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Lexington Community Farm
52 Lowell Street, Lexington, MA
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Week of September 2, 2015 (Week #13)
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What's In Your Share This Week
In the Farm Stand
Pick Your Own Crops This Week
We do our best to predict what will be available but the CSA newsletter hits the press before the week's harvest begins. That means that sometimes you'll see vegetables at the stand that aren't on the list, and sometimes vegetables on the list are not actually ready for harvest.
Additional storage and preparation tips plus many recipe ideas can be found on the LexFarm website.
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Notes from the Field
The skies opened on us last Tuesday, dumping several inches of welcome rain. Moderate temperatures are giving way to heat again this week. It's fine for the farm, giving all of the plants that are slowing down their growth another chance to burst forth. Fall carrots and beets can gain a bit more size, and all of those spinach seeds we've planted just might grow after all. We keeping imagining that the harvest will taper into our more even-keeled fall rhythm any week now. But not so, not yet, as the cantaloupes and tomatoes continue to pile in. This week, our eyes are on the winter squash field, and the harvest is imminent - first the spaghetti squash and delicatas, then the acorns and pumpkins, then the big haul of butternuts for storage. It looks like a respectable harvest. We'll keep you posted - and enjoy the spaghetti squash this week!
We hope you are enjoying the harvest!
- Jenny Wooster, Picadilly Farm
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Featured Vegetable: Eggplant
All About Eggplant
 Selecting: Choose an eggplant with glossy skin. You want the eggplant to be firm, with no soft spots or bruises, and to feel heavy for its size.
Many people find the taste of eggplant bitter, and some say that female eggplants are more bitter than the males. Eggplant is, in fact, a naturally bitter vegetable because the seeds are bitter. Female eggplants have more seeds than their male counterparts (makes sense, right?). I couldn't find good pictures to help distinguish between the two, but it seems that the "bellybutton" on the bottom of a male eggplant is rounder and larger, and on a female, it is long and narrow.
Preparing: Conventional wisdom sometimes recommends salting (or "sweating") the cut-up eggplant before cooking to reduce bitterness. While this step will result in a silkier texture, it does not actually change the flavor. The salt draws out water, not flavor, preventing it from absorbing as much oil if you fry it.
To "sweat" your eggplant, cut it up into the shapes you plan to cook (slices or cubes). Place the eggplant in a colander, and sprinkle with salt. Let the salted eggplant sit for about 30 minutes, then rinse and dry before continuing with your recipe.
The peel of the eggplant is edible, though on larger eggplants, you might prefer to peel the skin if it's tough.
Storing: Eggplants don't really like to be cold, being, technically, a tropical fruit. The ideal storage temperature is 50F, but that's not easy to achieve in a typical home kitchen. The counter is too hot, and the refrigerator too cold. That said, an eggplant can be stored on the counter for a day or two if you are planning to use it in that window of time. If not, store in a plastic bag in the crisper drawer of the refrigerator for up to a week. Eggplants don't like to be bruised; they will go bad sooner in that condition, so if it doesn't fit easily in the drawer, it's better to store the eggplant on a shelf. Read more about eggplant storage at The Kitchn.
Cut raw eggplants don't store well either, so you want to cook the whole vegetable.
Freezing: You can blanch and freeze eggplant to use later. Bring a pot of water to a boil, and prepare an ice-bath. Cut into slices or 1-inch chunks. Place eggplant into boiling water for 3 minutes. Remove with a slotted spoon and plunge into the ice bath to stop the cooking. Do this in batches as needed. Remove the cooled eggplant from the ice bath and dry off. You will want to separate eggplant slices from each other with wax paper or plastic wrap before placing in freezer bags. Chunks can just be frozen as is.
- Betsy Pollack
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Recipe: Soy-Sesame Grilled Eggplant
This recipe comes from "Serving Up the Harvest" by Andrea Chesman with a few modifications. This recipe is great warm or cold.
Serves 4-6
Eggplant
3 lbs Asian eggplant (about 4-6 medium sized)
4 Tbs peanut oil
Marinade
3 Tbs low-salt soy sauce
2 Tbs dark sesame oil
2 Tbs Chinese rice wine
1 Tbs rice vinegar
1 Tbs chili paste
1 Tbs sugar
2 garlic cloves, minced
3 scallions, whites and tender greens, finely chopped
Garnish
2 Tbs sesame seeds
Directions:
- Cut the unpeeled eggplant in half lengthwise, then cut into 3-inch long pieces.
- Prepare a medium-hot fire in the grill or preheat the broiler.
- Brush eggplant with oil on flesh side. Grill the eggplant, oiled side down, until browned, 5 to 7 minutes. Or broil the eggplant oiled-side up until brown, 5 to 7 minutes. Turn over. brush with oil, and grill/broil the skin side 5 to 7 minutes. The eggplant should be soft and moist inside.
- Combine the soy sauce, sesame oil, rice wine, vinegar, chili paste, sugar, garlic, and scallions in a small bowl. Mix well. Pour over the eggplant and toss to mix.
- Let stand at least 30 minutes to allow the eggplant to absorb the flavors of the marinade. You can hold this dish in the refrigerator for up to 3 days. Just before serving, sprinkle with the sesame seeds and serve warm or cold.
Mark Gabrenya is a founding member of LexFarm and currently serves on the Board of Directors and the Property Committee. He is often found at the Farm hanging screen doors, making signs, and directing volunteers helping with site improvement projects.
