Harvest Thirteen: September 22 & 24, 2015

a full share crate, watermelons aside!

full share Sept

In Your Crate

carrots

peppers

basil

tomatoes

swiss chard

hot peppers

eggplant

head lettuce

beets

brussels sprouts

watermelons

full shares only: cabbage

share crate: all of the above, plus broccoli

This week is the eggplant week! Hope you enjoy it!

We’ve had a decent harvest of eggplant this season, though they started out shakily (as did field peppers). Early on, we had debilitating quantities of Colorado Potato Beetles nail eggplant in three or four near knock-out rounds. This really set the plants back, way back. We also re-planted about 30-some plants altogether. We have 560 total row feet of eggplant plants. So that’s where the eggplant are coming from for you!

We’ve begun wrapping up certain gardens, or sections of gardens. I’ve cover cropped some, with a nice mix of clover, oats, peas, and radish. (I’m especially excited about the radish, it’s our first time around with it. The radish will grow very fast, penetrate even the heaviest, most clay-ey soils, and help the soils “open up” and “breathe”.

oats, clover, radish, peas mix: cover cropping little hoophouse garden

Eggplant has the absolutely most gorgeous flower…

eggplant flowering in field 2013

and “fruit”

eggplant late Aug 2012

Eggplant! Orient Express and Calliope, August 2012

Here’s some eggplant info, gleaned from From Asparagus to Zucchini, MACSAC 2004.

  • To remove any acrid flavors and excess moisture, lightly salt slices of eggplant and allow them to sit in a colander for 10-15 minutes. Gently squeeze out any liquid. Eggplant will now soak up less oil and need less salt in preparation.
  • to bake: prick all over with fork. bake at 400 degrees until flesh is tender, about 30-40 minutes. Flesh can be pureed.
  • to stuff: bake 20 minutes, scoop out seeds, replace with stuffing. return to oven 15 minutes.
  • to saute: dip slices or chunks in flour or eggs and bread crumbs before sauteing. saute in hot oil until light brown. season with herbs, garlic, grated cheese, etc.
  • to steam: whole eggplant will steam over an inch of water: 15-30 minutes. Use the flesh for pulp, or season with olive oil, lemon, salt, and pepper, or cover in a tomato sauce.
  • Blend cooked eggplant with lemon juice and seasonings of choice for a dip or spread.
  • Grill slices along with other vegetables, such as peppers, or skewer and grill along with other shish kabob ingredients.

calliope eggplant sept 2013

assorted eggplant

eggplant sept 26 2013

“extras” at your delivery site

some September farm photos

some of Tony’s farm photos

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