A busy and hot week has just passed here on the farm and I have to admit we have all been just a wee bit cranky with the expected but disappointing return of heat and humidity. I know, it is just early september and it was foolish to be wooooed by last week’s delightful conditions, but we got suckered in and fell hard when reality returned. Oh well. We still rallied and got all kinds of things done. I am pleased and proud to say that I am quite sure the fall gardens are secure. All plantings are weeded and mulched, the final beds planted with our favorite root and leaf crops, now just waiting on rain (??). with the field work in order, we headed for the transition in the high tunnels. Space in our plastic houses is limited indeed and the dance of removing summer plantings and replacing them with late fall and winter plantings is a complicated one. Mid september is the have to date on planting in the greenhouses for a solid collection of late season harvests and so we began tomato removal. It hurts. The sun gold cherry tomatoes had to go. While still producing, it was clear their production was on the decline and when deciding between the peppers, eggplant and cherrys, the sun golds lost. Transition is difficult, in the gardens and in life, so with one last summer salad: pure sun golds, a drizzle of olive oil and garlic, we bid the cherry tomatoes an honorable farewell. Watch out peppers and eggplants, you know you are next. this time you were spared for your productivity has yet to wane, but as soon as the kale transplants are ready, you are out too!
I hope you are all transitioning as well as the gardens: painless and fruitful. I want to remind you again our main season is drawing to a close, just 2 more weeks. Please let me know as soon as possible whether you will be continuing into the autumn with us, we would love to continue to share the harvests with each of you. With thanks and salads.
week eighteen in your basket:
Roasted Red Pepper and Arugula Salad from soil born farms
2 large or 3 smaller bell peppers
3 tbsp olive oil
1 tsp sugar (optional)
1 tsp Dijon mustard
1 garlic clove, chopped
1 bunch arugula
1 small head radicchio (optional)
Grill or broil the peppers until fairly blackened. Transfer to a plastic container or closed paper bag to cool to room temp. When peppers have cooled, remove and discard seeds and core (and the skins if you like).Coarsely chop and toss with the arugula. Combine oil, sugar, mustard and garlic in a jar – shake well and drizzle over salad.
Breaded Eggplant with Arugula and Parmesan from martha stewart
1 large eggplant, cut lengthwise into 1-inch-thick slices
Coarse salt and freshly ground black pepper
1/4 cup flour
1 large egg, whisked with 1 tablespoon water
2 cups panko or coarse homemade breadcrumbs
1 cup olive oil, for frying
2 cups arugula
1/4 cup shaved Parmesan
Lemon wedges, for serving
Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry. Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs. Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper. Top each cutlet with arugula, Parmesan, and a squeeze of lemon.