We hope everyone had a good July 4th holiday, despite the rain. The Monday off has shortened our week again so most days have been spent preparing for distribution today. We have been harvesting, cleaning bins, and doing field work while the rain holds off. Fortunately we got all of the onions harvested last Friday before the rain. So they are in the Greenhouse drying out. The onion harvest is pretty similar to the garlic harvest. We pull the onions out of the ground, chop the leaves off and shorten the stem and then place them on racks with good air ventilation to “cure” for several weeks until we hand them out in the share!
Don’t forget, we will have You-Pick hours at the farm this Saturday, July 9th from 9am-12pm. See below for more information about what you should bring/directions to the field and what is available. As always, if you have any questions, don’t hesitate to ask us!
We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items for sale in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.
Note from an Apprentice
This week’s note is from Juliana Lavey.
What’s In Your Share
For this week, you’ll receive:
+ Cabbage (Red or Green)
+ Tunnel Tomatoes
+ Yellow Squash
+ Banana Peppers and Shishito Peppers
The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs, as everything else is not ready to be picked yet. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!
Items available for you-pick:
*Please be considerate and do not take all of a plant. They are still small, so just take a few clippings from several different plants if needed to ensure that they will last throughout the season to be enjoyed by all!
Veggie Tips (or Facts)
+ Try your eggplant in different ways such as steamed, baked, roasted, fried, boiled, grilled, sauteed or stuffed. Eggplant is not a significant source of vitamins/proteins etc., but it is a low calorie food. There are about 20 calories per 1 cup of cubed eggplant. Because of its meaty flavor and texture, eggplant is often used in vegetarian dishes.
+ The shishito peppers, although they sound frightening, are actually quite sweet. However, you may get a hot one occasionally. These peppers are mainly used as more of a seasoning/sauteing pepper. You can find 7 different recipes to try with your shishito peppers on Food and Wine’s website.
For your convenience this week’s recipes in a printable format.
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 medium eggplants, unpeeled, cut into 1/2 inch slices
1/2 cup olive or vegetable oil (reserve 1 tbsp.)
1 small onion, diced
2 cloves garlic, minced
2 cups pizza sauce
1 cup grated mozzarella cheese
Place the eggplant slices on a baking sheet. Brush each slice with oil and broil until the eggplant is golden brown. Turn the slices over, brush with oil, broil until golden. In a large saucepan, heat 1 tbsp. oil and saute onion and garlic. Add pizza sauce and bring to a boil. Remove from heat and carefully spread on eggplant slices. Sprinkle with cheese and broil for 5 minutes or until the cheese is bubbly and the eggplant is heated through.
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups (1/4-inch-thick) slices zucchini
Preheat oven to 425°F. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425°F for 30 minutes or until browned and crisp. Serve immediately.
Swiss Chard and Cheddar Quiche
3 tablespoons olive oil
1 bunch Swiss chard, chopped
1 onion, chopped
3 large eggs
3/4 cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1 prebaked 9-inch piecrust
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40-45 minutes.