Preparations
Part of farming is consistently and diligently looking ahead to 50 to 80 days down the road, which is the time period when many vegetables reach maturity. This week I am working hard to secure us all some wonderful fall crops; I am preparing beds and planting fall broccoli, cabbage, cauliflower, and kohlrabi. There will also be fall kale, spinach, and arugula! As the share grows in size during this bounty season, I want to challenge you all to make the most out of your share. I do attempt to assist you with this share letter each week, but here are two websites that are GREAT resources in that manner, breaking down storing and using vegetables and confronting common challenges. One is written by a shareholder, another by a CSA:
How to use your CSA share
Caring for your CSA share
I am also available, by phone or email, to answer any questions you have about your share. Finally, in this bounty season, please let me know if you would like to preserve vegetables. I can pass along seconds for free or sell large quantities of crops like tomatoes, eggplant, beans, squash, parsley, and basil.
Featured Recipes:
Eggplant Caponata
1 ½ pound eggplant, cut into ¾
inch cubes
2/3 cup olive oil, divided
Salt and pepper
3 cups diced onions
1 ½ pounds plum tomatoes,
seeded and chopped
1 cup green olives, pitted and
chopped
3 tablespoons capers
1 cup thinly sliced celery
1/3 cup red wine vinegar
2 teaspoons sugar
Heat oven to 500 degrees. Toss eggplant cubes with 1/3 cup olive oil, season with salt and pepper. Spread in a single layer on a large baking tray and roast for 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in large skillet and sauté onions for 10 minutes. Add tomatoes, olives, and capers. Reduce heat to a simmer, cover, and cook for 15 minutes. Add eggplant and celery to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat to high, and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about three more minutes. Season to taste with salt and pepper. Serve hot and cold, as a dip, spread, pasta sauce, etc.
Makes 8 servings.
Source: From Asparagus to Zucchini
Camp-Style Sunny-Side-Up Eggs with Sun Gold Tomatoes
1 ½ Tbsp Butter
8 Large Brown Eggs
12-16 Sun Gold Tomatoes, quartered
2-3 tsp Chopped Fresh Herb of Choice (Tarragon, Basil, Oregano, Cilantro)
2-3 Tbsp finely chopped Green Onions
Sea Salt & Freshly ground Black Pepper
Melt butter in large nonstick pan over medium flame. Carefully crack and add eggs 1 at a time to cover bottom of pan. Cover and cook until nearly set, about 5 minutes. Scatter quartered tomatoes, herb, and green onions around the setting yolks. Sprinkle with salt and pepper to taste. Serve immediately, straight from the pan. Makes 4-6 servings.
Source: A-Z Cookbook
Panzanella
1 loaf French bread, torn by hand into bite-size chunks
1 cup extra-virgin olive oil
3 pounds heirloom tomatoes, roughly chopped
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and roughly chopped
1 cup fresh basil leaves, torn by hand into pieces
Salt and freshly ground black pepper
¼ cup balsamic vinegar
1 cup extra virgin olive oil
To prepare croutons:
Heat oven to 350 degrees. Toss bread chunks with olive oil, and season with salt. Spread on baking sheet, bake until golden, about 10-15 minutes. Let cool.
To prepare salad: Place tomatoes and their juices in a large bowl. Toss with all remaining vegetables and cooled croutons. Season salad with salt and pepper to taste, then add balsamic vinegar and olive oil.
Serves: 6 large portions, up to 12 side-salads.
Source: Asparagus to Zucchini
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