The Food Project: Youth. Food. Community.

Skip to main content

Lincoln/Boston CSA Newsletter

In the Share

Lettuce and Salad mix
Chard, Collards or Cabbage
Garlic
Sweet Alisa Craig Onions
Pesto Basil
Mix and Match: carrots, eggplant, peppers, fennel, summer squash, scallions, cucumbers

In the Field

Green beans
Herbs
Flowers
Raspberries (!)
Edamame (baby soybeans)*

(*Note on cooking edamame: pull the pods off the plant and boil or steam the whole pod until the pod is tender enough to squeeze the beans out easily (usually about ten minutes). Add a little salt and enjoy! Eat the beans and not the pod.)

News from the farm

So it's that time of year again, you open your mailbox and find a stack of fashion magazines showing the new fall lineup, and you ask yourself, but isn't it still summer? Well, here at the farm we must think like fashion designers and realize that even though it's 93 degrees and sunny, we know it's time to start dressing our fields for colder weather. In other words, it's time to start cover-cropping. While the plants have been enjoying these long days of sun and heat, these days are numbered, and if we want our fields to get the full benefit of all that solar-power we have to bring out our fall lineup of cover-crop right now!

So, if you notice fields being tilled around the farm, and perhaps one of the Ag. Staff tromping back and forth over it holding a big red bag full of seeds and turning a crank like you would to open a jack-in-the-box (that's how we spread the seeds)...take note of these fields over the next couple months. You will see them go from bare soil to little scattered seedlings, to lush field of grasses and legumes, soaking up the sun's energy and returning it to the soil. This is our way of giving back to the land that feeds us.

Missed old newsletters?

Check out this year's newsletters here on our blog where you can find recipes, add your own or respond to articles as well as learn more about what in going on in the rest of our organization.

Sign up for fruit shares today!

Sign up for your share online today!

Or call Bob at 781-259-8621 x21

Sign up ends August 21st.

Vegetable of the Week: Eggplant!

Eggplant can be eaten raw, but when cooked it becomes a tender juicy vegetable that can take on a rich flavor and soak up the variety of oils and seasonings in a dish. The flesh, seeds and skin are all edible, so no need to peel! Eggplant comes in many varieties, shapes and colors. It has diversified use in cuisine as it is a part of traditional dishes from Japan to Spain. We have incorporated two distinct influences in our recipes today including middle-eastern and asian inspired recipes.

Kate's Amazing Sweet Miso Eggplant

Cookbook of Kate Mrozicki

* 1 large eggplant cut into 3/4" cubes
* 5 Tbl oil
* 2 Tbl white sesame seeds

Paste:
6 Tbl red miso
6 Tbl sugar
1 Tbl Shoyu
2 Tbl mirin or dry sherry

Sautee eggplant and oil 3-4 min. In a separate pan, toast the sesame seeds lightly (can use 1 Tbl oil if you want), then add to the cooked eggplant. In a separate pan, combine all the paste ingredients and cook for 1 min, then add in the eggplant and cook together for a few minutes or until it seems that the flavors have blended. Can add 1 cup chopped scallions after cooking. Suggestions: eat with rice and garlic pickle :)

Baba Ghanoush

allrecipes.com

1 eggplant (for asian eggplant, use slightly less of other ingredients)
1/4 cup lemon juice
1/4 cup tahini
2 Tbl sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 Tbl olive oil

Preheat oven to 400F. Grease baking sheet. Place eggplant on baking sheet and poke holes through skin with a fork. Roast the eggplant for 30-40 min. Remove the eggplant from the oven and place in cold water until cooled. When cooled, remove eggplant from water, then peel the skin off the eggplant. Blend the flesh of the eggplant with the lemon juice, tahini, sesame seeds, garlic and salt and pepper. Slowly mix in the olive oil and then refrigerate before serving.

Share this post: click here to share this page

categories: ,