Weekly Share September 21st – 27th

Bok Choy
Spicy Salad Mix
Asian Eggplant Mix
Hakurei Salad Turnips
Red or Green Mustards
Clemson Spinelesss Okra
Serrano, Thai, & Jyoti Chiles
Thai Basil

Coconut Chicken Curry w. Okra and Eggplant Recipe

Hoisin Eggplant, Prawn and Bok Choy Stir-Fry

Jungle Curry with Pork and Thai Eggplant

Chef Yia Vang’s Isaan Laab with Sauteed Mustard Greens

Thai Basil Noodles With Mushrooms, Bok Choy & Tofu

Japanese Baby Turnips Sautéed in Butter and Soy Sauce

Stir-Fried Hakurei Turnips With Dried Shrimp, Chiles, Garlic And Lime

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Weekly Share September 14th – 20th

Sweet Peppers
Broadleaf Kale
Arugula or Frisee
Romano Green Beans or Tomatoes
Goldrush Russet Potatoes

Assorted Eggplant
Highlander Onion
Genovese Basil

Roasted Eggplant and Crispy Kale with Yogurt

Italian Style Fried Potatoes with Flat Romano Beans and Tomato Paste

Burrata With Romano Beans And Roasted Eggplant

Red Bell Pepper and Kale Stir-Fry

Shakshuka traybake

Breaded Eggplant with Arugula and Parmesan

Peach Frisee Salad with Goat Cheese & Basil

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Weekly Share September 7th – 13th

Lacinato Kale
Spicy Mesclun Salad Mix
Thin Skinned Cucumbers
Romano Beans or Assorted Tomatoes
Clemson Spineless Okra
German White Garlic

Something Extra

Welcome to our Fall CSA season. There is so much diversity of crops, although we are having a very trying season with some of our summer crops, such as squash, cucumbers, beans, and peppers. We discovered that our outdoor peppers have a pretty devastating case of bacterial leaf spot which has been exasperated by the wet and extremely humid conditions in both early June and throughout August. This causes them to defoliate and not produce many flowers, hence little fruit. Our covered peppers look great but were planted 3 weeks late (we always plant on the later side regardless) so we are just beginning to see our sweet peppers ripen. Anyhow there will be very little in the way of chilies and peppers this season (very sad for us). On a positive note though our last successions of beans and cucumbers look wonderful so you will see them this week and probably again one last time. This has got to be one of the best okra and eggplant years we have ever had, so they will be present over the coming weeks and our latter tomato successions look happy and are finally beginning to ripen. We are experimenting with some new small tomato varieties that hold in colder temperatures and ripen slowly off the plant. If you look to Spanish and Italian traditions they use different types of tomatoes throughout the winter and we are seeing how we can incorporate some of these cooking varieties into our crop plan. It is exciting that we have the best and earliest stand of Fall greens we have seen in many years, likely due to the 80 degree temperatures and lots of rain over the past month. Usually we are in a  complete drought through August and struggling to keep plants alive post planting; but this year the struggle has been to get stuff in the ground as the soil has been constantly wet. There is always some weather pattern to contend with. Anyhow we are glad to welcome both salad greens and cooking greens back into the mix, as they pair so nicely with some of our summer crops. Check out the recipes and enjoy the share……Autumn and Brian

Green Beans and Cucumbers with Miso Dressing

Charred Romano Beans with Cherry Tomatoes, Garlic and Preserved Lemon

Kadai Bhindi (Indian style Okra with Bell Peppers)

Speckled Butter Bean, Okra, And Lamb Soup

Okra Summer Salad

Sautéed Kale with Smoked Paprika

Spicy Parmesan Green Beans and Kale

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Weekly Share August 24th – 30th

Cut Salad Greens
Asian Long Beans
Red Creole Onions
Assorted Peppers or Tomatoes

Asian Long & Thai Round Eggplant
Nokia & Suyo Long Cucumbers
Khmer Thai Chiles
Thai Basil

