New things on the farm in the last week
1. First week for pea shoots in some shares.
2. New deer/rabbit fence around our fall garden area! So happy to have protection from the wildlife!
Another busy week is coming up with several projects on the schedule. We will put in a new water line for our fall area, lay new black plastic mulch rows where pumpkins and squashes will be planted, and work will begin on the deer fence for the summer area!
This week we are offering fresh, homemade cinnamon rolls, hamburger buns or dinner rolls to our Wednesday members for purchase. Members should look for details in their weekly CSA email.
Expected harvest this week:
Full Share: Tomatoes (double portion), Melon, Pears, Sunflower sprouts, Potatoes, Cucumber, Eggplant, Okra, Shallots, Rosemary, Sweet potato leaves (double portion), Black eyed peas or pea shoots
Half Share: Tomatoes, Melon or Pears, Sunflower sprouts, Eggplant, Okra, Squash, Shallots, Rosemary, Basil, Sweet potato leaves (double portion)
Here’s a recipe from some farming friends of ours that uses a lot of tasty, summer veggies.
1/4 cup olive oil
2 T. Butter
1 onion (or a few shallots)
3-4 small potatoes
2 cloves garlic, minced
2 zucchini (or yellow squash)
2 small eggplant
2 tomatoes (or a couple handfuls cherry tomatoes)
2 15 oz. cans diced tomatoes
1 handful fresh basil, loosely chopped
1/2 t. Dried oregano
1/4 cup balsamic vinegar
Salt and pepper to taste
Grated Parmesan cheese
Peel and chop onion and potatoes. Slice eggplant, zucchini and tomatoes into about 1/4 inch pieces. In a heavy skillet, add olive oil and butter until melted. Add potatoes, onions and garlic. Cook until lightly browned and tender. Add zucchini, eggplant, and fresh tomatoes and cook until veggies are tender. Add diced tomatoes, basil and seasonings and simmer for 10 minutes. Sprinkle with Parmesan cheese. Serve over pasta and garnish with fresh basil and Parmesan.
We hope you enjoy this meal and this week’s produce, beef, and eggs!