Week 15

FARM PARTY SEPTEMBER 26! 3:00-6:00

Since our farm party last year was in the pouring rain at the end of October, we decided to move it forward a bit this year so that at least folks can see what the garden looks like in abundance (instead of frost bitten) After assessing all dates this is the only possible option for us or else it would be pushed into late October again. So, we hope you all can make it! We will be having a cob oven pizza party, we will provide dough and sauce as well as garden toppings (all organic of course). We just ask that you bring your favorite topping to contribute and a bit of cheese for yourself if you like. We will have a garden tour, exchange thoughts of this year and what could be improved for next year. You might want to bring a chair as well.

For this week…SMALL SHARE

Corn!! yah..finally.

Plums (prune plums) We love this just fresh, but if you like you can slice them in half, de-pit them, and dry them in a dehydrator, in the sun, or in the oven on the lowest heat. They store great in a mason jar and taste delicious in January.

Tomatoes

Zuke

Cuke

Parsley

Salad mix

Onion

LARGE SHARE

Garlic

Strawberries

Raspberries

Sweet peppers

week i don’t know..

ahh.. these cool nights are so lovely to us humans and brassicas, but maybe not so much for the solaniums (tom, eggs, peppers etc..) especially since we have not yet hit our “bumper crop” of tomatoes yet and the peppers are not turning color. what can we say…it may just not be our year for that, the beauty of this is …there is always another season and the planning for that comes up sooner than we think. the result, better planning for next year and always learning how very different each season can be. gotta love farming for that one! we can offer up some eggplant for this week though since we finally had enough for all the small shares. so for the week:

SMALL SHARE:

salad mixto

onion

zuke

cuke

tomatoes

fresh basil

mixed beets (yellow, red, chioggia)

eggplant (one biggie or two japanese)

celery

LARGE SHARE

bell pepper

strawberries

head lettuce

chard

My favorite few ways to cook eggplant lately are:

slice fairly thinly and you can either batter them two different ways..

the vegan way: dip in some dark beer and then coat with nutritional yeast..then fry with garlic and olive oil till brown.

the other way: dip in egg (two scrambled eggs) and then in panko bread crumbs..again fry up in olive oil and garlic until brown. This makes a good side dish to some pasta with fresh tomatoes and basil.

Or you can saute up garlic, onions, eggplant..cook for about ten minutes then add a bunch of fresh tomatoes and simmer. At the very end add your fresh basil..and maybe some more garlic and toss lightly with angel hair pasta.

Lemon Basil Potato Salad:

6-8 c. red potatoes, cut into chucks..boiled until tender.

dressing:

3-4 cloves of garlic

1/3 tightly packed fresh basil

1/2 tsp. sea salt

1 tsp.lemon zest

1/4 c. olive oil

1/4 c. freshly squeezed lemon juice

while potatoes are cooking, chop garlic, basil, salt and lemon zest together on cutting board until paste like consistency. combine this garlic paste with oil and lemon juice..set aside.

once potatoes are cooled but slightly warm..pour dressing over and toss gently. server immediately or chill to serve later.

Enjoy! and we’ll see you all tomorrow..probably in the rain. could be fun!