It’s the last Spring/Summer Share. We hope you all have enjoyed the array of vegetables through these 15 weeks. We had a lovely and long Spring season, with longer harvests of salad greens and bunching greens and plenty of beets and carrots for storage. The basil has been insanely abundant and we had scallions and other hebs into July which is rare for us. As with all extremely hot periods the tomatoes really outdid themselves for a few weeks. We harvested over 700lbs one week. Other summer crops have been very difficult this year, partially to do with the long cool Spring season, as nice as it was, combined with heavy interference from pests, thrips on the onion crops, cucumber beetles on the cucumbers and squash, and so much disease on our summer nightshades (spring moisture followed by super dry hot conditions, followed by insane amounts of rainfall in 80 degree temperatures) We also had that strange May frost; which really set back our potato plants, making for extremely small potatoes and hence less yield. Other issues come from not enough hours in a day or hands working. When we get a lot of rain in May, it is hard to keep up with weeds and they grow so fast there is little to be done a few weeks later. May plantings also get set back; which for us means sweet peppers and chilies are not really ready till September. Our corn patch has been ravaged by nighttime visitors and recently a black bear decided it was a good buffet stand, while the bean patch was getting hit by deer on a regular basis for at least 6 weeks.  These sorts of pest issues increase in dry and hot summers, as the woods provide less food options during a drought and so the animals search further into our land.  Now though we are deep into our fall plantings, although the monsoon season has even set those plantings back a little bit; but we are seeing lots of growth in our bunching greens, cauliflower, broccoli, and cabbage. We are beginning weekly plantings of salad greens and have seeded fall roots over the past few weeks. This coming week we will do our largest radicchio planting for the Fall, a week late; but the weather is looking wonderful for it after the few day heat wave this week. Soon we will have yu choy, salad turnips, broccoli raab, and spinach growing strong.  In addition we have harvested the first of our Winter squash, a new favorite and more prolific variety called Koginut. It needs awhile to cure before the sugars develop, but we will have winter squash.  All of this and Summer is not finished at all. We have two more successions of tomatoes that are getting ready to begin ripening and as always the chilies, eggplant, and okra will keep going strong if we continue to have sun. So there is much to look forward to as the seasonal shifts begin to take place.
If this is your last week with us for the season, we hope this share is a good one to go out on. We have the first of our new crop salad greens, along with a new stand of cucumbers, long beans, Asian eggplant, and a bunch of aromatics (basil, chilies, and red onions) to make some epic sweet and spicy southeast Asian dishes. The chilies are quite hot but don’t let that scare you, they are a wonderful seasoning pepper and you can use a small amount just for flavor. There are some of our favorite recipes below. Enjoy the share…..Autumn & Brian

Lemony Arugula Salad with Couscous, Cucumbers and Feta

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

Sichuan Style Stir-Fried Chinese Long Beans

Stir-Fried Chicken with Hot Basil

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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Weekly Share August 17th – 23rd

Nicola Potatoes
Clemson Spineless Okra
Shishitos or Mild Peppers (Poblano, Anaheim)

Leutschauer Paprika or Maules Red Hot Peppers
Pozzano or Red Pear Tomatoes
German White Garlic
Genovese Basil

Crispy Smashed Potatoes with Garlic Pesto

Red Potato and Shishito Pepper Hash

spaghetti with fresh tomato sauce

Braised Okra With Tomatoes, Peppers and Spices

Okra with Garlic and CorianderThe New Book of Middle Eastern Food by Claudia Roden
Takleya is the name of the fried garlic and coriander mix which gives a distinctive Egyptian flavor to a number of dishes. It goes in at the end. In Upper Egypt they chop up and mash the okra when it is cooked. Serve hot as a side dish with meat or chicken.
1 pound okra, small young ones
1 onion, chopped
3 Tbls vegetable or extra-virgin olive oil
salt and pepper
juice of ½-1 lemon
5 cloves garlic, finely chopped
11/2-2 tsp ground coriander
With a small sharp knife, cut off the stems and trim the caps of the okra, then rinse them well. Fry the onion in 2 Tbls of the oil till golden. Add the okra and sauté gently for about 5 minutes, stirring and turning over the pods. Barely cover with water (about 1 ½ cups), add salt and pepper, and simmer for about 20 minutes, or until tender. Add the lemon juice, towards the end and let the sauce reduce. (Lemon juice is usually added when the dish is to be eaten cold). For the takleya, heat the garlic and coriander in the remaining oil in a small pan, stirring, for a minute or two, until the garlic just begins to color. Stir this in with the okra and cook a few minutes more before serving hot.

