Spoutwood Farm CSA Harvest Guide: Week 14- September 5, 2002
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Marketing Committee: The Core Group is forming a Marketing Committee. We want to start working this fall to increase our membership for next year. We need several creative thinking members to join us in this effort. If so inclined, please contact us right away at 717-235-6610.
Plastic Bags and Unwanted Containers: We have purchased clear strong plastic bags for distributing our shares as I'm sure you've noticed. It helps us save money if you return them to us. And send any other plastic bags you might have. We are also in need of glass and plastic containers. Spaghetti sauce jars and like size containers are ideal. If you have any to spare, please clean them out and send them to the farm with lids. They are an important part of our evolving distribution process. Thanks.
Tomato Surplus: Any shareholders who could use extra tomatoes are encouraged to make an appointment to come pick some at the farm. Tomatoes can be canned or turned into sauce and frozen to keep for the winter, but we have more than we can use. We would like for our surplus to find a loving home.
www.spoutwood.com: keep up with us on the internet.
Chard and Collards: We are sending chard and/or collards and/or kale with less predictability while the greens recover from the heat and a major pest infestation.
Radish Greens: These are thinnings from our fall planting. You can eat the whole plant, but some of you may want to cut the tougher root portion off.
Garlic: We'll give out garlic at least once more over the coming months. Use your garlic sparingly when cooking. These little buds are potent. A small amount will go a long way.
Green Onions: These are great for salads or garnishes. This batch is the last of the lot, and the quality is not the best. We're sure that you'll still enjoy them even if they aren't the best you got this year.
Bell Peppers: Our pepper crop is still coming on strong. You might even see a red pepper mixed in with the green.
Chili Peppers: The elongated, paler green pepper in your share is a hot chili. Although they don't have a lot of heat to them, there is certainly enough to add a bit of punch to your favorite dish. If you find that they are too hot for you then be sure to remove the fleshy membranes before cooking. These membranes contain most of the pepper's hotness. Some of the chili peppers have turned red. They are just as yummy red as they are green.
Habanero Pepper: The small hot pepper in your share is a habanero pepper. It is the hottest pepper known to man, so be cautious in how you use it.
Yellow Squash: Yellow squash is over, sad to say
Patty Pan: Patty Pan also is basically over, although this rain may give them a last spurt.
Cucumbers: The cucumbers are definitely slowing down, but they are still producing. Be sure to include these fresh cucumbers in your salads. We're certain you'll enjoy this cooling summer treat.
Tomatoes: 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. You should each get a Valencia variety, a yellow tomato that we think has a special low acid taste. We hope we're not flooding you with tomatoes. We have lots more that we're not giving out. If any of you want extra, let us know, but you'll have to stop by the farm to pick them up
Eggplant: This week's share includes a variety called Orient Express, characterized by its long, slender shape. They are a specialty, early harvest breed. You will also be getting a purple striated variety as well as the more usual purple-black variety.
Herbs: This weeks share includes some fresh basil sprigs as well as rosemary. Try combining basil with tomato in any dish and we're certain that you won't be disappointed. Rosemary is one of the more versatile herbs. Thanks go to my wife's cousin in Virginia for this excellent rosemary.
Flowers: Apple mint flowers, chive flowers, black-eyed susans (Rudbeckia), grandfather's beard (a wild clematis), jerusalem artichoke flowers, tansy and New York ironweed are a few of your floral treats this week
Ratatouille
from RUTH'S KITCHEN http://emr.cs.iit.edu/~reingold/ruths-kitchen/recipes/sides/ratatouille.html
½ lb zucchini, scrubbed and sliced into 1/8-inch slices 3T olive oil
½ lb eggplant, scrubbed and sliced into 3/8 inch slices 2 cloves mashed garlic
½ lb thinly sliced yellow onion 3T parsley
1 sliced green bell pepper salt and pepper
1 lb ripe tomatoes peeled, seeded, and juiced
Preheat oven to 400°F. Spray two cookie sheets with olive oil or another vegetable oil spray. Put the zucchini and eggplant slices on the cookie sheets. Brush very lightly with olive oil, and bake until slightly brown on each side. In a skillet, cook onions and peppers slowly in 2 T. olive oil for about 10 minutes. Stir in garlic, and season to taste. Slice tomato pulp into 3/8-inch strips. Place tomato slices over onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes. Uncover, baste with the tomato juices, raise heat, and boil for several minutes, until most of the juice has evaporated. Put 1/3 of tomato mixture in the bottom of a casserole. Sprinkle with 1 T. parsley. Arrange 1/2 of the eggplant and zucchini on top, then half of the remaining tomatoes and parsley. Put the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley. Cover and simmer for 10 minutes. Correct seasoning. Raise heat for 15 minutes, basting if dry. Serve cold, warm, or hot.
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