Spoutwood Farm CSA Harvest Guide: Week 10, 2004 York Delivery
Click HERE to view the Harvest Guide for Baltimore Delivery and Pick Up at the farm.
Don't forget to order Cheese! Call Farmstead Cheese Associates for next weeks delivery! 800-780-7303
Please pick up two different Organic Cheese Samples and the flyer with instructions for ordering!
Or click HERE for Sources for Organic Dairy and Meats
Swiss Chard- A most wonderful vegetable coming in green, red, yellow and orange. The stems steam, stir fry or boil to a soft and tasty texture. Use raw in salads or cooked any number of ways. Great cooked in butter or olive oil and seasonings added to the hot greens.
Lettuce again
Kale- You get a potpourri of kale: Green Curly, Red Russian, Siberian or White Russian and Dinosaur Kale for a nutritious, steamed or stir-fried treat. Great also in soup and some even put it in salads, esp. the Red and White Russian which are not as tough and are closer to the texture of lettuce!
Squash- yellow, patty pan and some zucchini. Sorry, it's the end of this line and the pickings are meager.
Cucumber- the variety "Marketmore" has been a steady producer for us for several years.
Bell Peppers- Bell peppers are slow. Keep your fingers crossed for future weeks.
Chili Peppers- These are mild chilis, great for cooking and salads.
Cherry Tomatoes- A dusky red vaiety and "Sun Gold" (reputedly the best-tasting ever!)
Tomatoes- Tomatoes are starting to come in. We are growing about a dozen varieties of all shapes, sizes and colors. I don't have time to fill you in this week, but remember that tomatoes will continue to ripen indoors, and even faster in the sun.
Potatoes- Check out the incomparable flavor of these red and blue potatoes!
Beets- We did'nt get a big crop of beets this year, but you might get one more sampling.
Eggplant- Mostly long, skinny "Orient Express", but some "Green Apple" as well as bell-shaped "Black Beauty".
Herb- Basil and Dill. Try dill and basil in sandwiches, salads and cooking.
Flowers- Big bushy African Marigolds, ageratum, tansy, Queen Anne's lace and ornamental sage.
Eggplant Salad (submitted by CSA member "Robin")
- 2 eggplant
- 2 tomatoes
- Parsley
- 2 teaspoon lemon juice
- salt
- 1 cup of olive oil
Directions:
Peel the eggplants or not, and cut into 1/2 inch round slices. Slightly fry them in the olive oil. After they cool down, cut the tomatoes into small pieces and also chop the parsley. Mix it with eggplants and salt and lemon juice. Eggplants will be a little mushy which is OK. Serve as a salad.
Serves: 6
Prep time: 1 Hr
Note: I think one cup of oil is a lot. You can do this recipe with oven baked or grilled eggplant if you want to save calories. But fried always tastes best! (This came out very good all three ways.)
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