news from the farm…
thank you to everyone who came out last thursday to the Shared Harvest fundraiser dinner for Gardening the Community at the farm! it was a really good turnout, a beautiful summer evening, delicious food, and inspiring and humbling to hear about GTC’s work. if you were unable to attend and want to learn more, check them out at gardeningthecommunity.org
we’re still in full speed ahead mode, with monumental harvests of melons, tomatoes, eggplants, peppers, and cucumbers coming in every day. when we aren’t harvesting, we are busy planting and weeding our fall crops like broccoli, roots, and greens, as well as turning in and cover cropping fields that are done for the season. phew.
i hope you’re enjoying all the sweet juicy abundance of august.
did you know that sweet potatoes are in the same family as morning glories?
check out this gorgeous sweet potato flower!
in the share this week:
- in the share room:
- mix & match: squash, beets, zucchini, scallions, cucumbers, carrots, leeks, hot and sweet peppers, eggplant
- braising greens (kale and chard)
- pick your own:
- green beans
- cherry tomatoes/tomatillos/ground cherries
tips for using this week’s veggies!
leeks can used just like onions. dice them, slice them, sauté them up, pickle them, use them in your morning eggs or your evening stir-frys. you can use the entire white part and as much of the green stalk as is tender. make sure to clean them well, as dirt can hide between the leaves. i cut my leeks in half down the center and run them under cold water to make sure i get all the grit out before i cook with them. yum!
recipes by mira
last week was Ray’s birthday. since it was an important one, i wanted to make them something super special and delicious to mark the occasion. they have talked to me many times about how exceptional our friend Andrea’s eggplant parmesan is, so i called her up and she generously shared it with me. Andrea is an excellent and humble cook, the sort who turns whatever she touches to kitchen gold and is completely relaxed while doing it. this recipe takes some time and has several steps, but it is well worth it.
*first, make (or buy) a simple tomato sauce. if making your own, be sure to let it cook down awhile to deepen the tomato flavor, then blend to smooth. you’ll need about one quart of sauce total
*slice one or two large eggplants into 1/2″ rounds (depending on how much you want to make). lay them out on a baking sheet and salt generously, then allow them to sit and sweat for at least 30 minutes
*while waiting, shred ~1 1/2 cups of mozzarella cheese and ~1/2 cup of parmesan and mix them together
*when the eggplant has sweat (grayish tears seep out), rinse it and pat it dry
*beat a couple of eggs in a bowl
*mix about 1 cup total of cornmeal and flour and season it with salt and pepper (all cornmeal or gluten-free flour works fine too!)
*bread the eggplant one slice at a time by dunking it into the beaten egg then dredging it in the cornmeal/flour mixture
*in a large skillet over medium-high heat, fry the breaded eggplant in sunflower (or other high heat oil) until both sides are golden
*in a 9×13″ baking dish, spoon a thin layer of sauce, then a single layer of fried eggplant, then a thin layer of cheese mixture. repeat in this order until all your eggplant is used up, and end with a generous layer of cheese
*cover and bake at 450 degrees for 15 minutes, then turn the heat down to 400 degrees and bake for another 30-35 minutes, until bubbling hot. uncover and bake another 10-15 minutes until the top is golden
*serve with your favorite pasta and a big green salad
SO delish. invite your friends over and enjoy!
onions curing in our greenhouse