2016 CSA Week 4
SCHOONER FARMS CSA WEEK 4
JULY 18, 2016
NEWSLETTER Sizzle….
This Week’s Harvest Chard - Rainbow & White Kale - 2 Types Green Onions Fennel A Variety of Summer Squash Eggplant Kohlrabi Garlic Extras to choose from Sharpen you knives, get your chef hat on - cause there is a whole lotta veggies this week!!
CONTACT INFO Don Schooner - Owner Becky White-Schooner Office & Distribution Phone 419.261.0908 Email: [email protected] Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday
NEWS FROM THE FARM Rain would be a very welcome guest to the party. Yikes. We only got a drop or two last night. Only a half mile away they got 1/2 and inch! Thankfully, we have ponds and the hugelkultur does make a difference as far as retaining moisture. Counting our blessings and sending good thoughts to farmers who are really having troubles. Gardens continue to thrive despite the heat and drought. A few crops are struggling but you come to expect that. Overall, I would say our crops are doing exceptionally well. Peppers will be coming soon along with tomatoes. Eggplant are going to be prolific. Seriously. Get your cooking cap on - cause they are coming! This week we will have a variety of extras. We never know till we harvest how much of what we will have for certain as we harvest around 1 o’clock on Tuesdays and 7 am on Saturdays. When it comes to extras we will have a choice of so everyone can enjoy a sample of upcoming items.
PAGE 1
SCHOONER FARMS CSA
JULY 18, 2016
Upcoming Events YOGA with Amanda Saturday Series Yoga July 23 Inversions: Join Amanda to explore the world upside. You do NOT need to do a headstand practice to participate, but curiosity and an open mind are necessary! $10 advance sign in or $15 at the door August 27 Savasana: We invite you to join Amanda to explore what it means to surrender, consciously relax, and rest. $10 advance sign in or $15 at the door Summer Camp July 26th - July 30th 8 am or 9 am - times vary. It’s like Big Kids Camp - Yoga Style. Space Limited - must sign up asap! $10/ day or get a 5 class pass for $45. Sign up here for any of the yoga classes - https://schoonerfarms.ticketleap.com/
IN A PICKLE Saturday, August 13th 9 am Pickles are easy peasy! This class is for the beginning “pickler”. Learn how easy it is to preserve the harvest. So many people are afraid to try canning. It truly is easy and we will walk you through the steps to show you just how easy it is! We’ll be sampling a variety of pickled goodies from our gardens. Take home a bunch of recipes to try! $20 Please RSVP or purchase tickets online - https://schoonerfarms.ticketleap.com
HONEY HARVEST! Saturday, August 27 9:00am - 1:00pm Like honey? We do too! Come be part of the Honey Harvest! Mike will walk you through the extraction process and you will get some hands on experience! There is nothing quite like honey fresh out of the hive!! $25 RSVP IS REQUIRED! Please let Becky Know if you are interested or you can sign up online https://schoonerfarms.ticketleap.com
PAGE 2
SCHOONER FARMS CSA
JULY 18, 2016
TEA LEAF READING TEA August 1st at 1pm First Step - 1099 Columbus Ave. Fostoria, Ohio RSVP at (419) 435-7300 Join us for an entertaining afternoon reading of our fortunes in a cuppa. Reading tea leaves was once quite commonplace for ladies enjoying tea together. Learn the many secrets of reading tea leaves in your own cup! Becky White Schooner will lead this lovely afternoon tea. A full tea luncheon of sweet and savory foods will be served. $20.00
ROASTING EGGPLANT The Great Salt Debate Many of us avoid cooking eggplant because we've been beaten over the head with a myth that eggplant must be salted before cooking to remove bitterness. Modern eggplant has been bred to have less bitterness, and salting is not required to that end. Still, some swear that an eggplant must be salted before frying, while others suggest that salting improves texture. Both methods below call for salting and here's why. Eggplant Is Absorbent, So Act Fast Eggplants are natural sponges; they will soak up almost anything they come in contact with — including salt, oil, and marinades. While testing, I found a quick salting helped season the eggplant cubes and slices, and felt that the salted eggplants soaked up less of the olive oil. Don't dilly-dally getting either of these eggplant methods into the oven, as they will start soaking up the cooking oil rapidly. That being said, if you're in rush, feel free to skip the all the salting and rinsing. Simply season the eggplant with just half of the suggested salt amounts. Don't Forget the Flip Eggplant is about 90 percent water, which means without tending, this vegetable will steam rather than roast in the oven. To avoid this, be mindful of spacing the eggplant in a single layer with room around each cube or slice to avoid steaming. Flipping the eggplant about halfway through also prevents the crisp roasted layer we desire from going limp in the oven.
