Homestead Hoopla 2015 CSA Newsletter
August 3, 2015
This week’s harvest includes:
Mixed Cherry Tomatoes*
Jalapenos or Seranos or Red Hot Chilis*
*designates small share contents
**Please return your CSA boxes to your pickup location each week**
If any of you specialize in a rain dance, you can start dancing now! Sheesh, it’s dry. We’re irrigating garlic today just so we can get a spade in the ground to dig.
Cantaloupe are finished for the season, but are replaced this week by Canary Melons. Potatoes (red and white) are making their way into the weekly harvest. The yield of the white potatoes is considerably larger than the red, so we will have a lot more white potatoes than red in the CSA boxes.
All of the fall crops that get transplanted, cabbage, kale, brussels sprouts, cauliflower, kalettes are up and ready to go in the ground in a few weeks. Today we are seeding the shorter season greens swiss chard, bok choi, spinach, etc.
Lots of mowing and string trimming goes on this time of the year. We have 10 acres of land that has been in CRP for wildlife for the past 13 years. The land is wet and we have decided to utilize this acreage for pasture for our animals and also increasing our ability to produce meat. In preliminary planning, we would add some sheep, maybe a beef cow or two and some hogs. Right now we are mowing the area and preparing to plow and plant grass.
Historically, we have relied heavily on this area for pollinator habitat, but in the past two years, we have developed habitat islands around the fields, closer to our crops, allowing us to transition the 10 acres to grass.
Eggplant Panini – this recipe is from Skinnytaste, a blog format recipe website, so I’m only putting the link here, not all the pics
Baked Eggplant Sticks – another Skinnytaste recipe
Eggplant, Potato, Pepper Casserole – the reviews say this takes a while to make
- 2 1 1/4-pound eggplants, thinly sliced crosswise
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 5 large garlic cloves, chopped
- 1 28-ounce can Italian-style tomatoes
- 2 large fresh thyme sprigs
- olive oil (for frying)
- 3 pounds russet potatoes, peeled, thinly sliced
- 3 green bell peppers, cored, thinly sliced
- 5 tablespoons minced fresh thyme
Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.