Backyard Gardens’ CSA: Week 9 – August 2, 2012

“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul.” -Alfred Austin

Howdy! We’ve been busy constantly revamping our beds to transplant more greens! The flowers are looking beautiful and add a magnificent dash of color to the garden. As summer flies right by, we have our first big harvest of eggplants and peppers for the Full Share and still fresh and exciting basil and squash in the Half Share! We are also offering a different variation of beets this week.. Chioggia Beets, or Candy Cane Beets, originate from a coastal town in Italy by the same name and are known for their unique rings when cut open. Wondering how to use these new goodies? Check out the recipes below! Happy August and hope to see you all out and about..

Fun Fact: Getting your hands down and dirty while gardening is proven to make you happier because of a  reaction with a bacteria in the soil, releasing serotonin. Read up on it here: http://permaculture.com.au/online/articles/why-gardening-makes-you-happy-and-cures-depression

Full Share

Leaf Lettuce

Kale

Exotic Basil

Chioggia Beets

Mini Onion

Summer Squash

Tomatoes

Eggplant

Sweet Peppers

Half Share

Leaf Lettuce

Kale

Italian Basil

Turnips

Beets

Mini Onion

Summer Squash

Tomatoes

Recipes

Baba Ganoush:

Total Time:
Prep Time:
Cook Time:
Yield: 4-6

Ingredients:

  • 1 Large Eggplant baked then peeled
  • 1/2 Cup Lemon Juice
  • 2 Garlic cloves Minced
  • 1/2 tsp Salt
  • 1/2 Cup Tahini Paste
  • 1 mint or parsley for garnish
  • 1 olive oil/cayenne pepper to top

Directions:

Preheat the oven to 400 degrees. Puncture the eggplant and roast it on a baking sheet at 400 degrees for 40 minutes. Then place the eggplant in a plastic bag to cool, then you can peel it easier and remove the top, place the pealed eggplan in a bowl. Add the garlic, lemon juice and tahini paste, blend in a blender or with a mortar. Spread nicely in a plate and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika. Serve with olives and pita bread or toasted French bread.

Feta and Spinach Stuffed Sweet Peppers:
Ingredients:
  • 12 -14 sweet peppers (baby bell peppers)
  • 2 cups cooked long grain white rice
  • 1 medium onion, chopped
  • 2-4 cloves garlic, minced
  • 8 oz spinach
  • 4 oz feta cheese
  • 1/4 cup vegetable stock
  • 1/4 tsp dried thyme
  • The juice of 1 lemon
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Directions: Heat olive oil in a large skillet over medium heat until just shimmering.  Add onions and cook until just translucent (about 3 minutes).  Add garlic and cook an additional 2 minutes, or until fragrant.Gently stir in spinach and cook until wilted.  Add thyme, rice and stock.  Stir well to combine.  Cook until rice is heated through.  Add lemon juice and season with salt and pepper.  Remove from heat and allow to cool at least 30 minutes before mixing in the feta.(Mixture can be made a day in advance.)Preheat oven to 400 degrees.Cut the tops off of the peppers and remove seeds and veins.  Gently stuff peppers with rice mixture and place on a baking sheet.Bake at 400 degrees until peppers are softened and rice is heated through, about 20 minutes. Allow to rest 5 minutes before serving.