1) Delivery on Wednesday July 4th is canceled and rescheduled for the day before, Tuesday July 3rd, same time, same place.
2) The annual potato harvest and tour at the farm this year will be scheduled for Sunday July 15th from 1:00pm to 2:30pm. Folks are encouraged to come with their children to sift through the soil and dig up potatoes. This is a pretty low maintenance job, suitable for those of all ages. It is like a big sand box with buried treasures for the kids. We will work for about an hour then embark on a short tour of the farm. The event is shortened this year to one hour of harvesting, as we did not plant quite as many potatoes this year as we have in the past. Folks are encouraged to come on time if they wish to take part in the harvest. I will be sending reminders in future newsletters as the date approaches.
Recipes, Produce and Storage Information:
*a quick note about the watermelon and cantaloupe....please let us know if we have accidentally harvested one that is not ripe on the inside!
Roasted Japanese Eggplant Salad with Pine Nuts and Capers
Everyday Greens Annie Somerville
2 pounds Japanese Eggplant, sliced ½ inch thick on the diagonal
3 tablespoons extra virgin olive oil
½ tablespoon minced garlic
Salt and pepper
¼ large red onion, finely diced, about ½ cup
Red wine vinegar
2 tablespoons capers, drained and rinsed
2 tablespoons pine nuts, toasted
20 large basil leaves, stacked and sliced into thin ribbons, about ¼ cup
3 tablespoons balsamic vinegar
Preheat the oven to 375 degrees.
Toss the eggplant in a large bowl with the oil, garlic, ¼ teaspoon salt, and a few pinches of pepper. Lay the slices in a single layer on baking sheets and roast for 10 minutes. Rotate the pans, and cook until tender, about 10 minutes more. When the eggplant is cool enough to handle, slice it into ¼ inch thick diagonal strips.
Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with 1 tablespoon red wine vinegar.
Combine the eggplant, capers, pine nuts, basil and onions in a large bowl. Toss gently with the balsamic vinegar and set aside to marinate for 30 minutes. Season to taste with salt, pepper, and a splash of red wine vinegar, if needed. If the salad is tart, add a pinch or two or sugar.
Tomatoes! (2 lb.)
Cucumbers (1 lb.)
Eggplant (1 lb.)
Basil (1/4 lb.)
Melon (either red flesh or yellow flesh or cantaloupe)
Tomatoes! (1 lb.)
Cucumbers (1/2 lb.)
Eggplant (1/2 lb.)
Basil (1/8 lb.)
Garlic (1 head)
small melon (either red flesh or yellow flesh watermelon or cantaloupe)