News from the Farm
Every year around this time it comes. We refer to it as the tsunami. In Sarahlee’s words, you can feel the water receding under you and you begin to run, trying to stay ahead of the massive wave of produce threatening to crush you. At least it is a rainbow tsunami filled with flavors and crunch and certified organic, nutrient dense taste bud delight!
That was the week last week: stay ahead of the tsunami. Huge harvests all week long and squeeze in some weeding to round out the day and care of the farm. It was a week of reveling in what we have grown, in enjoying the rainbow that the farm is producing. Lots of heavy crates to load, unload, wash, and reload, and then stack, but that is tempered with a feeling of satisfaction and joy because those crates are going to you and are full of so much hard work, luck, and future deliciousness.
We really hope you enjoy this next CSA and imagine all the sunshine and time that went into all the colors of the rainbow you are enjoying!
The Tsunami: A Photo Essay from Last Week
photos by: Caroline Crews, Camila Becerra Riroroco, Zoë Griffith, Natalie Leder, Sarahlee Lawrence
Veggie ID: Eggplant
Eggplant is a close relative of tomatoes, peppers, and potatoes. All are members of the nightshade family. They are smooth-skinned, oval to elongated, and range in color from white, to black to purple to pink and are solid or speckled!
To store: Wrap unwashed eggplant in a towel (not plastic) to absorb any moisture, and keep it in the veggie drawer of your refrigerator. Or store unrefrigerated at a cool room temperature. Use within a week and it should still be fresh and mild.
To prep: Eggplant is usually peeled. The flesh will brown when exposed to air. To prevent browning, coat in lemon juice or keep submerged in water.
To use: Brush 1/2-inch to 1-inch slices of eggplant with olive oil or melted butter and broil or grill until brown. It also makes an excellent baba ganoush dip. For a delicious casserole dish, chop eggplant into cubes, layer in a pyrex dish with tomatoes, onions, mozzarella, and basil, and sprinkle with olive oil and salt. Bake at 400 F for 25 minutes.
To freeze: Peel and cut into slices 1/3-inch thick. Blanch for 2 minutes in steam. Cool immediately in cold water. Package in layers with each slice separated with two pieces of wrap.
Vegetable CSA Harvest List
You have probably noticed the vibrancy and diversity as the tomatillos and tomatoes have joined the beans, broccoli, cauliflower, and summer squash. All the colors, all the varieties of all the things: yellow or green patty pan, yellow or green zucchini, purple or green beans, arugula or salad mix, red or gold or chiogga beets, large or cherry tomatoes. So many options, so many colors.
How does one choose what to take home? One CSA member told me her goal is to try something new each week so she doesn’t become overwhelmed and doesn’t accidentally take too much or let something go bad. This seemed like a great approach to me. If you always take yellow patty pan, try a green one. If you always take carrots, try fennel instead. The fear of the unknown (or unfamiliar or the vegetable that you haven’t quite nailed cooking yet) will be eclipsed by the joy of figuring it out.
With that thought and philosophy in mind, we bring you EGGPLANT as your foundation vegetable this next week! We will let you know on Wednesday what other vegetables will join eggplant how many other items you will get to select.
We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested, but this is a Sunday estimation of what we will be harvesting on Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)
Other Vegetable Options will probably include:
purple roma beans
patty pan squash
hot peppers (?)
This week our Meat CSA features chuck roast either 7-bone chuck arm or pot roast!!! This is an excellent cut to use for pulled BBQ beef sandwiches or shredded beef sandwiches, a slow cooked roast, or shredded beef taco meat.
1 chuck roast
1 stew meat
+/- 1 ground beef
1 chuck roast
1 short rib
+/- 4 ground beef
With a focus on eggplant, I thought I would spend this Recipe Corner looking at a few different eggplant recipes. Eggplant is definitely one of those vegetables that I have not figured out. It totally mystifies me and I avoid it at all costs. But, as I mentioned earlier, that is silly and not what one should do. Therefore, here is my exploration of eggplant. Let me know how you cook yours. I am seriously trying to figure this one out.
Can’t wait to see you on Wednesday! Don’t forget it is a meat week!
The Farm Crew