In the warmth of the summer sun, oh baby, it's growing

Mid-July is when life on the farm becomes a blur. The routine of planting, harvesting and weeding and sweating runs our days. Our summer crops our beginning to make an appearance, and we're just so darn impatient for those tomatoes to ripen. They're coming soon!

We're not sure how this extreme heat coming our way will effect the farm, except to say that it will be hard to keep the lettuce from bolting and we might need to irrigate - for the first time! No doubt we'll be eating a lot of popsicles. And speaking of eating...

Remember our CSA Potluck is this Thursday!! Tour of the farm at 5pm and dinner at 6pm. Feel free to bring a dish with some CSA veggies in it and kids are welcome! We hope to see you there!

3211 N. Sugan Rd. New Hope PA 18938

Scenes from the blur:

And now...the share

Kale

Swiss Chard

Radicchio

Head lettuce

Salad mix

Arugula

Fennel

Beets

Beans

Peas

Summer Squash

Cucumbers

Peppers

Eggplant

Spring Onions

Scallions

Basil

Dill

Cilantro

Herbs

Cookin:

Summer Nights Eggplants

Ingredients:

2 large eggplants

1/2 cup olive oil for frying

2 medium onions, chopped

2 cloves garlic, minced

2 small tomatoes, chopped

1 green bell pepper, seeded and chopped

1 tablespoon chopped fresh parsley

salt and pepper to taste

4 cups dry bread crumbs

1 cup crumbled feta cheese

Directions:

1. Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. 2. Preheat the oven to 350 degrees F (175 degrees C). 3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. 4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. 5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.

http://allrecipes.com/recipe/summer-nights-eggplants/

Grated Raw Beet Salad

By MARTHA ROSE SHULMAN

People who swear they hate beets love this salad. It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.

1/2 pound beets

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

2 tablespoon minced chives, mint or parsley (or a combination)

Salt to taste

Leaves of 1 romaine heart

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

Nutritional information per serving: 58 calories; 3 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 1 gram dietary fiber; 32 milligrams sodium (does not include salt added during cooking); 1 gram protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Stay cool this week!!

Malaika, Amanda, Matt, Candice and Mike

Malaika SpencerJuly 15, 2013Comment