Monday, August 27, 2012

Share Items: Aug 29 & Sept 1

Veggie Share:
  • Edamame (soybeans), 1 plant (pick the beans off yourself – it’s not hard – but it would be time prohibitive for us to do this for all our members)
  • Tomatoes, 2.5 lb
  • cherry tomatoes, pt
  • potatoes, 3 lb
  • Celery, 1 head
  • Broccoli,
  • Mixed green and yellow zucchini, 1 lb (or 1 piece)
  • Dill, 1 sprig
  • Kale, 5 leaves
  • Basil, 1 sprig
  • Carrots 1 lb
  • Hot peppers, 2 pieces
Fruit share: peaches AND plums
Flower share: zinnias, sunflowers, celosia, gomphrena, amaranth, etc.
Egg Share: ½ dozen pastured eggs

FARM NEWS: The summer is wrapping up for many of you this week, and as harvests continue here on the farm we’re happy to be focusing on bringing in the fall crops. Winter squash, potatoes, and sweet potatoes are looking good. Celery is making its first appearance in awhile this week, as well as the beginning of our fall broccoli and fall kale planting. Enjoy!

Tentative Share list for following week: Sept 5th & 8th

Veggie Share
  • Tomatoes
  • Cherry tomatoes
  • Potatoes
  • Leeks
  • Celery
  • Peppers
  • Winter squash
  • Beet root
Fruit: peaches

Wednesday, August 22, 2012

Recipe: Eggplant Fries

Eggplant Fries with Grilled Lamb Sausage and Zucchini
This is a recipe that I am definitely adding to my summer side dish rotation. With eggplant, I usually make baba ghanoush or caponata, and or simply grill it, topped with tomatoes or yogurt sauce. But the idea of making fries intrigued me, so I decided to do a little Tuesday evening dinner experimentation. Soaking the eggplant in ice water was a new technique for me (I usually salt and drain) and I wanted to see if eggplant, which usually soaks up oil like crazy, could function as a workable fry.

These are good. Really good. The exterior is really crisp, and the interior very creamy. It was a weeknight surprise. I served them with a harissa yogurt sauce (and a little sriracha mayo when we ran out of yogurt sauce but were still munching on fries) , sauteed zucchini and tomato, and a grilled lamb sausage (I used za’atar in the flour coating for a middle eastern touch), but these would be great as a side to a burger, falafel, a gyro, or anything Italian. depending on your seasoning.

Adapted from Bon Appetit

1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips
Vegetable oil (for frying)
1 cup rice flour (I used King Arthur’s brown rice flour)
2 tablespoons finely grated lemon zest
1 1/2 tablespoons za'atar (you could use curry, dried oregano, etc. – many things would work here)
1 tablespoon garlic powder
1 teaspoon salt plus more for seasoning

Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
Pour oil into a large deep pot to a depth of 2". Heat oil until it sizzles when a drop of water is added.

Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch, making sure to maintain the heat of the oil between batches. Don’t overcrowd the eggplant. Drain fries on paper towels, and sprinkle with salt (and any other flavorings you fancy).

Monday, August 20, 2012

Share Items: August 22 & 25

Veggie Share: (may not include all of the following items):
sweet corn
purple, white, or green peppers
sweet corn
mixed green or yellow zucchini
salad turnips
Edamame (soybeans)
½ pt cherry tomatoes
Happy rich (summer spinach)

Fruit share: one large Garden of Eve-grown organic watermelon, 2.5 lbs peaches

Flower share: hydrangeas, sunflowers, amaranth, zinnias, celosia, etc.

Egg share: ½ dozen

Farm News: Tomatoes are in the peak of their season now, but unfortunately probably not for much longer, since the recent few rains will encourage the various fungal diseases that kill tomato plants so quickly. We are harvesting from our last sweet corn plantings and already eyeing the ripening winter squashes in the field! We are remembering that it was this week last year that we were dealing with Hurricane Irene, and glad that she’s not on the horizon this year… for this week at least. We are giving you Edamame (soybeans), for those who have not gotten these before, just pick the bean pods off the plant, and steam them in a pot with a little water and salt. Pop the beans out of the pods one by one and eat them. yum!

Saturday, August 18, 2012

CSA Baby Volunteer!

Here's a fun photo of 7-week-old Freya who 'helped out' her parents Janice and Nathan at the distribution today.

What a cutie!

Canning Workshop

We are pleased to announce that we will be hosting a Free Canning Workshop!

