This Weeks Share: Potatoes, Onion, Garlic, Winter Squash, Peppers, Eggplant, a Brassica and a big Green.
Potato, Onion & Garlic: Ready made sacks for you of more of the last of our storage roots and Alliums. We may have enough to squeeze out more next week, but it’s iffy.
Winter Squash: Some big winter squash await your future. Be brave! The lovely Musquee ‘di Provence, Queensland Blue and some Long Island Cheese wheels are some of the biggest we have ever had, and have your names on them!
Peppers: We will have some spicy chilies as well as some sweet bell types again for the share’s. Rumor has it some of the red ones got mixed up last week. Sincere apologies if you were the victim of our pepper tangled chaos and hence bit unsuspectingly into a spicy one thinking it sweet.
Eggplant: Some Solanums, plants also called the Nightshades, are holding strong even when the tender tomatoes are gone, we still have the pleasure of enjoying the eggplants, peppers and the potatoes. This plant family has very diverse, but very necessary agricultural importance. And hopefully importance in your families meals! Many of you have talked with me about various curry-dishes you have made, so here is a delicious curry to try. I used fennel seeds instead of the Asafoetida powder, which is used in some traditional Indian cooking (it is basically fennel-seed).
Aloo Baingan (Eggplant & Potato) Curry from http://chefinyou.com
- 2 medium potatoes, cubed
- 1 medium large eggplant, cubed
- 1 medium onion, chopped (optional)
- 1 tsp cumin seeds
- 1-2 green chillies (or as per taste. You can also use chilli powder)
- 1/2 inch ginger, peeled and grated
- 2 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala (optional)
- Pinch of fennel seeds (asafoetida)
- Curry leaves (these are used in traditional Indian cuisine and can be found in Indian groceries. sp. Murraya koenigii)
- cilantro to garnish (I also like to use the celery leaves chopped)
- Lemon juice to taste (or use 1/2 tsp mango powder (amchoor))
- 2 Tablespoons cooking oil
- Salt to taste
- Chop the eggplant into cubes. Make sure to drop the cubed eggplant into a bowl of water. This is to prevent discoloration. Set aside.
- Meanwhile in a skillet with firm fitting lid, add oil. When medium-hot add the cumin seeds, then chiles, curry leaves, ginger, fennel seeds (aka asafoetida) and onions. Cook until onions are soft, 3-5 minutes.
- Add the potatoes along with salt and turmeric powder. Toss to coat. Sprinkle a tablespoon or so of water. Cook for 2-3 minutes covered.
- Add the eggplant along with cumin powder and let it cook for another 8-10 minutes or until the eggplant is cooked.
- Towards the end add the garam masala and mango powder (or lemon juice). Toss well and garnish with cilantro. Serve over Basmati rice.
Brassica: We are starting to harvest some of the Brussels Sprouts and more cabbage, cauliflower and broccoli. We will continue to harvest more for next week as well. One of any of those should accompany your trip home this week.
Big Green: This weeks big greens will primarily emphasize the mustard and choi type greens, nice white stalks and fairly easy to manage. These are wonderful braised. We will have Komatsuna, and a type of Mizzuna, and some different choi’s that we love to grow and eat, as they are rather mild in flavor raw, and even more palatable when cooked.
FARM NEWS: We want to extend an extra special, humongous THANK-YOU! to those of you wonderful members who braved the cold (not really) and the rain, and came out to spend some time with us on the farm!! I am especially grateful to Tim Gunther for taking some stunning photos despite the clouds and deluge! I will be sending some photos out to the families in them, or perhaps a link, but either way, I will get them up for, or out to folks shortly. Check back here, or on the Facebook page. So much love, gratitude and support to you incredible members! Thank-you dearly for allowing us the privilege of growing your food. We hope to continue with you on the nourishment journey for many years to come!