CSA Week 14: Don't worry, we're still here!
Farm Share Newsletter - September 12, 2023
Housekeeping
Sorry I'm late! I had a big, non-farm deadline on Monday and spent the last few days totally buried. But we're here.
Update on our October 1 farm event: We'll start at our farm around 12 PM (arrive anytime after 11) and go till about 3 or 4 PM. In addition to the lunch we'll serve, we're thinking of some other food/veg-related activities (harvest your own ferment party? dumpling-making?). Thanks to everyone who informally RSVP'd! Invite should arrive in your inbox shortly.
Newsletter will be relatively minimalist today because — whew! — I am wiped.
This Week (L to R, top to bottom):
Sooyow cucumber
Lemongrass!
Shishito peppers
Tomatoes (Slicers and tigerella)
Thai basil
Scallions
Golden beets
Komatsuna
Head lettuce
Member Photo of the Week (Rita's Nightshade Sauce)
"I have a nightshade sensitivity, so my husband wins the prize of all of the beautiful Tian Tian nightshade vegetables. This week I made a dish inspired by fresh tomato sauce; all produce is from our CSA <grin>
Film a non-reactive pan with olive oil. Add diced eggplant, thinly sliced bird chiles, and a bit of salt. Sauté until the eggplant is soft and slightly browned. Add halved cherry tomatoes and diced larger tomatoes, a pinch of sugar (optional), and finely bias-cut green onion. Simmer over low heat until just bubbling, then stir in minced parsley and basil. Serve over pasta; for folks who eat dairy, this is delicious with a handful of grated parmesan."
Recipe: Lemongrass
Elizabeth's mom visited, so I dropped by our butcher shop and picked up a skirt steak. And I really, really wanted to use our lemongrass (we rarely ever do!), so I made this marinade for it! It probably would go fine on chicken or tofu too.
Ingredients
2 stalks of lemon grass
1 inch piece of ginger, peeled and chopped
1 tbsp fish sauce
1 lime
2 gloves of garlic
3 green Thai bird chilis, sliced thinly.
1/4 cup neutral oil
1/4 cup water
Mortar and pestle
Steps
Trim grassy part off top of lemongrass and then peel off fibrous exterior. Chop roughly into 1 inch pieces. Add to mortar. (Owing to climate limitations, our lemongrass is smaller than you'd see at the grocery store. But you only need a little bit for this recipe).
Add garlic, ginger and chilis to mortar. Smash until you have a paste.
Transfer ingredients from mortar to a small jar.
Add fish sauce, oil, water, and juice from lime into your jar.
Stir. Marinade your protein with half. Save half for dipping.