CSA Week 12

Vegetable List

Astro Arugula
Mokum Carrots
Romanesco Cauliflower
Rainbow Chard
Champion Collards
Eggplant'o'rama
Lacinato Kale
Red Russian Kale
Bell Peppers
Hot Peppers
Carla Rosa Potatoes
Sungolds
Tomatoes
Some Kind of Zucchini and/or Summer Squash
Butterkin Winter Squash
Honeynut Winter Squash
PYO Herbs, Flowers (last week), & Husk Cherries

Notes from the Farm

The fall of the year comes, without fanfare, every year...
We see it coming. The corn is gone, the tomatoes start to slow down, the geese are in the field, there is more open land than planted land... long before we pumpkin spice ourselves into oblivion, we see the fall of the year coming.
It is a lovely warning, working on a farm, getting the heads up notice from the plants... but the air is still summery, the nights and mornings are cool, but the lakes are still swimable.
The notice we get from the farm is almost like a reminder for us to go and squeeze some of that summer out while we can, some of that summer we missed out on while we agricultured... Summer is exciting at first, we're not tired yet, there isn't much heavy lifting involved, but once it sets in it can be hard to do or think about anything but Farm... Farm is our entire personality.
And like waking up from a dream, the season is almost over... somehow, someway, we made it to the end... or near the end... we are end adjacent... but aren't we always?

Recipes

Tomato and Brie Tart

Unbleached all-purpose flour, for dusting
8 ounces puff pastry (or 1 sheet of a 17.3-ounce package), preferably all-butter
12 ounces mixed tomatoes, such as beefsteak and heirloom, cut into ¼-inch-thick rounds
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
4 ounces Brie, sliced ¼ inch thick
1 tablespoon capers, drained
1 teaspoon fresh thyme leaves, plus sprigs for serving, or 1/2 teaspoon dried thyme
1 tablespoon extra-virgin olive oil

Heat oven; prep puff pastry, then chill:
Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
Salt and drain tomatoes:
Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid). Let sit for 5 to 20 minutes.
Score pastry, then add toppings; bake 15 minutes:
Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil and season with salt and pepper, and bake 15 minutes.
Reduce oven temperature; continue to bake:
Reduce temperature to 375°F; continue baking until golden brown and cooked through, 25 to 35 minutes more.
Top with thyme sprigs and serve:


Tomato-Bread Soup

¼ cup extra-virgin olive oil, plus more for drizzling
1 large yellow onion, diced small (2 ½ cups)
Coarse salt and ground pepper
2 garlic cloves, minced
Red-pepper flakes (optional)
3 pounds very ripe tomatoes, cored and coarsely chopped
6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
¼ cup fresh basil leaves, torn if large

In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.


Baked Eggs in Whole Roasted Tomatoes

6 large tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, thinly sliced
6 large eggs

Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.