week 16


plum tomatoes - cherry Tomatoes - carmen Peppers (3 varieties) - tomatillos - corn - jalapeno - potatoes - red onion - eggplant - summer squash - ZINNIAS & SNAP DRAGONS



KITCHEN SHARE:      tomato sauce

Everyone is tricked by the weather- I for one, am in love.  I get a real kick out of the rare heat blasts come Fall- one last chance at all the Summer feels.  That said, our crops are tricked and not all of them are so in love.  Our summer squash and zucchini are having a resurgence.  The field crew is picking bushels of this stuff but the calendar says late September and the majority of folks are over it because it’s Fall.  Please don’t curse me when you pick up your share and see this very mid summer crop.  I swear this will be the very last summer squash you will see until 2018.  Another crop that is seriously tricked is our fall raspberries.  They are having a tough time with the heat.  There is a ton of them in the field and they are getting cooked in the 90 degree weather.  It literally smells like raspberry jam in the fields.  However, raspberries, like many fruits and flowers need to get a good dead-head (pick) so they will continue to produce and we can continue to have fruit.   Bottomline, let’s go gleaning!

Join us this Wednesday and Thursday-

today and tomorrow afternoon for a pop-up-RASPBERRY-glean

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  The purpose of the glean is to invite the C.S.A. community down to the farm to pick off extra berries for their own kitchen.  The gleaning will take place rain or shine (preferably shine).  The field will be sectioned off and whatever berries you find in your section are yours.  The berries are free & delicious.

WHERE:  park at the farmstand’s overflow parking (just south of the stand on 12A).  Look for a sign!

THE ADDRESS for all your googling:

246 NH Route 12A /Plainfield, NH 03781 (this is the farmstand address, remember, keep driving south until you see the overflow sign)

 WHEN: two afternoons of picking!!! Today and tomorrow only!!

Wednesday, September 27th and Thursday, September 28th 4-5:30pm

HOW: You pick.  Bring containers!! Note: i like to take an old plastic yogurt container- punch two holes in the sides and make a necklace to wear around my neck using any old string - though i like shoe laces- i think it maximizes comfort when picking your cup full.  

WHY: Because it's awesome, and the berries are free and delicious and there is still some really nice fruit out there.

WARNING:  As it has been so hot, you are likely to find moldy berries... good luck and enjoy!    


Make Pico de Gallo!!!  Sadly, we have no cilantro right now- it is either to small to harvest or bolted because of the heat- so for all you cilantro haters, you finally win this moment.  

8 ounces combined tomatillos (husks removed, rinsed) + plum tomatoes all cut into ¼-inch pieces

¼ medium red onion, finely chopped 2 jalapeños, seeds removed, finely chopped

2 garlic cloves, finely grated 3 tablespoons fresh lime juice

1 tablespoon finely chopped cilantro (optional) 1 tablespoon finely chopped mint (optional)

Kosher salt

Preparation: Toss tomatillo + plum tomatoes, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.



  • 3 tablespoons olive oil, divided

  • 1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do

  • Salt and freshly ground black pepper

  • 1/2 cup (75 grams) dried couscous (optional)

  • 1 garlic clove

  • 1/4 cup packed flat-leaf parsley leaves

  • 1 cup cherry or grape tomatoes

  • 2 teaspoons red wine vinegar, plus more to taste

  • Red pepper flakes

  • 1/2 cup plain yogurt

Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.

Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.

Make tomato relish by pulsing garlic and parsley in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and parsley well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon vinegar and more salt. The longer it sits, the more potent it gets.

To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side.