Wednesday, September 4, 2013

WEEK 11 - September 4th, 2013

Not only does your edamame make a great snack, it has also been working hard to fix nitrogen back into our soil.  That's one busy little plant!  In the picture you will notice a bunch of tiny ball-looking things on the roots of the plant.  Those are actually nodules formed by a bacteria called rhizobium.  The rhizobium invades the root and multiplies with in the cells.  It is actually the bacteria that fixes the nitrogen but only with the help of a legume (soy, peas, alfalfa, etc.).  Fascinating relationships beneath the soil! 

You will notice an invitation/reminder card in your box regarding the CSA potluck on the 15th.  That's next Sunday!  We are very excited to have you out to the farm!!  Please RSVP so we know how many people to expect and so we can give you directions.


Green Beans
Red Norland Potatoes
Bell Peppers
Belcanto peppers

We are sorry to report that the shiitake did not do well this week.  In fact we pretty much went blank!  If you have a mushroom share with us we will try to double up in the next week or two.  Unfortunately this week we just don't have any shrooms...

The tomatoes are still coming strong but will begin to taper off over the next week or two so enjoy them while they last!   The next few weeks look like they will be full of peppers, eggplant, tomatoes, cucumbers and beans.  We also have more kale, beans, peas, radishes, cauliflower, beets, carrots, spinach, and head lettuce coming down the line! 

Your Farmers,

Bryan and Katelyn


Baba Ganouj
The New Moosewood Cookbook

a little oil for the baking sheet
1 medium (7 inch) eggplant
2 medium garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup sesame tahini
1/2 tsp salt
black pepper and cayenne, to taste
olive oil and freshly minced parsley for the top

1. Preheat the oven to 350 degrees. Lighly oil the baking sheet
2. Slice the eggplant in half lengthwise, and place face down on the baking sheet. Bake for 30 minutes or until very tender. Cool until it's comfortable to handle.
3. Scoot out the eggplant pulp, and discard the skin. Place the pulp ina food processor or blender, and add the garlic, lemon juice, tahini and salt. Puree until smooth.
4. Transfer to an attractive serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and parsley just before serving.

1 comment:

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