| This Week’s Share │ Farm Updates │ Recipe |
This Week’s Share
Garlic
Onions
Slicing Cucumbers
Eggplant
Green Beans
Bell and Sweet Peppers
Chilis/Okra/Mild peppers
Tomatoes
Easiest to view on computer or larger screen, so you can use the search feature!
U-Pick Items Available Now
Times open for u-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders
In Field D, the large field by the entrance in front of the 3 large barns
Cherry Tomatoes
NOW ON U-PICK!
Right next to the CHILI”S by barns
Sungolds (orange)
Bumblebee (striped mix of colors)
Garden peach (small orange little fuzzy)
Verona (Red Roma plum type)
Please note: The tomatoes are still in process of being twined so tread carefully through some of the rows.
Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.
Sunflowers!
In the field G2, Across from the side parking lot by the farm CSA pick-up
Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.
Basil- Italian ,Greek Fino verde, and Thai (purple)
Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line
Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.
All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.
Farm Updates:
The speed summer flashes by is almost unreal as each week feels like a blink of an eye. We are already half way through August and the tomatoes are not letting up in our first field quite yet. Our field tour has us predicting tomorrow’s haul of tomatoes to be quite heavy!
In other news all the other crops are plucking along quite well. However, we do suspect our eggplant is getting pretty tired and may start to show signs of falling off first this season as it seems to have felt the heat a bit more this summer than we would have liked. We still expect a few good weeks with them but for the eggplant lovers please enjoy them while they are here. This wet weather and high humidity is hard on our next tomato crops but we will keep pressing to get them off the ground to allow good airflow and letting the plants dry out properly after a period of rain. Doing this will keep diseases in the plant at bay for as long as possible so we can enjoy summer crops up until frost comes.
The Fall also is still developing well as the greenhouse area is a packed house of greens, and crops like the sweet potatoes are creating a wonderful full lush carpet of vines. The winter squash is also growing well and the crew has done an amazing job keeping up weeding that enormous field.
Saturday, October 14
Noon-4:00 p.m.
Hayrides | Local Chefs & Craft Beverages | Live Music | & More
This event will conflict with our usual Saturday pick-up in Week 22, the plan is to offer a pick-up the next day on Sunday 1:00 p.m.-4:00 p.m.
Reminders will come as we move closer to this week.
GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted
Recipes:
Ingredients
1 medium-large eggplant, sliced 1/3 inch thick
olive oil to brush on
1 red bell pepper
2 garlic cloves- finely minced
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons capers
1/2 teaspoon salt
1/4 cup Basil leaves, packed, then cut into ribbons.
Crostini ( optional)
1 baguette, sliced 1/2 inch thick
Instructions
Heat grill to medium-high heat.
Slice eggplant into ⅓ inch thick rounds and brush both sides with olive oil.
If making crostini, slice baguette into ½ inch thick disks. Brush both sides with olive oil.
Once grill is hot, grill eggplant slices, 4-5 minutes on each side, until noticeable grill marks appear, turning heat to medium if necessary, stack eggplant in a bowl and cover tightly with foil so they steam and cook through.
Grill the red pepper on all sides over medium high heat until lightly charred and tender. Place with the eggplant under the foil.
Grill the baguette slices. ( If making this ahead, wait until close to serving time to grill the bread. Alternatively you make bake the bread on a sheet pan in a 375 F oven until crisp and do this the day before.)
Uncover the eggplant and let cool, then dice in to small ⅓ inch prices and place in a medium bowl. Dice the bell pepper. Add the finely minced garlic, balsamic vinegar, olive oil, capers, and salt. Taste and add salt if necessary, remembering the bread will dilute the some of the salt.
Right before ready to serve, stir in the basil ribbons. To make ribbons, stack the basil leaves uniformly. Roll up from point end to stem end. Thinly slice the roll.
Serve the grilled baguette alongside the eggplant caponata or place a tablespoon or two on each piece of bruschetta, garnishing with more basil.
-The Clagett Crew