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Week 17 (A)
Sept. 5, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Tomatoes
Okra
Eggplant
Sweet Peppers
Zucchini
Onions
Oregano (not dill
as pictured)




Next weeks
most likely:
Tomatoes
Garlic
Peppers
Hot Peppers
Potatoes
Beans?




Thanks to those who came to our CSA dinner and or our movie night! Good people and
good food.
Our teen farmer program has begun. And good timing it is, as the weeds are trying
to get ahead of us. We got nearly every bed weeded on Thursday, but the predicted
weekend rain will bring another flush.
We are still having germination issues in the field, and are still struggling to figure
out why. Most likely, it is the high high temperatures combined with so much moisture.
Many fall crop seeds germinate better at lower temperatures, so the heat could be slowing
them down, and the excessive rain could be causing them to rot during that longer
germination period. Tomorrow we will try resowing several crops with hopes of the lower
temps bringing them to life.
Included in this weeks share is a how-to guide on saving tomato seeds. If you want
to start your own tomatoes from seed next year, consider saving some seeds from your
tomatoes and follow that guide.
If its not your week and youre craving some vedge, come see us at the Ferguson
Farmers Market. Your week? Come see us anyway.




From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




Collard
Upcoming Events:
We are considering another movie night and a canning and freezing
demonstration later this month. Were also considering a harvest
fest with a nice bonfire in October or November. Stay tuned.

Zucchini
Dill

Tomatoes

Okra
Sweet Pepper

Eggplant
Onion





























Rustic Tomato Tart
This weeks recipes were shared with us by one our members. I havent yet tried the tomato tart, but reading
through it made my mouth water. It may be a bit involved, but the labors will surely pay off.
The second recipe was shared by another member at our movie night last Friday and was beyond delicious. I
also appreciate the simple recipe and that all its veggie needs are in this weeks share!

You can use all red tomatoes if you don't have yellow.
1 lb. medium red tomatoes, cut into 1/4
inch slices
1/4 cup yellow cornmeal
1 lb. medium yellow tomatoes, cut into
-inch slices
1/4 cup (1/2 stick) chilled butter cut
into small pieces
1-1/2 tsp. salt, divided 1 Tbsp yellow cornmeal
1 c. fresh corn kernels (about 2 ears) 1/2 cup thinly sliced fresh basil,
divided
1 Tbsp fresh lemon juice 1/3 cup shredded fontina cheese (or
mozarella)
3 Tbsp sour cream 1 Tbsp. chopped fresh oregano
1-1/2 cup flour 2 Tbsp. flour
1/4 tsp. black pepper

Arrange the tomato slices in a single layer on several layers of paper towels; sprinkle with 1 1/2
teaspoon salt. Let stand 20 minutes; blot dry with paper towels.
Preheat oven to 400 degrees. Place corn, lemon juice and sour cream in a food processor or
blender; process until smooth. Combine 1-1/2 cups flour, 1/4 cup cornmeal and 1 teaspoon salt in
a large bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture
resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3 or 4 times.
Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on
plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping
plastic wrap. Roll dough, still covered, into a 14-inch circle; place on a large baking sheet in
freezer 10 minutes or until plastic wrap can be easily removed. Line baking sheet with parchment
paper; sprinkle paper with 1 tablespoon cornmeal. Remove two sheets of plastic wrap from
dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap.
Combine 1/4 cup basil, cheese and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt.
Arrange cheese mixture on dough, leaving a 1--inch border. Using a sifter or sieve, sift 1
tablespoon flour mixture over cheese mixture. Arrange half the tomatoes over cheese mixture. Sift
remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward
center; press to seal (dough will only partially cover tomatoes). Bake for 35 minutes or until crust
is brown; let stand 10 minutes. Sprinkle with 1/4 cup basil and pepper.

Eggplant Patrice Casserole
Ingredients:
1 large or 2 small eggplant, sliced
3-4 tomatoes, sliced
1 large onion, chopped
1 -2 bell peppers, chopped
1 large or 2 small summer squash, sliced (optional)
8 oz. grated cheddar cheese (or another cheese you prefer)
salt, pepper, garlic

Layer sliced eggplant and tomatoes with chopped onion & bell pepper and grated cheddar cheese in a casserole
dish or baking pan. Add salt, pepper & garlic to taste. You can also add layers of summer squash if you have
it. End with top layers of eggplant and tomato with cheese on top.

Bake covered at 400 for 60 minutes.