July 25,
2006
Add-On Info:
This week is for “Full-Shares” and “Half-Shares” for cheese and bread.
Next week we will have chicken, so remember a cooler if it’s a hot day.
Re-up your pie shares, if you’re running out. Mmmm pie!
Pick-Your-Own:
This week you can pick cucumbers, herbs and a small bouquet! We hope the mowed paths make things easier for u-pick people than in past year’s.
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Farm Updates:
We continue to bring in good harvests. This week is time for pickling! See our Recipe Index online for pickle recipes.
We’re keeping our eyes on some late-to-ripen crops such as beans and corn. The recent warm weather has helped a great deal. We will hope for more of the same!
Weeding and mowing is an ongoing task in the production area.
Please take note of our perennials sale! All 4” pots are still 20% off ($4), and selected one gallons are 20% off ($9).
This Weeks Harvest:
beets, blueberries, cabbage, cucumbers, eggplant, garlic, lettuce, onions, peppers, scallions, summer squash, & tomatoes
This Weeks Add-Ons
(Full and Half-Shares):
Bread, Cheese,
Eggs,
Pies
Cashbox: Coffee, Honey, Arcana extras
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The Recipes
Eggplant, Tomato and Feta Sandwiches
1 small eggplant
2 garlic cloves, minced
2 tablespoons olive oil
3 small tomatoes, sliced
1 cup fresh basil leaves
2 Flatbread rounds
3 ounces crumbled feta cheese
1 1/2 tablespoons white balsamic vinegar
1/2 teaspoon freshly ground pepper
Mixed salad greens (optional)
Cut eggplant lengthwise into 6 (1/2"-thick) slices. Sprinkle cut sides with salt. Place in a single layer on paper towels. Let stand 1 hour. Stir together garlic and olive oil. Let stand 5 minutes. Rinse eggplant with water and pat dry. Brush eggplant and tomato with garlic mixture. Place eggplant in a single layer on baking sheets. Broil eggplant 5" from heat (with electric oven door partially open) 3 minutes on each side. Cool. Place basil leaves on bread rounds. Top evenly with cheese, eggplant and tomato. Drizzle with vinegar, and sprinkle with pepper. Roll up and cut diagonally in half. Serve with salad greens, if desired.
Chilled Summer Squash Soup
2 tablespoons of butter or oil
2 large shallots, minced
2-3 garlic cloves, minced
1 tablespoon of curry powder
1 1/2 pounds summer squash, diced
2 or more cups of broth (chicken or veggie)
Plain yogurt
Fresh mint
Saute shallots, garlic and curry powder in butter or oil until they are translucent. Then add the squash. Cook until the squash is soft. Add the broth and simmer for about 10 minutes. Let cool. Then puree in batches and add salt to taste.
Garnish with yogurt and a sprig of mint. Can be served hot or cold.
Baked Greek Omelette with Summer Squash
(Adapted recipe from Joanne Weir's From Tapas to Meze Cookbook.)
Thank you Donna Yee.
3 Tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 onion, diced
Salt and freshly ground black pepper
3 zucchini or other summer squash, shredded (approx. 2 cups)
8 eggs1/2 cup diced tomato
3 Tablespoons freshly chopped mint
2 Tablespoons freshly chopped dill
4 oz. feta cheese, crumbled
1/2 cup cooked rice
Preheat oven to 325 degrees. Generously oil 9 X 9 inch baking dish.
Heat 2 tablespoons of oil in a 10-inch skillet. Add the garlic and onion, lower the heat to medium-low, cover the pan and cook until soft, about 10 minutes. Season with salt and pepper. Stir occasionally to prevent sticking. Remove the mixture from the pan. Heat the remaining 1 tablespoon of oil in the pan, add the shredded squash and cook over medium heat until soft, about 5 to 7 minutes. Season with salt and pepper. Let cool slightly.
In a large bowl, lightly beat the eggs. Add the garlic, onion, squash, tomato, mint, dill, feta cheese and rice. Combine well. Pour the mixture into the greased baking dish. Bake until lightly golden and set, about 45 minutes. Serve warm or at room temperature.
Cucumber and Pepper Relish
1 or 2 (about 3/4 pound) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 T chopped dill
1 T chopped lovage or cilantro
1 1/2 T rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two.
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