Michaela Hayes, Just Foods instructor, will be leading a hands-on Canning demo where we will preserve some summer produce.

Sunday September 30th at 11am

Registration is online. Workshop is open to 2012 CSA members.  Invite code has been emailed to kwtcsa google group.  

Space is limited.  If you need to cancel, please cancel on the event registration page.

Wednesday, August 15, 2012

Share Items: August 15 & 18

Veggie Share:
4 lb Tomato
1 pint sungold OR cherry tomatoes
2 frying peppers
3 hot peppers (the small peppers – cayenne, cherry bomb, and jalapeno)
1 plant basil
5 ears Sweet corn
1 eggplant
2 pieces cilantro
1 bu arugula
1 lb zucchini

Fruit share: 1 Garden of Eve-grown organic watermelon (yellow seedless, red, or orange) and 2 lbs peaches

Flower share: sunflowers, celosia, cleome, etc.

Egg share: ½ dozen pastured eggs

Farm News: Thanks to all those who came out to the farm this past weekend for our farm tour. As always, it was great to meet you! We got a lot of positive notes about the share last week, and this week it is just as bountiful! Hope you enjoy some great veggie meals, at home we’ve been living off roasted tomatoes and sweet corn, and spent this morning canning 120 pints of tomatoes for the winter share!

Tuesday, August 7, 2012

Recipe: Grilled Bread with Fresh Tomato and Ricotta

It’s officially tomato season! I spend this time of year eating tomatoes at almost every meal – chopped with my eggs at breakfast, tossed in salads at lunch, and sliced and diced with fresh cheeses at dinner. Last week, I was on a lovely beach vacation, and served grilled bread with a smear of fresh ricotta and chopped tomatoes. The group ate very well all week, but this was the surprise hit.

  • 2 medium tomatoes, chopped (any ripe tomatoes will do)
  • 1 clove garlic, minced
  • 5 to 8 basil leaves (to taste), coarsely chopped
  • Olive oil
  • Salt and freshly ground pepper
  • 1 cup fresh ricotta
  • Baguette, cut in half lengthwise and then into 8 pieces

Toss tomatoes, garlic, and basil in medium bowl. Drizzle with olive oil to taste, and add salt and pepper.

Stir ricotta cheese until smooth and add salt and pepper to taste.

Prepare a grill – I prefer charcoal but gas works as does toasting in the oven. Drizzle olive oil on baguette pieces, and place on grill until bread begins to brown. Remove from heat.

Spread ricotta over hot bread, then spoon tomato-basil salad on top. Done!

Monday, August 6, 2012

Share Items: August 8 & 11

Veggie Share:
Sungold OR cherry tomatoes
Purple, white, or green peppers
Hot peppers
Sweet corn

Fruit share:  Garden of Eve-grown organic watermelons, or cantaloupe, or sunjewel melons, and peaches

Flower share: sunflowers, celosia, cleome, etc.
Egg share: ½ dozen pastured eggs

 Reminder – our summer CSA Farm Tour is this coming Sunday, August 12, 11am-1 pm. The tour is free, and you are welcome to bring a brown-bag lunch or enjoy our on-farm lunch buffet for $12 per person. Hope to see some of you then! It’s not necessary for people to pre-register, however if your site is bringing a group, we need to know how many you estimate will want lunch.

Tomatoes are here! Also wanted to share some information about organic sweet corn. Organic sweet corn is hard to grow, and as we get later and later into the summer the corn earworms pick up steam and get into a larger percentage of the ears. That is just a fact of life of organic production, as contrasted with conventional farmers who are spraying highly toxic chemicals on their corn every three days or so. We have heard stories of members not taking our organic corn at the CSA distributions because they are afraid of a few small worms – this makes us sad. We work very hard to bring you super sweet corn for you to enjoy, it is a highlight of our season and we hope it is a highlight of yours. We wish we could cull through every ear at the farm, but this would mean that we wouldn’t have time to harvest all the crops that we want to send you in your share! If you get corn with a worm or other imperfection, just snap off any affected tips, the rest of the ear is not affected.

Please know we don’t ever intend for you to receive anything damaged obviously, we spend hundreds of man-hours each week going through the produce, culling, and packaging it so it arrives at your CSA in good shape. However, sometimes our best efforts are thwarted. If you get a container of cherry tomatoes with one smushy one in it, same with fruit etc, just wash it out at home and discard anything broken, the good ones will still be fine.

Eve Kaplan-Walbrecht
Garden of Eve Organic Farm