Backyard Gardens’ CSA: Week 10 – August 9, 2012

Hello there!

Cole here. I’ve just gotten back from doing our weekly harvest down by Imnaha.  Lately when I’ve looked at the calendar,  I’ve been fretting how soon fall will be here, but when I am down on BYG’s half acre plot on Little sheep creek, summer still looks in full swing. 

The peppers are popping and our eggplants are starting to produce in earnest.  The tomatillo plants are absolutely covered in little lanterns that are filling out and should start bursting soon.  We also have lots of tomatoes that are just starting to color up and some baby winter squash coming on, but What I’m most Excited about are the melons.

I saw some water melons and cantaloupe today nearly as big as my head.  The aren’t ready yet, but we should be ready to harvest the first of them in a week or two.  Nothing says summer like a big bite of fresh picked, vine ripe watermelon.

In The CSA Boxes!

Full Shares:

 

1 Leaf Lettuce
1 Basil Bunch
1 lbs Beans
1 Cucumber
1 Sweet Onion
1 lbs Small Summer Squash
1 Lagre summer squash
1 lbs Tomatoes
1 Globe eggplant
4 1/5 lbs Parsnips
2 Sweet peppers
1 Parsley Bunch
1 Garlic Head

Half Shares:

1 Leaf Lettuce
1 Basil Bunch
1 lbs Beans
1 Sweet Onion
1 lbs Small Summer Squash
1/2 lbs Tomatoes
1 Japanese Eggplant
2 1/5 lbs Parsnips
1 Sweet peppers
1 Garlic Head

Enjoy your Produce!

Recipes:

Stuffed Eggplant
Ingredients:
  • 2 small eggplants
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 small zucchini, cubed
  • 2 garlic cloves, diced
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 cups cooked kidney beans
  • 8ounces muenster cheese, grated
Directions:
1 Preheat oven to 350°F. 2 Wash the eggplant well–do not peel. 3 Cut each eggplant in half lengthwise. 4 Scoop out centers, leaving a 1-inch shell. 5 Dice eggplant pulp and reserve. 6 Fill a large skillet with ½ inch of water and 1 teaspoon salt. 7 Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame. 8 Lower the flame, cover and let simmer for 10 minutes. 9 Drain the shells and put them on a baking sheet, skin side down. 10 Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender. 11 Add tomato paste, sugar, seasonings, and the cooked kidney beans. 12 Simmer uncovered 10 minutes longer. 13 Fill shells with vegetable mixture and top with grated cheese. 14 Bake for 10 minutes.