Spoutwood Farm CSA Harvest Guide: Week 9- Aug 8, 2005
To view the first harvest for this week, click here
To return to the 2005 Harvest Guide page, click here
Remember: Shares are still available. We received two new memberships last week. Have interested people contact Liz (717-235-9272) or Rob (717-235-6610). Large shares are $550 and medium shares are regularly $340. Prorated prices for each week missed are as follows, $20/large and $10/medium.
Benefit Concert at the Farm last evening was an enjoyable success thanks to the music of Spootiskerry, Pat Panther and John Protopapas and the dancing of the gypsy Sheherazade. Over $450 was raised to benefit the CSA. Special thanks to CSA members Kate Bradford and Speedoo Mc Fadden for volunteering their band Spootiskerry. Thank you, thank you all who made it possible!!!!
WORK HOURS: Please contact Liz ASAP (by phone or e-mail) to confirm a day and time you are planning to work on your share hours. THIS IS IMPORTANT! We need to know in advance that we have help on the schedule.
Kale – Right now only the green leafy variety called “Winterbor” is producing.
Green Peppers – Cook with green peppers or eat raw in salads or sliced with dip.
Squash – Mostly yellow squash to cook, or eat raw with salads or dips. We have a nice patty pan variety called “Sunburst” starting to come in. Zucchini is having difficulties as it did last year??!!?
Potatoes –We have a lot of the extra small blue potatoes .
Eggplant – The first of the eggplant varieties is “Orient Express,” a long skinny variety. Also some of the normal bells are coming in. Treat like regular eggplant. Especially good in ratatouille stew or batter fried.
Cherry Tomatoes – A few of those “Sun Gold” cherry toms, very sweet. Also “Washington” red cherries.
Tomatoes –If a bit green, just leave out on the kitchen counter stem side down and they will ripen quickly. In the sun even faster. But this does not apply to the “Green Zebra” tomatoes which are golden green when ripe and one of our best-tasting tomatoes.
Cucumbers – Oh how wonderful a freshly sliced cucumber. Try with peanut butter on crackers or bread.
Celery—Celery is back. Try with peanut butter, sparingly in salads and as flavoring for soup.
Corn—The corn is wonderfully tasty but unfortunately this is all we have.
Herbs – Basil and parsley
Flowers – African marigolds, zinnia, dusty lavender joe pye weed, celosia (cockscomb), yellow tansy buttons, white or blue ageratum and globe amaranth in little balls of white, pink or purple.
Recipe of the Week: Moussaka (Iraqi Baked Dinner)
2 medium eggplants, cut in ½ in. slices, salted
salt
4 medium potatoes, cut in ½ in. slices
pepper
3 medium tomatoes, thickly sliced
¼ t all spice
2 onions, thinly sliced
3 T basil
3 cloves garlic, minced
15 oz. can tomato puree or sauce
½ can water
2 T parsley
Cook potatoes in saucepan for 6 minutes. Salt eggplant and then rinse (this reduces bitter taste). In a large casserole dish, arrange eggplant, potatoes, tomatoes, and onions in rows, standing on end. Mix tomato sauce, water, garlic, parsley, basil, allspice, salt and pepper together, then pour over casserole. Cover and bake at 350 degrees for 1 hour, or until potatoes and eggplant are thoroughly cooked. (Note: this recipe is also good with summer squash in it) Adapted from Extending the Table
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