Thursday, September 11, 2008

Week #16 Newsletter

Red Springs Family Farm
September 11, 2008, Week #16

This week:
The last Melons, Cucumbers, and Summer Squashes
Tomatoes Lettuce Greens (Yokatta Na/Senposai)
Peppers Yellow Wax Beans Carrots
Sorrel Cilantro Parsley Basil
Green Onions Eggplant Garlic Apples
dried Sage Hot Peppers, if you like

No one will ever forget where they were the morning of September 11, 2001. I’m sure we’ve all taken our moment of silence to honor that memory today.

There is so much to learn about being contented, and trusting in what we have. This week Coree has been fretting about having enough for the delivery. And here it is, the most diverse delivery of the season so far! Some items may be dwindling in abundance, but maybe it’s a relief to you to only have one cucumber to eat this week. Each week, we seem to be able to harvest just the right amount of everything. We thank you for your part in making this work.

REQUEST: Next week, September 18, Paul will not be able to come to Cookeville. If anyone has time and inclination at about 3:45 to help Coree unload the veggie-mobile, we would be so grateful for the help!

If you haven’t yet, please take a moment this week to nibble on the white patty-pan squash raw. It has a distinct, delicious nutty flavor, unlike any summer squash we’ve grown before. This may be the last of the summer squashes and cucumbers for the season. Farewell until Spring 2009!

You’ll need to start remembering how to cook GREENS again. The varieties available this week are Yokatta Na, with dark shiny oval leaves and flattened, sometimes purple stems, and Senposai, with the round bright green leaves and round green stems. Both are Asian-influenced cross-bred greens that we’ve found particularly delightful. Steam, stir-fry, or cut fine into salad for maximum enjoyment.

Broiled Eggplant with Crunchy Parmesan Crust
I hear that this is made even better by the addition of a nicely spiced tomato sauce.
Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).

oil for greasing the baking sheet
eggplant, cut into 1/4-inch slices
freshly grated Parmesan cheese (about 1/2 cup)

1. Preheat the broiler. Lightly oil a baking sheet.

2. Spread mayonnaise sparingly on both sides of each eggplant slice, then dip the slices in the grated Parmesan cheese, thoroughly coating both sides.

3. Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.

Spiced Carrot Salad
In this exotic recipe from Morocco, carrots are blanched until they are barely tender, then marinated in a lemony-sweet spiced dressing. Slivered dried prunes and/or chopped black olives (both common Moroccan ingredients) or a handful of currants make great additions to this recipe. Serves 4 to 6

2 cups diagonally sliced or julienned carrots 3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh mint
2 tablespoons freshly squeezed lemon juice 2 cloves garlic minced (about 1 teaspoon)
1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon
1/2 teaspoon paprika 1/8 teaspoon cayenne pepper
1 teaspoon sugar 1/3 cup olive oil
lemon slices

1. Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes.

2. Drain the carrots and immediately run cold water over them to stop the cooking. Drain well.

3. Transfer the carrots to a large salad bowl. Add the parsley, cilantro, and mint; toss to combine.

4. Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.

5. Pour the dressing over the carrots and toss. Cover and refrigerate for at least 2 hours.

6. Let the salad come to room temperature before serving. Top each serving with a lemon slice.

A separate recipe posting is going up on the blog ( this week for Baked (not fried!) JalapeƱo Poppers. We’re about to have an incredible over-abundance of hot peppers (any shape, size, and intensity you would like). If you are a fan of HOT food, please please please – take all you want.

We’re wondering lately why so many peppers in the store are green. Any pepper will change from green to red, yellow, orange, or purple, when ripe, yet very few peppers are available in the peak of their ripeness – including JalapeƱos, which are so strikingly RED and juicy. It’s hard to wait for them, but surely these good things are worth waiting for!

Speaking of peppers, we’re grateful to our neighbors at Long Hungry Creek Farm for tossing in a few extras this week.

Next week, look for more greens, and potatoes.

Have a wonderful weekend.

Your gardeners,
Paul, Coree, and Lulah Entwistle

“Our reliance is in the love of liberty which God has planted in our bosoms. Our defense is in the preservation of the spirit which prizes liberty as the heritage of all men, in all lands, everywhere.” – Abraham Lincoln, from the September 11, 1858 speech at Edwardsville, IL

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