Farm Update (September 11th)
It’s getting cooler and cooler as Fall creeps in, and here at Carrot Chariot, we’re getting ready to turn over the fields for the last time this season. It’s during this time that we reflect on the value and bounty we’ve gotten from the Summer months — a time for gratitude, planning and renewal. We’re most grateful to you, our Carrot Charioteers, as you made all this possible by believing in the dream. This is our last week or two of veggies of the season — we’re not sure quite yet how long production will keep up— and our end-of-season newsletter will arrive in the next week for you to give you all the dirt & details.
In the meantime, read on for our weekly PICKUP/DELIVERY INFO, THIS WEEK’S CROP, and our WEEKLY RECIPES.
Pickup & Delivery Info
Just a reminder for everyone — pickup at Rake Beer Project has moved out of the parking lot and into the taproom, so make sure you come to the back parking lot and look for us inside.
Construction is still ongoing in the building. So unless you have a hard-hat and steel-toed shoes, please make sure you’re coming to the back of the building to pickup your veggies. Do not attempt to go from the first floor to the bottom floor.
This Week’s Crop
- Salad Mix
- Cherry tomatoes
- Cucumber (full share only)
- Green beans (half share only)
- Acorn squash (full share only)
- Summer squash (full share only)
- Bell pepper (full share only)
This week we bring you two fresh recipes from the Carrot Chariot kitchen. You’ve heard of mashed potatoes, but how about mashed carrots?? We call them company carrots cuz they’re a litttttle bit fancy. We’ve also got a fabulous way to use up all those summer tomatoes in our Summer Tomato Gratin — sweet baked tomatoes with breadcrumbs and cheese… this ain’t no health food. 😉 But it’ll do you good!
Company Mashed Carrots
- 2 pounds carrots sliced
- 1/2 cup butter cubed
- 2 tablespoons sugar
- 1 tablespoon orange liqueur
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan.
- Mash carrots with remaining ingredients by hand or puree in a food processor until blended.
Summer Tomato Gratin
- Salt and ground black pepper
- 3 pounds tomatoes sliced ½ inch thick
- 1 cup dried breadcrumbs
- 4 large garlic cloves minced
- ¼ cup chopped fresh parsley
- ½ cup parmigiano-reggiano grated
- 7 tablespoons extra-virgin olive oil divided
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Generously salt and pepper sliced tomatoes and let stand. Meanwhile, mix breadcrumbs, garlic, parsley and cheese in a medium bowl. Add ¼ cup of the oil to the crumbs and toss to coat.
- Brush a large gratin pan (or similar size pawith another tablespoon of oil. Arrange a third of the tomatoes in the pan and sprinkle with a third of the breadcrumbs; repeat layering twice more. Drizzle with remaining 2 tablespoons of oil.
- Bake tomatoes until they have noticeably reduced in pan and top layer of bread crumbs are golden brown, about 1 hour. Let rest a few minutes and then serve.
We want to say thank you a million times, Carrot Charioteers! For all the support and for your love of fresh, local veggies. We hope you’re having a wonderful end of Summer/beginning of Fall, and please let us know if you have any questions or concerns.
Your friends at Carrot Chariot