Weekly Share August 17th – 23rd

Eggplant (Rosa Bianca, Prosperosa, and Dancer)
Red Slicing Tomatoes
Nicola Potatoes
Roma Beans or Padron Peppers
German White Garlic
Leutschauer Paprika Peppers
Gypsy and Seyrek Peppers
Something Extra

The past week was quite productive. We were able to wrap up our major fall planting without too many issues and move all of our poultry to different areas of the farm, quite a feat. Our laying hens were moved onto a new piece of shaded pasture that required a bit of clean up to be able to set up their fences around all the trees. This area has been overgrown since we moved onto the farm. Cleaning it up made clear to us that it was a dumping ground for former tennants of the farm, leaving behind scrap metal and large chunks of concrete. It’s amazing what brambles and poison ivy can hide. We don’t get as much time as we would like to clean up the property so it always feels nice to make a little impact here and there. On the other side of the farm we have 3 batches of meat birds on pasture now surrounding our dog Aleppo. Each year August and September have been challenging for us with our poultry due to wild predators. It’s the time of year that black vultures move through our area, hawks and owls seem present and we have more sightings of opposums and racoons. Aleppo’s presence helps to deter these predators.

This weeks share feels a lot like August to me. We’re starting to harvest our Leutschauer Paprika peppers which are excelent fresh, so no need to dry them. Eggplants are becoming abundant and this week you will get both Middle Eastern and Italian styles to play with in the kitchen. Our green beans and padron peppers are making another appearance and the cucumbers this time around will be our pickler variety Piccolo Parigi, which we add into our last succession. Try some bread and butter pickles or a classic dill pickle recipe, they will not disappoint. Nicola potatoes are a golden creamy and floury spud, probably our favorite. They make great hashbrowns, skillet potatoes, or potato salad and they are fabulous fried with a little duck fat or roasted in the oven. ┬áThe tomatoes this week are going to be red slicers. We’ve been coring the tomatoes and roasting them whole in the oven at 200 degrees for 3-4 hours. You can eat them on their own, or add them to dishes asking for tomato.
Enjoy the share…
Brian and Autumn

Eggplant and Greek Yogurt Dip

Stuffed Cubanelle Peppers

Eggplant and Potato Curry

Sweet-and-Spicy Bread-and-Butter Pickles

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