Dear CSA members,
As I sit here writing this email, eagerly awaiting the arrival of our Wednesday night CSA members, I am reminded of the endless tasks that need attention on the farm. With rain expected tomorrow afternoon, we are determined to make the most of the remaining daylight hours and ensure that our fall crops are planted in time. Tonight, under the starry sky, I will be out in the fields with my headlight on, diligently sowing carrots, beets, turnips, radishes, rutabaga, and parsnips. It might seem odd to our neighbors, but for us, it's just another night in the life of a farmer dedicated to nurturing the land.
Meanwhile, Josh is busy baling hay, striving to complete our second cutting before the next spell of rain arrives. Our children are spending the evening with their grandma and attending Vacation Bible School, which means they won't be home to lend a helping hand. Consequently, we anticipate another late dinner tonight, as has been the case for the past four days. But such is the rhythm of farm life, and we embrace it with gratitude and a sense of purpose.
With the scorching heat we've experienced this week, we are thrilled to offer a range of new vegetables while bidding farewell to the spring produce that has graced our tables. This will be the last week to enjoy the freshness of broccoli, salad mix, and spinach until they return with the arrival of fall. On the brighter side, we are excited to introduce the first harvests of sweet corn and cantaloupe, eagerly awaiting their arrival on your plates. Please note that our corn is grown without the use of pesticides, so you may encounter a worm or two. Simply remove the tip of the corn with a sharp knife, and it will be good to enjoy.
This week, we are pleased to highlight eggplant as our featured vegetable. While I am not an expert when it comes to cooking eggplant, as it is not my go-to vegetable, I am determined to try something new and share my culinary adventure with you later this week. In the meantime, here are some tips for storing eggplant and a few ideas on how to prepare it:
Storing: Store unwashed eggplant in a cool, dry place, away from direct sunlight. It is best consumed within a few days for optimal freshness and flavor.
Cooking Ideas:
Eggplant Parmesan: Layer slices of eggplant with tomato sauce, mozzarella cheese, and parmesan cheese, then bake until golden and bubbly.
Baba Ganoush: Roast eggplant until soft, then blend with tahini, lemon juice, garlic, and spices for a delicious Middle Eastern dip.
Ratatouille: Combine eggplant with zucchini, bell peppers, onions, and tomatoes in a hearty vegetable stew flavored with herbs and olive oil.
Grilled Eggplant Skewers: Marinate slices of eggplant in a mixture of olive oil, balsamic vinegar, and herbs, then grill them on skewers for a flavorful side dish or addition to salads.
We want to express our sincere gratitude for your continued support, as it is your unwavering commitment to our farm that fuels our passion and drives us forward. Your choice to embrace local and sustainable agriculture is truly making a difference, not only in our lives but also in the greater community.
As we navigate the challenges and rewards of farm life, we wish you all a wonderful week ahead. May your meals be filled with the vibrant flavors of summer and the nourishing goodness of fresh, locally grown produce.
Warmest regards,
The Schultz Family
