Week 13 – Summer 2011 (the back to school edition!)

Well, it’s been a very busy and challenging week on the farm. Despite many obstacles including some very determined weeds, some marvelous fall crops are emerging… and the colour! That was so exciting to me this week. I hope you enjoy.

I am starting to appreciate eggplant – which I never had before. I tried eggplant parmesan which was a hit – and a nice vegetarian option, even for meat lovers. It was baked instead of fried and was quite simple to do.

I also found a nice resource for preserving foods and I am currently drying some oregano for myself.

Best,

Jennifer

Here is the harvest this week:

Half Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage

Whole Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage
-oregano
-garlic chives
-red leaf lettuce
-grape tomatoes
-raspberries
-red hot peppers

TIP: If you like thyme I highly recommend cooking your carrots until just under-done (I like to steam them), then put a little butter in a frying pan, dump them in, fry them until they’re a little caramelized and then toss on fresh thyme and cracked black pepper just before taking them off the heat.  Delish!!

~ heather

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