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Earth Dance Farm

Community Supported Agriculture (CSA)

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We offer Spring, Summer, Fall and Egg shares.

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2022 – Summer Week 9 Newsletter

August 11, 2022 by Earth Dance Farm

2022 – Summer Week 9 Newsletter

“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

*this is the halfway point in our summer delivery season already with so much more to come!
*scallions are done for now and will return in 6 weeks or so – sweet onions coming straight at you
*one word for next week box #10 … sweet corn!
*eggplant has not really hit its stride yet, we will take a break from it next week
*stuff some peppers, grilling them until they begin to char really sweetens them up
*the cauliflower was great this year – I hope that you have enjoyed them.  We have planted more for the late fall
*cole slaw is a wonderful summer side dish – next week we will give cone cabbage
*the summer radishes blew up with the 2.5 inches of rain that we received last week
*full shares have apples for fresh eating, in salads, or to bake with
*potatoes and mini tomatoes are itching to get into your box

 

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!!

Cheers!

 

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:

Print Recipe
Zucchini "noodles" with eggplant and tomato
Servings
Ingredients
  • 2 medium zucchini spiralized or cut into matchsticks
  • 2 medium yellow squash spiralized or cut into matchsticks
  • 2 1/2 tsp kosher salt divided
  • 1 Tbsp fresh lemon juice
  • 2 tsp fresh lemon juice kept separate
  • 1 tsp honey
  • 3/4 cup basil leaves chopped
  • 5 Tbsp olive oil divided
  • 2 cloves garlic thinly sliced
  • 1 1/2 large eggplants cut into 1/4 inch slices
  • 2 cups cherry tomatoes divided
  • 1/4 cup pitted cured black olives halved & divided
  • 1 8 oz ball fresh mozzarella thinly sliced
Servings
Ingredients
  • 2 medium zucchini spiralized or cut into matchsticks
  • 2 medium yellow squash spiralized or cut into matchsticks
  • 2 1/2 tsp kosher salt divided
  • 1 Tbsp fresh lemon juice
  • 2 tsp fresh lemon juice kept separate
  • 1 tsp honey
  • 3/4 cup basil leaves chopped
  • 5 Tbsp olive oil divided
  • 2 cloves garlic thinly sliced
  • 1 1/2 large eggplants cut into 1/4 inch slices
  • 2 cups cherry tomatoes divided
  • 1/4 cup pitted cured black olives halved & divided
  • 1 8 oz ball fresh mozzarella thinly sliced
Instructions
  1. Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp salt and toss to combine. Let sit 10 minutes then shake in strainer, pressing gently, to remove any excess liquid.
  2. Whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in large bowl. - Heat remaining 2 Tbsp oil in a large skillet over medium heat. Cook the garlic until it begins to sizzle and turn brown (5-7 minutes). With a slotted spoon, transfer the garlic to the bowl with the dressing.
  3. Increase heat to medium-high and add the eggplant and 1 cup of tomatoes and cook, stirring occasionally, until the eggplant is browned and cooked through and the tomatoes begin to burst (6-8 minutes). Season with the remaining 1/4 tsp salt and transfer to the bowl with the dressing
  4. Cut remaining tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp olives and 2 Tbsp basil then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on one end of the platter and drizzle with oil. Top the dish with the remaining 2 Tbsp basil and 1 Tbsp olives.

Print Recipe
Roasted Eggplant Spread
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 medium or 2 small eggplant peeled
  • 2 bell peppers seeded
  • 1 onion peeled
  • 2 garlic cloves minced
  • 3 Tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp tomato paste
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 medium or 2 small eggplant peeled
  • 2 bell peppers seeded
  • 1 onion peeled
  • 2 garlic cloves minced
  • 3 Tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp tomato paste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  3. Cool slightly.
  4. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
  5. Use as a spread for crackers, bread, or in a veggie wrap!

Print Recipe
Stuffed Eggplant
Servings
Ingredients
  • 2 eggplants halved
  • 3 Tbsps olive oil divided
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1 pint cremini mushrooms quartered
  • 2 cups torn kale
  • 2 cups cooked quinoa
  • 1 Tbsp fresh thyme chopped
  • zest % juice of 1 lemon
  • salt & pepper to taste
  • 1/2 cup plain Greek yogurt
  • 3 Tbsps fresh parsley or basil chopped
Servings
Ingredients
  • 2 eggplants halved
  • 3 Tbsps olive oil divided
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1 pint cremini mushrooms quartered
  • 2 cups torn kale
  • 2 cups cooked quinoa
  • 1 Tbsp fresh thyme chopped
  • zest % juice of 1 lemon
  • salt & pepper to taste
  • 1/2 cup plain Greek yogurt
  • 3 Tbsps fresh parsley or basil chopped
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Using a spoon, scoop out a third of the flesh inside the eggplants (you can set it aside for other uses or discard). Rub the inside of each eggplant half with 1½ teaspoons olive oil and transfer to the prepared baking sheet.
  3. Add the remaining 1 tablespoon olive oil to a large skillet and heat over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
  4. Add the mushrooms and cook until they are just tender, 4 to 5 minutes. Stir in the kale and quinoa, and cook until the kale is wilted slightly, 2 to 3 minutes. Season the mixture with thyme, lemon zest and juice, salt, and pepper.
  5. Spoon the filling into the prepared eggplants and roast until the eggplants are tender but not falling apart, 17 to 20 minutes. Let cool for 5 minutes.
  6. Serve the eggplant immediately, garnished with parsley or basil and accompanied by the yogurt and additional lemon wedges.

Filed Under: 2022 Newsletters, Newsletters

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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