NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc.
Dear Friends of the Farm,
This is week 15 out of an 18-week season. You could get Yukon or red potatoes, red onions, kohlrabi, globe eggplant, Japanese eggplant, green or red bell peppers, yellow bell peppers, cucumber or summer squash, poblano, anaheim and jalapeno peppers and maybe a muskmelon or Greeley Wonder Melon.
Fruit: Fruit shares will receive Honey Crisp apples this week. It is one of the newer varieties everyone loves because of the crispness of the apple and its sweet taste. Usually the more tart the apple the crispier it is and the sweeter the apple the softer it can be. These apples are long storing if kept (as usual) in a dark, cool place.
Garlic Separating Party: Okay everyone! It is that time of year where we need to separate garlic to plant for next summer. We would like to get as many people to the farm as possible Saturday and Sunday, October 3rd & 4th at 8 am. We will work four hours until 12pm both days. You are welcome to bring a lunch and eat before you head home. Jacquie would love to have a phone call or email notifying us you are coming in case of cancellation.
Lamb: We have fourteen lambs that will go into processing on February 9th that are still available for sale. All these lambs were born late in the spring. Let me know if you are in need lamb for your freezer. We sell halves for $225 and wholes for $450. You will pay for the processing when you pick up the cut, wrapped and frozen meat from Valley Packing.
2 sm to med sized globe eggplants
¾ to 1 tsp salt (important for the taste)
2 cloves of garlic, pressed or minced
¼ tsp ground cumin
2 tbsp lemon juice or more
1/8 tsp smoked paprika (optional)
Heaping ¼ cup tahini (I’m crazy about this stuff!)
2 tablespoons chopped fresh flat-leaf parsley (optional)
⅓ cup Healthy Harvest olive oil, plus more for brushing the eggplant
Preheat the oven to 450 degrees with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes. Shake and stir the eggplant to release even more moisture.
Discard all the eggplant drippings, drain and wipe out the bowl then dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork (or food processor) until eggplant breaks down. Add the tahini to the bowl and stir until it is incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy and use your fork to break up any particularly long strings of eggplant.
Add the remaining ingredients except parsley. Taste and adjust seasonings by adding more lemon juice and salt if needed. Top with parsley and serve. Can use as a spread for sandwiches or a dip for fresh veggies and bread. This is extremely good for you!