|
|
|
Looks like it's time to mow the summer cover crop
|
What's happening on the farm right now?
More late summer jobs are cueing up and getting done on the farm: Our summer cover crop is a good two feet over my head and it's time to mow it down, turn it under and let it feed the soil microbes a late summer treat. We harvested our second patch of winter squash and we got a record amount of angel hair spaghetti squash, 3000 lbs! We've dug all our potatoes and there was a record amount in the other direction, only 50lb of pinto gold potatoes. Just pitiful. Sam is sowing the third to last round of lettuce. Carrots and beets are all sown and looking good. We're suckering and clipping up the tomatoes for the last time this week and planting another round of broccoli and cauliflower. Hopefully more weeding will happen tomorrow as the rain has held off for the last few days.
|
|
A record spaghetti squash harvest
|
|
|
|
|
|
|
What's available in the store and at market this week?
|
Little gem lettuce is back, another sign of late summer. The gem lettuces bolt quickly during the high summer months so we just grow them early and late in the season. We also have green oak, romaine and red leaf this week as well as plenty of lettuce mix. Kale is back as well! We have green curly and red russian. Starry night acorn squash joins our delicata and spaghetti squash for our winter squash offerings this week. The sweet peppers are coming in strong, red, yellow and orange. Poblanos, shishitos and jalapenos. We have red, yellow and sweet onions. Blue, red, yellow, white and pinto gold potatoes. This is likely the last week for blue and red potatoes, maybe the pintos as well. Cilantro and basil. Rainbow Swiss chard.
|
|
And don't forget the dahlias. They are so lovely!
|
|
|
|
|
|
|
Taylor, bringing in the eggplant
|
|
John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week.
|
“The most dangerous food is wedding cake.” James Thurber
|
Many of the recipes in this writing can be cooked by children. You have to be the judge of what your child is ready to make and what kitchen tools are OK to use. Lots of skills are possible. Math, reading, measuring, and actual preparation of the recipes.
|
|
Here are some cookbooks to consider. Malaprops can get these for you, as we strongly encourage local merchants.
|
|
A Forest Feast for Kids – A vegetarian cookbook.
|
|
The Complete Cookbook for Young Chefs – A nice one from America’s Test Kitchen.
|
|
Mollie Katzen has written three cookbooks for children. All published by Trycycle
|
|
Pretend Soup and Other Real Recipes: a Cookbook for Preschoolers & Up
|
|
Salad People and More Real Recipes for Preschoolers and Up
|
Recipes for Kids Who Love to Cook
|
|
You don’t see eggplant in Southern cookbooks very often. Eggnog, yes.
|
Nathalie Dupree in her book, New Southern Cooking” offers this fix-ahead one.
|
EGGPLANT SALAD – This can be a salad course or served as an appetizer. She serves hers with sour cream on the side. It goes well with roasted chicken. Note: boiling eggplant removes any chance of bitterness. Serves 6
|
|
2 eggplants, about 3 pounds
|
|
2 onions, cut into ½-inch cubes
|
2 cloves garlic, chopped or minced
|
|
You can dress this salad with any oil/vinegar dressing you choose.
|
|
Nathalie Dupree adds 2 tbsp. chopped thyme and 1 tbsp. chopped basil to her’s.
|
An hour before serving she also adds ½ cup raisins, plumped in warm water for 10 minutes, ½ cup pine nuts and something red like pimentos or red pepper, thinly sliced.
|
|
Cut the eggplants into ½-inch cubes and cook in boiling water that has been turned down to medium, for 3 to 5 minutes, or until tender but still firm. Drain and set aside.
|
Heat the oil in the pan, add onions and celery, and sauté for 5 minutes. Add the garlic and cook another 3 or 4 minutes.
|
|
|
|
We're so lucky to call Sandy Mush home
|
|
|
|
|
|
Your farmers, Vanessa and Alex
|
Love the flowers. Honor the vegetables. Let the weeds go!
|
- Cheri Huber and Ashwini Narayanan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
