week 17

It is so hard for me right now not to write about the week’s perfection. The weather has been so kind to us, finally. After three full days of massive planting, the skies opened for a timely rain and we are all so relieved. Humidity gone, fall plantings watered in, clear skies, everything seems in order here in the hollow. Alas, no time for my joy right now, no time to list the crops tucked safely away in the earth, no time to bask in that glee, I have to communicate some very important news in this space, so that I will do.
Fall Extension. We are going to do a 6 week extension this year. We will start immediately following the main season, so the Fall will run from October 15th through November 19th. For those of you new to Hill and Hollow CSA, the fall is a lovely part of the season. We bid farewell to the summer fruits and welcome the late season with greens, winter squashes, sweet potatoes, tasty roots, in those 6 weeks. For those that want to participate, let me know asap, the cost will be $120 for the half share, $240 for the full share, and $300 for the family share.
Field Day. Our annual farm field day will be Sunday October 9th. This is a wonderful day on the farm, a chance to tour the place where your food is grown, meet the other members of our wonderful community, see Sasha, and other highlights! Please plan to join us, it is always a great time. Details and directions to follow, but please hold the date.
Lamb. The time was right this past week to load another couple of lambs and take them to the processor. The sheep had gotten out and when we caught them up we realized there were way too many males in the mix. We will have another round of lamb available for pick up next Saturday September 24th. Please order asap, most cuts will sell out quickly. We will have lamb chops, legs of lamb, ground lamb, stew meat, ribs and shanks available. Contact me for pricing and availability.
Life. This is an important topic and life is good. Carrie (George’s wife, here to pick him up for a week long vacation,) is minding Will while I write. Paul and Andy are collecting the garlic, the final component of the harvest now near complete. George is wiping, counting and packing the summer fruits. Sasha and Madeline are working in his garden and everything, right at this moment, is absolutely perfect. Chaos will come soon, that I know, but for now, I can breathe deeply and enjoy. I wish you all at least one blissful moment amidst the life’s bedlam this week, heck, how about more than one!

summer squash
green beans
Baba Ghanoush a great way to use a bunch of these wonderful bountiful eggplants

3 medium-sized eggplants
1/2 cup tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chili powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

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