July 19,
2005
Farm Updates:
Alan wanted you to know that the garlic you are getting is the result of some experimentation with some early varieties (turban and asiatic) that he has been working on adapting for Vermont. The size and yield is still on the small side, but he is saving out the largest bulbs for seed garlic, so next year be on the lookout for some good sized early garlic! Next week we will probably have some of the traditional high-yielding varieties such as inchelium.
Herbs will now be offered every other week, as opposed to every week.
We welcomed the rain today, as the fields were starting to look a little on the dry side.
In general, this has been a very good growing season and we are noticing very good flavor in the garlic and tomatoes. The warm season crops (tomatoes, eggplant, peppers, etc.) are thriving in the hot weather.
Carrots will be ready soon!
U-pick is planted and growing nicely...beans are coming up
The brassicas are on honeymoon this week.
Chelsea Clark — CSA Outreach
This Weeks Harvest:
Head lettuce, mesclun, tomatoes, beets, scallions, eggplant, cucumbers, peppers, garlic,
garlic scapes, onions!
U-Pick
Nothing this week
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The Recipes:
Beets With A Bite
1 bunch beets
1 clove garlic
1/4 tsp salt
4 tsp chopped shallots
4 tsp extra virgin olive oil
2 tsp bottled horseradish sauce
1-1/2 tsp red wine vinegar
Wash and trim the beets so that 2 inches of stem remain attached, along with the tap root. Cook in boiling water until tender (45-60 min.). Rinse under cold water and drain.
In a small bowl, mix the garlic and salt. Add the shallots, oil, horseradish sauce, and vinegar, and whisk to mix.
Use a sharp knife to slip the skins off the beets, trim the ends and slice crosswise into rounds. Drizzle with the dressing and serve.
Master Recipe for Sauteed Eggplant
2 medium eggplants
1 TBS salt
3 TBS extra virgin olive oil
Ground black pepper
1 TBS minced garlic
2-4 TBS minced parsley or finely shredded fresh basil
Cut off and discard stem and bottom end of each eggplant. Cut eggplants crosswise into 3/4-inch slices, then cut slices into 3/4-inch strips. Place strips in a colander, sprinkle with salt, and toss. Set colander over a bowl or in the sink and let eggplant stand for at least 1 1/2 hours, preferably for 2 to 3, stirring it a couple of times.
Rinse eggplant under cold, running water, rubbing the strips lightly in your hands. Shake colander to drain. Lay strips about 1 inch apart on a triple thickness of paper towels; cover with another triple layer of towels. Using your palms, press each eggplant strip very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. Repeat pressing process on fresh toweling if eggplant has not yet reached this stage. Repeat with remaining eggplant strips. (Can refrigerate up to 3 hours before cooking.)
In a heavy-bottomed 12-inch skillet, heat oil until it shimmers and becomes fragrant. Add eggplant strips; saute until they begin to brown, about 3 min. Reduce heat to medium0low and cook, stirring occasionally, until eggplant is fully tender and lightly browned, 15-20 minutes. Stir in pepper and garlic; cook to blend flavors, about 2 minutes. Off heat, stir in herbs, adjust seasonings, and serve.
Greek Salad
1 cucumber, quartered lengthwise, and chopped
1/2 of a sweet onion, thinly sliced
2 tomatoes, cut into wedges
Fresh feta
1 TBS dried oregano
Olive oil, vinegar (or lemon juice) and
salt and pepper to taste
Toss all vegetables, crumble feta and oregano over top. Dress with oil and vinegar and season with salt and pepper to taste.
Cucumber Dill Dressing
1 md Cucumber; peeled, seeded
.. and shredded
1 c Yogurt
1/8 ts Salt
1/8 ts Garlic powder
1/2 ts Dill weed
2 ts Dijon mustard
Pepper to taste
Drain cucumber well on layers of paper towels.
Combine all ingredients, stirring to mix well.
Chill several hours to blend flavors.
Beet Pancakes
1 c Minced cooked beets
2 tb Cornstarch
4 Egg yolks; beaten
3 tb Heavy cream
-=OR=-
3 tb Undiluted canned milk
1/2 ts Sugar
1 ts Salt
1/2 ts Nutmeg
Fruit marmalade or
.. Preserves
1. Combine all ingredients, except marmalade. Cook
as for pancakes in a hot buttered skillet.
2. Serve with preserves or marmalade.
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