News from the farm: September 1, 2010

What's going on at the farm?

 Hello folks!  Wow, its September. Amazing, this year has flown by.  We have one more delivery for the season to make twenty weeks, after today.  I have planted some lettuce mix for you all to have, something that has a hard time in the heat as temperatures above 85 makes lettuce bitter, but I have tried to experiment with using shade cloth to help it germinate and grow.  The lettuce mix will be a nice thing for you all to have on the last delivery as other crops are really winding down right now.  The mix will not be ready next week though, but rather the week after.  SO, I am going to postpone the last week of delivery from September 8th (next Wednesday) to September 15th.  So, PLEASE NOTE:  THERE WILL BE NO DELIVERY NEXT WEDNESDAY SEPTEMBER 8TH, BUT RATHER THE FINAL DELIVERY WILL BE MADE WEDNESDAY SEPTEMBER 15TH.  That way you will be able to get a little bit more in your last share delivery than if we delivered it next week. 

I know you have been getting a decent amount of eggplant and winter squash these past few weeks, so I thought I would throw in some recipes to help you out. 
Eggplant:
To bake:  Prick eggplant all over with a fork and bake at 400 degrees until flesh is tender, about 30-40 minutes.  Flesh can be pureed. 
To stuff:  Bake only 20 minutes, scoop out seeds, replace with stuffing and return to oven for 15 minutes.
To sauté:  Try dipping slices or chunks in flour or eggs and bread crumbs prior to sautéing.  Sauté in hot oil until lightly brown.  Season with basil, garlic or grated cheese.
To steam:  Whole eggplant will steam with an inch of water in 15-30 minutes or until tender.  Use the flesh for pulp or season with olive oil, lemon salt and pepper or cover in tomato sauce. 
Blend:  Cooked eggplant with lemon juice and seasonings of choice for a dip or spread. 
Grill:  slices along with other vegetables.

Pickled Eggplant with Basil
12 finger sized eggplant or comparable amount regular Japanese eggplant.
1/4 cup salt
3 cups white wine vinegar
1 tablespoon sugar
2 tablespoons black peppercorns
1 teaspoon grated fresh ginger
3 garlic cloves, peeled
24 large basil leaves
4 sprigs oregano
Wash and dry eggplant then cut into quarters.  In a non-aluminum saucepan, combine vinegar, sugar, salt, peppercorns, ginger, garlic, and 2 cups of water; bring to a boil.  Add eggplant and simmer over medium heat for 5 minutes.  Remove garlic.  Divide eggplant among 4 sterile pint jars with tight-fitting lids.  Add 6 basil leaves and a sprig or oregano to each jar.  Process in hot water bath for 15 minutes.  Let stand at least 2 weeks before using.  A delightful addition to an antipasto, this can also be used in pasta salads.

Winter Squash: are very easy and delicious baked.  Slice most squashes in half lengthwise, scoop out the seeds and place face down on a cookie sheet.  Water may be added around squashes to avoid drying out and hasten cooking.  Squash flesh may  also be basted with oil or butter.  Squash will need 40 minutes to 1 ½ hours depending on size.  Cook until very tender but not charred. 
-Winter squash will store at room temperature for at least a month.  Store for several months in a dry and cool (50-55 degrees) location but not cold locations. 

What's in the box?

Full Box
Crop Amount  
 

Basil - ¼ lb.
Eggplant - 1 lb.
Butternut Squash - One
Potatoes - 1-2 lb.
Cherry Tomatoes - 1 pint
Peppers -  Mix
Radishes - One larger bunch

Half Box
Crop Amount  
 

Basil - 1/8 lb.
Eggplant - ¾ lb.
Butternut Squash - One small
Potatoes - 1 pint small potatoes
Cherry Tomatoes - 1 pint
Radishes - One bunch