Blessing Falls Family Farm

Here’s our expected harvest this week:

Full Share: Tomatoes, Okra, Beans, Chard, Carrots, Basil, Eggplant, Peppers, Winter Squash, Yellow onion, Red onion

Half Share: Tomatoes, Okra, Carrots, Basil, Eggplant, Peppers, Squash or Cucumber, Yellow onion, Red onion

Blessing Falls Farm Spring/Summer, Week 13 Farm Share

Recipe

We made this Stir-Fried Eggplant last night and it was very good.  A great way to use your share’s eggplant, red onion, and basil.  We made these changes:
Sriracha Sauce instead of red chilies
6 or 7 Asian Eggplant instead of just 2 the recipe mentions
Coconut flour instead of cornstarch for a low-carb alternative

Our Spring/Summer season has definitely transitioned from spring to summer.  Here’s our expected harvest this week:

Full Share: Carrots (triple portion), Basil, Eggplant, Peppers, Squash or cucumber, Yellow onion, Red onion, Tomatoes (triple portion), Okra, Beans, Chard, Rosemary

Half Share: Carrots (double portion), Basil, Eggplant, Peppers, Squash or cucumber, Yellow onion, Red onion, Tomatoes, Okra

check back later this week for a photo as we harvest and pack shares

Recipes

Here’s a family favorite from one of our CSA members – great way to cook the carrots in this week’s shares:

Carrot Roast

Very good with cranberry. Makes great leftover sandwiches

2 cups cooked rice (white or brown)
3 cups grated or ground carrots
1 cup peanut butter
2 cups milk
2 tbsp melted butter
1 or 2 chopped onions
1/2 tsp sage
2 or 3 eggs

Can use food processor for carrots and onions; Combine all ingredients
Place in a greased 8×8 dish and bake at 300 degrees for 1 hour or more
Can double recipe and bake in 13×9 pan.

You may also want to try this grilled eggplant recipe. The grill always seems to make everything better!

At this halfway point of our 16 week Spring/Summer season, many summer varieties are just about ready.  Some of week’s shares will see the season’s first eggplant, peppers, cucumbers, and okra.  Tomatoes are more abundant this week with enough for all shares. Carrots, onions, and beans remain strong.

Here’s what to expect in shares this week: (may vary slightly depending on field/garden conditions)

Half Share: Eggplant or peppers, Tomatoes, Onions, Beans, Basil, Cucumbers or Squash, Carrots, Chard

Full Share: Eggplant, Peppers, Tomatoes, Onions, Beans, Basil, Cucumbers or Squash, Carrots, Chard, Cabbage, Dill, Okra or beet greens

Recipe

Here’s a tasty recipe we invented this week that’s perfect for this transition from spring to summer veggies!

Summer Turkey Pasta
Ingredients
16 oz. Penne Pasta
4 slices bacon, diced
1 onion, diced
1 summer squash, sliced (optional)
1 lb. ground turkey
1 TBSP. Minced garlic
1 cup cherry tomatoes, halved
1/2 bunch Swiss chard, chopped
1 cup cream (more if necessary)
1/2 cup grated Parmesan
1/8 cup fresh basil, chopped
Salt and Pepper

Directions
1. Cook pasta according to package directions.
2. In a large skillet, cook bacon and onions together on medium heat about 5 minutes. Add sliced squash and cook until soft. Remove from heat and set aside in another bowl.
3. Brown turkey in skillet. Add cream, garlic, tomatoes and chard and simmer until cream is bubbly. Add Parmesan and basil and mix thoroughly.
4. Pour onion and turkey mixtures over cooked pasta. Stir well, salt and pepper to taste. Garnish with fresh basil, shredded Parmesan or red pepper flakes. Enjoy!