Carrots - Eggplant - Cabbage - tomatillo - cilantro - kale - assorted tomatoes - corn - flowers
FIRST AND FOREMOST…
Pop-up PYO Blueberry “glean” is this Saturday MORNING!
--Open to the entire Edgewater Farm C.S.A. community--
WHERE: if you are coming from the North End of River Road, go past the Greenhouses and McNamara Dairy- turn at the Cemetery.
THE ADDRESS for all your googling: 355 River Road/ Plainfield, NH
WHEN: This Saturday MORNING!!!, August 17th.. 10am-NOON ; rain or shine though we will cancel in case of thunder and lightning
HOW: You pick! Bring your own containers, we will have zero supplies for you to pick into. FYI, if you have a used yogurt container and a shoelace, poke holes in the yog. container and make yourself a picking necklace- it’s fashion forward and an extremely efficient way to pick. Very hip, all the kids are doing it.
WHY: So many reasons, here are a few... because it's awesome, the berries are free and delicious, it's August, and this is what you in August pick and preserve!
OTHER NOTES: it is so hot- especially underneath the blueberry net- come prepared! Large brim hats and water bottles and sunscreen are strongly encouraged!!
email me if you have any questions at all (firstname.lastname@example.org)
ALSO, OUR FARMSTAND IS HIRING!!!
As the collegiates among us head back to their various campuses, we are in desperate need of filling some major gaps at the FARMSTAND. Please send an email to email@example.com if you are a hard worker who is excited about not only washing, sorting, and slinging vegetables but also, eating good food, talking about eating good food, working on your feet, lifting bushels of winter squash and laughing a lot with Allie, Sarah, and the gang. FOR MORE INFO ON JOB REQUIREMENTS CLICK HERE:
AND LASTLY, Please do us all a favor and pray for rain on our fields.
TIPS - TRICKS - RECIPES:
Claire’s greatest tomatillo salsa
6-8 MEDIUM TOMATILLOS
1 CLOVE GARLIC
4 tablespoons CILANTRO
Salt to taste
Boil tomatillos and jalapenos until tomatillos are soft, drain water out
Take all ingredients and blend to desired consistency
Shoot me an email and thank me for the easiest/tastiest salsa recipe of all time.
(I HAVE NOT MADE THIS RECIPE BUT MY FRIEND/PERSONAL COLLECTOR OF THE BEST RECIPES SWEARS BY IT)
serves 4 as part of a shared meal
1 tbsp rice bran oil or other vegetable oil
Toasted white and black sesame seeds, to serve
1 tbsp finely chopped chives, to serve
Light dengaku miso (makes extra)
100g white miso (or other light-coloured miso)
2 tbsp sake
2 tbsp mirin
2 tbsp sugar
Dark dengaku miso (makes extra)
100g hatcho miso (red miso)
2 tbsp sake
2 tbsp mirin
2 tbsp sugar
Heat your oven to 180C.
Using a sharp knife, trim a little off the “cheek” of each eggplant half to make a flat base so it sits level on the baking tray. Score a cross-hatch pattern in the open face of the eggplant. Drizzle with the oil and bake for 45 minutes to 1 hour, until the eggplants are tender but still holding their shape.
For the light dengaku miso, mix the ingredients in a small saucepan with two tablespoons water and bring to a simmer. Simmer for a few minutes, stirring regularly until the mixture thickens to a very thick, but still pourable, consistency. Transfer to a bowl and set aside.
Rinse the pan and repeat the process for the dark dengaku miso.
When the eggplant is cooked, generously top one eggplant half with the light dengaku miso, and the other with the dark dengaku miso.
Switch the oven to a hot grill setting. Return the eggplant to the oven and grill for about five minutes, or until the miso is bubbling.
Transfer the eggplant to a serving plate. Scatter the light dengaku miso with black sesame seeds and the dark dengaku miso with white sesame seeds. Sprinkle all the eggplant with chopped chives and serve.
Note: The colour of miso paste is often a good guide to its flavour. A dark miso is made with a higher proportion of soy beans and will be strong and savoury, while a paler miso will have higher proportions of other grains such as barley or rice and have a milder flavour.
YOUR BOLTED CILANTRO:
Yes, this is bolted cilantro- yes, the flavor is a little bitter in comparison to the more youthful cilantro you commonly see at the stand/store/in your tacos BUT, I was desperate to include cilantro in your share this week AND stripping the leaves from the stems will absolutely enhance all your cilantro garnished dishes especially the above recipe for salsa VERDE.
Your tomato quarts:
If you get tomatoes today in your quart that are still firm and light colored then i encourage you to hold off on eating them right away. Instead, leave them on your countertop to ripen to perfection. INFACT, as a Edgewater Farm CSAer, I would like for you to take the tomato oath to never ever ever put your fresh tomatoes in the fridge. TRUST ME.