2 medium eggplants
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
2 teaspoons minced garlic
1 tsp minced ginger (or ginger powder)
1 tablespoon curry powder (cumin, turmeric, coriander, cinnamon, nutmeg)
1-5 tomatoes, diced (depending on how much you love tomatoes)
1/2 cup plain yogurt
1 fresh hot pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped (optional)
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger, garlic, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and hot pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Cooking strategy: You will want to cook the onion and garlic first (onion for longer) to flavor the olive oil. Then add tomatoes and once they start to release their juice add the eggplant and summer squash in order to let them cook in that tomato juice. Basil can be added very last.
Other good flavors to consider adding: Oregano, thyme, rosemary, pepper, salt.
Serve with: Good crusty bread, pasta, rice, Parmesan cheese, mozzarella cheese or whatever else you please.
Well it looks like the heat is back with us, but this August heat means that tomato season is upon us. Besides tomatoes many of our warmer weather crops such as eggplants and peppers are quickly ripening and in the next few weeks expect to see more of these items. For those of you who opened your box to see a strange, green, alien looking globe of a vegetable and had no idea where to begin to deal with it or for those looking for a little extra inspiration check out this article on kohlrabi: http://well.blogs.nytimes.com/2012/03/09/discovering-kohlrabi-its-a-vegetable/. And now to the main event.
In your share this week:
Cherry Tomatoes (Buffalo St. Farm)
Arugula (Vinewood Knoll)
Roma Tomatoes (Singing Tree)
Hungarian Hot Peppers (Fields of Plenty, Farnsworth)
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside. Wash and dry kale. Using a large bowl add in the kale and drizzle with olive oil and lemon, sprinkle with salt and seasonings. Toss well. Place on baking sheet and put into hot oven. Bake for 30 minutes. Toss 1/2 way through and cook till kale is crunchy. Serve!
Not sure what to do with all the basil you’ve been getting? Use this easy recipe to whip up a quick batch of fresh pesto.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta with fresh tomatoes, or over baked potatoes, or spread over toasted baguette slices.
The rain made our harvest a little soggier this week, but will easily improve the quality of future harvests. It has been a hard year for rain and most of the irrigation systems at our farms are very labor intensive.
Singing Tree Garden will be on the Detroit Agriculture Network (DAN) Tour this upcoming week. If you haven’t checked out any of the farms in the city this is a great opportunity. We’re also tentatively planning a CSA farm tour sometime later this summer.
This week we started with 15 empty boxes:
and then added:
plus the finishing touch of:
All packed up and ready to go:
We still have veggies to make more boxes! If you know anyone who would like to join please have them contact us (e-mail Alice at firstname.lastname@example.org or call 734-788-2109) and we can pro-rate a share for the boxes they missed.
This has been a strange spring and summer for farmers across the country, and it’s been especially hard for fruit farmers who knew early on that their harvests would be dismal. We had an exceptionally warm spell in April followed by a hard frost, which means that a lot of fruit trees blossomed early only to have those blossoms killed by the frost. Since fruit trees only bloom once a year, that means for many Michigan fruit farmers up to 90% of their crop was lost this year. This past week at the farmers’ market I saw peaches being sold 4 for $5. That’s more than $1 per peach! So for all you canners and freezers out there this might be the season to take off from storing tree fruits such as peaches and apples. Luckily for us we’re not fruit farmers, although this dry spell isn’t helping make things easier for any of us. This will be the last share with peaches in it, and when we say they’re as good as gold we’re not exaggerating!
1 hot pepper
3 cloves of garlic, minced
1/4 half an onion, diced
1/8 cup fresh cilantro
1 1/2 cups of Monterrey Jack or Muester cheese, grated
Tortillas (can use either corn or flour)
1 tablespoons olive oil
3 tablespoons of butter
Salt and pepper to taste.
Put the pepper under the broiler for about five minutes, turning once until it blackens. Let it sit for about 20 minutes. After this time has passed, peel it (skin should shred off easily), remove stem and seeds and dice.
Roughly chop squash blossoms
Heat skillet to medium and add 2 tablespoons of olive oil. Add onions and diced pepper and cook for about 10 minutes or until onions are clear.
Add garlic, cilantro, squash blossoms and salt and pepper to taste and sauté for 10 minutes or until all the liquid from the flowers has evaporated.
Remove from heat and set squash-blossom filling aside.
In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
Makes three quesadillas.
Feeling overwhelmed by the produce piling up? Don’t worry, there are lots of ways to properly store your goodies so they will keep until a less bountiful day.
Carrots store well in a cool place for several weeks. Cut off all but an inch of the greens, place in a plastic bag with some holes cut in it (so they can breath) and put in a dry cool spot (the fridge is ok, an unheated cellar during the winter is even better). Beets can be stored in a similar way.
Basil will keep for several days if stood in a glass of water, like you would keep cut flowers. Cold can damage and blacken the leaves so we actually don’t recommend putting it in the refrigerator, or if you do put it in a warm corner. A part of the kitchen that is not to hot or the dining room table might be better. You can also make pesto out of your basil and freeze it to use during the winter. Basil will also dry well, but in our humid climate you may want to use a food dehydrator to do so.
Tarragon dries well just by hanging it upside down in a dry spot with good air circulation.
Cabbages can keep well for several weeks in a cool place. If the outside leaves start to look a little dingy just peel them off and the interior should be fine.
Chard and Kale both freeze well if lightly blanched, chopped and stored in a plastic or glass container.
Salad greens will taste best the first day or two, but if you want to store them longer dry them thoroughly (you might even consider putting a dry paper towel in the bag to sap up moisture) and store them in a plastic bag in the crisper drawer of your fridge.
Tomatoes can be frozen whole or dried in a dehydrator.
We can’t really imagine your peaches lasting too long (many CSA members have admitted to eating them on the drive home and one member couldn’t even wait until leaving Vinewood Knoll), but if you are inclined to save them for later they freeze very well if sliced and placed in a plastic or glass container.
Your cut flowers should last all week long if tended to properly. As soon as you get home re-cut the stems and place them in cool clean water. They will keep longest if kept in a cool spot, out of direct sunlight. Change the water every few days and remove wilted flowers for best results.
We are full for now- but planning to add more members at a pro-rated cost after July 4. Please e-mail email@example.com and we will put your on our list and be in touch in early July. Dismiss