The Bishop's Orchards CSA Blog is designed to update the shareholders and participants in the program with news from the farm, pictures and videos of what is happening. This is a discussion board for people to ask Bishop's CSA questions and bring ideas and comments to the table! Want to know what to do with an item that you received in your basket last week? Ask us, we're here to help. Bishop's Orchards, providing you with the freshest farm products in Guilford since 1871.
Preheat oven to 325°.
Lightly spray the insides of two 8″ x 4″ loaf pans. Set aside.
In large mixing bowl, stir together flour, baking powder, cinnamon, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.
Add egg mixture to dry ingredients, stirring until just moistened, taking care to not overmix. Fold in the peaches and nuts. Spoon batter into the prepared pans. Bake for about 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.
Loosen edges and remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.
*Adapted from Midwest Living magazine – originally from Sue Landon, owner of The Homeridge Bed and Breakfast near Jerseyville, IL
TOMATO CRUSTATA WITH
RECIPE BY MELISSA CLARK, AS PUBLISHED BY THE NEW YORK TIMES
For the crust
For the filling
1. Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
2. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
3. In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
4. Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
5. Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
6. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.
Two Thirds Share
I don't know about you, but at the moment, I am feeling a bit sad that summer is coming to an end. Personally, I could use a Caribbean beach vacation; unfortunately, that isn't happening. With that in mind, I thought that I would whip up something tropically inspired, using that delicious sensation melon from this week's CSA basket. (By the way, I made this last week using the cantaloupe, and it was just as delicious). This salad is truly like an umbrella drink in a bowl—literally (yes, it contains alcohol. Don't worry though; I only tasted it before adding the rum. My parents loved the rum version, however!). Of course, you could omit the alcohol, or use about 2 teaspoons of "imitation rum" extract in its place. Either way, I hope that this creamy, not-too-sweet, but still refreshing dish will help you beat the summer heat and transport you somewhere far, far away...
And as always, enjoy! Justine
For the dressing:
1. Put first three ingredients into large bowl.
2. Combine dressing ingredients in separate bowl.
3. Pour dressing over melon and combine all ingredients.
My quick lunch consisted of a thickly sliced heirloom tomato topped with Silver Queen corn sauteed with jalapeno pepper, then drizzled with olive oil and balsamic vinegar, and finished with shaved sheep's milk cheese (Bianco Sardo). In each bite I had sweet, sour, salty, juicy, crunchy with a touch of heat. Delicious and easy!
6 cups chopped peaches
Blanch peaches, peel pit and chop
Blanch tomatoes, peel remove seeds and cut in chunks
In large stainless or enamel pot combine peaches, tomatoes, onion, jalapeño, vinegar,
Honey, garlic, cumin and cayenne.
Bring to a boil and cook about 5 minutes stirring frequently, if not thick enough cook a bit longer.
Adjust seasonings to taste.
Let cool and jar for use within a week or two, or follow traditional canning procedure and boil 10 minutes to seal in jars for the winter.
(We smoke our onion using a small box smoker from William Sonoma , available at the outlet in Westbrook, on our grill and a large whit onion from Bishops instead of the red onion...YUM!)
Adapted from food.com
Hope and Erin
Up to your eyeballs with corn and tomatoes ? Us too! Here's a yummy solution, takes a little time but sooo worth it!
Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blenderand puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until thecustard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.
Mix the remaining scallions and cheese, the panko, thyme,paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.
*Courtesy food network magazine
And it rocks!
Hope and Erin
Hellooo, this is a wee bit later than normal. I am still trying to catch up after being away for a week. Although I was in class I did thoroughly enjoy being in a/c for the week and my fingernails were fabulously clean. Not sure how long that will last however now I am back. Here is what you can expect in your tubs today.
Two Thirds Share
1. Heat oven to 400 degrees
2. Set peeled garlic cloves on a sheet of aluminum foil.
3. Drizzle with oil or spray generously with cooking spray, and sprinkle with salt
4. Fold foil into neat little package, stick in the oven, and roast for at least 45 minutes to an hour, or even up to 1 ½ hours if you have the time or would like garlic a bit more golden brown.
But I wanted to share a great book I found at an off beat bookstore on Cape.
With the abundance of squash this year this book is great! It's not just for zucchini,as you can see by the table of contents and with our share going into the fall it will still be useful!
Our tip to you Buy It!
It's been around since 1977, revised in 1995 and 2002,so it's very popular!
Until next time...
Note from the editor: Your were very much missed! By the way, Amazon sells the book in Kindle edition and paperback. The Classic Zucchini Cookbook at Amazon