Finally we’re soaking up some hot summer days and warm nights! The late summer fruit on the peppers, eggplant and tomatoes are getting a chance to ripen up. This week you’ll get your fill of tomatoes:) The cucumbers are fully on and squash are just slowing down as some have powdery mildew, a a mold that usually sets in a bit later. We’ll have fruit for another month, just a bit less. I did the first weeding of fall crops on the brussel sprouts and rutabaga. it was nice to have my hands in the wet dirt again amidst harvest season. Lots of roots, greens,broccolli and cabbage for the late season CSA. Yesterday we direct seeded mezclun mix, radish, mild mustard, raab, arugula and daikon. …I could almost taste them as I planted. All of the crops are growing well and ahead of the weeds, however the water grass that has been a challenge to farm with, is about to seed. Just one grass plant will drop hundreds of seeds. We’re trying to find the time to pop the heads. This week we’ve been a bit short-handed because volunteers are out of town and getting married, but help comes just at the right time. I’ve called some friends and volunteers and am amazed at the support and community. It will be two consecutive weekends I’m out of town and different volunteers are happily farm sitting. Thank you. It is a community growing our food!
This week’s box:
Tomatoes – all kinds of heirloom varieties
Eggplant
Sweet Pepper
Cucumber
Squash – jkljk
Green Beans – SE and Sellwood
Potatoes – New russet
Onion – Alisa craig spicy and sweet!
Basil
Chard/Kale bunch
RECIPES
Caprese Salad with Cucumbers
Melanie’s recipe
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- Sliced cucumbers
- 1 pound fresh mozzarella , 1/4-inch thick slices OR daiya cheese vegan option
- 20 to 30 leaves (about 1 bunch) fresh basil
- extra virgin olive oilfor drizzling
- Coarse salt and pepper
Directions:
Layer alternating slices of tomatoes,cucumbers and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Roasted Potatoes, Onions, and Wilted Greens
- 1 pound small red potatoes (each about 1 inch in diameter)
- 1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
- 1 tablespoon olive oil
- 1/4 pound spinach or arugula, coarse stems discarded, leaves washed well and spun dry (about 3 cups)
- 2 teaspoons cider vinegar, or to taste
Preparation
Preheat oven to 450°F.
Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
Serve dish warm or at room temperature
Roasted Eggplant & Feta Dip
From EatingWell: September/October 2008
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps.
12 servings, about 1/4 cup each
Ingredients
- 1 medium eggplant, (about 1 pound)
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup crumbled feta cheese, preferably Greek
- 1/2 cup finely chopped red onion
- 1 small red bell pepper, finely chopped
- 1 small chile pepper, such as jalapeño, seeded and minced (optional)
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped flat-leaf parsley
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt
- Pinch of sugar, (optional)
Preparation
- Position oven rack about 6 inches from the heat source; preheat broiler.
- Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
- Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
Backyard Bounty Farm 