Dear Farm Members,
YOUR LAST BOX IS NEXT WEEK, NOV 3 & 6. Please plan on bringing any boxes you have from the season. Bring a bag to transfer veggies from the box, so you can leave it there. THANKS!
As promised, here’s the tomato report. As of this week you will have received tomatoes for 18 weeks straight. We started giving them out on week 6 of the season which was at the end of June. The first week was a basket of sungold cherry tomatoes. The next couple weeks were sungolds along with some early red tomatoes, and from then on it’s been 2.5-3 lbs. of tomatoes in every box. I thought they would be done by now, but they are still ripening and very tasty! So we are on track to have a few for next week, which is the last week of the summer season, for a total of 19 weeks. By then end of next week everyone will have received over 40 lbs. of tomatoes plus 4 baskets of cherry tomatoes. In response to your feedback, we put a lot of time and energy into trying to get tomatoes as early as possible and to lengthen the amount of time we could put a large measure (2.5-3 lbs.) of tomatoes in your box. We were fortunate to have such a great tomato season.
Today I had an inspiring moment while giving a farm tour to a group of children from a home study program in Truckee. A four year old girl walked up to the radicchio rows and proclaimed, “This is where salad comes from.” I hope you all get to make some great salads with that gorgeous radicchio.
Next week is the last week of summer season. Don’t forget to sign up for the winter shares!
Also, if you are interested in heritage breed pork, please see the note below from Mountain Bounty field manager Cory Jones.
Thanks for supporting Mountain Bounty,
IN YOUR BOX THIS WEEK:
Sweet potatoes – our first ever offering! Some of the skins are a bit bruised from our harvest. They probably won’t store for a long time, but they still taste great
Carrots – so good right now
Hi Fine Folks, This is Cory Jones from Mountain Bounty Farm. I hope this email finds you well. I just brought seven beautiful pigs in to be processed earlier this week. They should be ready in a couple of weeks. These are Heritage Berkshire pigs that were fattened up under a grove of black and blue oaks in rotational paddocks where they were fed a diet of organic grains (no soy), our cull vegetables, and many windfall acorns. This will be exceptional meat as the addition of acorns to pig diets results in a certain nuttiness and a higher amount of omega-3 fatty acids. I will be selling the pigs in whole, 1/2, and 1/4 portions. They will come frozen in vacuum sealed packaging ready for your freezer. Please call or email me for additional information or to place an order.
Here is a good article about pigs raised in forest ecosystems similar to how I am raising them here at Mountain Bounty (http://www.nytimes.com/2014/
–todays recipes are adapted from the food blog “kitchn”
Fennel and Radicchio Winter Salad with Pecans
1 cup pecans, roughly chopped
1 med-large fennel bulb
1 small head radicchio
1 small head lettuce
Flaky salt and freshly ground black pepper
4 ounces pecorino cheese
For the dressing:
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/4 cup olive oil
Heat a generous drizzle of olive oil in a medium skillet over moderately high heat. Add the chopped pecans and cook, stirring frequently, for about 4 minutes, or until they smell toasted and are developing dark spots. Set aside to cool.
Trim the fennel bulb of the top and stem end. Cut the bulb in half lengthwise and slice it finely. Cut the radicchio in half lengthwise and remove the core and stem end. Finely slice the radicchio as well. Chop the lettuce crosswise into bite sized pieces and toss with the rest of the vegetables in a large bowl.
Taste and season to taste with salt and pepper. Shave in the pecorino cheese. Toss the cheese into the salad, and add the cooled pecans and toss those in as well.
Whisk together the dressing ingredients and toss with the mixed salad. Taste and adjust seasonings if necessary.
Roasted Sweet Potato Slices with Cilantro Pesto
Serves 6. Makes 2 cups pesto.
For the sweet potatoes:
2 pounds sweet potatoes
1 tablespoon olive oil
Chunky kosher salt and freshly ground black pepper
For the pesto:
2 bunches cilantro
3/4 cup unsweetened shredded coconut
3/4 cup shelled pistachios
4 cloves garlic
1 hot pepper such as jalapeño or Thai, optional
1 lemon, juiced
1/4 cup vegetable or olive oil
Salt to taste
Heat the oven to 450°F. Slice the sweet potatoes in rounds about 1/2-inch-thick. Spread in a single layer on a baking sheet and brush with the olive oil. Sprinkle generously with salt and pepper. Roast for 20 to 30 minutes, or until tender and slightly browned.
While the sweet potatoes are roasting, make the pesto. Roughly chop the cilantro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper (if using), and lemon juice. Add 2 tablespoons of oil and blend until smooth. Add the rest, if desired. Taste and add salt (or more garlic, or more acid) until satisfied. If desired, thin the pesto with water to make it spreadable.
When sweet potatoes are cooked through, spread on a platter and top with pesto. Serve immediately.