Elysian Fields Farm
Community Supported Agriculture

Wednesday August 21th, 2002
Week 17

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Butternut Squash
3-4 lbs.
$5.00
1-3 lbs.
$3.00
Japanese Eggplant
5 eggplants
$3.00
2-3 eggplants
$1.50
Peppers
2 peppers
$1.50
1-2 peppers
$0.75
Tomatoes
3-4 lbs.
$8.00
2-3 lbs.
$5.00
Cherry Tomatoes
1 pint
$2.00
1 pint
$2.00
Basil
1 bag
$1.00
1 bag
$1.00
Watermelon
1 melon
$3.00
1 melon
$2.00
Okra
-
-
3/4 lb.
$1.50
Total
 
$23.50
 
$16.75

What's growin' on?

It is hard to believe that August is almost coming to a close this year. After this weeks delivery there are only eight more weeks of delivery left in the season! It seems to me as though the summer has flown by. Fall activities on the farm are being prepared for. To name a few, strawberries transplants will be delivered in three and a half weeks and will need to be set in the ground (more on strawberries and their growing culture to come in future issues), fall seeded crops are in the ground as succession plantings of such will be soon, and fields are starting to be prepared for a winter cover of crimson clover and annual rye grass.

The last of my blueberry pickers has left at this point, so you will most likely not be receiving berries in your bags again. The picking has really slowed down out in the patch, despite the fact that their are still some berries on the bushes. You will probably still have some luck in picking through August, coming into September we may have to accept that they have passed for the year (I will miss them with my yogurt and Grapenuts in the morning!).

For any readers of the Chapel Hill News, check out Wednesdays (Aug. 21st) food section. Sheila Dalton, of The Lantern restaurant, writes a monthly article called "Grilling the Chef". In the last of her four part series on members of the Carrboro Farmers Market, she has decided to write an article on Elysian Fields. One correction though, I 'hope' to grow asparagus, I do not at present as the article states. You can access the article on line if you wish.

The fall crops are germinating and looking healthy and happy. The beets and radishes are early and easy germinators while the carrots, scallions and dill like to take their time. We should be enjoying some lettuce mix, fall radishes and turnips (the later two in more limited quantities since I know they are not the most popular two fall veggies) in about three weeks time. For now you can look forward to more winter squash (Sweet Dumpling next week!), tomatoes, okra (for full share members next week), eggplant, peppers and melons (?). I have been holding some garlic that may also appear in your bags at some point soon.

Recipes and Cooking Tips.

Chapel Hill member Karen Current has sent in via email the following recipe. It sounds yummy and makes good use of many of this weeks veggies. Thanks, Karen!


Moroccan Vegetable Stew:

Saute 1 c. chopped onions, 1 c. sliced celery, 1 medium sweet red pepper sliced & 4 minced cloves garlic 5 minutes or until tender.

Stir in: 1 T flour, 1 t cinnamon, 1/2 t curry powder, 1/2 t ground cumin, 1/4 t ground cloves, 1/4 t turmeric, 1/4 t ground red pepper; cook and stir over low heat 2 minutes.

Stir in 1 small eggplant, cubed, 1/2 squash (I used red Kuri but it calls for butternut) peeled and cubed, 4 tomatoes coarsely chopped, 1/2 cup broth. Bring to a boil over high heat, reduce heat to low, cover and simmer 10 minutes.

Stir in 1-2 cups small whole okra, stems trimmed; 1/4 cup raisins; 1/4 cup toasted almonds or pine nuts. Simmer 10-15 minutes, until okra is tender. Season to taste with salt & black pepper, serve with rice or couscous.

It takes less time than it sounds like, I think I did the whole thing in about 1/2 hour during naps.


Fun for the children?
Butternut Squash Pizza:

    1 butternut squash (1 lb.)
    olive oil
    salt and pepper
    2 cloves garlic
    pizza dough for 1 pizza
    1/4 cup grated mozzarella cheese
    12 sprigs parsley (optional)
    sage leaves
    1/2 lemon
Preheat oven to 400 degrees

Cut both ends of butternut squash, then slice in half lengthwise. Stand squash upright and cut away skin, then scoop out seeds. Slice into c share pieces. Brush slices with olive oil, season with salt and pepper and arrange in a single layer on baking sheet. Roast in the oven for about 45 minutes.

Saute olive oil and garlic. Place pizza stone in oven and turn heat to 450-500 degrees. Roll out pizza dough and paint with oil and garlic. Sprinkle cheese then place squash slices on pizza. Bake pizza for about ten minutes. Fry sage leaves and top pizza with them and the parsley. Squeeze half a lemon over pizza.

This is a pretty rich pizza, so for variation you may want to add tomato sauce and skip the herbs and lemon (if you are trying to entice children.) I am sure you all know what you like.

Once again, send any and all feedback to effarm@earthlink.neteffarm@earthlink.net. Many thanks to all of those I have heard from so far. Hope you all are enjoying the season thus far! Elise.

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