-CSA Potato Harvest this Sunday from 1pm to 3pm at the farm. Come out and help us harvest all our potatoes! Bring kids, friends and family. I will send a separate email soon with directions and more info.
-Remember to check your box closely for your name at pick up locations, and if you send a friend to pick up your box be sure to let them know. Two folks this week went to pick up their box, only to find it already emptied and broken down…woops!!
Hello Members! I found myself saying to a friend last night, the only problem this year with the farm, is too much of everything!! Which is a good problem to have. Everything this year seems to be fruiting in abundance, and we are not only giving vegetables to you, but selling them at the farmers market and donating what is left to local shelters. I don’t want to get too comfortable though, with farming sometimes things can change at any time. Last year we had the Fall Army Worm arrive in late July, supposedly on a seven year cycle, it decimated our second tomato planting and much more. But for now, life is good…and it rained to boot!
Chile Peppers and Polanos are about a 3 on a heat scale of 1-10. Peppers keep in the refrigerator for a good couple / few weeks so you can use them up slowly by adding a little to each dish to spice it up, or at once in the classic Chile Relleno dish.
Eggplant Salad with Walnuts and Garlic: Cooking in the Moment, Andrea Ruesing
8 small Japanese eggplants, about 6 inches long and 1 inch across
2 garlic clove, crushed
1 t kosher salt
Juice of 1 lemon
¼ cup olive oil
1 t chili flakes
¾ cup walnuts, lightly toasted and any loose skin rubbed off
¼ cup coarsely chopped fresh flat leaf parsley
Cut each eggplant in half crosswise into 3-inch-thick rounds and then quarter them lengthwise. In a vegetable steamer over medium high heat, and in batches if necessary, steam the eggplant for 10-12 minutes, until it is tender but not yet falling apart. Let the eggplant cool on a plate, discarding any liquid that accumulates. Mash the garlic and salt together into a smooth paste, using the side of a kitchen knife. Transfer the paste to a medium bowl and stire in the lemon ice, olive oil and chile flakes. Coarsely chop the walnuts and add them. Add the parsley and eggplant, and mix well.
Tomatoes! 3 lb.
Tomatoes! 2 lb.