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More Ideas for Eggplant
For a twist on ratatouille, try briami, a Greek roasted vegetable dish with similar ingredients. Or fill use it to fill a quiche. Or layer the vegetables in these grilled vegetable stacks showered with slivers of fresh basil.
This recipe from Ottolenghi tops eggplant with North African spices, bulgur and yogurt.
This one pairs grilled eggplant with yogurt and a tomato-cucumber salad.
Add slices of roasted eggplant to a sandwich such as this wrap with cashew cheese or this one on artisan bread slathered with a white bean spread and pesto.
For Chinese takeout at home, serve sweet and sour eggplant or Chinese beef with eggplant over a bed of steamed rice.
Eggplant Parmesan is always a crowd-pleaser. Try this vegan version served over pasta. If you want to skip the cheese and sauce, baked eggplant sticks make a delicious snack or side.
This eggplant dip can be made quickly in a pressure cooker. Caponata is another classic eggplant spread and can be adapted with Moroccan spices to serve as a dip or on pasta.
Braise chicken and eggplant with Moroccan spices.
This cold pasta dish with eggplants and tomatoes will hit the spot while the weather is still hot.
Grilled eggplant and chick pea salad is perfect for a picnic. For other salads, Food & Wine offers this collection of quick eggplant salads.
Make a gratin with eggplant, chard, and quinoa.
Use eggplant as the base for these burgers topped with honey-beer glazed caramelized shallots. Or these eggplant “meatballs” served on a bed of kale pesto.
Whip up a simple pizza with broiled eggplant on pizza dough or sautéed eggplant brushed with pesto on lavash. If you'd prefer a base of puff pastry, an eggplant tarte tatin makes an elegant yet simple meal.
Spice up your meals with South Indian pickled eggplant.
The LexFarm website has additional ideas for your eggplant.
Compiled by Jackie Starr & Betsy Pollack
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Making the Most of Your CSA Share
Cut up whatever crispy vegetables you have on-hand to add to bibimbap.
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Logistics
| If your assigned pickup day is: |
You can now pick up on: |
You must arrange a swap to pickup on: |
| Wednesday |
Wednesday OR Thursday |
Friday or Saturday |
| Thursday |
Wednesday OR Thursday |
Friday or Saturday |
| Friday |
Friday OR Saturday |
Wednesday or Thursday |
| Saturday |
Friday OR Saturday |
Wednesday or Thursday |
CSA Distribution Hours:
Wednesday, Thursday, Friday: 3 pm - 7 pm
Saturday: 9 am - 1 pm
Note that scheduled distribution hours are NOT the same as the farm stand hours on Saturdays
Use our Google group to arrange swaps. If you are unable to pick up your share on your assigned day, we have set up a Google group to help you find someone to swap with when you are planning ahead. So far, it seems like the group is working smoothly to arrange swaps. Keep in mind that there is no guarantee that you will find a swap. If you did not receive your invitation to the Google Group or are having trouble joining, send email to csa@lexfarm.org for assistance.
If you do not find a swap, you are always welcome to send someone else to pick up your share for you. This is a wonderful opportunity to introduce a neighbor, friend, or co-worker to the farm. If you don't pick up your share, the food will not go to waste. Our volunteer food access team will deliver unclaimed produce to area food pantries.
Have the swap or the friend check in under your name. If someone else is picking up your share, whether it's a shareholder swap or you're just sending someone in your stead, they should check in under your name. We don't update the weekly sign in sheets based on swaps or alternates, so you do not need to let us know.
If another member of your household wants to receive their own copy of the weekly newsletter, just let us know.
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Pick Your Own Supplies
Scissors and Clippers: Please remember to return any borrowed cutters to the hoop house before you leave the farm so others may use them. If any scissors or clippers accidentally came home with you, please return them on your next visit. Also, if you have any extra scissors or clippers that you'd like to donate to LexFarm for PYO, you can leave them in the hoop house with the PYO supplies or give them to Jaclyn in the farm stand.
Cardboard Containers: Please bring back and reuse or return any half-pint-, pint-, or quart-sized cardboard containers that you might have laying around the house from previous weeks' pick-your owns!
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Community Potluck on Wednesday 9/2
We're having another Community Potluck will be Wednesday, September 2, 2015 from 5:30-7:30 pm. The event is free and open to all who support our farm and our amazing community, so please bring a dish incorporating some of our farm’s bounty. Bring the kids, your own plates & cutlery, water bottles, and label your dish for those with food allergies. We hope you can join us!
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Farm Stand Open to Public
We hope you're enjoying the new variety of locally produced foods at the farm stand. The farm stand is open to the public, so tell all your friends to stop by!
Farm Stand Hours:
Wednesdays-Fridays: 3-7 pm
Saturdays: 9 am - 4 pm
Sundays: 11 am - 4 pm
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If you have any questions, comments, suggestions, or to add another member of your household to the mailing list for this weekly CSA newsletter, send an email to csa@lexfarm.org.
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Staff
Tim Hines
Farm Manager
Jaclyn Fishman
Farm Stand Manager
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LexFarm Board of Directors
Allison Guerette, President
Carolyn Goldstein, Vice President
Ralph Clifford, Treasurer
Amanda Maltais, Clerk
Susan Amsel
Mark Gabrenya
Marcia Gens
Whitney Kakos
Linda Levin
Susan Schiffer
Mary Rose Scozzafava
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