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.