Polls and Tomatoes
Penn’s Corner is constantly aiming to improve customer service and quality control. The poll feature on our blog is a super tool that we would like to rely more heavily on in order to make progress in these areas. The more respondents we get, the better picture we have of how well we are doing our job. When you find a poll at the end of a post please take a moment to respond. We promise to seriously consider the results of each poll in the effort to improve our service to you. We can’t thank you enough for your help and continued support of the Penn’s Corner Farmers.
Secondly, and possibly more important is the fact that tomatoes are here! Not sure about you but I anticipate perfect, field ripened tomatoes more than nearly any other thing all year long. Enjoying a great tomato trumps Christmas and birthdays as far as I’m concerned. This week we are very excited to be bringing you the first of what I can only hope will be many weeks of tomatoes. We would love to hear how you most enjoy eating yours! Leave a comment and let us know.
THIS WEEK’S HARVEST
~ 1# green beans, Hostetler’s Farm, CF or Sunny Meadow Farm, CF
~ 1 bulb garlic, Golden Harvest Farm, CF
~ 1.5# field tomatoes, Blue Goose Farm, CF or Kistaco Farm
~ 5 hot banana peppers, Blue Goose Farm, CNG
~ basil, Goose Creek Gardens, CNG
~ 4 ears sweet corn, Matthew’s Farm
~ 1.5# new gold potatoes, Clarion River Organics, OG
~ 1/2# baby eggplant, Blue Goose Farm, CNG
~ 1.5# peaches, Kistaco Farm
~ 1# green beans, Nu Way Farm, CF or Sunny Meadow Farm, CF
~ 1 bulb garlic, West Liberty Farm, CNG
~ 2 hot and 2 sweet banana peppers, Matthew’s Farm (HOT PEPPERS ARE IN A BAG)
~ lemon basil, Goose Creek Gardens, CNG
~ 1.5# field tomatoes, Matthew’s Farm
~ 4 ears sweet corn, Weeping Willow Farm, CF
~ 1# cauliflower, Clarion River Organics, OG
~ 1# sweet onions, Weeping Willow Farm, CF
~ 2 cucumbers, Weeping Willow Farm, CF or Pucker Brush Farm, CNG
~ 1.5# new gold potatoes, Clarion River Organics, OG
OG- Certified Organic CNG- Certified Natural Grown CF- Chemical Free
Gobi Masala (Cauliflower Curry)
- 2 tablespoons vegetable oil
- 1 tablespoon mustard oil (if not available, use 1 more tablespoon vegetable oil)
- 1 tablespoon black mustard seeds
- 1 medium onion, minced
- 1 1/2 teaspoons Kosher salt
- 8 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnnamon
- 1/2 teaspoon cayenne pepper (or more, to taste)
- pinch asafoetida (hing) powder (I have no clue what this is! If you know drop me an email and let me know.)
- 1 large cauliflower cut into bite sized florets
- 1/2 teaspoon garam masala
- Put the vegetable and mustard oil in a pot that holds at least 4 quarts and place over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, watching carefully, until they change color, about 30 seconds. Immediately add the onion and salt and lower the heat to medium.
- Cook the onion for about 5 minutes, stirring occasionally, until translucent and darkened. Add the garlic and ginger and cook for another minute or two. Meanwhile, gather the turmeric, cumin, cinnamon, cayenne and asafoetida in a small bowl. Dump the mixture of spices into onions, give a quick stir, and immediately add the cauliflower (to avoid burning the spices).
- Toss the cauliflower through the spices, add 1/4 cup of water, and cover the pot loosely. Cook, stirring occasionally, until the cauliflower is completely tender but not falling apart, about 15 minutes. Add a bit more water if needed to develop just a very small amount of sauciness.
- Stir in the garam masala and taste. Add more salt or spices as needed. Put in serving bowl. (Optional: for extra flavor, fry more mustard seeds and cumin seeds in a little more oil, for about 20 seconds, and drizzle over the finished dish. This is called tempering, and you can play with which spices are used.) Garnish with the cilantro, and serve immediately.
Soy-Glazed Japanese Eggplant
adapted from notderbypie.com
10 Japanese (long skinny) or round baby eggplants
2 tablespoons butter
2 tablespoons soy sauce
4 tablespoons honey
Rinse and dry eggplants. Set on a rimmed baking sheet lined with parchment paper.
Cut an “x”-in each of the eggplants, about 3/4 the length of the eggplant and about half way deep into the eggplant. Dot each of the cuts with plenty of butter. Push the butter into the eggplant. When it melts, it’ll make the finished eggplants silky and tender.
Mix honey and soy sauce in small bowl until fully combined. Brush mixture onto eggplants, using all of glaze.
Broil eggplants for anywhere from 10-20 minutes, until skins are charred and flesh is fully soft. Check at 10, 15, and 20 minutes to make sure eggplants are fully cooked but not overly burned.
Potatoes, Beans, and Corn in Lemon Brown Butter Sauce
adapted from thekitchen.com
Serves 4-6 as a side dish
1 pound new potatoes, cleaned and cut into bite-sized chunks
1 pound green beans, cleaned, trimmed, and cut into bite-sized pieces
3 ears sweet corn
1 onion, cut into thin slices
1/4 cup (1/2 stick) butter
1-2 tablespoons juice from 1/2 lemon
4 ounces feta or goat cheese, optional
salt and pepper
Put the potatoes in a medium-sized pot with one tablespoon of salt and cover with cold water. Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are soft. Scoop the potatoes out with a slotted spoon and into a serving bowl.
Bring the water back to a boil (adding more water if necessary) and blanch the beans for 3-5 minutes, until they are bright green and softened but still have some bite to them. Remove with a slotted spoon and add to the bowl with the potatoes.
Cook the corn following your preferred method. We like using the microwave method for this recipe because then we can multi-task!
While the potatoes and beans are cooking, heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are soft and beginning to caramelize. If you have the time and patience, continue slowly cooking the onions until they are fully caramelized – this is fantastic! Transfer the cooked onions into the bowl with the potatoes and beans.
With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.
Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Sprinkle with cheese, if using, and add salt and pepper to taste. This side dish can be served warm, room temperature, or cold from the fridge. It will keep for one week refrigerated.
Feel free to leave a comment if you would like to address specific items in your box.