Greetings CSA Members,

The time has come to inform you that the raccoons and red-winged blackbirds are in the corn, the mosquitoes are buzzing thickly around our heads, the goats are panting, and the slugs are plentiful. The good news is that cantaloupes and watermelons are ripening. Funny how we have so quickly slid from cool July days into steamy, muggy, almost slimy August. Brian is diligently keeping watch over the plethora of diseases attempting to make their way into our fields. If I could, I would act as a bouncer and inform those nasty fungi with a swift kick that they were no longer welcome here at Denison Farm. I am continually in awe of how wonderful the quality and taste of these organic vegetables is even with the most extreme and difficult conditions this season. For me, this is a huge difference between conventional and organic practices. When we grew vegetables back in Maine on a wholesale and conventional level, we were able to spray all of the wonder fungicides on the market, but the quality of the vegetables seemed to decline in my opinion or perhaps it was the taste. Brian takes a large amount of time researching and refining the soil conditions, the nutritional balance, and the organic matter so that the greatest fertility can be achieved. I believe that quality is what you all taste. Here is a quotation from The Biological Farmer by Gary Zimmer:
“The initial results of what we call the conventional system of farming seemed good. Crop yields and animal production skyrocketed – we were awash in surpluses. But what about the long-term effects – the hard, dead soil, the poisoned groundwater, the increasing pest problems? And what about the ‘minor details’? – the fact that today’s food is so lacking in vitamins and minerals that we have to give our livestock costly ration supplements and take vitamin and mineral pills ourselves. Or the fact that most fruits and vegetables grown commercially have to be rushed to market before they spoil. What ever happened to quality? ...This (other) system of agriculture (organic or biological) relies on cooperation, working with nature, not against it. It could be called the way of give, not get. When we give the soil the right materials so an amazing array of soil organisms can do their jobs, we receive an abundance of nutritious, high-quality food – without even thinking about getting. Certain natural organisms and mechanisms protect against diseases and pests automatically. We only have to encourage them and get out of their way.” (Pages8-9)
I am grateful every day that I can pick a head of lettuce or a pluck a fairytale eggplant and know that it has been well-fed – for it sure feeds me well.

This week in your share, you will most likely find: Lettuce, Onions, Beets, Carrots, Red Gold Potatoes, Green Beans, Parsley, and then some combination of the following - Fairytale or Italian Eggplant, Tomatoes, Melon, Cucumbers and Green Peppers.

Enjoy your share – Justine

(I have not tried either of these eggplant recipes, but they looked very good! Both the fairytale and the Italian eggplant can be used in these recipes. When you cook your eggplant dish, put on a pot of rice, add a 1/2 cup more water than usual, and throw the onions and green beans in about 10-15 minutes before the rice has finished cooking - easy and tasty).

Fairytale Eggplant in Ginger-Garlic Sauce

3-5 fairy tale eggplant, sliced in half lengthwise
3 tablespoons water
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons sesame oil
1 teaspoon rice vinegar
3 cloves garlic, minced
1 inch knob fresh ginger, minced
Cornstarch
Sugar

Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover.. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft.

Eggplant Rules:

1. Eggplant does not like to be refrigerated, so if you don’t have a cool place to store it at about 50 degrees (your fridge is usually about 40 degrees), prepare it the day you buy it.
(Justine’s note: I have found that it lasts for 2-3 days on my counter)

2. Eggplant should be firm, without wrinkles or indents and have a lustrous shine.

3. Eggplant soaks up whatever liquid touches it.. Bad news if you steam or boil it since it gets soggy, mealy and tasteless.. Great news if you use good quality olive oil or a flavorful braising liquid like in Chinese, Thai or Indian cuisine.

Basil Eggplant

1 tablespoon vegetable oil
1 bunch basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce or Soy Sauce
2-4 eggplants
2 chili peppers (optional)

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.

Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add basil and quickly stir to heat the basil. Turn off heat immediately.
Serve hot with rice.

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot (onions will work as well)
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach or lettuce leaves, washed thoroughly, for garnish if desired

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, and sesame oil. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 4 plates and garnish with spinach or lettuce leaves.

Cantaloupe Salsa (adapted from Gourmet)
Makes about 2 cups of salsa

This would be great over grilled fish or chicken, not that ours ever got that far. It is equally good with tortilla chips. It occurred to me after the fact that this would be fun with a mix of honeydew and cantaloupe, for color and a bigger range of flavors.

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
Mix everything and eat immediately.