Spoutwood Farm CSA Harvest Guide: Week 9: August 9, 2007
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Greetings, Spoutwood Farm friends! Welcome to the ninth week of our CSA Harvest season. Heat and humidity continue, but alas rain continues to avoid our region. Sadly, we continue in the midst of an extended drought, which continues to have an impact on our production. Even with frequent irrigation, many of our plants are highly stressed, and production is inevitably affected. Some veggies will show signs of heat stress. However, some crops – such as squash, peppers, eggplant and tomatoes – enjoy these conditions, and continue to produce well. In fact, we are having one of our best years ever for squash and tomatoes: the latter due in large measure to the new management techniques initiated by J.B., one of our returning staffers.
We are grateful to welcome Rob back to the Farm after his journey up to help his parents in New Hampshire, and J.B. and Amy have also returned after their vacation. Alas, we have said “goodbye” to our wonderful interns, Carissa and Heather, who brought so much to the Farm this season. We are grateful for their help and wish them well in their new endeavors. Keep an eye out for a special bulletin announcing position vacancies for a new intern (hopefully full-time, for the remainder of the season, but other possibilities may be explored) and also some short-term farm hands.
Please feel free to drop us a line (spoutwood_csa@yahoo.com) if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! You might also want to post these to our interactive web presence at http://groups.yahoo.com/group/spoutwoodcsa. There you can post messages that all members can read, add photos of your favorite Spoutwood memories, and otherwise contribute to our CSA community here at Spoutwood Farm.
Special Note: Basil!
We have an amplitude, a plethora, a superabundance of basil! If you
would like to acquire mass quantities of this wonderful, flavorful,
aromatic, and versatile herb, please contact us by phone (ideally) or
e-mail to set up a time to come out and pick. If you love homemade
pesto, this could be your lucky week…Tomatoes: A bounty of tomatoes this week, from our gorgeous, prolifically-producing tomato plants. Rich with flavor and health benefits, tomatoes are one of the joys of summer. Several varieties to choose from, including heirloom Brandywines, yellow-green striped Green Zebras, and sweet, succuluent Sungold cherries.
Squash: What would summer be without summer squash? Our squash plants, likewise, continue to produce prolifically. Select from zucchini, yellow crookneck, and two types of patty-pan. Delicious!
Eggplant: Several varieties (European and Oriental) of this dark-skinned beauty to choose from this week. Delicious in ratatouille, as eggplant parmesan, grilled with olive oil, in baba ganoush, or in any other way your heart desires.
Swiss Chard: This delicious, attractive, and nutritious large-leafed plant is our leafy green (or as they used to call them, “pot-herb”) for the week. More delicate (and faster-cooking) than kale, use as you would spinach or another green. May be blanched or sautéed lightly and layered with Parmesan, Romano, or Asiago cheese and baked en casserole for a lovely gratin.
Green Peppers: Another classic summer vegetable, these delicious green peppers are from our own plants, fresh and delicious! Slice them, stuff them, roast them… enjoy them.
Cucumbers: “Cool as a cucumber” goes the saying, and as hot and muggy as it’s been, we all need a little cooling. Enjoy sliced in a green salad, dressed with vinegar and oil, shredded in a yogurt dressing, or pickle them for later. These are from our friend Benjamin Stoltzfus, an Amish organic farmer.
Sweet Corn: Another summer classic, this fresh, tender, delicious sweet corn is also from Benjamin Stoltzfus. Steam lightly and enjoy with salt and butter, rosemary or garlic oil, or slice from the cob and add to many dishes.
Basil: A delicious and fragrant herb – add to pasta sauces, make a fresh tomato, basil, and mozzarella salad (toss in olive oil), or pesto. Please note: Basil should be placed in a vase with water, as you would cut flowers. Most refrigerators are too cold and tend to blacken the leaves.
Sage: Classically associated with poultry cooking, sage has many uses, and dries exceptionally well for later use.
