Filed under: What's In The Bag | Tags: basil, beets, edamame, eggplant, honey, jalapeno, kale, maple syrup, onions, peaches, pears, pepper, swiss chard
hello everybody -
wow finally some summer – hope you all enjoyed the heat. on tap this week from the farm some scoville* rated heat.
up this wednesday for helping out is
Claudette Druehl 10:15-11:05
Laura Hill 10:15-noon
Bronwyn Taggart 11a-1p.Carter Smith 3:30-5p.
thanks – see ya wednesday.
elisa
212-247-5988
*scoville is rating system for hotness or piquancy of a chili pepper
Week #11
What’s In the BagDear CSA Member,
Typical summer weather-finally. It is hot, sunny and humid. Just
what we usually complain about. This summer it is so welcome after
all of the rain and cold of June, July and early August. We are in
the fields picking by 6, greens are washed and in the cooler before
the real heat has a chance to hit by noon.The greens are what has flourished this year and there is still
beautiful Swiss Chard. For the first week we are also starting to
pick Kale.We are trying to give you a taste of summer and the peppers will be
sweet varieties and also hot varieties this week. Please only take
the hot peppers if you want them and cut them with caution. For some
reason the Jalpenos that we have tasted are really hot this year.We still have a very good supply of honey and maple syrup that you can
order by downloading the form on the farm web site. Fill it in and
mail it with payment to the farm. It is a good idea not to wait
until the end of the season because we can run out of some of the
sizes. I will include your honey and or maple order with the
vegetable delivery after receiving your order.I hope you have marked your calendar for the Farm Visit, September 12,
11-3. Next week I will include a short piece about each of the other
local farms that will be attending as well.Enjoy the vegetables and fruit. Deborah, for everyone at Stoneledge
Farm.Edamame-1 bunch
Chiogga Beets-1 bunch.These are a rustic looking Italian beet. The centers are circles of white and red when cut opened.
Eggplant-TBA
Peppers-1 Lilac,
2 Diablo Long Green.These sound like they should be hot, but they are a sweet pepper
Jalapenos-take a couple if you would like.
They are hot be careful when you cut them open (ez: 2,500-8,000 scoville units – from wikipedia)
Kale-1 bunch
Swiss Chard-1 bunch
Basil-1 bunch
Summer Onions-2Fruit Share-
Red Clapp Pears and Peaches in one bag
White, Yellow and Green Donut Peaches-1 basket.The Green Donuts are ripe-they are green inside and out. Something really different.
Filed under: Recipes | Tags: garlic, soy sauce, onion, vegetable broth, basil, peanut oil, chili pepper, eggplant, brown sugar, cornstarch
Here’s a recipe from Elisa:
here’s my addition of a recipe: Thai basil & eggplant stirfy.
i googled thai basil recipes and this one caught my eye. sorry to say i didn’t get url that it was at. i did not use the sambal oelek (chili garlic paste)what is that? where is that? as well i cooked the veggies almost twice as long as directed – cooking time depends on how large the veggies are and how al dente you like your veggies – as well i added a pepper from our harvest – so this dish used 4 of the items from ‘the bag’.
bon apetite:
Ingredients
2 T peanut oil
1/2 – 1 tsp sambal oelek (chili garlic paste)
1/2 onion, cut in slivers
4 – 6 cloves of garlic minced, 2 reserved
1 -3 chili peppers, finely chopped
2 Japanese eggplant, cut in irregular slices
1/4 C vegetable broth
3 T soy sauce, 2 reserved
1 tsp. brown sugar
1 T cornstarch
1 tsp. sesame oil
1/2 C basil leaves, torn
Directions
First, assemble your ingredients for the stir fry. Chop the onion, hot pepper, 2 cloves of garlic, and eggplant; combine them in a bowl. Prepare your sauce. In a small dish, combine the 2 reserved tablespoons of soy sauce, the brown sugar, the sesame oil, and the reserved garlic. In a separate small dish, dissolve the cornstarch in 2 tablespoons of water. Heat the peanut oil in a wok or large saute pan. When the oil is hot, add the chopped vegetables and the sambal oelek. Stir fry the vegetables for 5-6 minutes, adding the broth toward the end of the cooking time to keep the vegetables moist. Season the veggies with a tablespoon of soy sauce, and stir fry for another minute. Pour the sauce mixture over the stir fry, then the cornstarch mixture. Stir well, then add most of the basil. Let it wilt. Remove the pan from heat and serve. Garnish with the remaining basil and serve over steamed rice.
