“Let us linger here awhile in the foolishness of things.” ~unknown
Week 6 produce list:
- Summer squash
- Zucchini
- New red potatoes
- Parsley
- Chives
- Kohlrabi
- Green kale
- Japanese eggplant
- Napa cabbage – half
- Green cone cabbage – full/single
- Lettuce – full single
- Red beets – full
- Cauliflower – full
Farmer notes:
**It is a very hot and humid day. Please try to pick up your produce as soon after delivery as it is possible for you and refrigerate/cold water bathe as needed!!
- Eggplant is in full swing with cucumbers right behind
- Potatoes should be tasty with the chives or parsley
- Too hot for inside cooking? – fire up the grill for eggplant/squash/cauliflower/kohlrabi/beets etc.
- Kohlrabi is sweet and refreshing wedged and in water
- Perfect weather to have a bunch of cole slaw waiting in the fridge
- More hard, heavy rain last week and now just dang hot
- Loads of tomatoes on the vine but not yet turning red
- It’s not to early to put the fall harvest gathering on our calendar: Saturday October 15th 2-8
- Wash all of the produce well before you eat it
This is my first season as an intern here at Earth Dance Farm. I’ve learned a lot in three months of planting, growing, hoeing, and harvesting yummy food. I jump out of bed with a big smile on my face each morning because come wind, rain, or shine, I get to work hard with a great team outside all day. This is more than a job; I’m on a mission to learn how to take better care of the planet, my community, and myself.
Getting to see the red potatoes come out of the ground was incredibly satisfying. We planted them my first week on the farm back in April. It had been cold enough for long sleeves. This week the sun keeps me toasty and sifting through the dirt cools me off.
I also enjoy playing music, biking, and have lived in seven states and the District of Columbia. It has been a pleasure delivering on Thursdays to the local members in Racine, Austin, and Rochester. I look forward to meeting more of you throughout the season (hopefully at the farm)!
Samson
Veggie of the Week: Eggplant
There are many varieties of eggplants usually falling under the Japanese or the Italian varieties. This week, and for weeks hereafter you will receive a purple Japanese variety called Orient Express. A bit later in the season we will add a white, oval Italian variety called Clara. The Italian are better for cleaning out and stuffing.
Eggplants are a member of the nightshade family and are high in fiber and potassium and very low in calories. This vegetable should not be eaten in the raw form. It is somewhat bland with a slightly spongy meat that absorbs and takes on the flavor of what is put on it or what it is cooked with. I love to grow this crop and deliver it to you because of its interest level; novelty, beautiful color, shape, challenge of cooking with it. My favorite way to prepare eggplant is to cut it lengthwise into strips ¼”, brush with olive oil and put onto a hot grill. Add some s+p, then turn and do the same. After both sides show the grill marks add some Parmesan or butter or pesto or nothing at all – yum!
Eggplant will get limp in a few days but is still fine to eat. It is best to eat it sooner then later, but it can keep for a week in your crisper. Enjoy!
