2015csa sept 9-11 - Gorman Farm
SEPTEMBER
CSA
NEWSLETTER
9 - 11
G O R M A N FA R M
HARVEST
TOMATOES
Bone Dry on the Farm I guess its all or nothing when it comes to farming. If you've mowed your lawn or stepped outside into the inferno lately, you will know how dry it has been. Dave spent the better part of Monday and Tuesday rigging a solution to our rapidly dropping water level and moss problem. Engineers out there? Send along your ideas on how to keep moss out of our strainer and filter. Maybe Dave will give you a pass to fish in the pond (or a giant bear hug)! Fall crops have just put in their wager on global warming /climate change. Record September heat along the Eastern seaboard is confirmation, at least to the broccoli, and the farmer, that global warming is a real and present problem. Despite the inconsistency in weather we can be consistent on doing our best with the variables that we are up against. And well, I might be resorting to voodoo! I might just be the goof wearing nothing but rain boots and doing a rain dance tonight.
Did you know? “Peppers are extremely easy to freeze. All you have to do is wash them, pat them dry, chop or slice them, place them in a freezer bag, and store them in the freezer! I really wish I had known this the first year we gardened. I regret that I let a lot of peppers go bad while sitting in the fridge. I normally freeze my peppers in two different ways: diced into tiny chunks and ready for casseroles, egg dishes, etc. or sliced and ready for stir fry, fajitas, etc. I usually store about one pepper per freezer bag. It is important to note that you can’t really eat thawed-out peppers raw. They will be a little mushy. But frozen peppers are perfect to add to cooked dishes.” -keeper of the home
ASSORTED PEPPERS
EGGPLANT
SCALLIONS
GARLIC
CHARD
POTATOES
KALE
SEA KALE /PORTUGUESE CABBAGE
CARROTS
JU LI A C HI L D'S EGGPLANT PIZZAS
Turn your eggplant aversion to love with these mouth watering recipes -
http://www.kalynskitchen.com/2012/08/ recipe-for-julia-childs-eggplantpizzas.html
Hellawella.com On Eggplant excerpt from Bojon Gourmet Eggplant seems to be one of those vegetable-fruits that you either love or hate. In the haters camp are those who criticize the texture ("slimy!") or flavor ("bitter!"), while the lovers expound on its delicate consistency and sweet taste. Indeed, eggplant can be a finicky ingredient. Larger globe varieties can taste sharp if not first tossed with salt and allowed to sweat, then rinsed and patted dry. On its own, it can taste bland and watery, but it also likes to soak up flavors, such as the salt used to sweat it. (I'll never forget an inedibly salty eggplant dish I was once served in what was usually an excellent restaurant.) Undercooked, eggplant retains a pithy texture reminiscent of a cotton ball; overcooked, it breaks down into beige mush. Even the prettiest magenta-hued nightshades turn a dingy brown when cooked. Additionally, eggplant's sponge-like surface loves to sop up oil, often emerging from kitchens slicked with grease.But eggplant has so much potential. When prepared with love, it positively melts with sweetness, its texture almost custard-like, often reminding me of dessert. It just needs a bit of coddling to reach its potential. As with okra and zucchini, attention must be paid during preparation lest the eggplant-phobes of the world have reason to maintain their hating ways.
CURRIED ROASTED EGGPLANT WITH S M O K E D C A R DA M O M A N D C O C ON UT M ILK THE BOJON GOURMET
HTTP://WWW.BOJONGOURMET.COM/2014/09/ CURRIED-ROASTED-EGGPLANT-WITHSMOKED.HTMLHTTP:// WWW.BOJONGOURMET.COM/2014/09/ CURRIED-ROASTED-EGGPLANT-WITHSMOKED.HTML
N ORT H AFR IC A N E G G P L A N T TAG I N E
For this recipe and many more eggplant inspired dishes go to: http://www.hellawella.com/ north-african-eggplant-taginerecipe
TAGINE IS A BERBER STEW NAMED FOR THE WIDE, CONE-TOPPED, EARTHENWARE POT IN WHICH IT IS TRADITIONALLY SIMMERED OVER A BED OF COALS. IN THIS RECIPE, WE’RE BRINGING THE DISH INTO YOUR KITCHEN AND COOKING TAGINE ON THE STOVE. MADE WITH CHICKPEAS, MEDJOOL DATES, MINT AND HOLLAND EGGPLANT — AN ESPECIALLY LUSH AND TENDER VARIETY THAT’S PERFECT FOR STEWS — THIS SPICED, BALANCED DISH IS BURSTING WITH THE FLAVORS OF NORTH AFRICA.
