July 13 2011, Week 13

Hello everyone, hope you are holding up in this heat okay.  We are, mainly because we are making sure we don’t go out in the direct sun to work during the worst part of the day (between 2 and 4).  Its all about finding whatever we can to do in the shade at that point….cleaning onions is a great shade job! 

We are really seeing a transition on the farm, as we have worked up the acre and a half area where all the spring crops had been.  Now that we have all of our main storage crops up, like onions and potatoes (and we have started harvesting and storing winter squash already), there is much less to tend to in the field, which is a nice thing.   May and June are really a time when we have a LOT to tend to, as both the spring crops  (growing and harvesting) and summer crops (growing and harvesting some), are in the ground.  At that point we have three plus acres to weed, irrigate, manage for insect and disease pressure, and you name it!  It feels nice to be back down to managing half of that, especially in this heat.  But what a plentiful acre and a half we have right now.  We are still swimming in tomatoes, and hope to not overwhelm you, but are happy to be able to give everyone Sungolds and mixed cherry tomatoes this week.  They are both so tasty and fun! 

Peppers!  So the full share members received colored SWEET pepper (either orange, yellow or red) AND one Poblano pepper (mildly hot).  That one is a very dark green color.  This week we gave the half share members who did not receive a watermelon last week, a watermelon this week.  That would be all the half share members except those who pick up at the Carrboro market.  The members who received a watermelon last week (Carrboro members), will receive colored SWEET peppers this week.  We have a lot of watermelon right now, but it isn’t ripening evenly, so we are trying to make sure everyone gets some this way.  We have another planting in the ground that is just starting to ripen, so we should have more melons for another few weeks. 

Once again, let me know if you have any thoughts concerns or feedback, I love to hear from you.  Enjoy!

I don’t have this cookbook, but if you do, check out Deborah Madison’s Eggplant Parmesan recipe in Vegetarian Cooking for Everyone, it is amazingly, amazingly delicious.

I sell a lot of our Japanese eggplant to the Lantern Restaurant in Chapel Hill.  Fifty pounds last week alone!!  Here is a nice suggestion from the owner and Chef Andrea Ruesing, from her cookbook, Cooking in the Moment, on how to prepare eggplant.  “ Another good alternative to sautéing on the stovetop is roasting eggplant in a 450 degree oven.  At Lantern, we use mostly skinny purple-black Japanese eggplants, slicing them thick on the bias, tossing in a light coating of oil, seasoning with salt and pepper, and then throwing them onto a preheated scorching-hot baking sheet and into the oven, flipping them once while they roast.  The result is tender, caramelized, and not at all greasy eggplant that can then be sauced in many ways.  We often dress it with garlicky Asian chile paste, lime and honey; a little garlic oil tossed with tender herbs is good too.”  Wow,  yum!

What's in the box?

Full Share
Crop Amount  

Peppers        1 lb.  (see below for description)
Melon          One cantaloupe or watermelon
Tomatoes     3 lb.
Sungold Cherry Tomatoes   1 pint
Mixed cherry tomatoes      1 pint
Japanese Eggplant     Two
Onions          One red, two white

Half Share
Crop Amount  

Peppers or Watermelon    (see below for description)
Sungold Cherry Tomatoes    1 pint
Tomatoes      1.5 lb.
Mixed cherry tomatoes         1 pint
Japanese Eggplant     One
Onions         One red, one white