Spoutwood Farm CSA Harvest Guide: Week 11- August 15, 2002
On-line Recipe Resources:
For more ideas on how to put all of your fresh Spoutwood vegetables to use try utilizing internet resources. There are countless websites dedicated to sharing recipes, many of them with a health conscious bend. Two of our favorites are www.epicurious.com and www.vegweb.com. Vegweb is the best web resource I have found for vegetarian recipes. It sponsors an exhaustive collection of vegetarian and vegan recipes that are sure to tickle your taste buds. For those of you not so concerned about eating meat and dairy products, www.epicurious.com provides a full range of delicious recipes. Try them out and let us know what you think.
Simple Solutions for Vegetable Abundance:
Moving towards the end of July a lot of our early season crops are still coming on strong. Many of you have been concerned about how to properly use this surplus. If any shareholders would like to share their experiences with others then submit your thoughts to us in writing and we'll include them in future harvest guides. Please let us know your own ideas about vegetable abundance and we'll pass them along to other shareholders.
Kale: Green curly kale only
Red Cabbage: Make sure you grate some into your salads
Bell Peppers: Our pepper crop is ripe and coming on strong.
Broccoli and Zucchini: Both are all, as the PA Dutch say. Sorry!
Yellow Squash: Enjoy this tasty treat sliced raw in salads or include it in your favorite recipes. Yellow squash is great splashed with balsamic vinegar and olive oil and roasted along with other vegetables. It also bakes well., and is a great source of both potassium and calcium without piling on the calories. We're sure you'll enjoy this summer time delicacy.
Patty Pan: Patty Pan squash is terrific grilled or baked in a casserole. For a special treat try stuffing your Patty Pan with buttered fresh bread crumbs that have been sautéed in garlic and fresh herbs. Summer squash dehydrates quickly, so be sure to store in a plastic bag or hydrator drawer in the refrigerator.
Cucumbers: We're getting lots of cucumbers each week. Be sure to include them in your salads. There's more to follow in the weeks to come. We're certain you'll enjoy this cooling summer treat.
Tomatoes: The cherry tomatoes are ready to go. If you get a tomato that isn't fully ripe set it out on a counter top or in a sunny window sill with the stem side down. With just a little patience your tomato can still reach its peak flavor.
Eggplant: This week's share includes a variety called Orient Express, characterized by its long, slender shape. They are a specialty, early harvest breed.
Herbs: This weeks share includes some fresh basil sprigs as well as some mild oregano. Try combining basil with tomato in any dish and we're certain that you won't be disappointed
Eggplant Parmesan
from Vegetarian Cooking for
Everyone
Ingredients:
2 medium eggplants, about 1 ½ lb
8 basil leaves torn into pieces
salt and freshly milled pepper
4 oz mozzarella, thinly sliced if fresh, grated otherwise
Olive oil
½ cup freshly grated Parmesan
1 ½ cups tomato sauce, homemade or prepared
Directions:
Preheat oven to 375. Lightly oil a 2-quart gratin dish. Slice eggplant into rounds about 1/3 inch thick. Unless eggplant is garden fresh, sprinkle with salt and let stand 30 min to an hour, then blot dry. Preheat broiler. Brush both sides of each round with olive oil and broil 5 to 6 inches from the heat until browned, then remove and season lightly with salt and pepper. Don't worry if the eggplant has a dry appearance.
Warm the tomato sauce with half the basil. Spread about a third of the sauce over the bottom of the dish, then make an overlapping layer of eggplant. Lay the mozzarella over the top, add the rest of the basil, and sprinkle with the Parmesan. Add the rest of the eggplant and cover it with the remaining sauce. Bake in the middle of the oven until bubbling and hot throughout, about 30 minutes. Serves 4.
Cabbage Suggestion: Shred or chop ½ cabbage, shred 3 carrots, add 2T lime or lemon juice, ½ T soy sauce or tamari and enough peanut or canola oil to pull it all together. From CSA member Mary Haber.
Spoutwood Farm CSA Core Group Meeting
Sunday, August 25th, 4:00 p.m. – 6:00 p.m.
The CSA Core Group is the governing body of the Spoutwood Farm CSA. Core Group members make decisions about the farm and its operating procedures. The Core Group also helps to establish CSA policies. All shareholders are invited to become members of the core group. Those who came to the last core group meeting were treated to a wonderful time topped off by a delicious meal. The Core Group benefits from increased member involvement, and you would benefit from the meeting as well. Come on down and learn all about what goes on behind the scenes at the Farm. All meetings end with a scrumptious potluck supper, insuring that all present have a chance to sample the bounty they’ve helped bring about. An interesting time is sure to be had by all.
To RSVP: email csa@spoutwood.com or phone 717-235-6610
(not required, but it helps us with planning)
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