Reason 84 for why I love farming so much(contact me if you'd like a list of reasons 1-83): oh the people you get to meet! To me, it is a profession/hobby/way of life where you can never anticipate knowing everything about it; among so many other things it's dynamic, complex yet elegant and humble in its simpleness and forever evolving to tastes, trends and seasons. Inherent in this is the multitude of methods and ideologies for growing food held by the cornerstones of individuals in our communities growing said food. Michaela started yesterday, accompanied by a wonderful energy for the final leg of our CSA season as well as great experience and enthusiasm for another season yet to come. A more detailed bio will follow!
It's the last week of the summer camp with an especially enthusiastic bunch of gardeners-in-training making it a great way to round out the summer. Next week: the high-schoolers are back! and hopefully with a less bitter attitude about spinach...The new Americorps teachers at the Outdoor High School started last week. We were able to provide a whole mess of veggies for their lunch today and enjoyed it with them in the shade of this welcomed overcast day.
For eating and sharing(and by sharing I mean bring some squash and zucchini home to your neighbors) this week:
- Beets
- Tomatoes
- Squash/Zucchini
- Garlic
- Onion
- Kale
- Chard
- Basil
- Scallions
- Tomatillos
- Potatoes
- Peppers
- Chinese Cabbage
- Leeks
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| Our Executive Director and counselors enjoying an original production put on by campers in the theater--i.e. the native plant shrubs. |
Tomato Cobbler
Oil or butter for the baking dish
3 pounds ripe tomatoes (8 to 10 medium), cored and cut into wedges
1 tablespoon cornstarch
Salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) butter, cut into large pieces and refrigerated until very cold
1 egg, beaten
3/4 cup buttermilk, plus more if needed
Salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) butter, cut into large pieces and refrigerated until very cold
1 egg, beaten
3/4 cup buttermilk, plus more if needed
- Grease a square baking dish or a deep pie plate with the butter or oil. Preheat the oven to 375˚F.
- Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper. Toss gently to combine.
- Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt. Add the butter and pulse a few times until the mixture looks like coarse bread crumbs. Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball. If the mixture doesn’t come together, add a spoonful or two of flour. If the mixture is too dry, add a few drops of buttermilk.
- Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish. Drop spoonfuls of the batter on top and smooth a bit with a knife. (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.) Bake for 45 to 50 minutes, until golden on top and bubbly underneath. Cool to just barely warm or room temperature. To serve, scoop servings out with a large spoon.
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