- Zucchini
- Basil
- Cherry tomatoes
- Tomatoes for slicing including heirlooms
- Hot peppers
- Red sweet peppers
- Ancho stuffing peppers
- Tomatillos or pineapple tomatillos
- Eggplant
- Potatoes
- Onions
- Green beans
- Fruit: plums, pears , grapes and apples ( choose 8 pieces)
Your farmers have returned from our adventures in Alaska. We had an amazing trip. It was so good to be relaxing and be together as a family, something we hadn’t done on a vacation since 2018. We spent time in Homer and got to hike in the mountains across the Katachemak Bay. We saw wildflowers and animals and took a tour of 26 glaciers (not sure if that is the exact number but that was what the boat advertised). We were lucky to have Kody staying at the farm making sure all the animals and plants survived the farmer’s absence. He had a list of at least 15 things to do every day plus coordinating two harvests. Thank you to all of our subscribers who showed up to lend a hand with the harvest. There were a few hiccups but in general things went well.
If you want to see photos from our trip follow Juvencio and I on Instagram or Juve on Facebook:
@lyn_c_jacobs, @juvear66.
At this point in the season we are inundated with vegetables and fruit. We’ve come back to eggplants dripping off the bushes. The peppers have all ripened and are nice and red and sweet. There’s an abundance of basil and did we say tomatoes? Somehow I went crazy this year with tomatoes. The heirlooms are in, the greenhouses are bursting and the cherry tomatoes are on. Tonight we’re roasting cherry tomatoes and crinkle cut potatoes and a nice big salad.
Juvencio and I got right back to work on Friday when we arrived at 5:30 in the morning from Anchorage. We spent the day out in the field harvesting the onions and preparing beds to transplant the overwintering broccoli and cauliflower. We had left some green beans and the last cucumbers and zucchini as well as tons of lettuce that we just couldn’t get in the ground due to the heat prior to our departure. Many of those items got planted Saturday. Many of the potatoes have been harvested and all of the onions are out of the ground and hung to dry. The weeds did not take a vacation, neither Juvencio nor I remember seeing any weeds prior to our departure but on our return the farm is covered. All of those fall call crops like cabbages and broccoli and radicchio were not to be seen for the weeds that were over 2 feet tall. We managed with the help of our friend Emmy to get many of the weeds under control and hopefully over the next few days we will be able to turn over more beds and get the weeds beaten back and continue our fall and winter planting.
We will open to nonmembers for the winter season starting next month so if you are interested in staying with us during the winter please make your intentions known. A $100 deposit is a sure bet that you will have a spot for the winter season. Winter starts October 31 and continues approximately every other Sunday for the five months of winter. There is a total of 12 harvests the cost is $400. We will do our very best to provide you with at least eight items during the winter season. We expect to have spinach, escarole, radicchio lettuce, arugula fennel, celery, broccoli, cabbage, kale and green onions. We will have onions, radishes and more.
I’ve been catching up on world news. It is extremely disheartening and tragic to see all of the events that have gone on in the last week. The devastating earthquake in Haiti has left an already ravaged country with even less resources for the people. There is no working government and so there is no one to provide any safety net for the people. I have included one agency that I know of that has worked in Haiti for over 20 years and I am confident that sending them money will mean that supplies and medical care gets delivered to the people. Please consider donating to relief efforts in Haiti through “partners in health”
The situation in Afghanistan has been devastating to watch. I don’t really have words for the waste of human life and tragedy we have inflicted on that country. I continue to search for some way to help. We owe it to those who aided our military and diplomats in any way to get them out of harm’s way and to safety. Consider helping in Afganistán at:
I did not mention the surge in cases of Covid 19 as I am at a loss for how to tackle this entirely human made problem. We continue to vaccinate and work to protect people. To that end please continue to mask and encourage all who are not vaccinated and are eligible to do so.
In the meantime, enjoy your family and friends, eat the seasonal bounty and be thankful for what we have.
Bulgogi eggplant
INGREDIENTS
- 1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices
- ½ teaspoon kosher salt (Diamond Crystal)
- Neutral oil, such as vegetable or canola, for grilling
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon granulated sugar
- ¼ teaspoon garlic powder
- Freshly ground black pepper
- 1 scallion, thinly sliced on the bias, for garnish
PREPARATION
- Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.
- While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
- Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.
For stuffed poblanos try:
https://tasty.co/recipe/vegetarian-and-black-bean-quinoa-stuffed-poblanos