Weekly Share August 19th – 25th

Crimson Sweet Watermelon
Sweet & Mild Peppers or Okra
Asian Eggplant
Long Beans
Cucumbers
Hot Chilies
Thai Basil

This past week has been wonderful with cooler temperatures and less humidity. We finally began our Fall planting and the weather is truly cooperating. In a few days the temperatures will swing even lower, allowing us to get our first round of carrots, beets, cilantro, & dill going. The cool weather also allows us to transplant throughout the day and will help the plants adjust to their new home quickly. We will be planting a lot of chicories, lettuces, our first round of bunching greens, and fennel. Busy busy for the next two weeks.
For the first time since we began farming we are taking a full week away from the farm in early September. This is a very busy time for us usually as we are planting all through August and early September and with all the planting comes hoeing, hand weeding, irrigating, feeding, and pest management; but this year we are taking a longer break. So this current weather is helpful and lowering the stress that August always brings; but we still have a tremendous amount of work to pack into the next two week’s so all is thriving while we are away and we have food to bring you for the first Fall share in September.
We are happy to include another watermelon in your share this week. These are very large in size, out of our control; but do not feel overwhelmed, there are many easy uses. When you cut into it, you can keep the cut watermelon for a few weeks in the fridge. Don’t have room for it all, make juice with a blender. You do not have to remove the seeds, just cut off the rind, throw in a blender, then pour through a sieve, to remove seeds and pulp. Add lime and keep for a few days in your fridge. Check out the recipes below and enjoy the share…..Autumn & Brian

Fresh Watermelon Thai Basil Fresca
(We make this without the added sweetener and don’t bother removing the seeds prior to blending, they will be strained out when running the juice through a sieve)

Cucumber, Basil, & Watermelon Salad

Long Bean Salad

Thai Louisiana Basil Vegetable Noodles

Tam Taeng Kwaa (Thai Cucumber Salad)Pok Pok by Andy Ricker

Eggplant & Okra Fish Stir-Fry

Eggplant with Thai Basil
1 lb eggplant, cut into ½-inch slices
4-5 cloves garlic
1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
1 Tbsp light soy sauce or tamari
2 Tbsp dark soy sauce
2 Tbsp palm sugar or dark brown sugar
1 bunch Thai basil
Slice the eggplant into ½ inch rounds and fry them over medium high in a wide skillet with ¼ inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top.  Make sure that they don’t get too brown on the bottom before this happens.  If the eggplant slices absorb all the oil and still don’t look wet, you must add more—but don’t worry, because they will release much of it as they cook.  When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side.  If the pan is dry at this point, don’t add more oil because the slices have absorbed enough to fry themselves.  When they’re done, drain the slices on paper towels
Meanwhile, cut the garlic into slices and the chilies into diagonal rings.  When the eggplant is ready, remove it and add 2 Tbsp of fresh oil to the pan, add the garlic and half the chilies, and stir-fry until the garlic is golden.  Add the soy sauces and sugar, stir for about 30 seconds until the sugar starts to bubble, and return the eggplant to the pan.  Add torn basil leaves, stir and serve, garnished with the rest of the chilies (if you dare!)

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