P i c k l i s t
MELON - CHERRY TOMATOES - CARMEN PEPPERS - SHISO -
ROMA TOMATOES - CARMEN PEPPER - BEETS - SUMMER SQUASH -
DAZZLING BLUE KALE - EGGPLANT - CORN
EDGEWATER update:
After being totally immersed in a world of Dolly Parton this week, I can finally ease back into listening to any other music by any other name. That said, her songs are never too far from the dial as there is nothing better than picking crops with Ms. Parton as our soundtrack. But there are in fact other musicians out there, and it is Beyonce's Birthday on friday, SO, Virgos Groove it is. What does music have to do with farming? Everything. Listening to the natural sounds of birds and crickets and wind be damned! JK, I love the birds and crickets and wind, but come September we do need a little bit more then nature sounds to keep us MOVING. Because wow our bodies are feeling that all season hustle! Gotta keep the vibes high during this final stretch of late summer. Let's pump that volume, fill bushel upon bushel, wash up some greens, and shake whatever you got that your mother gave you...
In the fields the ABUNDANCE JUST PEAKED. Tomatoes, peppers and melons are ripening daily, the greens continue to pump out new leaves and I swear the winter squash just doubled in size. September & October are the months to really hone in on those winter eating goals. Have you dipped your toes in tomato sauce yet? Whether this is a metaphor for preserving your food or a barefoot contessa way of life, the action remains the same, you need to pick up a box or two of Romas from the farmstand and think winter. Honestly with my own overwhelm of everyday hustle, I am taking a real hiatus from canning and have decided to just freeze the maters. A simple ziplock bag of frozen Roma tomatoes now means soup in January. Remember people, winter is long and a warm belly is best.
Speaking of bellies and the turn of the season, we got to take a moment and pep talk my favorite Fall sport, our FALL CSA. The Fall CSA is a way to keep our fave community eating all the good crops even after the farmstand shuts down mid-October. From October through November, there is still so much to harvest, so much to make, and so much to enjoy. Also, it’s a fun scene where people gather and high five and talk recipes and stare at towers of brussel sprouts under the glow of the CSA disco ball. I just love it. To sign right on up head here:
And now the deets:
6 weeks of real hearty Fall abundance. Think: root veggies, winter squash, greens, herbs, the last of the peppers and tomatoes, etc..). Newsletter + recipes also included. COST: $240
Pick up location is on farm in Plainfield NH
PICK UP TIME: 4:30-6pm
PICK UP DAY: WEDNESDAYS! With one special pre thanksgiving pick up, on Tuesday November 24th
BEGINS WEDNESDAY OCTOBER 21/ ENDS TUESDAY NOVEMBER 24th (you must sign up for the 6 consecutive weeks)
Sign up at the FARMSTAND (cash or check) or ONLINE at www.edgewaterfarm.com
FARMY FOODIE PRO-TIPS:
The following recipe is crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis. if you are curious about alllll the recipes he has to offer, check out his substack:
Indian Eggplant in Peanut Sauce
Serves 6
A recipe developed by my friend Madhur Jaffrey to echo a classic Hyderabadi vegetarian dish without the fuss, I’ve been making my own version of this tasty eggplant dish for years. It works with both Asian and Italian varieties of eggplant. Don’t let the longish list of ingredients intimidate you; they are mostly spices, whole and ground, which you likely have. Fresh curry leaves are available in Asian markets. I can almost always find them in the Upper Valley at Stern’s Produce in White River Junction, VT, or at the Asian Super Store and Bangkok Asian Market, both in Lebanon, NY, where you’ll also be able to find the spices. If you can’t find them, use a handful of Thai basil.
2 pounds Asian or Italian eggplant
1/2 cup olive, peanut, or vegetable oil
Salt
1 tablespoon peanut butter
1 tablespoon tahini or Chinese sesame paste
1 tablespoon tomato paste
2 tablespoons dark brown sugar
1 1/2 teaspoons tamarind paste, pomegranate molasses, or balsamic vinegar
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
8 to 10 fresh curry leaves or a handful of Thai basil
1 large onion, finely chopped
1 small knob fresh ginger, grated
1 large clove garlic, minced
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon Kashmiri or other chili powder
Preheat the oven to 400°F. Line a baking sheet with parchment. Bring a kettle of water to a boil. Cut the eggplant into 1 1/2-inch pieces. Place in a bowl, toss with 5 tablespoons of the oil and a teaspoon of salt until coated. Transfer to the baking sheet and roast about 20 to 25 minutes, until soft and lightly browned.
In a small bowl, combine the peanut butter and tahini. Whisk in 1 cup boiling water to form a smooth paste. Add the tomato paste, brown sugar, tamarind, and another 1 cup of boiling water, stirring to combine. Set aside.
Set a large frying pan over medium-high heat. Add the remaining 3 tablespoons oil. When hot, add the mustard seeds. In a few seconds, when they begin to pop, add the cumin seeds. Add the curry leaves (if using Thai basil, you’ll add that later) and the onions and sauté for about 4 or 5 minute to soften and lightly brown. Lower the heat and keep cooking another 3 or 4 minutes. Add the ginger and garlic and cook another minute or two. Add the turmeric, coriander, cumin, and chili powder, and cook another minute. Add 1 more cup of boiling water and scrape of anything stuck to the bottom of the pan. Simmer for 5 or 6 minutes.
Now add the peanut mixture and simmer for 5 minutes. Add the roasted eggplant, Thai basil, if using, and a generous pinch of salt and continue simmering for another 10 minutes or so until the sauce thickens and the eggplant softens to a silken texture.
Refrigerator Pickled Beets
Makes 1 quart
2 pounds beets, trimmed
1 red onion, thinly sliced
1 cup white vinegar, red or white wine vinegar, rice vinegar, tarragon vinegar or a combination
1/2 cup sugar or 3/4 cup maple syrup
1 teaspoon kosher salt
1 cinnamon stick
6 whole cloves
Preheat the oven to 400°F. Wrap the beets in aluminum foil and roast for 45 to 60 minutes, depending on size and age, until soft; the tip of a knife should slide easily into the flesh. Remove from the oven and cool for 15 minutes or so. When you can handle them, peel and slice 1/4- inch thick. In a clean quart jar, layer the sliced beets with the sliced red onion.
In small saucepan, combine the vinegar, sugar, salt, cinnamon stick, and cloves with 1/2 cup water (use only 1/4 cup water if using maple syrup). Bring to a boil and while hot, pour over the beets to fill the jar. Allow to cool, cover tightly and refrigerate 3 or 4 days before consuming.