September 4, 2008 SUNNY DAYS…
Hello folks,
Welcome to week 13 of the Maple Wind CSA. A few announcements:
Join the Huntington Valley Arts at Jubilee Farm in Huntington Center this Sunday, September 7 from 11-5 for a wonderful day of art, local food, music and fun. Maple Wind will be serving up some of our delicious grilled food (hamburgers/sausages) along with other local food folks. Come browse local artisans, take part in the many children activities, or just relax and listen to some great music.
The Localvore Market at Jubilee Farm will be running only two more Thursdays until Sept. 11. After that, we will return to our regular Huntington pickup for the CSA at Maple Wind 4:30-6pm. Call us if you will be late and we’ll put a bag inside the barn for you to get.
We hope to get another round of syrup out next week so returning your jars is very appreciated (or donating some other pint jars you have kicking around).
ON THE FARM: We have been blessed with some real “Hay weather”. We made about 150 dry round bales on some of our leased acreage. Whew! That’s a relief. The new group of market pigs are really rooting up their pasture as they should. What a riot they are… its a sight to see when they know you are coming up to give them their afternoon meal of grain and milk!
After about 6 months of some R&D at Earth Turbines, we are proud to announce that we have a turbine on our second tower again! Lets make some KW!!!
IN THE GARDEN:The garden is plentiful with goodness. Thursday we are bringing Herbie and Henry to the garden to harvest all of the potatoes with a horse drawn harvester. Ill take some photos and attache them next week if I can. Its amazing to watch all the potatoes come out of the earth - we’ll have some new varieties for the rest of the season. What a site to see after a slow start, the 700 feet of tomatoes are ripening nicely now. The tomatillos are very close to being ready so get your salsa verde recipes ready! The winter squash are huge and we will start to field cure them as their vines begin to die back. We’ve picked the spaghetti and the kabocha squash which you’ll see in your share soon. New curley kale is looking wonderful as are the fall broccoli and some pac choi and kolrabi.
THIS WEEKS HARVEST: Enjoy a great September harvest: Spaghetti Squash, Potatoes, Baby Watermelon, Onion, Garlic, Basil, Tomatos, Peppers, Eggplant, Spicy Greens as well as some varieties of lettuce.
IN THE KITCHEN: Make some pesto! Its the last of the basil.
Spaghetti Squash I
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 6 servings
“Such a perfect name for this squash. When it’s baked, its meat looks like glistening strands of pasta. For this recipe, the squash is baked and then combined with feta cheese, sauteed vegetables, olives, and basil. Lovely.”
INGREDIENTS:
1 spaghetti squash, halved
lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped freshbasil
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
From Allrecipes.com
Roasted Eggplant Dip (CSA eggplant might be small so adjust the recipe accordingly)
YIELD: Makes 8 (1/4-cup) servings. Baba ghanoush is the name of this traditional and healthy Middle Eastern appetizer. For the best flavor, choose firm, smooth-skinned eggplants for roasting. You can reduce the fat content of the dip by pouring any oil off the top of the tahini before measuring it.
INGREDIENTS:
2eggplants (about 1 pound each)
1/4cup lemon juice
3tablespoons sesame tahini*
4cloves garlic, minced
2teaspoons hot pepper sauce
1/2teaspoon salt
Paprika
1tablespoon chopped fresh parsley
Red chili pepper slices** (optional)
Pita bread rounds, cut into wedges
PREPARATION: 1.Prepare grill for direct cooking. Prick eggplants in several places with fork. Place eggplants on grid. Grill, covered, over medium-high heat 30 to 40 minutes or until skin is black and blistered and pulp is soft, turning often. Peel eggplants when cool enough to handle. Let cool to room temperature.
2.Place eggplant pulp in food processor with lemon juice, tahini, garlic, pepper sauce and salt; process until smooth. Refrigerate at least 1 hour before serving to allow flavors to blend. Sprinkle top with paprika and parsley and red pepper slices; serve with pita bread.
