Farm News

Hello CSA members, this is Michael writing the newsletter for the first time. I was not sure what write about, so I decided to let everyone know how I came to work at the farm and how it has been. As you already know I work on the farm with Tara. She and I have been friends since high school, and we graduated together in 1999. This past April Tara told me that Paul needed some help conveniently around the time I was graduating from UMass, so I decided to work on the farm for the summer and fall. Even with the early hours it has been great to work on the farm. The weather has been pleasurable, despite the recent rainy days. I have been eating and feeling much more healthy because we have been harvesting all those wonderful but heavy vegetables for everyone to enjoy. And I'm glad to say that with the field tomatoes starting to be excessive I'm good and ready to pick because of a relaxing, yet at the same time exhilarating, vacation last weekend on Fire Island.

I hope you enjoy this weeks box!

Michael (For Paul, Tara, Bob, and Jean)

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SECOND ANNUAL FORT HILL FARM HARVEST POT LUCK

When: Sunday, September 19 from 2:30 PM until dusk.

Who’s invited: all CSA members and their families

What to bring: a side dish, desert, or appetizer, your beverage of choice; and chairs

What we’ll provide: beef and veggie burgers and buns, and grills

What’s going on: hay rides around the farm, pick your own pumpkins (one for each share plus one for each child in a share family), volleyball, misc. fun, and a chance to see where all your veggies have been coming from.

Looking forward to seeing everyone at the farm! Please RSVP by phone or email.

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In the box this week: The “Tomato cook fest” box

Tomatoes Escarole

Cucumbers Eggplant

‘Candy’ Big Sweet Onions Sweet Corn

Cilantro Garlic

Basil tops Bell and/or Italia red peppers

Potatoes Jalapeno peppers

What do I do with it?

Tomatoes: We have had some pretty heavy harvests of tomatoes from both the field and the greenhouse lately. Try the fresh salsa recipe below, make a few tomato salads, or make marinara sauce and put them over pasta. We’ve included both cilantro and basil in the box so you have all the fixings.

Candy Onions: these are a great middle of the road onion, sweet with a little bite. Good for grilling or cooking. Store on your counter to let dry, they are uncured.

Eggplant: In have never seen so much eggplant in my life. We have given you two this week so you may have to use your imagination a bit. The long, thin ones are and Asian variety called ‘ping tung’, they are great with roasted veggies or even grilled. You may also get white, black, neon purple, or the Italian heirloom ‘Rosa Bianca’, which I have been told makes some killer eggplant parmesan.

Escarole: is a classic Italian green, check out my Mom’s Escarole and beans recipe below. Please note this is not lettuce! Uncooked escarole is very bitter, but cooked up with beans it sure comes out yummy.

Coming soon: Very good chance for lettuce, beets, bell peppers, sweet corn, tomatoes, lettuce, garlic, and onions.

Salsa Fresca, by Shad Bridges

1 large tomato, diced

1 onion, diced

1-2 hot peppers, de-seeded and minced

1 lime, juiced

½ bunch cilantro, chopped fine

1-2 tsp. Sea salt

Combine all ingredients and mix thoroughly.

(Farmers note: this stuff is so much better than the jarred salsa’s in the supermarket, it’s very easy to make and really delicious).

Eggplant Parmesan, from “We called it Macaroni, an American heritage of Southern Italian cooking”, by Nancy Verde Barr.

1 medium eggplant, 1 ¼ lbs. 1 ½ cups tomato sauce

salt and pepper 4 large eggs

olive oil 2 tablespoons Parmesan cheese

-Peel the eggplant and cut it into paper-thin slices. Place in a colander, salting each layer, and place a plate and weight on top. Let sit at least 1 hour to draw out the water. Dry with paper towels and squeeze gently but firmly with your hands to remove excess liquid.

-Beat the eggs, salt, and pepper together in a pie pan. Pour a little over ¼ inch oil in to a flat bottomed 10- or 12- inch frying pan. Heat the oil to 375F. Working with a few slices at a time, dip the eggplant into the egg, hold up to drain off excess egg, and slide into the hot oil. Cook a few seconds on each side, removing as soon as slightly golden. Drain on paper towel or brown paper bags.

-Layer the cooked eggplant and tomato sauce into an oven proof shallow pan or dish. Sprinkle the cheese over the top layer and bake in a 400F oven 10 minutes. Serve hot or at room temperature.

Escarole and Beans, by Ginny Bucciaglia

1/2 cup extra virgin olive oil 6 cloves of garlic, chopped

1/2 onion chopped 1/2 cup white wine

2 cans cannelini beans (drained) 1 head escarole, rough chop (par boil for 5 minutes-drain)

3 cups chicken or vegetable broth 3 cups water

Salt/pepper to taste 1 tablespoon fresh thyme

Warm oil in an 8 quart pan. Add chopped garlic, onion and thyme. Sauté lightly, until translucent Add wine (optional) and simmer 5 minutes. Blend in cannelini beans gently. Add escarole and steam 10 minutes. Add liquid. Simmer together for 30 minutes, partially covered. Taste for seasoning. Season with salt and fresh black pepper or hot pepper to taste.

To Serve: Toast 6 Italian or French bread slices in the oven. Remove slices and rub with peeled garlic clove, then sprinkle with parmesan cheese. Place a slice of the bread in each bowl and drizzle with olive oil. Ladle the escarole/bean soup over the bread. Serve with Italian grating cheese and fresh black pepper to taste.