Farm Share Week 9

Greetings from Huntsville!

Doug, Tytus and I are taking a break from the busy growing season to relax with family in beautiful cottage country for the week. There is naturally a lot of time spent on the lake and of course, lots of salads and grilled veggies. Our grilled cauliflower, zucchini, garlic scapes, mushrooms and onions seasoned with lemon juice, pepper and garlic powder and cooked about 25 mins on the grill was a hit even with family members that don’t quite share my love of veggies. New this week for everyone is eggplant, a vegetable that can be very versatile and hearty. Try it in last post’s curry, in eggplant parmesean, or grilled on the barbecue.

I hope your summers are filled with fun days soaking up the sun and filling up on vegetables and fruit. This week I am “on-call” to make sure everyone gets their veggies, while the wonderful staff at the farm fill in the gaps and share the work we (Doug and I) left behind. Here is your list of fresh produce for the week, as well as a recipe for Greek inspired Watermelon, Feta & Mint Salad. While not everyone got watermelon this week, you can be sure that watermelon is in your future.

Half Share

  • carrots
  • beets
  • snow peas
  • mini field tomatoes
  • cucumber
  • zucchini
  • red or green swiss chard
  • red leaf lettuce
  • eggplant
  • grape tomatoes

Whole Share

  • carrots
  • beets
  • snow peas
  • mini field tomatoes
  • cucumber
  • zucchini
  • red or green swiss chard
  • red leaf lettuce
  • eggplant
  • grape tomatoes
  • leeks
  • black kale
  • romaine
  • watermelon
  • garlic scapes
  • yellow beans
  • sugar snap peas

 

Watermelon, Feta & Mint Salad from cook-eat-love.com

Note: the one pictured here that I made did not have balsamic vinegar (we had none) and was still delish. I definately think the balsamic would have added a depth to the flavour.

Ingredients

  • 1 watermelon, chopped into 1 inch cubes with seeds removed
  • 1 cup or more feta, crumbled
  • 1 cup fresh mint
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar (we added lemon juice instead)
  • black pepper to taste

Directions

1. Cut watermelon into 1 inch cubes and remove the seeds as you go.

2. Add feta, olive oil, balsamic vinegar, chopped mint and pepper and toss. For a fancier salad, cut into balls with a melon baller and use the watermelon rind as a bowl.

Happy Summer everyone! 

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2 responses to this post.

  1. Posted by Marilyn L on August 9, 2012 at 4:58 pm

    Hi Jennifer – hope you’re enjoying the cottage! We just got back – also from the Huntsville area. Our cottage is on Bella Lake. Do you know it? At any rate, I wanted to let you know how much I enjoy experimenting…!! Last week was something else new for my repertoire – callaloo. Here’s a recipe that combines those lovely greens with okra:

    http://low-cholesterol.food.com/recipe/moosewood-callaloo-greens-stew-131123

    I made one substitute – I used some garlic scapes in place of some of the minced garlic. This is a wonderful recipe!! If I don’t have more callaloo, I can easily substitute spinach. The flavour combination of the various spices, garlic and fresh ginger was really amazing. AND I have lots left over to freeze!

    Having the full share is so great – because I get to experiment with things that, sometimes (like the callaloo), I’ve never even heard of!!

    …from a continuing fan… Marilyn

    Reply

  2. Thanks for the feedback and the great recipe-it’s just loaded with in-season produce and can be adapted with the seasons. I will post a picture of the okra plant’s flowers. They are simply stunning!

    The cottage we stayed in is on Lake of Bays- my family has been renting there every year for like 10 years and this year we were celebrating my Grandmother’s 80th birthday. I looked up Bella Lake- looks like a fantastic location.

    Keep up that adventurous spirit- that’s what makes eating well fun!

    -Jennifer

    Reply

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