Week 14

Crop

Half

Cost

Full

Cost

Colored Peppers

½ lb.

$1.50

1 lb.

$3.00

Spagheti Squash

1-2 lb.

$2.00

3-4 lb.

$4.00

Eggplan

1 lb.

$2.00

2 lb.

$4.00

Tomato

1.5 lb.

$3.00

3 lb.

$6.00

Cherry Tomato

1 pint

$2.50

2 pints

$5.00

Summer Squash

1 lb.

$1.60

 

 

Cucumber

1 lb.

$1.50

2 lb.

$3.00

Okra

Upon request

Upon request

 

Total

 

$14.10

 

$25.00

Recipe Of The Week:

 

Marinated Eggplant

 

4 small purple eggplant (about 2 pounds)

1 teaspoon salt

1 1/4 cups white vinegar

5 cloves garlic, crushed

1 tablespoon dried oregano

2 cups olive oil

 

Peel eggplant and slice into ½ inch thick rounds. Place into colander, salt both sides and let stand for three hours, shaking occasionally to drain. Press slices, rinse and pat dry. Heat vinegar and 1 tablespoon water in large saucepan over medium heat. Poach eggplant slices for five minutes. Drain and arrange in layers in a container, distributing garlic and oregano between layers. Fill container with oil and close, Marinate in refrigerator for one week, keeps up to three weeks. Try eating slices with roasted peppers in a sandwich.


 

SPECIAL ANNOUNCEMENT: The farm will be taking its one week vacation next week! There will be no delivery made Wednesday, August 10th. This will not count as one of your 25 weeks of deliveries. Deliveries will resume once again the following Wednesday, August 17th. Thanks!

 

What’s Going On?

Hello everyone! I hope you have all had a chance to check out the newly posted photos of the farm on the website at www.elysianfarm.com. If you haven’t, please do. We have been enjoying the rain here this past week, which was desperately needed. The ground still has moisture in it and it has been nice to take a break from irrigating (an activity that was needed daily for some time up until this point). With the rain and lower temperatures we were able to get some fall seeds in the ground. Hard to think about growing cool season crops now, but they will enjoy the temperatures come September.

Produce and Storage Information:

I hope you are all familiar with Spaghetti squash, but if you are not, here are a few helpful pointers on how to prepare and store it. First off, most winter squash varieties store for very long periods of time on the counter or in the refrigerator. The squash continues to ‘cure’ or sweeten as it matures, this is usually done at warmer temperatures than are in your refrigerator, room temperature is fine. Butternut lasts the longest typically with a storage holding capacity of about three months. Spaghetti, in my opinion, does not last as long as the others and that is why I always give it out earlier rather than later in the season. It will hold for a good number of weeks though, so no hurry if you want to wait for cooler temperatures to turn on the stove. Despite the fact that the hard fruit can appear fairly daunting, it is actually really easy to cook. You can dunk your whole spaghetti squash as is in a cauldron of boiling water. When you can easily stick a fork in it, it is done! Let cool, cut in half and scrape out the seeds. Then, with a fork, scrape out the spaghetti like inside flesh. This stringy flesh is used as a cool textural addition to any dish you wish to add it to. I hope you have success and enjoy them as much as we do.

What to Look Forward To......

We are having a little dip in tomato production as we enter into our second planting. This is due to the fact that the second planting has not faired so well this season. The third planting is growing fast and strong though, and when it decides it is ready to be harvested in a few weeks, I have a feeling we will see the yield numbers go up. We have a two week break or so from the melons for now, but will have more yellow and pink flesh watermelons as well as small ‘Sweetie” melons again soon. I am hoping by the 17th or at least by the week after that. We have green bean plants flowering which means we may be able to pick for shares on the 17th, if not, once again, at least by the week after. Squash and cucumbers should remain a constant for a little while anyways. We will see more basil as well. We just harvested all of the winter squash and will be giving it out now and again over the next 11 weeks of deliveries. We have Butternut, Acorn, Spaghetti and a bright orange Kubocha variety called Sunshine. And of course, plenty more colored peppers and eggplant to come this summer. I hope you all are enjoying everything, and please feel free to send me some feedback via email. Thanks! Elise.