Blue Gate Farm News – Volume IV,  Number 24  –  October 9, 2007

 

In this week’s box:

Eggplant: Ping Tung Long and Mediterranean

Hot Peppers: Poblano

Leeks: King Richard

Onions: Ailsa Craig

Sweet Peppers*: Giant Griller

Tapestry Salad Mix

Tomatoes*: asst. heirlooms, the last few of the season

* from the upper garden

 

For those with the Herb option: Basil: Dark Opal, Mint, and Parsley

 

Featured Recipes (on back): Onion, Leek, Tomato and Ricotta Tart             

                                                                  Broiled Eggplant with Crunchy Parmesan Crust

 

Rain this week: 1.80”                                                            

 

What’s up on the farm?

The past week was pretty much all about getting ready for the Farm Crawl.  There was much weeding, mowing and just general cleaning up.  And now that the day is past we can say that the first annual (?) Farm Crawl was quite a success.  Despite the occasional downpours folks came out and toured the farms with gusto.  No one really got a firm count but the estimates range between 400-500 people.  It was absolutely amazing for the farm owners, exceeding all of our guesses at what the day might bring.  For those of you who journeyed out for the Crawl, thanks for being a part of the excitement, for those of you who missed it, never fear, you can join us next weekend for our…

CSA Harvest Party on Sunday Oct. 14th  from noon to 4:00pm.  The event will kick off with a potluck lunch and then move into touring the farm, a hayrack ride, bobbing for apples, games, cider making and more.  There is also a Pumpkin Festival going on at Pierce’s Pumpkin Patch just down the road, which is always fun to visit.  So we hope everyone can come out for the fall fun.  Please bring along tableware for yourselves and a dish to share with the group. We will provide a big pot of chili and a vegetarian soup along with beverages.  Remember to dress for the weather as we will be outside. 

 

The final summer delivery will be next week, October 16th. We will be bringing your produce in plastic grocery bags for this last delivery so that you don’t have to worry about what to do with your box.  Please try to remember to return any CSA boxes that you still have that Tuesday.

 

For those of you who aren’t joining us for the Winter Share and are afraid of going through “fresh produce withdrawal” never fear, the downtown farmers market continues through October 27th.  There is also the opportunity to pick up a variety of fresh and homemade foods at the special fall and winter markets downtown at Capitol Square on Saturday, November 17th and Saturday, December 15th from 9:00am – 1:00pm.  Stop by to visit us and the many other vendors at any/all of these events.

 

 

Best from the farm,

Jill & Sean

Onion, Leek, Tomato and Ricotta Tart

 

Puff pastry for a regular pie dish (about 15'' wide) or use regular pastry dough
2 tomatoes
1 leek
1 red onion
1 yellow onion
2 small garlic cloves
1 tblsp brown sugar
1/3 cup ricotta cheese
1 tblsp heavy cream
Fresh Herbs ( thyme or lemon thyme, sage, basil, parsley)
10-15 small Greek Black olives
Salt and pepper

 

Slice thinly the 2 onions. Chop the leek.
Heat 1 tblsp of olive oil in a sauté pan. When hot, add the onions. Cook on high heat for 1-2 minutes then reduce to medium heat. Let cook for 10mns, then add the leek and let cook again for 5 minutes. Then add the sugar, salt and pepper and half of the chopped herbs. The consistency should be very soft and a bit caramelized. When done, set on the side to cool off.

Preheat your oven at 400F.
Grease a pie dish and roll your dough on it. Use a fork to make small holes on the dough.

In a small bowl, mix together the ricotta cheese with the cream and salt and pepper to taste.
Place evenly on top of the dough. When the onion-leek mixture is cool, top over the ricotta. Slice the 2 tomatoes and chop the garlic. Sprinkle the onions with the garlic and cover with the slices of tomatoes. Decorate with the black olives and add salt and pepper again.

When the oven is hot, place the dish inside and cook for about 45 minutes. When the cooking time is over, turn off the oven and let the tart sit for about 5-10 minutes before serving (the juice will sink in)

Serve immediately with a nice fresh garden lettuce. This tart can also be eaten cold for a picnic out.

Recipe Source: Bea’s Kitchen Website <www.beaskitchen.com>

 

Broiled Eggplant with Crunchy Parmesan Crust

oil for greasing the baking sheet

mayonnaise

eggplant, cut into 1/4-inch slices

freshly grated Parmesan cheese (about 1/2 cup)

1. Preheat the broiler. Lightly oil a baking sheet.

2. Spread mayonnaise sparingly on both sides of each eggplant slice, then dip the slices in the grated Parmesan cheese, thoroughly coating both sides.

3. Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more

 

Recipe Source: Farmer John’s Cookbook: The Real Dirt On Vegetables