Blue Gate Farm News � Volume IV,� Number 16� �� August 14, 2007

In this week�s box:

Basil: Genovese

Beans: Carson (yellow) & Empress (green) mix or Maxibel (filet-style green)

Bell Pepper: Ace from Coyote Run Farm

Cucumbers*: Diva (short, green), Lemon (round, yellow) or Suyo Long (long, green)

Garlic: Chesnok Red

Onions*: Bianca di Maggio (Cipollini-type)

Patty Pan Squash: asst.

Potatoes*: Red Gold

Tomatoes: asst. heirlooms from Coyote Run Farm

* from the upper garden

For those with the Herb option: Basil:Thai Magic, Dill, Thyme

Featured Recipes (on back): Grilled Sourdough Panzanella

Rain this week: 4.7 �

What�s up on the farm?

Who could have guessed that August would prove to be the rainy month? What crazy weather we�ve had this year! No complaints about the rain from this farm, the mid-summer crops are growing and producing like crazy. In fact, we are at risk of being overrun by beans this season! But again, no complaints. It�s been a little too wet this past week to do the fall crop sowing that we�d planned on, but it has been perfect weeding weather.

You will notice a couple of new things in the box this week. The cute little onions are a mild Italian type called Cipollini. They are the perfect onion for shish kebobs on the grill, (or the Panzanella recipe on the back) but they work just fine in any recipe calling for onions. They are not a long storage onion, so use then in the next couple of weeks for best quality. The Red Gold potatoes are also making a first appearance this season. The delicate yellow flesh has texture and flavor unlike any other potato variety. They are excellent steamed, baked, boiled, fried, mashed, roasted or scalloped.

Now for a few announcements�

We wanted to let you know that this week Reichert�s Dairy Air became the first licensed micro-dairy in the state of Iowa. This milestone won�t have any direct effect on the cheese that all the cheese-option folks have been enjoying, but it does mean that Lois will now be selling her delicious cheese at the Downtown Des Moines Farmers Market starting this Saturday. So if you�re at the market, stop by and congratulate her (and maybe treat yourself to some fabulous goat cheese.)

Coyote Run Farm has offered to extend a special to our members. If anyone is interested in bulk amounts
(20 lbs or more) of chemical-free, heirloom tomatoes you can contact Coyote Run directly for a reduced price on tomatoes during the early part of the week. For more information contact Pat at 515/689-8216.

Finally, today is a rather sad day as we bid farewell to our harvester/packer and friend Debbie as she returns to her regular job teaching high school. All summer long she has made the long trip to the farm from Centerville on Tuesdays to help harvest and pack the contents of your boxes. Thanks so much Debbie for all your hard work and good humor. You will be sorely missed!

More next week�

Best from the farm,

Jill & Sean

Grilled Sourdough Panzanella

by Allison Ehri If you�ve never had a bread salad, you�re missing out on a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, we char the bread on the grill for added flavor. If you don�t feel like grilling the bread, you can toast it in a grill pan or under a low broiler. Serves four to six. Yields about 6 cups.

4-1/2-inch-thick slices (about 8 oz.) from the center of a round sourdough loaf (a boule)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small shallot or sweet onion, sliced into thin rings
3 Tbs. red-wine vinegar
1 small clove garlic, coarsely chopped
1-1/2 lb. ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
1 small English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
3 Tbs. chopped fresh basil
3 Tbs. chopped fresh mint
2 Tbs. capers, drained and rinsed

Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the oil and season it with 1/4 tsp. kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 min. per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes.

Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.

Recipe Source:� Fine Cooking #80, pp. bc