news from the farm…

hello friends! in addition to our regular tasks, this week was garlic garlic garlic! we harvested a whole lot of it. you can see a little bit of what we picked curing here in the greenhouse (photo below), but the bulk of it is curing up in crates in the garlic barn. look for it coming in a few more weeks! i hope you’re happy and well, and enjoying the summer as much as we are.

your farmer,
Ray

p.s. scroll down to the bottom of the newsletter to check out the upcoming fundraiser event to benefit families separated at the border!

above: garlic curing in the greenhouse
below: view from the tractor during the garlic harvest!

in the share this week:

  • in the share room:
    • tomatoes!
    • melons!
    • head/leaf lettuce
    • cooking greens (kale & chard)
    • mix & match:
      • summer squash
      • zucchini
      • onions
      • beets
      • scallions
      • carrots
      • peppers
      • eggplant
  • pick your own:
    • herbs
    • green beans
    • flowers

~ ~ ~

recipes by mira

slow roasted summer eggplant

my dear friend Rosemary grows asian eggplants and the first time she brought over a tray of eggplant roasted with garlic and cherry tomatoes, we ate the entire thing then and there, standing at the kitchen table. i’m now a devout lover of this dish, and make it as often as i can throughout the summer. this is my basic recipe, but by basic i don’t mean average: the eggplant becomes so saucy, buttery soft and aromatic that it melts in your mouth with each bite ~ divine.

the thin asian eggplants that curve sleek and long as they grow are my favorite variety. their thin skin, small seeds and sweet flesh make them perfect for sauteeing and grilling, but one of the most delicious ways to eat them, in my opinion, is roasted. i love roasted eggplant so much that i make several variations of it over the summer months, adding other vegetables as they come into season and altering the spicing according to my mood and the weather. play with adding chunks of zucchini, summer squash, potatoes, onions, olives, different kinds of tomatoes and lots of fresh herbs, depending on what you have around, or find your own favorite variations!

*wash and cut the stemmed tops off of 5-6 long thin asian eggplants, or the equivalent in larger eggplant, slice them in half lengthwise, and the halves into 3” chunks, cut on the diagonal.

*place them in a single layer on a large baking sheet, and sprinkle generously with salt (this is to leach out any potentially irritating histamines and alkaloids – you’ll rinse it later). let them sit while you prep everything else, for at least 15 minutes

*wash and dice 2-3 large tomatoes, or halve several handfuls of cherry tomatoes

*wash and remove the seeds and stems from 2-4 sweet bell peppers (any color), and cut into 1” chunks

*peel and chop 4-7 cloves of garlic

*take a large handful of clean basil (at least 15 leaves), stack the leaves on top of each other, roll them into a little basil-burrito, and slice very thinly all the way down the roll, into ribbons. toss them in your fingers a few times to separate the basil ribbons from each other. this cutting technique is called ‘chiffonade’, and is an excellent way to cut fresh herbs that might otherwise bruise (basil, mint, nasturtium, etc.)

*go back to the salted eggplant, and press it firmly all over with several paper towels or a clean dish towel to absorb the brownish liquid that has exuded. give it a quick rinse and dry it well by pressing it with another clean cloth or paper towels. put the eggplant into a clean baking dish large enough to hold all the veggies you’ve prepped (they can overlap).

*toss in the peppers, garlic and tomatoes (and any other veggies or olives you’re adding in), and spread them evenly over the dish

*pour ¼ cup of olive oil over them all

*season with 2-3 large pinches of course salt (or 1 large pinch of fine salt), fresh grated pepper, 1 Tbs chopped fresh oregano (or ½ tsp dried oregano), and the basil ribbons

*mix all together and roast at 400 degrees for about 45 minutes, stirring once or twice. the vegetables will lose their distinct shapes and the eggplant should be soft and slightly carmelized when done

**this is delicious served with your favorite sausage and a simple bruschetta, or as a main dish with fresh crusty bread and a simple green salad**

yum! enjoy!

eggplants ready to roast!

upcoming events!

Ofrendas: Solidarity with Migrant Families

a fundraiser in support of reunifying
migrant families separated at the border

July 29th, 4-6 pm at the Academy of Music, Northampton

Panel discussion followed by “Quiero Volver: a Xicanx Ritual Opera” by Diana Alvarez and ensemble.

100% of the proceeds go to Southern Poverty Law Center, which is actively working to reunite families separated at the border!

For more information and tickets go to www.ofrendas.net