Share contents: 3 pounds of red potatoes, 1 pound of red onion, 1 pound kale, 1 bunch of baby hakurei turnips, 1 pound of miniature eggplant, 1 1/2 pounds peppers (none hot).
We are still in the lull between summer and fall. There should be more greens, arugula, radishes, lettuces coming…lets hope the rains from this hurricane keep the creeks in their banks here.
We harvested a good haul of pumpkins yesterday that will be ready to eat in 3 weeks or so. The picture is of the growing tip of a pumpkin vine. Sweet potatoes are a couple weeks away from ready to harvest. All the field tomatoes are taken down and the beds sown down in cover crop of winter peas, crimson clover and oats.
After this week, there are 5 more weeks of the regular season CSA. I would like to get past whatever the effects of this storm are and then see if we feel like we can do an extended share this year.
2 nights ago I roasted some mini eggplant by cutting them in half lengthwise and drizzling with olive oil, salt and pepper; then roasting about 15 minutes in a 425 degree oven. Then I made a sauce of: 3 tablespoons buttermilk, 1 tablespoon mayo, half a red jalapeno, a little lemon zest and juice of half a lemon, a pinch of smoked paprika and a little salt. We dipped the eggplant (and roasted okra too) in the sauce. Pretty good!