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:

Arugula
Basil
Beets
Broccoli
cauliflower
Carrots
Chard
Cucumbers
lettuce
green beans
purple roma beans
tomatoes
tomatillos

Fennel
Kale
Cabbage
Radish
Yod Fah
green zucchini
yellow zucchini
patty pan squash
lettuce mix
cucumbers
green onions
sweet peppers
hot peppers (?)

Meat CSA

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.

SMALL
1 chuck roast
1 stew meat
+/- 1 ground beef

LARGE
1 chuck roast
1 short rib
+/- 4 ground beef

There are more chuck roasts per beef than any other cut (except ground beef) which is why Large CSA members are getting a duplicate of this. We are also getting you your short ribs, Large CSA members! 

 
Keep an eye on our Instagram stories for a tour of what the options are on Wednesday around 11 am. 

Recipe Corner

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.

Lemony Eggplant Caponata
Ball Complete Book of Home Preserving
(This is supposed to be water bath canned, which I plan on doing if it tastes good. If you do end up canning this, you need to follow this recipe to a T. If you don’t, then you can play around to make it taste just how you want it too.
Serve as a tangy bruschetta topping or toassed with hot pasta and shaved parmesan.)
 

INGREDIENTS
1 cup finely chopped onion
2 lbs tomatoes
1 sweet bell pepper, seeded and chopped
6 cups diced eggplant
2 tsp garlic powder
1/2 tsp oregano
2 tsp salt
1 tsp pepper
1/3 cup chopped green olives
1/4 cup capers
1 tbsp lemon zest
2 tbsp honey
1/2 cup bottled lemon juice

INSTRUCTIONS

  1. In a large stainless steel saucepan, combine onion, tomatoes, sweet pepper, eggplant, garlic, oregano, salt and pepper. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until thickened, about 1 hour. Stir in olives, capers, lemon zest, honey and lemon juice. Return to a simmer and continue to cook, stirring occasionally, for an additional 10 minutes or until all of the lemon juice has been absorbed.
 
Grilled Eggplant with Couscous Salad topping
Adapted from Love and Lemons
 

INGREDIENTS
Grilled Eggplant
2 medium eggplants, sliced into ¼-inch thick rounds
Extra-virgin olive oil, for drizzling
sea salt

Couscous Salad Topping
½ cup dry Israeli couscous
½ teaspoon extra-virgin olive oil, more for drizzling
1 garlic clove, grated
1 tablespoon lemon juice, plus 1/2 teaspoon zest
3 tablespoons chopped dried apricots or Medjool dates
heaping 1/4 teaspoon sea salt
Freshly ground black pepper
Pinches red pepper flakes
¼ cup finely chopped parsley
3 tablespoons chopped or sliced almonds
¼ cup mint leaves, for garnish

INSTRUCTIONS

  1. Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
  2. Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
  3. Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.
 
Smoky Eggplant Pasta with Pounded Walnut Relish, Mozzarella, and Basil
Adapted from Abra Berens website and Ruffage
 
 

INGREDIENTS
2 medium eggplant
1 C olive oil
½ tsp salt
pinch chili flakes
1 lb dried long pasta, bucatini is my favorite
½ C bread crumbs
4 T butter
1 lemon zested
1 bu parley, chopped
½ C almonds, toasted and chopped
2 balls fresh mozzarella
5 sprigs fresh basil, stemmed, leaves torn into pieces

INSTRUCTIONS

  1. Leave the eggplants whole, but prick the eggplant all over. Grill dry on medium heat until the eggplants collapse when pressed by a firm finger. 
  2. Remove the stem from the eggplant and puree in a food processor, skin and all, with the salt and chili flakes. When smooth, drizzle in the olive oil and see it emulsify.
  3. In a frying pan, heat the butter until foamy, add the bread crumbs and toast stirring occasionally, until golden brown. Add the lemon zest, parsley and almonds to the bread crumbs
  4. In heavily salted water, boil the pasta until al dente. Toss with the eggplant puree. Taste and adjust the seasoning as needed.
  5. Transfer to a serving platter and then cover with the bread crumb mixture. Tear the mozzarella into pieces and scatter over the pasts. Top with the basil leaves. Serve immediately
photo by: Alison Holland

Can’t wait to see you on Wednesday! Don’t forget it is a meat week!

The Farm Crew