We have a short week at the farm because of the holiday tomorrow, but of course we still managed to get plenty of tasks completed! We started second rounds of bean and squash plantings in our fields for later this summer. Also, all of our fall crops have been seeded in our greenhouse.
This is the last week for beets in your share until the fall, so enjoy the abundant harvest! Broccoli is winding down for now, but we may get one more harvest if we are lucky before fall. We also are starting in with our carrot harvests, so you can definitely expect more carrots for the next few weeks. Eggplant is also just starting, while squash harvests continue to be steady.
We hope you have a wonderful 4th of July holiday this weekend, filled with farm fresh food!
What’s In Your Share
For July 3rd, you’ll find:
The following crops are available for U-Pick:
+ Savoy Cabbage has crinkled leaves which tend to be sweeter and more delicate than red or green cabbage that you’ve already received in your share. There is no need to boil these cabbage leaves, as they will cook quickly and have a more mild flavor.
+ This is the first week for Eggplant in the share. There are two varieties to choose from: Galene is a deep purple globe eggplant, while Nubia is a purple and white variegated Italian eggplant. Both are great for grilling or frying. Eggplants absorb seasonings prodigiously – along with oils and sauces. There is no need to peel eggplants. Many people salt eggplant to draw out its bitterness; but if the eggplant is harvested before seeds completely develop, the fruit shouldn’t require salting. If salting, sprinkle over cut up sections of eggplant, leave for 30 minutes or more. Then blot up any liquid that comes to the surface.
Savoy Cabbage on Toast
From Vegetable Literacy by Deborah Madison
1/2 lb. Savoy Cabbage (1/2 small cabbage)
2 Tbsp butter
1/4 cup cream or half and half
Freshly ground pepper
2 slices ciabatta or whole wheat bread
Paper thin slices of aged Gouda cheese
Slice the cabbage into ribbons a generous 1/4 inch wide. Rinse but do not dry them.
Melt the butter in a wide skillet over medium heat. When the butter begins to foam, add the cabbage, season with 1/2 tsp salt, and turn it in the butter. Pour in the cream mixture, turn down the heat to medium low, cover partially, and cook until tender, about 10 minutes. Taste for salt and season with pepper. There should be a little liquid in the pan.
While the cabbage is cooking, toast the bread, then set a slice on each of 2 plates and cover with the cheese. When the cabbage is done, spoon it over the toasts, allowing some of the juices to puddle on the plates. Serve right away and eat with a knife and fork. If you eat slowly, the bread will soften and absorb the delicious juices.
Variation: Season with herbs. Cabbage goes well with parsley and dill, but also cumin, rosemary, and thyme. Add fresh herbs at the end of cooking.
2 medium eggplants (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini (see Note)
1 1/4 teaspoons salt
Extra-virgin olive oil for garnish
Ground sumac for garnish if desired.
1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
From “Farmer John’s Cookbook”
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy Cheddar Cheese, and lots of toasty nuts and seeds. Additional flour and egg could be substituted for the rice.
Butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 Tbs flour
2 Tbs soy sauce or tamari
1 clove garlic, minced or pressed
1/8-1/4 tsp cayenne pepper
1. Preheat oven to 350 degrees. Lightly coat a baking sheet with butter.
2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool. Repeat with the sunflower seeds.
3. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (using hands works best). Add cayenne and mix until thoroughly combined.
5. Using your hands, shape mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edge, about 20 minutes. Unless they are very large and thick it should not be necessary to turn them. Serve alone or on buns.