Elysian Fields Farm
Wednesday August 14th, 2002
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First off I would like to apologize to members for one thing about last weeks shares. Two members informed me this week that one item listed in the table as an item they should have received was not in their bags. One member was missing tomatoes, while another was missing eggplant. I am worried that this may have happened to other members and encourage any that it may have happened to to let me know. I have given both members extra of each item this week in an attempt to make up for the mistake. Leah P.L. I have not spoken with you and hope you read the newsletter to receive this apology and explanation. I think that in the process of sorting the shares out and putting them in the bags, some of the bags had gotten missed last week by accident. This week we have tried to lay out the bags differently to make it clearer who is a half share member and who is a full share member. Hopefully this problem won't happen again.
The blueberries have been really slowing down their production lately. Donít get me wrong, there are still plenty on the bushes and I still encourage members to head out to the patch to pick. Many of my pickers have left these past two weeks though, going back to school, slower picking, etc. You may receive one more week of berries in your share, but at the same time you may not. So, once again, come out with family and friends and pick your own if you get a chance.
The apples you have received in your share this week were not grown on my farm, but rather come from a few trees of my neighbor and very good friend Mr. James Overby. James has lived in Cedar Grove his whole life, and in his retired year's gardens at his own home as well as helps local farmers and gardeners with their projects. James grows these apples organically, but just does not have the need for the bounty they produce (aside from feeding some to his horses.) I took some make apples sauce and thought members would enjoy some as well.
Contrary to what you might expect from green (which is associated with unripe fruit) the green eggplants are sweet, not bitter, and indeed ripe. They are another 'specialty' variety that I have tried this year for variety and color. Louisiana Long Green (an heirloom variety) is accompanied by Orient Charm, a lilac Japanese eggplant. Both can be cooked in similar fashions, I would recommend the eggplant recipe in this newsletter highly.
Red Kuri squash is an excellently smooth winter squash. It tastes of an Acorn squash already buttered and sugared. Please donít be intimidated by its hard and large appearance. It steams up relatively quickly, once cut in half it takes only a half an hour. Winter squash is quite a delicacy, although not all that common in the typical American diet. I hope you all will give it a try. I would love some feedback about the spaghetti and Kuri squashes you have received these past two weeks.
Next week members will receive watermelon, more tomatoes, cherry tomatoes, butternut squash (winter squash), peppers, eggplant and Okra. Many of the fall crops have been going in the ground here at the farm this past week or two. Carrots, beets, radishes, lettuce mix and more will re-enter our diets soon enough! Radishes, turnips, lettuce mix and spinach take three to four weeks while carrots, beets and cole crops take about 6-8 weeks.
Recipes and Cooking Tips.
Halve squash, scoop out seeds. Cut into 2 inch chunks and peel (if squash is too hard to chop at this point steam whole or halved for a short while, 10-15 minutes to soften). Melt butter in large pot over moderate heat. Add onions and cook until softened. Add cider and 2 cups of water and bring to a boil. Add squash, apples, cranberries and 1 ts of salt.
Simmer partly covered until squash is soft, about 45 minutes. Cool for about 15 minutes. Puree with a blender or food processor to a smooth puree. Return puree to pot, add 2 Tb bourbon. Reheat over low heat, stir often. Add honey, bourbon and salt to taste.
Liquefy yogurt by whisking with a little water. Once soup is in bowls, dip a spoonful of yogurt into the center of each.
Preheat Oven to 375 degrees. Slice scallion and ginger. Combine scallion, ginger and bell pepper in food processor with honey, salt, vinegar and oil. Puree until smooth. Halve eggplants lengthwise. Deeply score a diagonal crosshatch pattern at 1/2 inch intervals to cut through flesh nearly to skin. Press sides of the eggplant to open the cuts. Spoon sauce into them, then spread remainder on top. Set halves in a baking pan or dish just large enough to hold then in a single layer. Pour in a shallow slick of water, just to cover bottom of pan. Cover pan with foil. Bake until eggplants are tender, 1/2 hour or more. Sprinkle with baked sesame seeds.
Flower members have received various bouquets this week including varieties of sunflower, zinnias and lemon basil. Please reference the last couple of newsletters for the homemade flower food recipe. Your flowers should last 7-10 days. You can probably expect another bouquet next week so bring some water to pick up your share!
Please send any and all feedback to firstname.lastname@example.org or 732-8980.
Elysian Fields Farm: Community Supported Agriculture