Tuesday, August 17, 2010

CSA Week 12

The topography of the farm is a good indicator of the season's progress. In the spring our fields are flat and bare; we plant them one row at a time and watch as the crops grow and the average elevation at which we work rises. We may never fully cease to stoop, but what we plant directly in the ground we harvest--with the exception of root crops, which expand the field of our labor in the opposite direction--somewhere above the ground. When a crop is finished, we mow it and till the soil so that the land it occupied is returned to flatness. Now, at the mid-point of the season, when we are harvesting from established beds at the same time that we are erasing spent beds and planting new beds, plant-growth is represented at heights of all variety. We're an undulating landscape of bare soil, melon vines that spread laterally across the soil's surface, pepper plants and eggplants at knee-height, and sunflower stalks that are taller than any of us. The trend is earthward as we approach fall and the end of the season, but that's still a long ways off. For now the variety of our harvest is reflected in the various stages of plant-life in our fields, and that's exciting. All of which is to say: look at the height of those asparagus fronds in the picture to the left. Only two months ago we were harvesting asparagus as soon as it emerged from the ground, and now it's a forest in which even the tallest of us could hide. Which is actually to say: look at the strange object that presides as some sort of totem in the foreground. It would make sense if in our free time we were practicing to be wizards, but we aren't, I don't think.

The share this week:

Sungold Cherry Tomatoes
Heirloom Tomatoes
Slicing Tomatoes
Summer Squash
Chioggia Beets
Bunching Onions
Hot Peppers

Notes about the food:

*In recent weeks we harvested all of the garlic, cleaned it, and hung it in the barn to dry. It was a time-consuming job (Thanks to all of the volunteers who helped us!), but the work invested saves us time for the rest of the season. The garlic has done its stint in the barn and is now dry; we cut the bunches from where they were hanging and cut each bulb from its stalk, which means that we now have a supply of cured garlic that we'll provide in shares for the rest of the season. Try it along with the eggplant in this easy recipe:

Baba Ganoush

1 large eggplant
1 can chickpeas, drained
3 garlic cloves
1/4 cup lemon juice
3 tbsp tahini
sea salt to taste
1/4 cup olive oil
2 tbsp fresh chopped parsley

Chop eggplant in half and roast at 400 degrees until soft, approximately 45 minutes. Allow to cool, then scoop out inside of eggplant, leaving the skin behind. In a blender or food processor, combine eggplant with remaining ingredients, except oil and parsley, until smooth. Slowly incorporate oilve oil until well mixed. Mix in chopped parsely by hand.

1 comment:

  1. This recipe is soooo delicious, though I did have one problem: the eggplant was so incredible that it took two attempts. In my first try, I mashed the garlic-stuffed, oil coated, roasted eggplant skin and all. I offered a taste to my kids who quickly devoured the entire thing before I could add another ingredient!
    I made the second, more complete and equally tasty attempt in the early morning when teenagers and other nocturnal creatures are still asleep. Yum!