2016 CSA – Week #19

Notes from the Farm

We are nearing the end of distributions as we are now in week #19 of 20 of our 2016 CSA.  Warm weather has returned and our pepper plants have responded with a final flush of green fruit for us to enjoy along with the last of the hot peppers.  We’ll also have more eggplant, plus green fall-fields-fog-suntomatoes from our tunnels that will ripen on  your counter or can be made in to a green sauce (see recipe below).

As we work on the farm we always have one foot in the present moment and another in the season ahead, connecting today’s work with what will happen next and how to best take care of the soil to ensure the ensuing harvest.  Throughout the summer and fall harvest we have simultaneously been preparing for 2017, amending the soil for next year’s crops and sowing cover crop seeds that will grow this fall and protect the soil from erosion in harsh winter conditions and keep nutrients from leaching out of the soil.  We want you to be thinking about next year as well, because as a subscriber to the CSA this year, you have an exclusive signup period for our 2017 CSA before we open up sales to the public in November.  You can print out the 2017 CSA Registration Form and drop it off over the next two weeks, mail it in, or simply sign up on-line.  We are offering a discount on the price if you pay in full by December 1, and if you pay in full before the end this year’s CSA, we’ll also give you free jar of our Crushed Tomatoes!  We are offering you this to thank you for the commitment you have made to your community farm, and because it is extremely helpful to us when you sign up early for the CSA.  When you sign up early for our CSA it allows us to focus on the farm in the spring having already completed a heavy load of marketing, paperwork and administrative tasks over the winter months.  With that in mind, in the weeks ahead please consider making a deposit, full payment or payment of any amount towards next year’s CSA.



Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Briana, Adam, Kelly, Ariana, Jon,  Nikki, and Jess

In This Week’s Distribution

Our Harvest:  Carrots, Salad Turnips, Chard, Bok Choi, Lettuce, Green Tomatoes, Eggplant, Green Peppers, Hot Peppers, Salad Greens

U-Pick: Closed for the season

Fruit Option:  Finished for the season


Recipes and Cooking Tips


Green Tomato Sauce

from chickensintheroad.com

5 pounds green tomatoes, chopped with skins on
1 large bulb (about 10 cloves) garlic, peeled
1/2 cup olive oil
1-2 teaspoons crushed red pepper (or more to taste)
2 1/2 cups white wine
1/2 cup pepperocini or hot peppers
Salt and pepper to taste

Directions: Peel garlic and saute in 1/2 cup olive oil (be careful not to burn).  Add the tomatoes and mix well. Add all other ingredients, mix well.  Cook until reduced to a thick sauce. Salt and pepper to taste.

Carrot Rissoto 

from Edible Vineyard

  • 3 shallots
  • 2 cloves garlic
  • Handful of oregano
  • 3 sprigs of thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 4 tablespoons olive oil
  • 1 1/2 cups rice of your choice
  • 1/2 cup colored carrots, julienned
  • 5 cups carrot stock (vegetable stock can be substituted)
  • 1/2 cup Parmesan cheese
  • 1 cup puréed carrots
  • 1 cup pea shoots
  • Handful carrot tops, fried
  • Salt and pepper to taste

Directions:  In a shallow pan on medium heat, caramelize shallots, garlic, herbs, and seeds in olive oil. Add rice, toasting until just golden brown. Add in julienned carrots to toast, and then slowly add stock (a cupful at time), mixing continuously. Just before the rice is al dente, add in 1/4 cup Parmesan and carrot purée. Add salt and pepper to taste. Finish with remaining Parmesan and pea shoots.

Take any remaining bits from other recipes to use as garnish. (Mandolined carrots work nicely as well.) Flash fry on medium heat. Garnish finished risotto with fried carrot tops.

Roasted Eggplant Salad with Chickpeas and Feta 

adapted from marthastewart.com
Ingredients for Salad
• 3 tablespoons fresh lemon juice (1 lemon)
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 1 cup (4 ounces) crumbled feta cheese
• 1/4 cup chopped fresh mint leaves

Ingredients For Roasted Eggplant
• 3 medium eggplants (about 1 pound each)
• 3 tablespoons olive oil
• 1 tablespoon coarse salt
• 1/2 teaspoon ground pepper

To roast eggplant, preheat oven to 475 degrees, cut eggplants into 1-inch cubes; divide between two rimmed baking sheets.  Dividing evenly, drizzle eggplant with olive oil, coarse salt, and ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets, when finished.  While eggplant is baking, in a large bowl, whisk together lemon juice, oil, salt, and ground pepper. Once eggplant has cooled, add the roasted eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.