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Weekly Share August 10th – 16th

Parsley
Red Candy Onions
Heirloom Tomatoes
Red or Chioggia Beets
Shishito or Poblano Peppers
Dancer, Beatrice, Or Rosa Bianca Eggplant
Sugar Baby or Crimson Sweet Watermelon

Easy Eggplant Poblano Pepper Curry

Spicy Köfte Simmered with Eggplant, Tomatoes and Roasted Poblanos

Watermelon, Feta and Charred Pepper Salad

Watermelon Beet Salad

Beet-and-Onion Salad

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Weekly Share August 3rd – 9th

Okra
Carrots
Scallions
Heirloom Tomatoes
Tomatillos or Sungold Tomatoes
Crimson Sweet or Sugar Baby Watermelon
Jalapeno or Serrano
Thai Basil

Watermelon Juice With Basil and Lime

Watermelon & Tomatillo Salad

Watermelon, Feta, and Jalapeño Salad

Spicy Okra Carrot Stir Fry (Bhindi Gajar Sabzi)

Thai Beef with Basil

Late-summer tomato & carrot salad

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Weekly Share July 27th – August 2nd

Mixed Tomatoes
Tomatillos or Sungold Cherry Tomatoes
Middle Eastern, Italian, & Long Eggplant
Shishito, Cubanelle, or Seyrek Peppers
German White Garlic
Genovese Basil

Only five more weeks of the Spring & Summer share, time is really flying by. We had such a long and abundant Spring, which we are very thankful for especially in this crazy pandemic season. This was followed by a slow start to our Summer crops, with some pretty pitiful successions of beans and cucumber (our usual mid season fillers); but starting this week, you will get new and different crops each week. This week and next includes tomatillos and various peppers followed by watermelon and long beans, and then chilies and hopefully more beans. For now though revel in the abundance of eggplant, basil, garlic, and tomatoes. The tomatoes are coming, with new varieties each week and before we know it the sungolds will be done. Summer is the season where successions come and go quickly. Many farms plant multiple successions of every type of tomato and their other nightshades, due to our size and minimal labor, we prefer rolling plantings of tomatoes (with some types getting two plantings but most only one) and only one successions of peppers and eggplant, so we tend to the crops, feeding them to keep them healthy and they run their course a little differently each year.  This week’s share includes Shishito peppers (a mildly spicy frying pepper), which can be an excellent addition to a stir-fry, pasta sauce, or even a scramble. They also excel on their own, done in a simple tempera or pan fried/charred in olive oil and finished with a nice flaky salt. These peppers are occasionally spicy; but mostly they have a bright, green, mild flavor. A shishito side dish can accompany steak, fish, or just about anything. Seyrek (also called corbaci) are a very skinny, fresh green flavored pepper with no heat. They are wonderful raw or cooked and do not need to be deseeded as like the shishito, they are picked young with tender seeds. They are a wonderful addition to a shepherd salad or your morning scramble.  A cubanelle pepper is yellow green when unripe, has a tender flesh, a bit sweeter than a seyrek and is our version of a non-spicy green pepper for general use. Your standard green bell pepper is an un-ripened sweet pepper and it shows in that it has a strong bitter and tannic flavor, whereas a cubanelle is mild and balanced flavor. Check out the recipes and enjoy the share….Autumn & Brian

Marcella Hazan’s Pesto

Blistered Shishito Peppers & Cherry Tomatoes

Pork Polpettine With Tomatillo Marinara Sauce

Stir-Fried Szechuan Eggplant

Tomatillo and Eggplant Curry

Caponata from The Kitchen Garden
Lots and lots of olive oil
1 cup chopped onion
1 head garlic, chopped
1/2 tsp chili flakes or fresh hot peppers, to taste
1 pound peppers, cut into large chunks
1 pound eggplant, cut into large chunks
1 or 2 ripe plum tomatoes, chopped
salt & pepper
1 Tbsp sugar
1 Tbsp red wine vinegar
1 Tbsp capers
3 Tbsp chopped Kalamata olives
Few sprigs chopped basil and parsley
Preheat oven to 400 degrees. Heat about 4 Tbsp olive oil in a heavy pot or Dutch oven with a lid that can go in the oven. Sauté the onion and garlic until soft.  Add the pepper flakes and peppers and sauté over medium heat 5-10 minutes.  Add eggplant and sauté another several minutes. You may want to add more oil to make sure everything is generously anointed.  Add the tomatoes.  Cover the pot and put it in the oven to bake for 20-30 minutes.  Everything should be very, very soft.  Season with salt, pepper and the other seasonings.  Adjust sweetness, salt and acidity to taste.  Serve it warm on fresh crusty bread or at room temperature the next day.  Makes a great pasta sauce, too. (The original version contains chunks of celery, too.  If you like celery, you can add it when you add the tomatoes.)

