CSA WEEK #31

 

And just like that, we’ve found ourselves deep into the summer as June approaches. There is a certain calmness in the air which is a big relief from the hectic stress of the fall and spring. We’re calling it quits earlier, and finally taking one day off a week! We work 7 days a week for the majority of the year and it feels pretty darn good to take a day off every now and then. 

Most of the farm has been tilled under and soon to be cover cropped for the summer. We’re only harvesting from about 1/4 of an acre for the remainder of the season! It’s bittersweet coming into this quieter time but we’re always hungry for it. 

We’ve got plans to construct a green house, potentially a new farm stand, and we've been organizing and re-vamping our systems!  So yes, the season may be winding down in some aspects but we’ll find ways to keep ourselves busy to improve our business in the off season.

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Tomatoes have made their debut and the farm is still blossoming with some of our late spring favorites. This week we've included herbs and green to keep your plates fresh and cool as we brace the hot and rainy weather ahead.

Happy summer cooking from your farmers at Black Finger Farm. May your meals be fresh, local and most important, shared with people you’re stoked to be surrounded by.

Cheers from Black Finger Farm!


BEEFSTEAK TOMATO & HERB SALAD WITH FRIED CHICKPEAS & CAPERS
PREP TIME: 20 MINUTES    COOK TIME: 10 MINUTES    SERVES: 4

Fried Chickpeas & Capers

  • 6 tablespoons grapeseed oil (or another high heat oil) divided
  • 3 tablespoons brine packed capers, drained and patted dry
  • 1/2 cup chickpeas (if from the can drained and patted dry)
  • pinch of smoked paprika
  • pinch of fine sea salt

Salad

  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons minced dill + additional sprigs for garnish
  • 2 tablespoons minced cilantro, + full leaves for garnish
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 2-3 beefsteak tomatoes, sliced
  • 1 pint cherry tomatoes, sliced in half
  • crumbled feta cheese for serving (optional)

Prepare

  1. Heat 3 tablespoons of the grapeseed oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain. Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
  2. Whisk together the vinegar, mustard, honey, dill, and cilantro. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
  3. Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.

ROASTED CHERRY TOMATOES & BASIL CROSTINI + ROASTED EGGPLANT & MINT CROSTINI WITH GOAT CHEESE
PREP TIME: 10 MINUTES    COOK TIME: 25 MINUTES    SERVES: 4-6

If you are avoiding dairy feel free to sub with cashew cheese. It’s really delicious and some are still convinced it’s goat cheese. 

  • 1-2 largely chopped tomatoes
  • 2 asian eggplant, cut into 1/2 inch chunks
  • 2 Tablespoons extra virgin olive oil (divided) + 1 Tablespoon for the bread
  • 1 rustic style baguette of bread, cut into 1 inch thick slices
  • 6 ounces organic goat cheese or cashew cheese
  • 1/4 cup mint, minced
  • 1/4 cup basil, julienned
  • Salt and pepper to taste

Prepare

  1. Preheat the oven to 425 degrees.
  2. Toss tomatoes with 1 Tablespoon of olive oil and place on a prepared baking sheet.  Toss eggplant with remaining oil and place on another prepared baking sheet. Sprinkle the veggies with salt and pepper and roast in the oven until the tomatoes blister and the eggplant has browned and soften. About 18-20 minutes. Toss veggies halfway through cooking.
  3. Once veggies are done roasting drizzle remaining olive oil over bread slices and place bread on the upper rack of the oven and lightly toast.
  4. Remove bread from the oven and spread with goat cheese. Divide the cherry tomatoes over half the bread slices and the eggplant over the other half. Place back in the oven for about 3-5 minutes or until cheese begins to soften and slightly melt.
  5. Sprinkle the tomato toast with basil and the eggplant toast with mint. Season to taste with salt and pepper and a drizzle more of olive oil. Enjoy.

SMOKY EGGPLANT TAHINI DIP
PREP TIME: 10 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 1 CUP

  • 2-3 asian eggplant, sliced in half lengthwise
  • 1/4 cup olive oil
  • salt and pepper
  • 2 large cloves of garlic, left in their skins
  • 1 tablespoon fresh lemon juice
  • 3 Tablespoons tahini
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon sumac (optional)
  • pinch of za'atar (optional)
  • 2 Tablespoons minced parsley
  • extra virgin olive oil for serving

Prepare

  1. Preheat the oven to 425F. Place the eggplant cut side down along with the garlic on a baking sheet with the olive oil. Sprinkle generously with salt and pepper and roast in in the oven until the eggplant is charred and very tender. About 35-40 minutes.
  2. When cool enough to handle scrape the flesh of the eggplant (even the charred bits and some of the skin is okay too!) into the bowl of a food processor or blender. Slip the garlic out of its skin and add the lemon juice, tahini, cumin, sumac (if using) and za'atar (if using). Blend until smooth and creamy. Taste for seasonings and adjust as needed.
  3. Scoop the dip into a bowl and top with minced parsley, a drizzle of extra virgin olive oil and more za'atar if using.
  4. Serve with toasted sliced of baguette or crackers.