August 27, 2014, Week 18

What’s Going on at the Farm?
                   I hope you all had a nice week and enjoyed eating your vegetables.  It definitely feels like a time of transition right now.  Kids heading off to school, the weather cooling down a tad, and early fall crops showing up in your boxes!  We just have a smattering of greens this week, our first of the fall season.  We hope to have some baby chard, baby kale or baby tatsoi for you as well for the next two weeks of deliveries.  That is right, only TWO more deliveries after today!  We will have a good two weeks after the main season deliveries end, and the fall season deliveries begin, to get the farm caught up and back on schedule.  We have a lot of mowing and field work to do, now that we seem to have a bit of a dry weather window.  September is a time to plant fall and winter cover crops like clover and wheat.  Leaving these in the ground all winter is good for the soil and helps build organic matter.  We also will be preparing our strawberry beds since our annual strawberry planting is scheduled for the 21st of September.  Garlic goes in the ground in October, and all the while we will be tending to our fall crops.  Wait….I thought things might we slowing down!!!  Well, that they are.  We are finding ourselves spending less time harvesting and more time starting our end of summer clean up.  We have lots of tomato trellising to pull up, as well as ground cover to pull up.  Irrigation needs to come out of the fields we are done with, deer fencing needs to be moved.  Thank goodness the tomatoes are slowing down to free up some time for us, although they will be missed!!  
That is all for now, we hope you are enjoying everything so far this year.  Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish and Shelly

Recipes and Veggie Information!
Eggplant Caviar on Grilled Bread
Serves 4 or more as an appetizer
1 pound Japanese or Fairy Tale eggplant
kosher salt and freshly ground pepper
olive oil
2 shallots or one onion
balsamic or red wine vinegar
1 clove garlic
1/4 cup finely chopped parsley or cilantro*
*I went with parsley, but I over did it a little, an effort, I believe, to brighten up the spread, which truth be told doesn’t look so appetizing without the fresh herbs. The spread tastes incredibly delicious without any herbs, so just be sure to finely chop the herbs, and use as much or as little as you like.
1. Preheat the oven to 375ºF.
2. Peel the eggplant if desired (not needed with either Japanese or Fairy Tale) and cut into 1-inch cubes (Fairy Tale, cut in half lengthwise). Place the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous drizzle of olive oil. Sprinkle with a few tablespoons water, cover tightly with foil, and bake in the oven for 20-30 minutes, until very soft.
3. While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. (I let them macerate the whole time the eggplant was roasting.) Peel and mince the garlic and add it to the shallots and garlic. When the eggplant is done, remove the foil, add the shallot and garlic mixture to the pan (or transfer it all to a separate bowl) and mash it all together with a fork. Let it cool to room temperature.
4. Stir in the chopped parsley or cilantro (or a combination of both) and adjust seasoning. Add additional olive oil and vinegar to taste (I didn’t have to add either). Serve on grilled bread.

Curried Eggplant with Tomatoes and Basil

Ingredients

Directions

What's in the box?

Regular Share
Crop Amount  
 

Tomatoes 2 lb.
Sweet Potatoes 2 lb.
Butternut AND Acorn Squash 1 small of each
Japanese or Fairy Tale eggplant 1 lb.
Salad Greens 1/4 lb.

Full Share
Crop Amount  
 

Sweet Potatoes 3 lb.
Tomatoes 3 lb.
Potatoes 3 lb.
Garlic 2 heads
Fairy Tale Eggplant 1 lb.
Salad Greens ½ lb.