Showing posts with label eggplant. Show all posts
Showing posts with label eggplant. Show all posts

Tuesday, September 24, 2013

Alton Brown's Baba Ghannouj, reposted by Melinda

Baba Ghanouj (or Ghanoush)--photo source
There are as many ways to spell the name of this eggplant dip as there are versions of the recipe! It's an eggplant-based, Middle-Eastern dip that Gabriella made at our farm tasting on Friday the 20th, but it's not the same recipe.

Alton Brown's Baba Ghannouj--makes 1 cup
  • 1 medium eggplant or several smaller ones
  • 2 cloves garlic
  • 2 oz. fresh lemon juice
  • 2 tbsp sesame tahini (find at any grocery store in the ethnic section)
  • 1/2 bunch parsley, leaves only
  • salt & pepper to taste
Pierce some holes in the skin of the eggplant (to avoid explosion of said eggplant) and grill over medium-high heat, turning every 7 minutes, till the skin is blackened and the body is nice and soft. Total time for grilling is ~30 min. If you don't have a grill, you can roast your eggplant in a 375 degree oven for about 30 min.

Remove eggplant from the grill (or oven) and let cool. Once the eggplant is cool enough to handle, peel away the skin and discard [or scoop out the flesh with a spoon]. Place eggplant flesh in a colander and drain for 10 min [Melinda has not found that necessary, but have at it if you wish.]. In food processor, combine garlic, lemon juice, tahini, & parsley & pulse to combine. Add the eggplant flesh. Season w/ salt/pepper to taste & pulse to combine. Adjust the flavor with more tahini or lemon juice if you like. If it tastes bitter, add a smidge of sugar or honey. Research shows that the white variety of the plant is sweeter in flavor.  [But on the other hand, Melinda has never had any problem with the lavender or purple varieties of eggplant!]  (recipe source)

Tuesday, September 17, 2013

Red Hill Farm, Week #16, by Angela

Wow, Week 16 starting on September 16th!

This is a Full Share and Bi-Weekly Friday pickup week.  Molly will be in the shareroom this week.

This Friday, September 20th, during pickup, Red Hill Farm member Gabriella Follo, will be sharing some tasty bites using Red Hill Farm produce. Gabriella is a personal chef; check out her web site here: http://www.seasonedchefservice.com/pages/06_about.html.
For your menu planning, this week you may anticipate:

  • Elba potatoes
  • garlic
  • onions
  • eggplant
  • peppers
  • lettuce heads
  • celeriac (celery root)

Wednesday, September 11, 2013

Vegetable Pan Bagnat, reposted by Melinda

We have almost all the ingredients for this at the Farm.  And it's SOOO good--and easy! The sandwich is "bathed" (bagnat) in a vinagrette dressing (never mayo) and is a specialty of Nice, France. You can use a baguette, one of Jerry Sheehan's country loaves, or kaiser-type rolls; traditionally the sandwich has anchovies and tuna added. You can add that, or do it as here, with hard-boiled eggs, or even stay vegan!
Pan Bagnat (source)
Vegetarian Pan Bagnat

  • 1 medium or two smaller eggplants, sliced 1/4-in. thick
  • 1/2 lb string beans, ends trimmed
  • 1/2 cup roasted sweet peppers, cut in 1/2-in. strips (for how to roast your own peppers, see http://localfoods.about.com/od/peppers/r/Roasted-Red-Peppers.htm)
  • 3 hard-boiled eggs,sliced
  • 2 & 1/2 tbsp tapenade olive spread/dip (buy or make your own; see recipe above)
  • 1 baguette or one of Jerry Sheehan's French country loaves or several smaller rolls, halved crosswise
  • 1/4 cup olive oil
  • 2 tbsp red-wine vinegar [or more to taste]
  • 1 tbsp chopped parsley
  • 1 & 1/2 tsp finely chopped onions [or more to taste]
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sugar or honey
Preheat oven to 350. Oil a baking sheet. Put eggplant slices on sheet in single layer & coat w/ oil. Season w/ salt/pepper. Bake 10 min. Turn & bake 10 min. more, till tender & browned. Cook string beans 5-7 min., or till tender. Drain, rinse in cold water, & dry w/ towels. Make vinaigrette: blend olive oil, vinegar, parsley, onions, mustard, & sugar in blender till smooth. Pull out most of the soft bready center from the baguette [save to make bread crumbs or to thicken a sauce or as a treat for the birds!]. Spread tapenade on the bottom half of bread. Brush w/ vinaigrette, add green beans atop that, pressing down firmly. Lay sweet pepper slices on top, then sliced eggs, then eggplant. Brush inside of baguette top w/ a goodly amount of vinaigrette & set bread atop eggplant slices. Press sandwich together & chill 1-4 hours. Cut into 4 servings & serve w/ vinaigrette.  (Vegetarian Times, July/Aug 2006)

Tuesday, September 10, 2013

Red Hill Farm, Week #15, by Angela

This is a Full Share and Bi-Weekly Tuesday Pickup week.

