9/01/2009
CSA Newsletter
September 1, 2009
Despite the gardener's best intentions, Nature will improvise. ~Michael P. Garafalo
Wow, September 1st, is it possible?
The Harvest
1# salad greens
½# spinach or Swiss chard
¼# arugula
2 oz basil
1 bunch beets
1 bunch herbs
Not everyone will get all of the following:
Yukon Gold Potatoes - check the board
Summer Squash
Cabbage
Tomatoes - check the board
Peppers
Eggplant
Cucumber (don't forget that one of our varieties is called Lemon - and that's what it looks like)
1 bunch carrots
Potatoes - just a reminder that potatoes do not go in the fridge, so they will not be in you boxes. Check the white board, if your name is on there for potatoes you will find potatoes in a box near the sinks, labeled. Take 1 bag per membership. If you split a membership make sure to leave the ½ bag of potatoes with your share partners name on it so they know which one to take.
This week the potato variety is Yukon Gold. Some consider Yukon Gold's to be the best eating potato. They have a medium dry, golden, buttery tasting flesh that is best baked or boiled. They also store very well. Enjoy!
Nutrition Tip
Eggplant - The eggplant is in the solanaceae family, along with tomatoes, potatoes, and tobacco! The seeds are bitter when raw because of the nicotinoid alkaloids they contain. Eating 20# of eggplant would give you the same amount of nicotine as is in one cigarette.
The plant is a perennial but is most often grown as an annual. The fruit is botanically classified as a berry.
When eaten raw they can taste bitter, but once cooked they take on a tender, complex flavor. Eggplant can be stewed, roasted, deep fried, grilled, stuffed, and, I am sure, much more.
The News
It was so great to see you all on Sunday. What a fabulous potluck - and only due to the great company and the INCREDIBLE dishes you all brought. Seriously, you all went to town on your contributions, and it was gorgeous! Thank you so much for coming. I know it felt like our end of the season bash, but we really have probably 6 more weeks of the season to go. It's not over yet!
As with last year, I would love to get all your recipes to send out to everyone at the end of the season (and get them on our website). So please email me the recipe for you dish or dishes. They may not be put together as fancily as last year...feels like there is a little too much going on this fall.....but I will get them compiled, with the appropriate credits, and out to you all.
The Recipe
Ginger Sesame Eggplant (From the Quail Hill Farm Cookbook)
Coat one medium eggplant with olive oil and roast at 400 until soft. Allow to cool, then peel, chunk into ½" dice, and mix with any juices. Combine 1 clove of finely chopped or pureed garlic and 1 Tbsp peeled fresh ginger and 1 Tbsp sesame oil. Sauté together until translucent. Toss with the eggplant chunks and season with ¼ tsp hot sauce, 1 Tbsp rice vinegar, ½ tsp sugar, soy sauce to taste and 2 Tbsp chopped cilantro. Serve warm or cold.
Arugula Salad with Corn and Cherry Tomatoes
Combine 1.5 cups fresh corn kernels, 1 pint cherry tomatoes, halved, 1 small red onion, chopped and 1/5 cups arugula leaves, roughly chopped, stems removed. In a separate bowl mix 2 Tbsp balsamic vinegar, 1/3 cup olive oil, salt and pepper. Add ½ cup of crumbled feta cheese. Pour dressing over salad and garnish with pine nits and more feta cheese.
Hope you are having a fabulous start to the new month, and we'll see you tomorrow between 8-6.
Daisy
September 1, 2009
Despite the gardener's best intentions, Nature will improvise. ~Michael P. Garafalo
Wow, September 1st, is it possible?
The Harvest
1# salad greens
½# spinach or Swiss chard
¼# arugula
2 oz basil
1 bunch beets
1 bunch herbs
Not everyone will get all of the following:
Yukon Gold Potatoes - check the board
Summer Squash
Cabbage
Tomatoes - check the board
Peppers
Eggplant
Cucumber (don't forget that one of our varieties is called Lemon - and that's what it looks like)
1 bunch carrots
Potatoes - just a reminder that potatoes do not go in the fridge, so they will not be in you boxes. Check the white board, if your name is on there for potatoes you will find potatoes in a box near the sinks, labeled. Take 1 bag per membership. If you split a membership make sure to leave the ½ bag of potatoes with your share partners name on it so they know which one to take.
This week the potato variety is Yukon Gold. Some consider Yukon Gold's to be the best eating potato. They have a medium dry, golden, buttery tasting flesh that is best baked or boiled. They also store very well. Enjoy!
Nutrition Tip
Eggplant - The eggplant is in the solanaceae family, along with tomatoes, potatoes, and tobacco! The seeds are bitter when raw because of the nicotinoid alkaloids they contain. Eating 20# of eggplant would give you the same amount of nicotine as is in one cigarette.
The plant is a perennial but is most often grown as an annual. The fruit is botanically classified as a berry.
When eaten raw they can taste bitter, but once cooked they take on a tender, complex flavor. Eggplant can be stewed, roasted, deep fried, grilled, stuffed, and, I am sure, much more.
The News
It was so great to see you all on Sunday. What a fabulous potluck - and only due to the great company and the INCREDIBLE dishes you all brought. Seriously, you all went to town on your contributions, and it was gorgeous! Thank you so much for coming. I know it felt like our end of the season bash, but we really have probably 6 more weeks of the season to go. It's not over yet!
As with last year, I would love to get all your recipes to send out to everyone at the end of the season (and get them on our website). So please email me the recipe for you dish or dishes. They may not be put together as fancily as last year...feels like there is a little too much going on this fall.....but I will get them compiled, with the appropriate credits, and out to you all.
The Recipe
Ginger Sesame Eggplant (From the Quail Hill Farm Cookbook)
Coat one medium eggplant with olive oil and roast at 400 until soft. Allow to cool, then peel, chunk into ½" dice, and mix with any juices. Combine 1 clove of finely chopped or pureed garlic and 1 Tbsp peeled fresh ginger and 1 Tbsp sesame oil. Sauté together until translucent. Toss with the eggplant chunks and season with ¼ tsp hot sauce, 1 Tbsp rice vinegar, ½ tsp sugar, soy sauce to taste and 2 Tbsp chopped cilantro. Serve warm or cold.
Arugula Salad with Corn and Cherry Tomatoes
Combine 1.5 cups fresh corn kernels, 1 pint cherry tomatoes, halved, 1 small red onion, chopped and 1/5 cups arugula leaves, roughly chopped, stems removed. In a separate bowl mix 2 Tbsp balsamic vinegar, 1/3 cup olive oil, salt and pepper. Add ½ cup of crumbled feta cheese. Pour dressing over salad and garnish with pine nits and more feta cheese.
Hope you are having a fabulous start to the new month, and we'll see you tomorrow between 8-6.
Daisy
<< Home