Bread: For those with bread shares, our wonderful Atwater bread this week is TBA.
Flowers: This week’s bouquet will include a potpourri of wild and cultivated blossoms.
Eggplant in Green Sauce - - Melanzane in Salsa Verde
From Kyle Phillips
Eggplant is extremely versatile. Here round eggplants work best. To serve 6:
INGREDIENTS:
· 2 1/4 pounds eggplant
· Olive oil for frying
· For the Salsa Verde:
· 2 ounces (50 g) crustless day-old bread
· 2 tablespoons olive oil
· 2 tablespoons vinegar (have more handy)
· 1 pinch powdered cinnamon
· 1/4 cup minced parsley
· 2 tablespoons minced mint leaves
· Salt & pepper to taste
PREPARATION:
Wash, dry, and cut the eggplants into 1/2-inch slices, fry them a few at a time in the hot oil, drain them well on absorbent paper, and layer them in a dish.
Prepare salsa verde with the remaining ingredients: mix equal volumes of water and vinegar in a bowl and dip the bread in it.
Then squeeze it dry. Blend the remaining solid ingredients with the vinegar and the oil, then work the bread into it, mixing thoroughly to obtain a smooth paste. Should it be too sweet, add a little more vinegar; should it be too sour, dilute it with a little broth.
Pour the sauce over the eggplant and serve (as an alternative construction technique prepare the salsa beforehand, and spread a little over each layer of eggplant). Serve with a dry white wine.
Eggplant Parmesan
From Fiona Haynes
The government's 5 A Day for Better Health program was launched in 1991 to encourage us to eat at least 5 servings of fruit and vegetables each day. This low-fat Eggplant Parmesan dish is one of many recipes featured on the 5 A Day Web site.
INGREDIENTS:
· 2 egg whites
· 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
· 1/2 cup plain dried bread crumbs
· Olive oil spray
· 1 cup tomatoes, chopped with their juice
· 1/4 cup chopped fresh basil or 1 tsp dried
· 1/2 tsp black pepper
· 1 cup shredded part-skim mozzarella cheese (about 4 oz)
· 1/4 cup grated Parmesan cheese
· 4 cloves garlic
· 1/2 cup onion, chopped
PREPARATION:
Preheat the oven to 400°F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
Place eggplant on prepared baking sheet and spray oil over eggplant slices. Bake 30 minutes, turning eggplant over after 20 minutes, until golden brown and cooked through.
Sauté the onions and garlic with oil spray.
In a medium bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions.
Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish. Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, tomato mixture, and mozzarella.
Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
Serves 4.
Per serving: Calories 274, Fat 6g, Calories from Fat 20%, Protein 18g, Carbohydrates 35g, Cholesterol 20mg, Fiber 8g, Sodium 427mg.
Source: 5 A Day
Eggplant and Red Pepper Salad
From Derrick Riches
INGREDIENTS:
· 5 oriental eggplants
· 2 red bell peppers
· 3 large garlic heads
· 3 tablespoons balsamic vinegar
· 2 tablespoons parsley, chopped
· 2 teaspoons olive oil
· salt and pepper to taste
PREPARATION:
Trim stems of eggplants and cut lengthwise into 6 equal pieces (if you cut it in half and then lay the cut side down it's easier to then cut into thirds). Remove stems and seeds from bell peppers. Cut into small squares.
In a saucepan bring 2-3 quarts of water to a boil. Clean garlic heads and add to water. Let cook for about 10 minutes. Peel garlic. Brush eggplant, peppers and garlic with olive oil. Preheat grill. Grill everything in a grill basket or grill wok until tender and hot (about 12-15 minutes). Remove from grill and place in serving dish. Toss with vinegar and sprinkle with parsley and season with salt and pepper.