PAGE 3
SCHOONER FARMS CSA
JULY 18, 2016
RECIPES Roasting Method #1: Cubed What You’ll Need Ingredients 1 large eggplant (about 1 1/2 pounds) 1 teaspoon kosher salt 3 tablespoons olive oil Equipment Chef ’s knife Cutting board Vegetable peeler Salad spinner or colander Measuring spoons Baking sheet Paper towels Instructions Cube the eggplant: Slice the stem end off of the eggplant. Peel the eggplant. Cut the eggplant into 1-inch cubes. Salt the eggplant: Place the eggplant in a colander or salad spinner and sprinkle with the salt. Toss to combine, then let the eggplant sit for 30 minutes. If you’re using a colander, you’ll want to place it in a sink or bowl, as the eggplant will let off a bit of water. Arrange a rack in the middle of the oven and heat to 400°F. Rinse and dry: Rinse the eggplant under cool water and then dry thoroughly. (This is where the salad spinner comes in handy.) If you’re working with a colander, place the rinsed eggplant cubes out on a few layers of paper towels and pat dry with a few more towels. Toss with olive oil: Transfer the eggplant to a baking sheet and spread out into a single layer. Drizzle with the oil and toss to coat. Roast: Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own.
PAGE 4
SCHOONER FARMS CSA
JULY 18, 2016
RECIPES Roasting Method #2: Steaks What You’ll Need Ingredients 1 large eggplant (about 1 1/2 pounds) 2 teaspoons kosher salt 3 tablespoons olive oil 2 tablespoons tamari or soy sauce 1 teaspoon smoked paprika Equipment Chef ’s knife Cutting board Vegetable peeler Salad spinner or colander Measuring spoons Baking sheet Wire cooling rack Paper towels Brush Instructions Slice into steaks: Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inchthick "steaks." Salt the eggplant: Lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the steaks with the salt and let the eggplant sit for 30 minutes. Arrange a rack in the middle of the oven and heat to 400°F. Rinse and dry: Rinse the eggplant under cool water and then dry thoroughly. You can rinse the eggplant steaks while still on the cooling rack — just flip once to get each side. Pat dry with paper towels. Season the steaks: Transfer the eggplant to a baking sheet and spread out into a single layer. Combine the oil, tamari or soy sauce, and paprika in a small bowl, then brush onto both sides and edges of the steaks. Roast: Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Serve immediately. Recipe Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. from kitchn
PAGE 5
SCHOONER FARMS CSA
JULY 18, 2016
Sausage and Eggplant Summer Frittata Serves 6 to 8 2 tablespoons olive oil, divided 2 uncooked spicy Italian sausages (about 8 ounces), casings removed 1 medium eggplant (about 1 pound), diced into 1/2-inch cubes 1/2 large yellow onion, diced 1 clove garlic, minced Kosher salt 8 large eggs 1/4 coarsely chopped fresh basil leaves 2 ounces fresh goat cheese Arrange a rack in the middle of the oven and heat to 400°F. Heat 1 tablespoon of the oil in a 10- to 12-inch cast iron or oven-safe skillet over medium-high heat until shimmering. Add the sausages and cook, breaking them up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan. Add the remaining 1 tablespoon of oil, eggplant, and onion to the pan. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, cooked sausage, a big pinch of salt, and stir to combine. Whisk the eggs and basil together in a large bowl. Pour over the vegetables and sausage. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Crumble the goat cheese evenly over the top. Cook until the eggs at the edge of the pan begin to set, 1 to 2 minutes. Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve. Recipe Notes Storage: Leftovers keep well in the refrigerator for up to 1 week and are best enjoyed cold or at room temperature. from kitchn
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SCHOONER FARMS CSA
JULY 18, 2016
Eggplant Parmesan Two-Bite Tots Serves 4 1 medium eggplant (about 1 pound), trimmed and coarsely chopped 1 cup panko breadcrumbs, divided 3/4 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1/2 teaspoon kosher salt Cooking spray Warm marinara sauce, for serving Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper. Place half of the eggplant in the bowl of the food processor and pulse until the eggplant is just finely chopped. Transfer to paper towels and firmly squeeze to remove as much of the excess liquid as possible. Transfer the eggplant to a large bowl. Repeat with the remaining eggplant. Add 1/2 cup of the panko, mozzarella, Parmesan, Italian seasoning, and salt to the eggplant and mix together. Place the remaining 1/2 cup of panko in a wide, shallow bowl or plate. Scoop a heaping tablespoon of the eggplant mixture, then roll and press between your palms to shape into an oblong tot. Roll the tot in the panko to fully coat. Place on the prepared baking sheet and repeat with the remainder of the eggplant mixture. Spray the tots with cooking spray. Bake until the tots are golden-brown, about 30 minutes. Let cool for about 2 minutes before serving. Serve with warm marinara sauce for dipping. from kitchn
PAGE 7
JULY 18, 2016
NEWSLETTER Sizzle….
