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Aug. 20,2013

Posted 9/9/2013 8:08am by Don Kretschmann.

Aug. 20, 2013

Greetings from the Kretschmanns,

   Nearly a week of sunshine has allowed us to catch up with tasks we've had to put off in the rainy preceding weeks.  The carrots and beets seeded for the fall got a good cultivation and hand weeding.  This is essential for these crops because the tiny seedlings are easy prey to the much quicker growing and taller weeds like pigweed, lambs quarters, and galansoga.  The fall coles-broccoli, cauliflower, and cabbage got the same treatment, though it was less critical.

   Hope you're enjoying the green beans.  It's been a fantastic summer run.  We've got two more plantings, the first of which should be in early September.

   Potatoes are developing a tougher skin and we'll begin digging up the summer planting en masse.  We mowed the tops two weeks ago thinking we'd only lose if they got infected with the dreaded late blight fungus.  Since there was already a great crop, it seemed that we'd risk a loss if we were to hold out for just a little more.  Fall planting to come.

   Let us know how you like our first celery--ever.  We're excited to have it.  The weather conspired to give as good of conditions for it as we could have ever expected--lots of water.

   We're also harvesting our nicest eggplant crop.  This is an amazingly versatile fruit. and well worth exploring new recipes. 

           Partners in the local foodshed, we are, your farmers 

               --Don, Becky & the Farm Crew

Note: This week we left a box with cilantro, dill, and parsley. Take one bunch of your choice.

Eggplant rolls (Involtini):  Remove stem and cut eggplant lengthwise into 1/4" thick slices.  Sprinkle slices with salt, layer, and let sit one hour.  Pat dry.  Preheat oven 350 deg. Brush with eggplant olive oil, and arrange on oiled cookie sheet, bake until just starting to color (about 5 min.)  Remove & cool.  Mix 1 c. ricotta, 1/2 c. breadcrumbs, zest of a lemon, tsp. fresh thyme, 2 tbs. lemon juice, dash salt.  Put small amount of tomato sauce in bottom of 9x9 baking dish or other pan.  Place big dollop of mix on end of each eggplant slice, roll up, then place in pan seam side down.  Place 1 tbs cream on each roll, bake @425 20min. or until sauce pretty much thickens away.  Sprinkle with grated parmesan.

Eggplant Rolades:  Slice eggplant crosswise 1/2" thick.  Sprinkle a thick layer of Parmesan cheese on a plate or pan. Coat flat sides of eggplant with mayonaise, then press into parmesan encouraging it to stick.  Bake @375 about 10 min. 

Life couldn't be better: Peaches and Whipped Cream ...seriously, we love the healthy breakfast food--wholewheat shortcake or pancakes/waffles, sliced peaches, a drizzle of honey, milk or whipped cream

Wholewheat waffles/pancakes: Sift 2 c. wholewheat flour, tsp. baking powder, 1/2 tsp. salt.  Mix with 1 beaten egg, and enough milk to make nice batter.  After the first cakes, the batter might thicken and you need to add a little more milk.  We put unused batter in a mason jar in the frig for later use, rather than saving stale premade pancakes.

Caprese Salad: There are few more delicious and easier salads than this.  Simply slice some fresh tomatoes and fresh mozarella cheese, combine with fresh basil leaves either arranging attractively on a plate or tossing.  Dress with a little olive oil, salt, and pepper.  It's nice too with some thinly sliced onion.

Any veggies are great for a quiche--peppers, chard, kale, onions, carrots..  Secret is to have the veggies evenly cooked.  Carrots, potatoes.. would be good to pre-cook well. More tender greens, onions, or zucchini, etc. just barely cooked.

Dilly Beans: Cook or steam trimmed beans 3-5 min.  Drain when beans are still bright green and just tender.  Stir 2 Tbs. fresh chopped dill into warm beans.  Combine 1/4 tsp red pepper flakes, 1/3 c. cider vinegar, 2 lg. cloves pressed garlic, and  1/2 tsp honey in saucepan and bring quickly to boil.  Simmer 2 min., pour over green beans and mix well.  Add 1 tbs vegetable oil if desired.  Serve hot or chilled.

Basque Potatoes:  Chop finely 4 tbs. rosemary and thyme.  Mix well with 1/2 tsp cayenne pepper 1/2 tsp salt and 1/4 c. olive oil.   Slice 1# red potatoes about 1/2" thick. Toss potatoes well in herb mixture and arrange on oiled cookie sheet.  Bake @ 350 deg. about 20 min.


Billing Note: Payments for the remainder of the season are now due.  We've updated our database shortly to give credit for missed boxes and to add in other adjustments which aren't already in the accounting.  We don't go though the entire list every week and enter charges.  We readjust again in Dec. and if there are any credits remaining, send refunds  All is eventually credited so you pay only for what you get. Remember to let us know if you want credit for a canceled box, or to donate it.

ID: Yes that is celery!  Enjoy.    Bunch of herbs with tiny leaves-thyme.

Special OrdersBasil--$15/half bushel  Great to stash away some pesto for winter.  Hungarian Hot Wax peppers--$25/half bushel  Always our favorite for canning year in and year out as pickled Italian hot pepper rings