What’s Going on at the Farm?
We have been busy this past week with cleaning up the growing areas we are now finished with for the season, pulling up drip line, mowing down the crop and incorporating it into the soil. This week we hope to continue sowing our summer cover crops to replenish the fields we used for our spring harvest. We have also been busy harvesting tomatoes, as you can see, we are getting more each week now! The plants are loaded and we hope to have even more for you all next week.
As promised, we finally took our farm team photo yesterday, a brief pause in our beet washing for the shares.
From left to right we have Trish, Soliz, Beth, Elise and Shelley.
We are seeing the first of our watermelon and cantaloupe this week, and like I mentioned above, if you receive one that is not ripe or over ripe or there is something else wrong with it, just let us know and we will replace it. I often wish we could crack open each one before sending them on their way to your homes, just to make sure they are okay……but that wouldn’t really do much for storage life would it ;) Melons are just tricky, unlike most fruits and vegetables, they hide their ripeness well. We look for certain signs with the watermelons that can be often unreliable, like a dead tendril or the sound when you knock on the fruit.
That’s all for now, as usual, let us know if you have any thoughts, concerns or feedback as we love to hear from you!
-Team farm gals
Recipes and Veggie Information!
Thai Tomato and Eggplant Salad
5 cups peeled cubed eggplant (1 inch cube) 2 Tbs. vegetable or olive oil
2 tomatoes, halved, cored, and cut into thin slices 2 scallions, sliced
½ cucumber, peeled, halved, seeded and cut into crescents
1 small bell pepper, cored, seeded, and thinly sliced
¼ cup fresh lime juice 1 Tbs. freshly grated lime peel
3Tbs. olive oil 2 Tbs. grated fresh finger root
2Tbs. fish sauce or soy sauce 1 to 2 Tbs. chopped fresh mint
¼ cup fresh Thai basil 2 Tbs. chopped fresh cilantro
2 tsp. minced fresh green chiles or more to taste
Preheat oven to 450 degrees F. Toss eggplant with oil, spread the cubes on a large baking sheet, and roast for about 25 minutes, stirring every 10 minutes. Meanwhile, place the tomatoes, cucumbers, bell peppers, and scallion in a bowl and set aside in the refrigerator.
Whisk all of the marinade ingredients together in a small bowl.
When the eggplant is roasted, transfer to a serving bowl, toss with the marinade, and set aside to cool and marinate for at least an hour. Just before serving, add the other vegetables and gently toss with eggplant.
Serve at room temperature.
Summer Squash Gratin
From The Art of Simple Food by Alice Waters
Preheat oven to 375F. Wash, dry, and trim ends from:
6 medium summer squash, all one kind or a variety, for color
Slice the squash very thin. A Japanese mandoline makes this job easier. Cut into a chiffonade:
Leaves from a few basil sprigs
Arrange a layer of squash in a medium-size baking or gratin dish. It is best if you can make three layers. Sprinkle with the basil chiffonade and:
Fresh-ground black pepper
Repeat with the remaining squash to make two more layers, sprinkling each with basil, salt and pepper. Pour in:
½ cup cream
½ cup half-and-half
The liquid should just come up to the top of the squash. Bake until bubbling and browned on top, about 1 hour. For even browning, press down on the squash with a spatula once or twice while the gratin is cooking.
Tomatoes! 1.5 lb.
Mixed Cherry Tomatoes 1 pint