Weekly Weed Archive

Week Thirteen

August 8, 2012

Photo by Abe Fawson

Farm News,

Truth is we are so busy and there is so much going on that I just do not have time to write. With all that is coming on so fast now Sara changes what’s going in the basket minutes before you all start arriving.Fresh yes but not easy to write a news letter.

What’s In Your Harvest Basket This Week

  • Tokyo Bekana
  • Asian Stir Fry
  • Sorrel
  • Summer Squash
  • Kale
  • Cilantro
  • Eggplant
  • Sweet Peppers
  • Garlic
  • Trio of beans purple,green & yellow
  • Cucumber,Lemon,Armenian &Traditional

Fruit Share:

All Organic all local from Ali’s Organics

This has got to be the reason for this season,FRUIT

  • Peaches ,White & Orange
  • Grapes
  • Figs

Cheese Share:

With 12 different cheeses tasted we are just putting an assortment out for you to pick from. Remember the Chevre freezes well and is only there until it runs out.They will only be making cow cheeses in the future.

What is new and what to do with it:

By this time in the season you have seen it all and I have written something about everything so far.If you joined after we started summer just go back and one of the news letters from this season will have a write up about every vegetable in this basket.

Here is an idea to use most of your veggies in your basket this week.

Spicy Stir-Fried Japanese Eggplant and Cucumber

Stir-frying cucumber is a great idea: the crunchy, watery cucumber goes great with the soft eggplant. Make sure to slice the eggplant thinly, or it won’t cook through. This stir-fry is also good served cold. Cold or hot set atop the Tokyo Bekana and stirfry mix.

Eggplant & salt Cucumbers

  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt (more to taste)
  • 2 teaspoons dark sesame oil
  • 2 tablespoons peanut oil
  • 1 tablespoon minced ginger
  • 1/4 to 1/2 teaspoon red pepper flakes (to taste)
  • 2 tablespoons minced leeks or anything in that family
  • 1 clove of fresh garlic
  • Cilantro
  • Stir Fry Mix & Tokyo Bekana (lightly toss with sesame oil )

1. Trim off the end of the eggplant. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel. If it is NOT a black beauty I never do this I just slice and sauté my eggplant and eat it almost everyday.

2.Trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.

3. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

4. Heat a wok or pan over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and leeks . Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve. I add the garlic now so it is raw but feel free to throw in with the leeks and cook it.

5.Set a top the Cilantro and StirFry mix

 

 

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