hold the mixture together. Drop cakes into deep hot fat, at about 360° to 370°. Serves 4.
Enjoy!!!!
Warm regards,
The Brussels
Sophisticated Creative Cuisine in a Neighborhood Setting
Chef Matthew Karp of Plates in Larchmont has created a sophisticated and welcoming home for fine dining in the Burbs. Using fresh ingredients (including Farm Share produce), Chef Karp serves innovative and inspired dishes that tantalize and always please. Plates has been named the Best Restaurant in Westchester by Westchester Magazine.
Plates is located at 121 Myrtle Blvd in Larchmont. 914-834-1244