Casalegno Family Farm Weekly
Week of September 4 – 10, 2011
Nothing really says “fall” like freshly picked apples, and over the next few weeks as we get closer and closer to the autumn equinox we will be sharing with all of you some of the wonderful offerings from our heirloom orchards. We grow around 15 different heirloom apple varieties and each one of them boasts some delicious unique quality. Our orchards are 100% organic – they are not sprayed with anything or even irrigated. You will find these dry-farmed apples to be smaller than grocery store apples, but they are denser, crisper, and much tastier. Over the last 30 years many of the older trees on the property were lost and less new trees were put in, until 2 years ago. We planted many rootstock trees that we will be using to graft branches from our beloved antique trees onto, thereby preserving these really special varieties.
In this weeks full share box:
Apples
Romano Beans
Tomatoes
Sweet peppers - Italian Long Green Sweet and Purple Bell
Zucchini and Summer Squash
Basil
and 1 surprise extra - may be carrots, beets, cucumbers, broccoli or tomatillos
Heirloom apples in your box this week include:
Jonathan & Jona-Gold Apples
The Jonathan is a spicy and fragrant, juicy, sweet-tart, all-purpose apple that is especially good for hand-eating. This beautiful crimson-red apple brushed with green highlights was discovered as a chance seedling in the 1820s at Woodstock, New York, and named for the man who first promoted it. The Jona-gold is a fabulous cross between the Jonathan and a Golden Delicious. It is slightly larger and sweeter, with a more green and yellow coloring.Cox’s Orange Pippin Apples
This English heirloom apple is often regarded as the finest of all dessert apples, and definitely is one of our very favorites. Its wonderfully complex and aromatic flavor really set it apart from the rest! It was first grown in 1825, at Colebrook in Buckinghamshire, by the retired brewer and horticulturist Richard Cox, And soon became wildly popular in England and beyond. They have the distinctive flatish Pippin shape, often with brown russeting at the top. The skin is red and orange striped over green, and it has a thicker textured yellow flesh. We‘re proud to be able to share this delicious apple with all of you - Enjoy!
Grandma’s CHILES RELLENO’S
5-7 Fresh long sweet/mild green peppers FOR SAUCE:
½ lb jack cheese 3 TB finely chopped onion
3 eggs 1-2 cloves garlic, minced
2 Tb flour, plus more for dredging 1 TB butter
Salt 1 8 oz can tomato sauce
Pepper 1/3 cup water
¼ tsp salt
TO MAKE SAUCE: saute onion and garlic in butter until golden brown
Stir in tomato sauce, water and salt bring to a boil and then lower heat and simmer for 15 minutes.
1. Roast and peel peppers, let them cool. This is optional , but recommended,
2. Cut peppers down one side and carefully remove seeds. Stuff with strips of cheese.
3. Separate eggs - put whites into a medium shallow bowl or dish and yolks into a small bowl. Beat whites until they thicken a bit. To the yolks add 2 TB flour, 1 TB water and ¼ tsp salt and beat until thick and creamy, then fold into whites.
4. Heat 1 ½ inches of oil in a large skillet. Place about ½ cup flour into a dish. Dredge stuffed peppers into flour, then dip into egg mixture to coat evenly. Place each pepper in skillet and cook until golden brown, gently turn and brown the other side, about 3-4 minutes. Drain on paper towels.
5. Place peppers in large baking dish, pour sauce over top and cover with grated cheese. Bake at 325° until cheese is melted and heated through, about 20-30 min.
Now that tomatoes are finally coming in we will be eating a lot of this at our house! It is one of our favorite summer dishes.
Caprese Salad
· 3 tomatoes · 3 tablespoons olive oil
· 1 1/2 tablespoon Balsamic vinegar
· 1 package Fresh mozzarella cheese packed in water
· 12 - 14 leaves fresh basil, sliced (or whole!)
· Salt and pepper to taste
· 2 or 3 cloves garlic pressed or minced
Instructions
Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil. Mix olive oil, balsamic vinegar and pressed garlic. Drizzle over tomatoes. Add salt and pepper to taste. Serve.
Summer Squash, Mushroom and Bell Pepper Smothered Chicken
4 boneless skinless chicken breast halves (about 1 ½ lbs)
2 sprigs fresh basil, shredded
1 tsp Oregano
½ tsp salt
¼ tsp pepper
¼ tsp cayenne
2 cloves garlic, minced or pressed
1 TB butter
1 small green bell pepper thinly sliced
2 small zucchini or summer squash thinly sliced
1 small yellow onion thinly sliced
1 cup sliced mushrooms
1 cup shredded cheese (mozzarella or cheddar, or ½ cup of each!)
1. Heat a large nonstick pan with cooking spray or a little olive oil. Sprinkle both sides of chicken with spices, cook 8-10 minutes on medium heat turning once until juice is no longer pink when thickest pieces are cut. Remove from pan and keep warm.
2. Melt butter in the pan over medium heat. Cook onion, garlic, bell pepper, about 5 minutes, then add mushrooms and squash . Cook for another 3-5 minutes stirring occasionally until vegetables are tender.
3. Place chicken back in pan, spoon veggies over chicken. Sprinkle with cheeses, cover and remove from heat. Let stand until cheese is melted - just a few minutes. Serve each person 1 half breast covered with the veggies and melted cheese.
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