Farm News: The green beans will make another appearance in shares soon. We thought there would be plenty to harvest for delivery both last week Monday and Thursday, but only Monday’s shares had them. Eggplant however is ready for harvest! If you placed an order for a preserving share we will be contacting you as soon as we have them available. We will most likely only have enough to fill the orders that were placed this Spring. We planted less tomatoes in the field in hopes that if we gave each plant more space disease would be less likely to spread – clearly not the case. We dream of a moveable high tunnel just for tomatoes but the expense is about $10,000, so for now it is on the list for future purchases.
Anticipated Harvest: Eggplant, peppers, potatoes, tomatoes, onions, basil, head lettuce, carrots, zucchini, and cucumbers.
Vegetable of the week and tips – Eggplant:
Eggplant – store unrefrigerated at a cool room temperature, or up to 1 week in the hydrator drawer of the refrigerator. Prior to using eggplant, slice and lightly salt it to remove any acrid flavors and excess moisture. Allow the eggplant to sit in a colander for 10-15 minutes, then gently squeeze any excess liquid. Eggplant will soak up less oil and need less salt in preparation.
Possible Uses: Make baba ghanouj or ratatouille (both great for long –term storage as they freeze well), add thinly sliced to lasagna, grill, bake, sauté, make a dip or steam it! Blend cooked eggplant with lemon juice and seasonings of choice (salt, garlic, pepper) for a dip or spread on your favorite bread.
~ Lupita & Adam