This Week's Vegetable Harvest:
- Red Potatoes
- Cabbage
- Rainbow Swiss Chard
- Cilantro
- Cipollini Onions
- Eggplant or Green Beans*
- Carrots
- Cucumbers
- Leeks
- Zucchini (on-farm pickup only)
- Tomatoes
This Week's Fruit Harvest:
- Nectarines
- Red Raspberries
- Blueberries
- 'Pristine' Apples ('Pristine' is an early variety that is both sweet and tart.)
Farm Photo Journal
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| While this week's October-like weather hasn't necessarily been exactly what we need to make tomato plants grow, it sure makes for comfortable working conditions for our crew! |
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| And despite the cool temperatures, there are actually are a few tomatoes starting to ripen out there. This week you will receive one or two tomatoes in your share. |
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| This week you'll only get a small taste, but there are lots more coming! |
Notes from the Farm Kitchen
This week we are harvesting Japanese eggplant (long and skinny) as well as Italian eggplant (plump and oval-shaped). In terms of taste and texture, they are similar, but the shape of one or the other may be more suitable to a particular recipe. Eggplant does not need to be peeled, but some people prefer to do so. Before using it in a recipe, we recommend lightly salting eggplant slices and then letting them sit in a strainer for at last 10 minutes. This helps reduce the water content in the eggplant, and improves texture and taste.
Cipollini onions, pronounced chip-oh-LEE-nee, are smaller and flatter than regular storage onions. They are slightly sweeter than regular yellow and white onions, and are therefore a great choice for carmelizing and roasting.
Leeks are members of the lily family and are close relatives of onions, garlic, shallots and chives. Leeks are milder than most onions and tend to get sweeter as they cook. When using leeks, cut the tops off about 2 inches above the white section. Then cut them in half lengthwise and wash any dirt out from between the layers. Leeks may be sauteed, braised, grilled, baked or eaten raw. Store them in the refrigerator.
This Week's Featured Recipes
Swiss Chard and Cabbage Slaw
from www.farmgirlfare.com
4 cups thinly sliced Swiss chard leaves
1 cup chopped Swiss chard stems
3 cups shredded cabbage
1 cup shredded carrot
2 minced cipollini onions
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1 16-ounce carton cottage cheese
1/3 cup white balsamic vinegar
1 teaspoon garlic powder
Salt & pepper to taste
Combine Swiss chard leaves and stems, cabbage, scallions, and garbanzo beans in a large bowl. Add cottage cheese and mix well. Add vinegar and stir to combine. Sprinkle with garlic powder and mix well. Salt & pepper to taste, adding a little more vinegar if desired.
Grilled Nectarines with Honey-Balsamic Glaze
from Bon Appétit, June 2002
1/2 cup plus 2 tablespoons honey
1/4 cup balsamic vinegar
1/2 teaspoon vanilla extract
1 cup plain yogurt
6 firm but ripe nectarines, halved, pitted
Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk yogurt and remaining 2 tablespoons honey in medium bowl to blend. Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some yogurt into center of each nectarine half and serve.
Cucumber-Cilantro Raita
2 cups plain yogurt
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 small cipollini onion, minced
1 green chile pepper, minced
1 tablespoon chopped cilantro
1 teaspoon salt
Stir the yogurt, cucumber, onion, chile pepper, cilantro, and salt together in a bowl until evenly mixed. Set aside in refrigerator to allow the flavors to mix for 10 minutes before serving. Serve with Indian curries and other spicy foods.
Cucumber-Cilantro Margarita
recipe from Bobby Flay
4 thin slices peeled cucumber
2 tablespoons fresh cilantro leaves, plus 1 sprig
2 tablespoons sugar
3 lime wedges
2 1/2 ounces silver tequila
2 ounces triple sec
Juice of 1 fresh lime
Large ice cubes
Kosher salt
Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.
Next Week's Harvest (our best guess)... sweet corn, garlic, tomatoes, eggplant, green beans, plums, cucumbers, zucchini, basil, peaches, blackberries and more!
