Sweat and Joy
We are feeling the humidity this week! After each day it looks like we went swimming. Rosie looks similarly, although that's due to dew. We're in peak tomato time, which we alternately refer to as Tomato Heaven and Tomato Hell, depending on the day. Since Bryan is primarily a one man show here at the farm (I work off farm 4 days/week,) it's tough for him to split his time between harvesting and everything else. These tomatoes wait for no man, and thankfully we had an awesome extra helper to bring them in on Friday. We have bulk specials on tomatoes this week, so get yours and put them up for winter! Besides harvesting, we're mowing down old crops and seeding lots of yummy things for fall like carrots, radishes, and beets. We're happy that it's still summer, and we're happy that the remaining things we have to do this season have an end in sight.
What We're Eating
Roma Beans with Miso Butter
A delish recipe shared by a lovely CSA member! We love all of these flavors!
Adapted from Bon Appetit
¼ cup (½ stick) unsalted butter, room temperature
2 Tbsp. white miso
½ jalapeno pepper, finely grated
1 ½" piece ginger, peeled, finely grated
12 oz. Roma beans
2 tsp. extra-virgin olive oil
Lime wedges and toasted sesame seeds (for serving)
Stir butter, miso, chile, and ginger in a small bowl until smooth.
Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then add to skillet. Cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
Spread miso butter on a platter. Arrange beans over. Top with sesame seeds, then squeeze lime wedges over.
Blistered Shishito Peppers
Another delicious summer treat! Great as an appetizer or as a side dish. Here's a great recipe for this simple delight.
Have a wonderful week!
- Joanna and Bryan