CSA
NEWSLETTER
9 - 11
G O R M A N FA R M
HARVEST
TOMATOES
Bone Dry on the Farm I guess its all or nothing when it comes to farming. If you've mowed your lawn or stepped outside into the inferno lately, you will know how dry it has been. Dave spent the better part of Monday and Tuesday rigging a solution to our rapidly dropping water level and moss problem. Engineers out there? Send along your ideas on how to keep moss out of our strainer and filter. Maybe Dave will give you a pass to fish in the pond (or a giant bear hug)! Fall crops have just put in their wager on global warming /climate change. Record September heat along the Eastern seaboard is confirmation, at least to the broccoli, and the farmer, that global warming is a real and present problem. Despite the inconsistency in weather we can be consistent on doing our best with the variables that we are up against. And well, I might be resorting to voodoo! I might just be the goof wearing nothing but rain boots and doing a rain dance tonight.
Did you know? “Peppers are extremely easy to freeze. All you have to do is wash them, pat them dry, chop or slice them, place them in a freezer bag, and store them in the freezer! I really wish I had known this the first year we gardened. I regret that I let a lot of peppers go bad while sitting in the fridge. I normally freeze my peppers in two different ways: diced into tiny chunks and ready for casseroles, egg dishes, etc. or sliced and ready for stir fry, fajitas, etc. I usually store about one pepper per freezer bag. It is important to note that you can’t really eat thawed-out peppers raw. They will be a little mushy. But frozen peppers are perfect to add to cooked dishes.” -keeper of the home
ASSORTED PEPPERS
EGGPLANT
SCALLIONS
GARLIC
CHARD
POTATOES
KALE
SEA KALE /PORTUGUESE CABBAGE
CARROTS
JU LI A C HI L D'S EGGPLANT PIZZAS
Turn your eggplant aversion to love with these mouth watering recipes -
http://www.kalynskitchen.com/2012/08/ recipe-for-julia-childs-eggplantpizzas.html
Hellawella.com On Eggplant excerpt from Bojon Gourmet Eggplant seems to be one of those vegetable-fruits that you either love or hate. In the haters camp are those who criticize the texture ("slimy!") or flavor ("bitter!"), while the lovers expound on its delicate consistency and sweet taste. Indeed, eggplant can be a finicky ingredient. Larger globe varieties can taste sharp if not first tossed with salt and allowed to sweat, then rinsed and patted dry. On its own, it can taste bland and watery, but it also likes to soak up flavors, such as the salt used to sweat it. (I'll never forget an inedibly salty eggplant dish I was once served in what was usually an excellent restaurant.) Undercooked, eggplant retains a pithy texture reminiscent of a cotton ball; overcooked, it breaks down into beige mush. Even the prettiest magenta-hued nightshades turn a dingy brown when cooked. Additionally, eggplant's sponge-like surface loves to sop up oil, often emerging from kitchens slicked with grease.But eggplant has so much potential. When prepared with love, it positively melts with sweetness, its texture almost custard-like, often reminding me of dessert. It just needs a bit of coddling to reach its potential. As with okra and zucchini, attention must be paid during preparation lest the eggplant-phobes of the world have reason to maintain their hating ways.
CURRIED ROASTED EGGPLANT WITH S M O K E D C A R DA M O M A N D C O C ON UT M ILK THE BOJON GOURMET
HTTP://WWW.BOJONGOURMET.COM/2014/09/ CURRIED-ROASTED-EGGPLANT-WITHSMOKED.HTMLHTTP:// WWW.BOJONGOURMET.COM/2014/09/ CURRIED-ROASTED-EGGPLANT-WITHSMOKED.HTML
N ORT H AFR IC A N E G G P L A N T TAG I N E
For this recipe and many more eggplant inspired dishes go to: http://www.hellawella.com/ north-african-eggplant-taginerecipe
TAGINE IS A BERBER STEW NAMED FOR THE WIDE, CONE-TOPPED, EARTHENWARE POT IN WHICH IT IS TRADITIONALLY SIMMERED OVER A BED OF COALS. IN THIS RECIPE, WE’RE BRINGING THE DISH INTO YOUR KITCHEN AND COOKING TAGINE ON THE STOVE. MADE WITH CHICKPEAS, MEDJOOL DATES, MINT AND HOLLAND EGGPLANT — AN ESPECIALLY LUSH AND TENDER VARIETY THAT’S PERFECT FOR STEWS — THIS SPICED, BALANCED DISH IS BURSTING WITH THE FLAVORS OF NORTH AFRICA.
