“Let us dance in the sun, wearing wild flowers in our hair…”
~Susan Polis Schutz~
Summer Share Box 9 Crop List
- Summer Squash – All Shares
- Cabbage – All Shares
- Eggplant – All Shares
- Scallions – All Shares
- Bell Peppers – All Shares
- Radishes – All Shares
- Cauliflower – All Shares
- Basil – All Shares
- Kale – All Shares
- Cucumbers – Half Shares Only
- Apples – Full Shares Only
- Green Beans – Full Shares Only
Farmer Notes
I am aware that the Twin Cities area, along with other parts of our state, have been very dry this summer. I can see the results of this as I drive by parched lawns during deliveries. In our area we are well above our average for rainfall, and we have had to irrigate only minimally so far this season. Some crops that have particularly shown high yield have been the summer squashes, kohlrabi and the cauliflower. Some crops that have/are suffering from the generous rainfall are the tomatoes, eggplant, and hot peppers. With so many different crops, and varieties of crops, the weather(rainfall and temperature) can never be ideal for all. I am happy with the produce that we have been able to grow and send your way so far this season. I have complete optimism that the remainder of the season will be at least as successful. Do consider signing up for our 5 delivery bi-weekly Fall Share, or our Winter Share to round out your year of healthy eating!!
Crop of the week – Eggplant
Eggplant, also known as an aubergine, is growing rapidly on the farm this week and it is featured in this week’s box. Part of the nightshade family, this spongy absorbent crop is a staple in many different cuisines. Rich in pre and probiotics, eggplant will aid in digestion and promote regularity. They can help maintain bone strength because of the elevated level of vitamin k, calcium, and potassium. Eggplants also contain a lot of antioxidants which can help stymie diseases and ailments before they can take hold in your body.
My favorite way to eat eggplants is either roasted with parmesan, or processed into babaganoush. You can also use some of the larger eggplant as a vehicle to stuff things into. Ground beef, or a seasoned grain would work perfectly for this. Roasted and cooled eggplant can add an interesting texture and bold flavor to a salad. Last but not least, a summer ratatouille would be lacking without a healthy dose of eggplant added to it. Plus it’s fun to say you made ratatouille. Have a great weekend, and happy cooking!
-Farmer Dylan
Some Recipes To Try:
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