Week 9, 2011

Eggplant.  This beautiful veggie is great on the grill – just Google “grilled eggplant” for some tasty recipes.

Harvest Newsletter, August 2011
Week 9 of 18

Greetings, Members!

Farm News: The last couple of days (August 5th and 6th)  the weather has felt amazing since the drop in humidity.  We look forward to fewer mosquitos too and gentle rainfall; it missed the farm last week.  So we continue to water the last of the fall brassica transplants, direct seeded crops and thirsty plants by hand.  Which also means that we are preparing for the second half of the season.

Vine borer update…it seems to be that kind of a year, the first planting of cukes and zukes are slowing dying and a few pumpkins now show evidence of the borers.  I think this is our worst rival in the field, besides thistle and purslane.  Vine borers make potato bugs seem like a breeze provided we check the plants daily.  The slow production of squash and cucumbers finally makes sense.  It is odd to have one, maybe two summer squash per plant, so we hope that the second and third plantings will fill in the gap we experienced the last few weeks.

This week’s harvest includes: Eggplant (beautiful purple color, excellent grilled), parsley (flat and curly, see recipe below), tomatillos (lime green color, remove husk, great in salsas, raw or sauteed), kale (green and lacinato), beets, basil, potatoes, carrots, tomatoes, onions, peppers (hot and sweet), and hopefully summer squash, green beans and cucumbers.

Reminders & Important Notices: Each week we do our best to harvest what we include in the weekly newsletter.  This past week the green beans produced less than a handful therefore we were unable to send them in the share boxes.  We hope that the second planting will provide fruit soon, provided it rains.

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If you would like to buy basil in bulk ($5.00/lb) to preserve come out to the farm this week from 4-6 on Tuesday or Wednesday evening.

Garlic will also be available up to 2 pounds for $5.00/lb with basil purchase.

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Recipes and Tips:

Spicy Green Parsley Sauce

  • 5 tomatillos (remove husk and wash)
  • 1 bunch flat leaf parsley (stems removed)
  • 1-2 hot peppers (seeds optional)
  • 1-2 garlic cloves
  • 1 cup plain or vanilla greek yogurt
  • 1/3 cup organic canola oil
  • juice from one lemon
  • salt to taste

Blend all of the ingredients listed above until smooth.  Place in a glass jar, will keep in the refrigerator for 7-10 days.  Serving Size 1-2 tablespoons.  Great with any of the following – black bean/brown rice, wraps, soups, meat, quesadillas, and eggs.

 

For visuals if something is unfamiliar in your share box/harvest newsletter check out:
www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
www.johnnyseeds.com (Product Index)
www.seedsavers.org (scroll to the bottom, and click on Helpful Links)

Remember to return your box clean and exchange it for the full share box.  Thanks in advance!

Happy eating! ~ Lupita & Adam

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