Week #26

Winter squash(ok to let them age on your kitchen counter, they get better over time, sweeter and much more flavorful)
Hot peppers
Tomatoes (some green and some red)
Cherry tomatoes
Parsley or Thyme
Broccoli or cabbage or cabbage
Brussels Sprouts tops (like collards, tender and sweet, remove the thick stem)
cucumbers (alas the last cucumbers of the season)

The tomatoes have been offended by these cool days. They are mostly green now with ripening happening much slower. The peppers on the other hand are going crazy with new blooms and green peppers bursting off the plants. The shock will come for them with the first frost. The brassicas are starting to strut their stuff, cauliflower, broccoli and cabbage is starting to pop up among the lush plants. All the newly seeded radishes are leaning to the south as the sun lowers in the sky they stretch to get as much of it as they can in the shortening days.

Juvencio has been hard at work getting the farm back into shape after his 10 days in Honduras. He has managed to get most of the covered greenhouses tilled and ready for planting (which I did the moment they were ready!). He weeded the overwintering cauliflower and other fall/winter crops and he is working on the fencing of our goats. Meanwhile there are still two new greenhouses to get framed and ready for winter.

We turn our attention to the upcoming season. We reflect on successes of this year and areas we could improve on. There is always a lot to get done on the farm and this is the month for planting garlic and bulbs for the spring. We had such trouble with garlic this year it is almost not worth it. The rust is in the air and has plagued us for years seeming to get worse each year without a great organic solution. I have dragged my feet at ordering garlic from other sources and at saving our own. I hope I come to some conclusion soon before I miss the boat!

Our Harvest festival is slated for next weekend, October 9th from 2- 6! We look forward ito a great line up of performers and many guests including our guests of honor Juve’s Brother Felix and his sister-in-law Carla who will be visiting from Honduras! He will be the guy who looks like Juve and has that great Argueta smile. We have tons to get done prior to the party so if you want to lend a hand over next weekend or during this week, please don’t hesitate to text us and ask what can be done (or just notice and do it!)

We are on our own today, no kids to help us harvest so I will make this short. Enjoy your veggies every day as the season of fresh veggies does not go on fore ever. Make sure to let us know your intentions about next year. We will be taking sign ups for the Thanksgiving share and for the 2017 season the week after the harvest festival. Make sure you maintain your farm membership, returning members take priority!!

Cianfotta Lucana (Eggplant, tomato, pepper and potato stew)
From the San Francisco Chronicle Cookbook
Great accompaniment to fish or meat. Or a sauce for pasta. Can add
capers or fresh ginger.
2 red bell peppers
2 yellow bell peppers
3 tomatoes
½ C extra virgin olive oil
1 red onion, chopped
1 pound russet potatoes, peeled and cut into walnut sized cubes
Salt and freshly ground pepper to taste
3 C warm water
3 Japanese eggplants, cut into ¾ inch cubes

Roast bell peppers over a gas burner, under the broiler or on
a grill until the skins blister and char. Place in a plastic bag, seal
and set aside for 15 minutes to steam. Then peel, stem, seed and
derib. Cut the peppers into strips. Set aside.
Bring a pot of water to a boil over high heat. Blanch the
tomatoes by plunging them into the boiling water for 15 seconds, then
into ice water. Drain, then peel, seed and dice. Set aside.
Heat 1 Tble of the olive oil in a large pot over medium heat.
Add the onion and sauté for about 5 minutes, or until translucent. Add
the potatoes and season with salt and pepper. Add the warm water and
simmer slowly for 20 minutes, stirring occasionally. Add the tomatoes
and simmer for 5 minutes longer.
Heat 2 Tbles of the olive oil in a large skillet over medium
high heat. Add the pepper strips and sauté until softened, then add
them to the potato mixture.
Add the remaining oil to the skillet and, when hot, add the
eggplant cubes and fry until golden brown. Add the eggplant to the
potato mixture and cook for a few minutes longer, or until the
potatoes and eggplant are soft, the liquid has been absorbed and the
flavors are well blended. Serves 6
Mediterranean Eggplant and Barley Salad
YieldMakes 4 (main course) or 8 (side dish) servingsActive Time45 minTotal Time1 1/2 hr
1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley:
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad:
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Cooks’ note:
Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

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