Farm NewsLetter 08/22/06

Signed contract
Michel Pollen
Metro meeting
Lk O Meeting

The winter share!!

The Weather: Quite pleasant
Thank you everyone for all your help!

Your share this week may include:

Basil Big bunches this week for making pesto!
Green & Purple Beans Both the purple string beans & flat romano beans are tender & tasty.
Carrots Bunches of sweet baby carrots
Cucumbers These slicers are thin skinned and tasty.
Dill Great in potato salad, in pickles or with fish
Eggplant Use these long thin Asian eggplant just as you would the fatter Italian varieties. There are just a few in the share this week, but there will be plenty more to come.
Lettuce Heads These little batavian crisp lettuces are super in the summer when other varieties bolt or get bitter. No matter how hot it gets, these stay sweet and crunchy.
Potatoes Nice little new red potatoes
Italian Raab Though usually considered a spring or fall crop some varieties of this prized green grow well for us through the summer and goes well with all of our summer veggies. Wilt it and use on bruchetta with fresh tomatoes and goat cheese, or on roasted veggies pizza.
Summer Squash Wow do we have squash this week! All different shapes colors and sizes. The recipe below is a great way to use up the bigger ones.
Tomatoes!! These little Stupice tomatoes from the greenhouse are super tasty
Turnips These sweet little Hakuri turnips go great in summer salads.

Coming Soon… Sweet Red and Yellow Peppers!

Thai Mushroom, Eggplant & Summer Squash Soup
From Vegetables, By James Peterson

The Vegetables:
1/2 lb small mushrooms
1 medium summer squash
1 medium eggplant, peeled

The Broth
1 tablespoon oil
1 shallots or 1 med onion
4 garlic cloves
2-4 Thai or Jalapeno peppers
1/4 cup fresh lime juice
4 med tomatoes, seeded & chopped
2-4 tablespoons Thwi fish sauce
3 kaffir lime leaves or lime zest
4” lemongrass, finely sliced
3 1/8” slices of ginger
1 14-oz can coconut milk
4-6 tablespoons chopped fresh cilantro, basil and/or mint

Cut the mushrooms, summer squash & eggplant into 1/2’ pieces. In oil over med heat sauté shallots, garlic, chiles until fragrant, about 10 min. Add water to the mixture and bring to a slow simmer. Add lime juice, chopped tomatoes, fish sauce, lime leaves lemongrass and ginger. Add the vegetables to the soup and simmer gently until they feel slightly soft, about 10 min. Add the coconut milk and remove from heat. Add salt, fish sauce or more lime juice to taste. Serve immediately in heated bowls.