Farm
Happenings
Check it out! Heather found these sites to be helpful when preparing this week’s harvest guide:
www.seasonalchef.com – This site focuses on local, seasonal produce, has interesting recipes, and also gives tips on preserving!
www.whfoods.org – This site is great if you’re interested in the nutritional benefits of food. Very informative!!
Eggplant, like peppers or tomatoes, are a member of the nightshade family. Nightshade vegetables contain solanine, a chemical that may irritate some arthritis sufferers. On the other hand, eggplant, like most fresh vegetables, is packed with nutrients.
The following nutrition information is for one serving of eggplant. That would be about one cup of eggplant cut in cubes, or 82 grams. This general information is for any variety of raw eggplant.
Macronutrients:
Water: 75.78 g
Calories: 20
Protein: 0.83 g
Carbohydrates: 4.67 g
Fiber: 2.8 g
Sugars: 1.93 g
Total Fat: 0.16 g
Saturated Fat: 0.029 g
Monounsaturated Fat: 0.013 g
Polyunsaturated Fat: 0.062 g
Cholesterol: 0 mg
Micronutrients:
Calcium: 7 mg
Iron: 0.20 mg
Magnesium: 11 mg
Phosphorus: 21 mg
Potassium: 189 mg
Sodium: 2 mg
Zinc: 0.13 mg
Vitamin C: 1.8 mg
Thiamin: 0.032 mg
Riboflavin: 0.030 mg
Niacin: 0.532 mg
Pantothenic Acid: 0.230 mg
Vitamin B6: 0.069 mg
Vitamin B12: 0 mcg
Folate: 18 mcg
Vitamin A: 22 IU
Vitamin E: 0.25 mg
Vitamin K: 2.9 mcg
Phytonutrients:
Phytosterols: 6 mg
beta Carotene: 13 mcg
beta Cryptoxanthin: 0 mcg
Lycopene: 0 mcg
Lutein and Zeaxanthin: 0 mcg
Check it out! Heather found these sites to be helpful when preparing this week’s harvest guide:
www.seasonalchef.com – This site focuses on local, seasonal produce, has interesting recipes, and also gives tips on preserving!
www.whfoods.org – This site is great if you’re interested in the nutritional benefits of food. Very informative!!
Eggplant
The following information and recipes are taken or linked from http://italianfood.about.com/od/eggplant/r/blr0189.htm.Eggplant, like peppers or tomatoes, are a member of the nightshade family. Nightshade vegetables contain solanine, a chemical that may irritate some arthritis sufferers. On the other hand, eggplant, like most fresh vegetables, is packed with nutrients.
The following nutrition information is for one serving of eggplant. That would be about one cup of eggplant cut in cubes, or 82 grams. This general information is for any variety of raw eggplant.
Macronutrients:
Water: 75.78 g
Calories: 20
Protein: 0.83 g
Carbohydrates: 4.67 g
Fiber: 2.8 g
Sugars: 1.93 g
Total Fat: 0.16 g
Saturated Fat: 0.029 g
Monounsaturated Fat: 0.013 g
Polyunsaturated Fat: 0.062 g
Cholesterol: 0 mg
Micronutrients:
Calcium: 7 mg
Iron: 0.20 mg
Magnesium: 11 mg
Phosphorus: 21 mg
Potassium: 189 mg
Sodium: 2 mg
Zinc: 0.13 mg
Vitamin C: 1.8 mg
Thiamin: 0.032 mg
Riboflavin: 0.030 mg
Niacin: 0.532 mg
Pantothenic Acid: 0.230 mg
Vitamin B6: 0.069 mg
Vitamin B12: 0 mcg
Folate: 18 mcg
Vitamin A: 22 IU
Vitamin E: 0.25 mg
Vitamin K: 2.9 mcg
Phytonutrients:
Phytosterols: 6 mg
beta Carotene: 13 mcg
beta Cryptoxanthin: 0 mcg
Lycopene: 0 mcg
Lutein and Zeaxanthin: 0 mcg
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