Summer CSA: Week Ten

Thanks to all who came out for the potluck, we really liked connecting with everyone and had a lovely time!  Mark your calendars for the next potluck, Saturday September 13th and the summer CSA harvest celebration, Saturday, October 25th. 

Veggies this week: 

·      Fresh Garlic or Onions 

·      Red or Savoy Cabbage or Eggplant 

·      Rainbow Filet Beans (like green beans, but oh so much more sweet and tender) or Broccoli 

·     Watermelon (if available, if not this week, next week) 

·      Assorted Cherry and Heirloom Tomatoes 

·      Zucchini or Cucumbers 

·      Sweet Corn 


Here’s a recipe for a delicious spontaneous creation that Matt and I made for dinner the other night.

Eggplant Parmesan, Farmer Style 


One medium eggplant sliced lengthwise

One medium zuchinni sliced lengthwise

Olive oil

Salt and pepper to taste

3 Cups Fresh made tomato sauce (see below)

Mozzarella and/or Parmesan cheese (optional)


In a medium bowl, toss the eggplant and zucchini in the oil, salt and pepper.  Lay them on baking sheets in a single layer and roast in the oven at 400 degrees.  Flip the slices when they are somewhat soft and the bottoms are browned. When both sides are browned and the middle is very soft they are done. Once they are cool enough to touch, layer them in a baking dish with the tomato sauce, starting and ending with the tomato sauce on the bottom and top.  Place in the oven and cook for 20-30 minutes, until the sauce is somewhat thick.  This on its own is a tasty treat, but we melted sliced fresh mozzarella on top, and served it with polenta. 


1 Cup milk           

2 Cups coarse cornmeal  

4TBS butter

Salt and pepper to taste

1 clove garlic

2 teaspoons minced fresh sage leaves

2 teaspoons minced fresh rosemary

Pinch of nutmeg

¼ cup grated Parmesan cheese 


To make the polenta; bring the milk to a boil with 7 cups water in a medium saucepan.  Add a large pinch of salt and all of the spices.  Adjust the heat so the liquid simmers and begin to add the coarse cornmeal making sure to stir continuously until all the cornmeal has been added.  Return the mixture to a boil, then turn the heat to low.   Cook the mixture on the lowest heat possible without stirring for 20 minutes.  Add 4 tablespoons butter and ¼ cup parmesan.  Taste and add more salt and pepper if desired.  Turn off heat and let sit for another 20 minutes or so. 

Quick Fresh Tomato Sauce

3 Tablespoons olive oil     

4 cloves garlic chopped

1 pound ripe fresh tomatoes (one very large tomato, or several medium tomatoes)

Salt and black pepper to taste


Put the olive oil in a skillet over medium-high heat.  Add the garlic and, when the slices have colored slightly, after about 2 minutes the tomatoes, along with some salt and pepper.

Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or refrigerate for up to several days.


What do I do with all this cabbage?

I’m asking myself this frequently… here’s some ideas.

  • Stir fry it up with onions and other veggies
  • Simmer it with potatoes, onions and salt, serve w/ corned beef
  • Make sauerkraut
  • Try a different coleslaw recipe (sans mayo, Asian style…)
  • Use instead of lettuce on a sandwich
  • Wrap savory rice, grain or meat fillings in whole boiled leaves


Cabbage with Indian Spices

3 TBS vegetable oil or ghee

2 cups minced onions

1 1/2 tsp minced ginger

1 green hot chili pepper sliced in half lengthwise

1 lb cabbage (about one small head)

1 tsp ground coriander

¼ tsp cayenne pepper

3 TBS water

1 large fresh tomato peeled and chopped

½ tsp salt 

  1. Heat the oil or ghee in a large skillet over medium-high heat.  Add the onions, ginger and chili pepper; sauté, stirring often until the onion is browned, 15 to 20 minutes.
  2. 2.  Stir in the cabbage.  Add the coriander, cayenne and turmeric and mix well.  Add the water, reduce the heat to a simmer, cover and cook for ten minutes.
  3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5- 10 minutes.  Remove the hot chili pepper before serving.



Summer CSA: Week Six

This week we welcome the UVM Extension Growing Skills program to the farm.   The program connects teens and young adults with opportunities on organic farms as a means to learn valuable job and life skills.  We welcome too another farmhand whom has joined us this week through the program!

It sure is good timing to have another hand on board, since the summer crops are just starting up.  Green beans have come on this week and the peas are still going strong.  Eggplants and zucchinis have quietly started fruiting behind their wall of buckwheat cover crop, and the tomatoes are just beginning to blush red.  We are, like always anticipating the summer bounty with excitement and disbelief.  We are so glad to have all of you to share it with!


Veggies this week:

·             Japanese or Italian Eggplant

·      Zucchini, Costata Romanesca, Yellow or Green

·      Beets, Early Wonder, Touchstone Gold and Chioggia

·      Head Lettuce, New Red Fire or Buttercrunch

·      Green Beans

·      Fresh Onions

·      Peas

·      Basil or Parsley



Simple Sautéed Eggplant

              1 or two medium sized eggplants, cut into half inch cubes

              Salt and black pepper to taste

              1 1/2 TBS olive oil           

              1 Tsp minced garlic or more to taste

              Chopped fresh parsley or basil


In a medium sized pan, heat olive oil over medium heat.  Add the eggplant and garlic. Cook for 10-15 minutes, stirring occasionally, until the eggplant is tender and lightly browned.  Taste and adjust the seasoning. Stir in parsley or basil, turn off the heat, and call it done.  Try an Indian style flavor by popping some mustard and cumin seeds in the oil, adding diced onion and minced jalapeño, cooking for three minutes, and then adding the eggplant.  Omit the parsley or basil and add a little cilantro and a pinch of turmeric powder instead.


Grilled Beet Slices with Maple Teriyaki Sauce

            12 small or 6 medium beets scrubbed and trimmed

¼ cup butter

            2 TBS maple syrup

            1TBS minced garlic

1 TBS finely chopped or grated ginger

1TBS Tamari

Melt the butter in a saucepan and add the rest of the ingredients except the beets.  Slice the beets thinly and place them on a piece of tin foil large enough to wrap around them and make a nice package.  Before wrapping them up though, pour the sauce over them and stir them around until they are well covered (but not soupy).  Then you can wrap them up and put them on the grill!  Start them grilling before pretty much anything else, they take quite a while to cook.