This season has been exactly like every other season we’ve ever had. And by that I mean like no others. Every season is unique. We’ve come to name them after the veggie that excelled in the given season. There was the carrot year, the tomato year and who could forget the year of the zucchini? Last season was sweet corn. This season? Definitely eggplant. I’ve never seen so many eggplants on the eggplants. And unlike past seasons where we’d have a flush of eggplants then a lull followed by (in some seasons) another flush, this year I don’t see it letting up any time soon. And the flush is a torrent! We harvested 235 eggplants in one day last week. And this is on top of the 100+ eggplants we harvested a couple days prior. I am sure you must all be aware by now that there are a lot of eggplants. I guess being a part of a true CSA (a CSA farm that only has its members as an outlet for the crops it grows) is a blessing and a curse. This season, if you love eggplant it is a blessing. If not, it is a curse.
If eggplants are the ying of the season, sweet corn — at least the first planting of sweet corn — is the yang (or is it the other way around?) The first planting of sweet corn is severely lacking. One 200 foot row yielded only two small ears. The other rows were better but the ear size was still quite small. And on top of these issues there is something eating the tips of the ears. I think it is birds though they don’t let you get close to see what they are up to. No matter, it hasn’t been a good first planting. In fact I was so disappointed in it I chose to only give it out as an option (with tomatoes and green beans) here on the farm. That way members could choose it if they desperately wanted sweet corn instead of having it forced upon them. The second planting is looking much better and may be ready this week. The third planting is looking even better but is likely a couple weeks out. Sometimes crops don’t work out the way we intend them to.
Our big project this week is harvesting the garlic. We got nine of the fourteen rows harvested and hung in the curing chamber. I hope we can finish it up this week. If anyone is looking for a good time come on out on Tuesday. I’m sure we’ll be digging it then — weather permitting.
What will we have this week? Tomatoes are starting to come on. We should have enough for everyone to have some. We’ll also have beans. The tomatillos are just starting up. Same with the sweet peppers. Eggplants are in abundance. Summer squash/zucchini continue to produce a reasonable amount. The cukes are holding steady but will increase shortly since the second planting is coming on and the first doesn’t look like it will slow down. There are always onions and green onions. The okra is slowly ramping up. There is a ton of beautiful basil (see below). The fennel is looking good (the fronds can be used to make a delicious pesto). There are a few kohlrabi left and maybe some cauliflower, cabbage and broccoli. If we have time we’ll dig more carrots and/or potatoes. Hopefully the second planting of sweet corn will be ready as well! And perhaps we’ll grab some of the chard. There is no lack of possibilities!
Here is a quick and easy eggplant recipe.
Eggplant in Garlic Hoisin Sauce
1-many eggplants (many if it is 2016 and you are a member of Fresh Earth Farms) cut into bite-sized pieces
1-many cloves of garlic crushed (we’ll try to get some to you this week)
4-8 oz Hoisin sauce (depending on the number of eggplants)
Olive oil
Cook eggplant in olive oil until soft
Add crushed garlic, heat a bit longer
Add hoisin suace. Heat through
Serve over rice.
I told you it was easy!
Here is another delicious eggplant recipe. This newsletter has a good spicy Asian eggplant dip recipe. Our Pinterest page has a number of eggplant recipes. And of course there is always ratatouille.
If you are interested in making and freezing pesto we will sell basil to you for $10/lb (approximately the amount that fits into a t-shirt bag. Please let me know a day or two ahead of time so we can plan to harvest it. Now is the time. The season could end quickly (or not).
This week we have cheese, eggs, fruit and bread. Plus meat arrives on Friday. And for future reference you can always check our calendar online!
As always, do not hesitate to contact me with questions, comments, suggestions, jokes, etc.