Josh will be in the share room this week to assist you. If you have a stash of plastic bags at home, we'd greatly appreciate your help refilling the plastic-bag bin in the share room--thanks.

2nd ANNUAL TOMATO GLEANING--THIS YEAR DURING PICK-UP HOURS  :)
The tomato rows in the field will be open for gleaning during pick-up times. These are the rows that are on your left as you enter the farm, so you will have to walk back up there after you've parked your car. Please do not park your car even temporarily on the driveway to pick or load your tomatoes--it's a violation of fire safety codes. Please also note that this gleaning does not include the tomatoes in the U-pick area. 

Much like our gleaning event last year, you may take as many as you'd like, to help us clean off the plants before pulling up the stakes. So bring your bags, buckets, boxes, and brawn to lug off as much as you'd like. Remember that green tomatoes will ripen on the counter. The rows will remain open for gleaning during pickup hours this week and possibly next week. (The neighboring eggplant and pepper rows will be marked off; please DO NOT go down those aisles as we are still harvesting from those plants for parts of the share).
Samuel Palmer, Ruth Returning from Gleaning, ca 1828,
Victoria & Albert Museum, London (source) According to Palmer scholars,
"the powerful figure of Ruth the Gleaner [symbolizes] the fecundity of
the land.
"
For your menu planning this week, you may anticipate:

  • Salad greens
  • Elba potatoes
  • Garlic
  • Sweet White Onions
  • Eggplant
  • Peppers
  • Heirloom Tomatoes
Cheers from Angela!

Thursday, September 5, 2013

Welcome to Week #14, by Angela

Hello, Red Hill Farm members.  This is a Full Share and Bi-Weekly Friday Share Pickup week.
Harvesting beans, Tacuinum Santitatis, Paris, 15th c.
Brendan will be in the share room to greet and assist you this week. Please ask if you need help finding anything. U-Pick continues to boom; make sure you save yourself oodles of time to harvest all the goodies, including green beans again! (Please return the green quart containers to the share room & transfer your picked items to a bag or your own containers--this way we can share and reuse the quart containers with everyone.)

Our tractor is still out of service. The starter was successfully replaced only to discover that the water pump & fan belt need additional attention before the tractor is operable. With much gratitude to our merciful and generous neighbor, we will be borrowing Hillside Farm's tractor this coming Thursday to turn the soil and, God willing, finally transplant our fall crops.

I also wanted to fill you in on the state of our berries (both blackberries and raspberries). First, if you have noticed any small white worms (most obvious when the berries are placed in a clear container), I believe they are the larvae of the spotted-wing Drosophila (much like a fruit fly). Below are two sources of further information about this pest, including information about how to improve the quality of your U-picked fruit at home.

Organically, the only method strongly endorsed for treating the Drosophilae is the use of OMRI-approved insecticides containing spinosad. According to Jack DeAngelis, the OSU Extension Entomologist, the active ingredients in spinosad are complex organic compounds made by soil microbes. Spinosad is a broad-spectrum pesticide but is only active if ingested or contacted while in liquid form; thus it has little residual effect on most beneficial species. Dow no longer has this product available (under the name "Entrust Naturalyte") and is by most accounts less effective after the raspberries have bloomed. We will not be using any insecticides in the berries this season.

I encourage you to harvest under-ripe fruit and help us knock off the overripe fruit to reduce populations within the canes.

The second raspberry note is that the two rows closest to the barn have rust. This is a fungus that occurs with humid, damp conditions (such as this entire season). We've been removing and aerating the canes to prevent further infestation. Berries that may be affected will show an orange spore spot. They are fine to eat, but their storage life is very short.

Hopefully this has not scared all of you out of the raspberry patch! I just wanted you to be informed and to make your choices from this knowledge. I am doing the best I can to ensure the finest crops for you, but some things are beyond my control.

[Editorial note from Melinda: most of the years I've belonged to the Farm, the raspberries have developed rust toward the end of the summer. It's just a fact that we live in a humid summer-climate area. I love raspberries so much that I've picked, washed, and frozen them with little rust spots every year, then pureed them later with some sugar and used them in smoothies or jams--they were FINE and delicious! Ditto this year with the Drosophila raspberries.]

FOR YOUR MENU PLANNING, this week you may anticipate:

  • tomatoes
  • sweet white onions
  • German Butterball potatoes
  • Garlic
  • Red Bok Choi
  • Eggplant
  • Peppers
  • Zephyr summer squash
Some further information here on Spotted Wing Drosophila (SWD), Biology and Life Cycle (click here for the full essay)

"SWD looks like the typical vinegar fruit fly, Drosophila melanogaster, of genetics fame. Female vinegar fruit flies lay eggs in damaged or overripe fruit and, hence, are mainly a nuisance. In contrast, female SWD can lay their eggs in ripe, marketable fruit, leading to direct damage of fruit by the larvae...."

How to deal with SWD fruit:  Cool berries immediately. Chilling berries immediately after picking to 32 or 33 degrees F will slow or stop the development of larvae & eggs in the fruit. U-pick customers should be encouraged to follow this strategy to improve fruit quality at home.