This Week’s Harvest Chard - Rainbow & White Kale - 2 Types Green Onions Fennel A Variety of Summer Squash Eggplant Kohlrabi Garlic Extras to choose from Sharpen you knives, get your chef hat on - cause there is a whole lotta veggies this week!!
CONTACT INFO Don Schooner - Owner Becky White-Schooner Office & Distribution Phone 419.261.0908 Email: [email protected] Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday
NEWS FROM THE FARM Rain would be a very welcome guest to the party. Yikes. We only got a drop or two last night. Only a half mile away they got 1/2 and inch! Thankfully, we have ponds and the hugelkultur does make a difference as far as retaining moisture. Counting our blessings and sending good thoughts to farmers who are really having troubles. Gardens continue to thrive despite the heat and drought. A few crops are struggling but you come to expect that. Overall, I would say our crops are doing exceptionally well. Peppers will be coming soon along with tomatoes. Eggplant are going to be prolific. Seriously. Get your cooking cap on - cause they are coming! This week we will have a variety of extras. We never know till we harvest how much of what we will have for certain as we harvest around 1 o’clock on Tuesdays and 7 am on Saturdays. When it comes to extras we will have a choice of so everyone can enjoy a sample of upcoming items.
PAGE 1
SCHOONER FARMS CSA
JULY 18, 2016
Upcoming Events YOGA with Amanda Saturday Series Yoga July 23 Inversions: Join Amanda to explore the world upside. You do NOT need to do a headstand practice to participate, but curiosity and an open mind are necessary! $10 advance sign in or $15 at the door August 27 Savasana: We invite you to join Amanda to explore what it means to surrender, consciously relax, and rest. $10 advance sign in or $15 at the door Summer Camp July 26th - July 30th 8 am or 9 am - times vary. It’s like Big Kids Camp - Yoga Style. Space Limited - must sign up asap! $10/ day or get a 5 class pass for $45. Sign up here for any of the yoga classes - https://schoonerfarms.ticketleap.com/
IN A PICKLE Saturday, August 13th 9 am Pickles are easy peasy! This class is for the beginning “pickler”. Learn how easy it is to preserve the harvest. So many people are afraid to try canning. It truly is easy and we will walk you through the steps to show you just how easy it is! We’ll be sampling a variety of pickled goodies from our gardens. Take home a bunch of recipes to try! $20 Please RSVP or purchase tickets online - https://schoonerfarms.ticketleap.com
HONEY HARVEST! Saturday, August 27 9:00am - 1:00pm Like honey? We do too! Come be part of the Honey Harvest! Mike will walk you through the extraction process and you will get some hands on experience! There is nothing quite like honey fresh out of the hive!! $25 RSVP IS REQUIRED! Please let Becky Know if you are interested or you can sign up online https://schoonerfarms.ticketleap.com
PAGE 2
SCHOONER FARMS CSA
JULY 18, 2016
TEA LEAF READING TEA August 1st at 1pm First Step - 1099 Columbus Ave. Fostoria, Ohio RSVP at (419) 435-7300 Join us for an entertaining afternoon reading of our fortunes in a cuppa. Reading tea leaves was once quite commonplace for ladies enjoying tea together. Learn the many secrets of reading tea leaves in your own cup! Becky White Schooner will lead this lovely afternoon tea. A full tea luncheon of sweet and savory foods will be served. $20.00
ROASTING EGGPLANT The Great Salt Debate Many of us avoid cooking eggplant because we've been beaten over the head with a myth that eggplant must be salted before cooking to remove bitterness. Modern eggplant has been bred to have less bitterness, and salting is not required to that end. Still, some swear that an eggplant must be salted before frying, while others suggest that salting improves texture. Both methods below call for salting and here's why. Eggplant Is Absorbent, So Act Fast Eggplants are natural sponges; they will soak up almost anything they come in contact with — including salt, oil, and marinades. While testing, I found a quick salting helped season the eggplant cubes and slices, and felt that the salted eggplants soaked up less of the olive oil. Don't dilly-dally getting either of these eggplant methods into the oven, as they will start soaking up the cooking oil rapidly. That being said, if you're in rush, feel free to skip the all the salting and rinsing. Simply season the eggplant with just half of the suggested salt amounts. Don't Forget the Flip Eggplant is about 90 percent water, which means without tending, this vegetable will steam rather than roast in the oven. To avoid this, be mindful of spacing the eggplant in a single layer with room around each cube or slice to avoid steaming. Flipping the eggplant about halfway through also prevents the crisp roasted layer we desire from going limp in the oven.
