Week 11, August 19th

What’s in the box?

sweet corn (last week of it!?)


green (and maybe a red) peppers

slicer tomatoes

heirloom tomatoes

cherry tomatoes

sweet onions


eggplant OR summer squash

HOT peppers (Hungarian Hot Wax) light yellowish green in the front right of the picture



Caponata… This was served by the Boatmans at the Robbinsdale BBQ and it was very yummy.  It freezes well, too.

2 medium eggplants

1/2 cup olive oil

1 clove garlic, minced

3 stalks celery, chopped

1 medium onion, chopped

1 cup of chopped plum tomatoes

1/4 cup capers

1/4 cup red wine vinegar

1 tablespoon sugar

1 tablespoon basil

1/2 teaspoon salt

Peel eggplant and cut into 1/2 inch cubes.  Heat oil in a large skillet.  Sauté garlic and eggplant until eggplant is lightly browned.  Remove eggplant from skillet.  Add celery and onions to skillet; sauté until tender.  Add tomatoes and simmer for 5 minutes.  Drain capers.  Add eggplant, capers, vinegar, sugar, salt and basil.  Simmer 5 minutes more.  Remove from heat.  Chill in refrigerator.  Serve with Italian bread. 8 servings.

Sweet Corn Pancakes from Smitten Kitchen These sound like a good weekend treat.  Abbie made corn fritters for lunch yesterday and they were great.  I’ll try to get the recipe on here soon.  You can also try adding corn kernels to your favorite cornbread recipe (along with your minced hot pepper?!).  Or the box has just about everything you need for a nice corn salsa (minus the Cilantro which got washed out).

Fresh Corn Salsa with Avocado and Tomato

  • Fresh Sweet Corn removed from cob (4 ears makes a big batch)
  • firm Avocado, Diced (it’s good without the avocado, too)
  • some Sweet Onion, Diced
  • a tomato or two diced or cherry tomatoes quartered
  • 1/4 to a whole hungarian hot wax pepper (depending on your taste for heat, leave ribs and seeds in for extra spicy, take them out for medium spicy)
  • lime juice from 1 lime
  • Plenty Of Chopped Cilantro (we’ve been eating cilantro-less salsa this season and it’s fine that way)
  • Salt To Taste
  • 1 Tablespoon Vinegar

Roasted Green Peppers Sounds good!  I think it would make a nice garnish for some Corn and Potato Chowder.

It’s really wet on the farm…..

Perhaps the spigot will turn off this week.  Here are some pictures to follow up with last weeks long list of weather complaints.  P.S.  The complaints continue as we keep getting dumped on.

The Beets are not happy with wet feet

This low spot in the field has been holding water for weeks now and the Broccoli continues to have root rot.  Peppers are starting to get it.  boooo.

The tomatoes are all but dead from the early blight. Brought on by the rain. Last year we didn’t hardly have any signs of this problem. In a normal year we would have 8 weeks of picking. This year we will be lucky to have 4, and 4 miserable yielding weeks.

Fall is near, as the pie pumpkins are turning orange and should be ready soon. But the rain hasn’t been nice to them either.

Celery is coming up, and is looking nice. But notice the yellow tips, that’s too much water. Hopefully we dry up some and they pull out of it. Fresh celery is the best.

This is what remains of the Potato vines. The Grubs have been horrible. Between the Grubs, Blight caused by rain and the Potato beetles, we are expecting about 70% loss of yield.

But the boxes are full this week!

Harvest Party is set here on the farm Oct  2nd.  More details to follow.  Directions are on the website.

Sept 11th meet your farmers BBQ /potluck in Stillwater. Email for address and directions. We are shooting Noon time to start.

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