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Weekly Farm Newsletter

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Week of August 21

Projected CSA menu:

Sweet Orange and Red Snack Peppers
San Marzano Tomatoes
Mixed Greens
Sweet Onions
Green Peppers
Grape Tomatoes (Full Share)
Asian Eggplant (Full Share)
Yellow Bell Pepper
Italian Eggplant
Heirloom Tomatoes
Field-Ripened Tomatoes
Mini Orange "yummy" Peppers
Sweet Corn (Medium Share)

Handling and Transport:
The shares are getting fuller by the week with delicate items like melons and tomatoes. You are always welcome to take your share in the box to ensure that nothing is getting crushed while transporting your produce home.
You can then return the empty box each week to your pickup site on delivery day.

August is a hectic month on our farm. We are now at the peak of the summer harvest, deep into tomatoes and peppers. There are simply not enough hours in the day to accomplish all the harvesting that needs done. Almost all our employees are pushing 70 hours per week, working dawn till dusk on endless wagons of produce that continue to come in through the evenings. Our field guys are absolutely astonishing with their work ethic and ability to push their bodies to the limit in the intense heat in efforts to feed so many families! Our watermelons are on their first week of harvest, just in-time for the cantaloupe fields to be ending. This week is also our first glimpse of sweet peppers: yellow bell, mini orange, and snack peppers. Get ready for heavy amounts of peppers for the next month or so. Our eggplant varieties are growing strong this summer. Italian being one of our family favorites. Although they look hardy, eggplants are very perishable and are sensitive to both heat and cold. Do not prep/cut before you store it. Place uncut and unwashed eggplant in a plastic bag and store in the vegetable crisper in the fridge where it will keep for a few days. If it is too large for the drawer, do not try to force it in; this will damage the skin and cause the eggplant to spoil quickly.
Open Farm Day this past weekend had a great turnout. Our tomato taste contest winner was the grape tomato, followed by the heirloom varieties: tie-dye and brandy. Thanks to everyone who made the trip out to meet the farmers and see where all your produce is being grown.
Bulk tomatoes will be available again for purchase soon – stay tuned for an email announcement about our up-coming inventory.

Khaya's Korner
Hi everyone! Khaya here. This past week, my grandma, my mom, my brother, and I have been canning different fruits and vegetables. The other day we were canning peaches. My grandma and my mom were cutting and pitting the peaches while my brother and I were taking turns putting the peach slices into jars. The person putting who wasn't doing the jars would babysit Isla, our younger sister. Today my mom and I were canning corn. We had my brother help us shuck it, but we did the cutting ourselves. Before we cut it, we had to boil the corn for 10 minutes. All in all, summer is a great time for canning, unless you want food from California this winter. Ciao, Khaya

Ratatouille Dan Kaplan of Brookfield Farm
2 tbsp. olive oil
2 medium bell peppers, cubed
1 medium onion, chopped
1 to 2 garlic cloves, finely chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled, and cubed
1 medium zucchini or squash, cubed
Chopped fresh parsley, oregano, and basil
Heat the oil in a large, heavy skillet over medium heat. Sauté the peppers, onion, and garlic until soft; stir in the tomatoes, eggplant, zucchini, and herbs.
Cover and simmer for about 30 minutes.

"Zuked up" Tomato Sauce (Zucchini enriched)
2 C Tomato sauce
2 C diced/or shredded green zucchini *diced makes chunky sauce-shredded for those who like smooth
1 C diced/or shredded gold zucchini *diced makes chunky sauce-shredded for those who like smooth
¼ C minced fresh oregano
1 Tbsp minced Italian parsley
1 Tbsp minced basil
¼ C minced onion
1 tsp minced garlic
¼ tsp black pepper
*addition of 1 lb browned ground beef or sausage if you want
Mix all these ingredients in a skillet and simmer on low for 15 minutes.
Serve over 1 lb organic angel hair pasta
Top with ½ C shredded Italian cheese blend

Stuffed Pepper Pot
1lb ground beef, 1 onion minced, 2 green peppers, diced, 2 colored pepper diced, 3 cloves garlic
Brown ground beef with all the above in a pot
Add: 1 tsp salt, ½ tsp pepper,
1 tbsp fresh basil or oregano minced, 1 tbsp fresh parsley minced, 1 quart (32oz) tomato sauce
Simmer for 20-30 minutes
Add:2-3 C cooked rice
top with 2 C shredded cheese, allow to melt. Serve!

Grilled Eggplant, Cherry Tomato and Romaine Toss
1 tsp minced garlic salt Freshly ground black pepper
2 Tbsps. chopped fresh thyme or basil 1 eggplant
2 Tbsps. red wine vinegar 1 head romaine lettuce
1 egg white 12 cherry tomatoes, halved
about 5 Tbsps. olive oil, divided ¼-1/2 cup freshly grated Parmesan Cheese
To make dressing: mash garlic with ¼ tsp salt to make a paste. Combine with thyme or basil, vinegar, and egg white. Whisk in 4 Tbsps. olive oil and season with pepper. Heat coals on outdoor grill. Slice off a 3-inch piece of skin from two opposite sides of the eggplant (this will create a flat edge for grilling). Cut eggplant lengthwise into 4 thick wedges. Brush each with olive oil and grill until tender, 3-5 minutes per side. Cool to room temperature and slice into 3-inch strips. Chop, clean and dry lettuce. Toss lettuce, eggplant, tomatoes, cheese and dressing in large bowl. Season with additional salt and pepper to taste. Makes four servings.


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