PAGE 3
SCHOONER FARMS CSA
JULY 18, 2016
RECIPES Roasting Method #1: Cubed What You’ll Need Ingredients 1 large eggplant (about 1 1/2 pounds) 1 teaspoon kosher salt 3 tablespoons olive oil Equipment Chef ’s knife Cutting board Vegetable peeler Salad spinner or colander Measuring spoons Baking sheet Paper towels Instructions Cube the eggplant: Slice the stem end off of the eggplant. Peel the eggplant. Cut the eggplant into 1-inch cubes. Salt the eggplant: Place the eggplant in a colander or salad spinner and sprinkle with the salt. Toss to combine, then let the eggplant sit for 30 minutes. If you’re using a colander, you’ll want to place it in a sink or bowl, as the eggplant will let off a bit of water. Arrange a rack in the middle of the oven and heat to 400°F. Rinse and dry: Rinse the eggplant under cool water and then dry thoroughly. (This is where the salad spinner comes in handy.) If you’re working with a colander, place the rinsed eggplant cubes out on a few layers of paper towels and pat dry with a few more towels. Toss with olive oil: Transfer the eggplant to a baking sheet and spread out into a single layer. Drizzle with the oil and toss to coat. Roast: Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own.
PAGE 4
SCHOONER FARMS CSA
JULY 18, 2016
RECIPES Roasting Method #2: Steaks What You’ll Need Ingredients 1 large eggplant (about 1 1/2 pounds) 2 teaspoons kosher salt 3 tablespoons olive oil 2 tablespoons tamari or soy sauce 1 teaspoon smoked paprika Equipment Chef ’s knife Cutting board Vegetable peeler Salad spinner or colander Measuring spoons Baking sheet Wire cooling rack Paper towels Brush Instructions Slice into steaks: Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inchthick "steaks." Salt the eggplant: Lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the steaks with the salt and let the eggplant sit for 30 minutes. Arrange a rack in the middle of the oven and heat to 400°F. Rinse and dry: Rinse the eggplant under cool water and then dry thoroughly. You can rinse the eggplant steaks while still on the cooling rack — just flip once to get each side. Pat dry with paper towels. Season the steaks: Transfer the eggplant to a baking sheet and spread out into a single layer. Combine the oil, tamari or soy sauce, and paprika in a small bowl, then brush onto both sides and edges of the steaks. Roast: Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Serve immediately. Recipe Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. from kitchn
PAGE 5
SCHOONER FARMS CSA
JULY 18, 2016
Sausage and Eggplant Summer Frittata Serves 6 to 8 2 tablespoons olive oil, divided 2 uncooked spicy Italian sausages (about 8 ounces), casings removed 1 medium eggplant (about 1 pound), diced into 1/2-inch cubes 1/2 large yellow onion, diced 1 clove garlic, minced Kosher salt 8 large eggs 1/4 coarsely chopped fresh basil leaves 2 ounces fresh goat cheese Arrange a rack in the middle of the oven and heat to 400°F. Heat 1 tablespoon of the oil in a 10- to 12-inch cast iron or oven-safe skillet over medium-high heat until shimmering. Add the sausages and cook, breaking them up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan. Add the remaining 1 tablespoon of oil, eggplant, and onion to the pan. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, cooked sausage, a big pinch of salt, and stir to combine. Whisk the eggs and basil together in a large bowl. Pour over the vegetables and sausage. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Crumble the goat cheese evenly over the top. Cook until the eggs at the edge of the pan begin to set, 1 to 2 minutes. Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve. Recipe Notes Storage: Leftovers keep well in the refrigerator for up to 1 week and are best enjoyed cold or at room temperature. from kitchn
PAGE 6
SCHOONER FARMS CSA
JULY 18, 2016
Eggplant Parmesan Two-Bite Tots Serves 4 1 medium eggplant (about 1 pound), trimmed and coarsely chopped 1 cup panko breadcrumbs, divided 3/4 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1/2 teaspoon kosher salt Cooking spray Warm marinara sauce, for serving Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper. Place half of the eggplant in the bowl of the food processor and pulse until the eggplant is just finely chopped. Transfer to paper towels and firmly squeeze to remove as much of the excess liquid as possible. Transfer the eggplant to a large bowl. Repeat with the remaining eggplant. Add 1/2 cup of the panko, mozzarella, Parmesan, Italian seasoning, and salt to the eggplant and mix together. Place the remaining 1/2 cup of panko in a wide, shallow bowl or plate. Scoop a heaping tablespoon of the eggplant mixture, then roll and press between your palms to shape into an oblong tot. Roll the tot in the panko to fully coat. Place on the prepared baking sheet and repeat with the remainder of the eggplant mixture. Spray the tots with cooking spray. Bake until the tots are golden-brown, about 30 minutes. Let cool for about 2 minutes before serving. Serve with warm marinara sauce for dipping. from kitchn
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