CSA Members 2008: Newsletter Archive

Dear CSA Members,

We have reached the crazy abundance of high summer, the point of the year where I have to choose what to send to you and what to leave in the field. While it is wonderful to have such abundance, it's also a bit sad, late in the season as it is, for the chilly mornings are beginning to have a bite to them. Traditionally we have a frost around this time (between the 19th and 23rd of September, these last several years) and we're hoping for a repeat of 2005. . . first frost October 12th. Or later would be fine, too. This will give the big tomatoes a chance to redden up, and give the onions and winter squash the final boost of growing that they'll need to make it through to storage maturity.

The sungolds have taken their cue from the weather, and are pumping out tons of little orange jewels. If you have a dehydrator, consider halving and drying some of these tomatoes. They'll make winter a little more tolerable (We do have quantities available for special order until frost). We also have beans and Edamame for bulk purchase, as well as basil, summer squash, and others.

The Edamame are a fresh soybean. They're easy to prepare: simply steam them and salt them, or boil them in salted water. The pods are not edible, but the beans inside slip easily from their shells when cooked. Eat them just as they are, squeezing the beans from the shell directly into your mouth. Or, shell them and top a salad. They're a whole protein, and they're delicious.

Today's corn is our first Bodacious. Bodacious has earned rave reviews from our customers. Large ears and sweet flavor make for a win-win situation. I should caution you that corn worms have been very common this season. Although I haven't found many, a few farmers that I have spoken with said they're a real issue this year. They're large and easy to find (they eat the actual corn), and you'll know right away if your corn has been eaten. I suppose I can't blame them, the corn is excellent. I just wish they'd only eat one end of the field, and leave us the rest to harvest.

Finally, our first quantity of eggplant. Eggplant can be a little tricky to cook, particularly if you slice them too thick. Try thin slices, bread them, and fry them, carefully drizzling a little bit of water into the pan if needed to help them cook. I have included a recipe below to inspire you. The eggplant should be used within a few days for maximum firmness, however, it is still fine to eat when a little soft.

Garlicky Eggplant, Tomato and Basil Pizza

(A layer of pesto on the crust adds an extra dimension to this simple pizza.)

ingredients

• Eggplant, thinly sliced
• olive oil, to brush over eggplant
• Salt & pepper
• 1 1/2 cups freshly grated mozzarella cheese
• 1 pre-made pizza crust
• 1/2 pint Sungold tomatoes, quartered or sliced
• 3 ounces fresh soft goat cheese (such as Montrachet), coarsely crumbled
• 1 head of large garlic cloves, very thinly sliced
• thinly sliced fresh basil leaves

procedure

Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.

Meanwhile, sauté the garlic lightly in olive oil, until just fragrant and translucent. Remove from heat.

Place large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1/2 cup mozzarella cheese over crust. Top with eggplant slices, tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer pizza to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges.

Adapted from Bon Appétit, October 1991

Tomato, Cucumber and Red Onion Salad with Mint

ingredients

• 2 large cucumbers
• 1/3 cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 pint tomatoes, quartered
• 2/3 cup coarsely chopped red onion
• 1/2 cup chopped fresh mint
• 3 tablespoons olive oil

procedure

Cut cucumbers in half lengthwise; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces. Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally.

Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season salad with salt and pepper.

Bon Appétit, July 1999