There are some important cultural controls that growers can adopt to minimize the buildup of populations. These include removing overripe fruit, as well as wild host plants such as wild grape, raspberry, blackberry, etc.  from nearby fields, and ensuring a timely crop harvest.  (See attached fact sheet from Michigan State University by clicking here.)

***GREAT TIP FROM FARM MEMBER CARRIE RHODES!!!!***

"I notice that the worms appear regardless of how fast you refrigerate the fruit. If they appear you can get rid of most of them by soaking them in a bowl with water and a substantial amount of apple cider vinegar. It seems to kill most of the worms. Just a thought."

Thanks, Carrie!

Monday, August 26, 2013

Red Hill Farm, Week #13, by Angela

Hello, RED HILL FARM members! Welcome to Week #13. This is a Full Share and Bi-Weekly Tuesday Pickup Week.

Molly will be in the share room this week. Like last week, make time for lots of picking in the U-Pick--woohoo!

I apologize for the weedy farm; oh how it bugs me so. Our tractor has been out of commission for over two weeks due to a faulty starter that has been repaired, repaired, repaired, and--God willing--will ultimately be replaced by tomorrow morning. That said, I may be on the tractor during most of the pickup time on Tuesday to get the ground ready to finally transplant our broccoli. During the pickup hours, I will only be in the fields on the parking-lot side of our driveway, nowhere near the U-Pick; however, I ask for your safety that you please do not approach the tractor. I also ask for your patience if I am turning around in the driveway; please do not drive around the tractor in the grass (due to the numerous header hoses and the faucets that may be damaged). Thank you so much.  :-)
Refractory tractor (source)
The sun is shining and the weather has been superb--what better time to enjoy the fresh produce? This week you may anticipate (in addition to the abundant U-Pick items):

  • greens mix
  • heirloom tomatoes
  • Red Maria potatoes
  • red onions
  • eggplant/peppers
  • garlic
  • melons--melons are coming in slowly, so if you took one last week, please do not take one this week. Thanks!

Thursday, August 15, 2013

Red Hill Farm Week #11, by Angela

This is a Full Share and Bi-Weekly Tuesday pickup week.

Brendan is the farmer in the shareroom this week. Joanne will be available at the farm for children and adults alike on Tuesday from 1-5 pm, and this Friday from 1 to 3, then again for the Salsa Contest from 5:30 to 7:00 pm. Please see below! ALL MEMBERS ARE WELCOME TO THE SALSA CONTEST, WHETHER THIS FRIDAY IS YOUR PICKUP DAY OR NOT!!! Please do join us!
Poster by Joanne Rosenbaum
Also note, we'd love your help digging potatoes on Saturday, August 24th from 10 am to noon. More details to come; this is a family-friendly event.... The more hands, the merrier! And an excellent educational opportunity for your children, too.

For your menu-planning this week, you may anticipate:
  • heirloom tomatoes
  • lettuce
  • garlic
  • Torpedo onions
  • peppers/eggplant
  • summer squash
  • German Butterball potatoes
German Butterball Potatoes (source)
Cheers!

Wednesday, August 7, 2013

Red Hill Farm Week #10, by Angela

This is a Full Share and Bi-Weekly Friday pickup week.

Sunny on Monday, but our rain is back in the forecast for the rest of this week.  Man, seriously getting a good dose of regular rain showers this year.

Our Salsa Contest is coming up on August 16th!  Check it out (see poster) and start your own test batches for the event with all the wonderful tomatoes on the horizon.
Poster by Joanne Rosenbaum!
Unfortunately, we will not be putting on the Farm-to-Table event this year. Instead, all of our end-of-season efforts are going into the Harvest Festival--FUN for ALL!  This family event will be Saturday, October 19th, from 4 to 7 pm--details to come later.

This week, in the barn, you may anticipate:

  • heirloom tomatoes
  • garlic
  • sweet white onions
  • blue potatoes
  • eggplant *or* green peppers (limited quantities of each at each pickup for a choice)
  • and some surprises!
Don't forget to do your U-Picking, the best way to maximize your farm membership.

Sunday, July 7, 2013

Week #5 Ruminations, by Angela

Week 5 share
Fret as I may about the rain and overall wetness on the farm, things are looking pretty good.
Week 4 share
Sure the weeds are a bit unruly, as well as the tomato plants that need far more trellising than they have received, but the zucchini is coming in steady, and the corn is growing like bamboo.
Heirloom Tomatoes
I count my silver linings throughout the farm as the corn starts to tassle, the winter squash vines begin to creep, wee bitty eggplants emerge, and so forth. We're going to be fine.
Sugar Pearl sweet corn

Wednesday, June 5, 2013

Notable Novice Days on the Farm, by Angela

Cooling off at the faucet
Last week hit 90 degrees for the first time since last September.  Blazing hot and blessed be, on those two days five novice Sisters and one of their director Sisters joined us in the field.
The whole crew weeding beets


We planted sweet corn, okra, eggplant, and peppers, along with hours of weeding crops that were swimming (rather, nearly drowning) in weeds.
Weeding peas
Thank you, Sisters, for all your hard work.
Having fun with hand tools