Fern Creek CSA–Week 14

newsletter with photoHere’s a list of things preserved in the Fern Creek kitchen this week: fermented sour pickles, red onion marmalade, frozen corn, pickled beets, dried apple slices, tomatoes, tomato sauce, and tomato juice, smoked and canned Jimmy Nardello peppers, pesto, bread and butter pickles, and peaches (the only produce that didn’t come from Fern Creek). peaches

Good thing I enjoy being in my kitchen, but I’m ready for a break, made sweeter by knowing we’re also ready for winter feasting on summer bounty.

Last Friday afternoon’s downpour gave the gardens a deep watering that they appreciated more than we expected. The hail made the summer squash plants question whether or not to shut down, and some are doing just that. Fortunately for all of us, Mark did a second planting of summer squash that is just now kicking in. The kale, broccoli, tomatoes, corn, and yams are some that look particularly peppy this week, and we’ll all be appreciating the extra boost of energy that deep drink gave them. Meanwhile the winter squash vines are dying, and in the process exposing beautiful squash that we’ll start distributing next week.

Enjoy the last bit of August before the routines defined by school begin!

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GET TO KNOW YOUR FARMER

Lisby has never eaten octopus. She has, in fact, eaten cow’s intestines (the #1 guess of what she had not eaten), and on the same day drank milk fermented for a month. Lisby said it tasted like sour milk with the consistency of really runny yogurt with clumps of blue cheese that taste nothing like blue cheese. The day she ate cow’s intestines and drank fermented milk was a culinary low; in fact, perhaps the lowest low.

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Anticipated in the Markettromboncino

Bi-Color Sweet Corn
Kale (Dinosaur, Red Russian & Meadowlark)
Buttercrunch and Romaine Lettuce
Chard or Collards
Zucchini Squash & Summer Squash
Tromboncino, Patty Pan, Tatume
Cortland Onions
Marketmore and English Cucumbers
Nante and Danver Carrots
Yukon Gem Potatoes
Copia, Beefsteak, & Rose de Berne Tomatoes
Baby Cakes, Armarillo & Snow White Tomatoes
Broccoli
Spinach
Black Beauty Eggplant
Assorted Peppers (including Jimmy Nardello)
Fennel & Kohlrabi
Red Express & Green Cabbage
Rosemary & Basil

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Newberg Bakery Bread of the Week: Hazelnut Sandwich Bread

(We will have a couple of loaves available for purchase this week.)

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Recipe of the Week

Night Shades over Summer Squash Slivers (Lisa). Serves 2

This is a great way to use eggplant, a summer squash, and to finish off left-over tomato sauce (or to have an excuse to make some). It is simply delicious, and only time consuming if you haven’t made any tomato sauce yet. I wish I had taken a picture of it. If you haven’t tried making tomato sauce it is so worth the effort. Order some of the extra tomatoes we’ll be selling in the market, and check out my tomato sauce recipe, and discover great ways to use and eat fresh tomatoes!

Ingredients for 2 servings:

1 Eggplant
1 small Onion
1 Zucchini or Summer Squash
Approximately 1 c. Tomato Sauce
Parmesan Cheese
Olive oil
Salt and Pepper to taste, and some other herbs (optional)

Directions:

Slice eggplant into 1/4 inches slices, score and salt the slices. Set on counter for 15-30 minutes to draw out the moisture in the eggplant.

Meanwhile, using a broad vegetable peeler, peel slivers with 1 good size zucchini or yellow squash (one squash for every two people). Peel three slices per side (4 sides) and continue moving around the squash until you reach the core (where the seeds are). You should have a nice pile of slivers. Give the core to your chickens or the compost pile, or nibble on it while you cook.

Halve and slice an onion into thin strips.

Once eggplant has sweated, pat it with a towel to remove the moisture.

In a skillet heat 2 Tbsp. (or so) of oil over medium to high heat. Add the eggplant, placing pieces in a single layer. Salt and pepper. Cook a few minutes until browned on one side and then flip to the other side. Once browned on both sides turn off the heat and keep warm in the skillet.

Meanwhile, heat a second skillet with about a Tbsp. of olive oil and add the zucchini slivers and onion, and some herb (I used thyme that happened to be drying on my counter). Cook until onion and zucchini are translucent. Salt and pepper to taste.

Meanwhile, heat up your tomato sauce in either a saucepan or the microwave.

To assemble individual plates: Place a pile of zucchini/onion slivers on a plate and top with a big spoonful of tomato sauce. Add eggplant and top with another spoonful of tomato sauce. Grate parmesan cheese over the whole of it and serve.

We ate this with roasted vegetables (broccoli, beans, onions, and sweet pepper), and an ear of corn.

 

 

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