News from Windflower Farm: Charred Tomato Salsa

CSA Delivery 15, September 14, 2010.

Remarkably, we have still not had any rain to speak of.  If none materializes tonight or tomorrow – and we don’t expect it to – we’ll have to irrigate the greens, broccoli and cauliflower that will make up your last shares.  They are up on our Hill Field, and it’s “bone dry.”  I’ve never pumped more water than I have this season.  Oddly, Greenwich, the town just 10 miles to our north, has had “normal” rainfall this year.  Summer rainfall is highly localized.  The silver lining in this driest of farm seasons is that there has been very little loss to disease.

The weather has turned cool this week, much to the relief of the entire farm crew.  (Your salad greens are also much happier.)  There is a noticeable bounce in everyone’s step, which is a good thing because it’s a busy time here.  Labor Day Weekend is when we make the last of our outdoor plantings, it’s the week for transplanting next spring’s strawberries, and it’s when we haul all the winter squashes into the greenhouse for curing.  It’s also when we begin seeding the greens that will go into your winter shares and when we field-sow hairy vetch, the nitrogen-fixing cover crop we rely on to improve our soils.

In this week’s shares you’ll be getting lettuce, your choice of kale, chard or choy, corn or beans, depending on your site, your choice of dill, sage, basil or cilantro, your choice of broccoli or eggplant, and beets, leeks, peppers, tomatoes and potatoes.  Eggplant parmesan and grilled corn will be on the menu at our house this week.  Consider freezing your tomatoes if you can’t eat them all this week.  Simply quarter them, toss them in a freezer bag and toss in the freezer.  Happy eating!

Best wishes,

Ted Blomgren


Taken from Fine Cooking

3 medium tomatoes, 1 clove garlic, ½ medium chipotle (from a can if necessary), salt, 1 tbs extra virgin olive oil, 2 tbs finely chopped fresh cilantro, and 1 ½ tsp fresh lime juice

Turn on broiler. Place tomatoes and garlic on a rimmed cooking sheet 4” below the flame and broil for about 5 minutes. Turn and broil for another 2 minutes.  The tomatoes should be charred. Let cool.  Peel the tomatoes and garlic, discarding the ski ns but saving any escaped juices.  Place the tomatoes, garlic, chipotle and ½ tsp salt in a blender and blend until smooth. Heat the oil in a medium sized saucepan over medium heat.  Once hot, pour in the puree and bring to a boil, stirring often. Reduce heat to a simmer and cook, continuing to stir, until the volume is reduced to one cup. Cool, stir in the lime and cilantro, salt to taste, and serve at room temperature.  The recipe makes a cup of salsa that goes well with grilled steak or chicken tacos.