Week 11, 2012

Eggplant is abundant this year.

Harvest Newsletter, August 2012
Week 11 of 18

Greetings, Members!

Farm News: Tomatoes are slowly ripening in the field, which is why last week we were unable to send out on Monday’s delivery.  The high tunnel tomatoes are basically done and diseased – it was great to have early tomatoes, thanks for understanding.

We had the opportunity to take a class this weekend about weed and disease issues on farms, and learned that many farms across the US, especially in the Midwest were significantly affected by astors yellow which is spread by leafhoppers. Some of the spring lettuce and the majority of the garlic were lost.  What we did harvest for garlic was mainly spongy, very stinky and small.

This week’s harvest includes: Cantaloupe (Sarah’s Choice) Carrots (Nelson), Green Beans (Provider, Tarvera or Jade), Summer squash (Success and Goldy) and Zucchini (Dunja and Partenon), Patty Pan Summer Squash (saucer-shaped) Cucumbers (Corinto and Marketmore 76), Tomatoes (Various), Eggplant (Falcon [purple] or Listada , [white and purple]), green peppers (lipstick and Ace), hot peppers (Jalapeño and Hot Wax), and thyme.

Maybe red and purple peppers and potatoes.       *Variations from the above list may happen.

Reminders and Important Notices:

  1. A reminder to please call us if you have any questions/concerns, etc or need a few minutes after the set times to pick up your share box.  We can be reached at (507) 720-5364.
  2. Please return your empty share boxes when you pickup your full one. Thanks if you already do.

Recipes and Tips

Recipes this week – From Asparagus to Zucchini A Guide to Cooking Farm-Fresh Seasonal Produce – 3rd Edition by: Madison Area Community Supported Agriculture Coalition

Eggplant makes excellent Baba Ganouj (freezes great), Ratatouille, add to lasagna, and grilled.

Crockpot Stew

Wash and slice vegetables of choice (Carrots, potatoes, zukes, summer squash, chopped kale, onions, skinny eggplant, etc.)  Add about 2 cups water and about 2 tablespoons butter, fresh thyme and salt to taste.  Cook on high for 3 hours or slow for about 6 hours.  Add thawed uncooked organic sweet corn prior to serving and cooked brown rice for more of a filling.

Zucchini Pie  Twinhawks Hallow Farm

  • 1 big zuke or 3-4 smaller ones
  • apple pie spices to taste
  • 2 tablespoons flour
  • ½ cup sugar
  • pastry for double pie crust

Cut the zucchini into slices (as you would an apple) and mix with spices, flour and sugar.  Fill pie crust, cover with more pastry and bake as you would an apple pie.

Farmer Biscuits with Fresh Thyme  Ben Hunter, Catacombs Coffeehouse

  • 1.5 cups organic whole wheat pastry flour
  • 1 teaspoon salt
  • ½ cup all purpose white flour
  • 8 tablespoons frozen butter
  • 1 tablespoon baking powder
  • 1/2 -3/4 cup buttermilk, milk or cream
  • 1 tablespoon chopped fresh thyme leaves

Heat oven to 400 degrees.  Whisk flours, baking powder, thyme and salt in bowl.  Grate in the butter, occasionally sprinkling some of the flour mixture over butter bits.  Stir in milk just until a little of the dry mixture remains on bottom of bowl.  Turn mixture onto floured surface; knead 3-4 minutes.  Shape dough into a square, cut into 6-8 portions, and place on baking sheet.  Bake 16-20 minutes.

 

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, and Adán

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