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Weekly Share July 20th – 26th

Lettuce
Nicola Potatoes
Summer Squash
Eggplant or Romano Beans
Candy Sweet Onions
Mix Tomatoes
Chioggia Beets
Parsley or Dill

Marinated Beets with Potatoes and Horseradish

Cumin-Spiced Beet Salad with Yogurt and Preserved Lemon

Tomato, Summer Squash, and Caramelized Onion Gratin

Zaalouk (Spicy Eggplant Salad) The New Book of Middle Eastern Food by Claudia Roden
1 ½ lb eggplant, peeled and cubed
5 cloves garlic, peeled
salt
3 large tomatoes (about 1 ½ lbs)
4 Tbls argan oil or mild extra-virgin olive oil
2 Tbls wine vinegar
½ tsp harissa or a mixture paprika &ground chili pepper
1 tsp ground cumin
½ cup chopped flat-leaf parsley
Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.
Variation: Add the juice of 1 lemon (instead of the vinegar) and 1 tsp ground caraway or coriander.

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Weekly Share July 13th – 19th

Cucumbers
Yaya Carrots
Red & Orange Tomatoes
Eggplant or Romano Beans
Napa or Tendersweet Cabbage
Daikon Radish or Hakurei Turnip
Thai Basil & Shiso
Scallions

Cucumber & Carrot Noodle Thai Salad

Szechuan Spicy Eggplant & Carrots

Anything Goes Donabe

Fresh Spring Rolls
When we make these we let everyone prepare their own and it makes for a really fun meal activity. As the recipe states, you can substitute various herbs’ we particularly like thai basil, shiso, and mint together. We will add julienned pieces of hakurei turnips, daikon, or even sweet peppers and sometimes substitute shredded pork or shrimp for tofu. For dipping sauces we use a traditional Nuoc Cham and peanut sauce (recipes below).

Nuoc ChamHot Sour Salty Sweet by Jeffery Alford and Naomi Duguid
1/4cup fresh lime juice¼ cup fish sauce
¼ cup water
2 tsp rice or cider vinegar
1 Tbls sugar
1 small clove garlic, minced
1 bird chile, minces
several shreds of carrot (optional)
Combine all the ingredients in a bowl and stir to dissolve the sugar completely. Serve in small condiment bowls. Store in a tightly sealed glass container in the refrigerator for up to 3 days (after that, the garlic starts to taste tired).

Vietnamese Peanut Sauce –Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid
¼ cup dry roasted peanuts
2 scant Tbls tamarind pulp, dissolved in 2 Tbls warm water or substitute 2 Tbls tomato paste
2 tsp peanut oil
4 cloves garlic, minced
3 Tbls fermented soybean paste (tuong in Vietnamese; dao jiao in Thai)
1 cup water
1 ½ tsp sugar
1-2 bird chiles, minced
Generous squeeze of fresh lime juice
Place the peanuts in a food processor or large mortar and process or pound to a coarse powder; set aside. If using tamarind, press it through a sieve; reserve the liquid and discard the solids. Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until it is starting to change color, about 15 seconds. Add the soybean paste and the tamarind or tomato paste and stir to blend. Stir in ½ cup water, then stir in most of the ground peanuts, reserving about 1 Tbls for the garnish. Stir in the sugar and chiles. Add up to ½  cup more water, until you have the desired texture: a thick liquid, pourable but not watery. Serve in small condiment bowls, warm or at room temperature, squeezing on the lime and sprinkling on the reserved peanuts just before serving. The sauce will keep in the refrigerator for 3 days or in the freezer for 1 month. Reheat it in a small pan and simmer briefly before serving.

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