Friday, October 9, 2009
We’ve 3 more weeks to the season (22 in all). That means the last week in october is the final week of the CSA season. :(
We included a number of late-summer type crops with you this week that you are not apt to see again (i.e. eggplant, peppers)—especially if we end up with some snow in the next week. We’ve yet to have a frost on the farm, but last we checked there was snow in the forecast.
We’ve got covers over vulnerable greens hoping that they’ll stay protected. But a lot of our hearty end-of-the-season plantings, such as cauliflower and broccoli, which should hold up to a frost, still very much need some sun to grow. Yes, that ever-elusive thing we call sun…
In this week’s share:
1 head of Romaine lettuce
1 head of bok choy
1 bunch of Swiss chard
2 Beatrice Italian eggplants (see cooking tip below)
Bag of spinach
1 cabbage (don’t feel pressed to use this too soon; it will hold for a few weeks in your refrigerator)
1 bunch carrots
3 green peppers—easy to chop & freeze for the winter!
1 bulb of garlic
1 bag of arugula
Getting your vegetables through a CSA often requires you be able to cook on the fly with what you have been given. That's not always so easy. So we try to help you with that when we can. Take eggplant. That’s not exactly a vegetable most people grab for when they need a quick-fix vegetable side. That is, not unless you’ve roasted eggplant. It’s effortless and delicious. Try this recipe: http://www.finecooking.com/recipes/oven_roasted_eggplant.aspx
Something we often do with eggplant is grill it. To grill: slice the eggplant into ¼- to ½-inch thick discs, brush generously with olive oil, season with Kosher salt and grill over medium heat until golden brown on each side. For a simple dinner, we often then halve or quarter the grilled eggplant slices and toss with pasta, chopped sun-dried tomatoes, chopped olives or capers and a little reserved cooking water from the pasta and some extra-virgin olive oil so that the pasta isn’t too dry. For some protein we sometimes add white beans. A minced fresh herb, such as basil, rosemary, oregano or chives, is terrific but not necessary. Serve with grated parmigiano reggiano or crumbled goat cheese.
Posted by Free Bird Farm at 12:04 PM