this week's
HARVEST
1 Musk Melon $1/lb
1 Eggplant $1.75/lb.
.7 lb. Green Beans $2.50/lb.
2 White & 2 Red Onions $2.50
2 lb. Red Tomatoes and/or Cherry Tomatoes
Blackberries for those who have not yet received them.
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
More Tomatoes!
August 16th & 17th, 2005 ~ Issue #12
HAPPENINGS news & musings from the fields
IN THE FIELDS
Matthew and James spent the greater part of yesterday in the melon patch picking the most beautiful musk melons the farm has ever grown! We hope you enjoy them as much as we do...Matthew and I can easily devour and entire one between the two of us for breakfast!
We are also starting work on the long awaited deer fence for field 4 where our fall crops have been planted. As part of a larger Natural Resources Conservation project at the farm, we are enclosing 14 acres of fields to protect from animal damage. If all goes well, it should be up by next week.
CSA FARM DAY - September 25th from 11-2
Please join us for our 2005 CSA Farm Day & Picnic on Sunday, September 25th from 11-2. This year's event will include Cooking Demonstrations, Special Kids Activities, Hayrides, Walking Tours and more! It's a wonderful opportunity to bring our whole farm community together, so we encourage you to invite your family and friends!
We will provide a light lunch of homemade organic soups, salads and bread, but you may bring your own sandwiches or a potluck dessert for our dessert table.
Please RSVP with the number of people attending by September 16th. E-mail: info@goldenearthworm.com or leave a message at the farm, 631-722-3302. We look forward to seeing you there!
RECIPES from the farm & from our friends
SICILIAN EGGPLANT STUFFED w/GARLIC & CHEESE
This is one of our family's favorite recipes of all time. Make it for your family, make if for your friends. Just be sure to serve it with lots of warm, crusty bread and a nice bottle of Sicilian wine, like a Regaleali Rosso. Every time we taste it we look at each other and think....Can life get any better than this?
1 large eggplant or 2 medium to small eggplants
2 tbsp. olive oil
1 onion
4 cloves garlic
1 lb. tomatoes
1/4 tsp. crushed red pepper
sugar
salt & pepper to taste
5 oz. aged provolone cheese
4 cloves garlic
bunches of fresh mint, basil and parsley
Cut off the stem of the eggplant and roll on the counter to soften. Let sit in a bowl w/ salt water for 1 hour. Make slits lengthwise, spaced 1" apart, 1/2" deep, staying away from the ends. Be sure not to cut the eggplant in pieces. It should remain whole- you're just creating spaces to fill with the cheese and garlic.
Meanwhile, heat 2 tbsp. olive oil in a casserole dish. Add 1 onion finely chopped, 4 cloves of garlic sliced, and 3 tbsp. of water. Cover tightly and cook for 5 minutes, or until the onion is soft.
Then, add 1 lb. tomatoes, chopped. 1/4 tsp. crushed red pepper, a pinch of sugar and salt & pepper to taste. Cook an additional 5 minutes.
Stuff the eggplants with 5 oz. aged provolone cheese (sliced) and 4 cloves of sliced garlic. Nestle back into the sauce in the casserole dish.
Sprinkle fresh mint, basil and parsley over the eggplants and cover. Cook over low heat, turning every 30 minutes for about 1.5 hours. Add water if it begins to stick. Sprinkle with more herbs just before serving.