CSA Week 21 (bi-weekly bonus week)

Heppy last Thursday of the season to our bi-weekly folks! Here's what's in the box this week:

-Tomatoes:

-Slicers

-Roma

-Yellow Pear

-Sun gold cherry

-Peppers:

-Bell

-Hot bananana

-Poblano

-Habanero

-Cayenne

-Charleston Gray watermelon

-Cucumbers

-Eggplant

-Delicata and/or buttercup squash

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Eggplant Stuffed Peppers

*Disclaimer: I haven't tried this recipe yet, but it seems very interesting so I wanted to share it.

Ingredients:

• 2 small eggplant, cut into 1⁄2 inch cubes

• Kosher salt

• 3-4 bell peppers

• 1 cup vegetable oil

• 1 ripe tomato, peeled, seeded, and chopped

• 6 anchovy filets, finely chopped

• 6 sprigs parsley, finely chopped

• 1 clove garlic, peeled and minced

• 1 tbsp. capers, chopped

• 1⁄8 tsp. chopped fresh oregano

• 4 tbsp. Bread crumbs

• 2 tbsp olive oil

Instructions

1. Put eggplant in a colander set over a bowl. Sprinkle generously with salt, then set aside until juices have drained, 30–60 minutes.

2. Meanwhile, char skin of peppers over an open flame or under a broiler, transfer to a bowl, and cover until cool. Peel peppers without tearing flesh, then pull off stem and scoop out seeds with your finger, keeping pepper intact for stuffing.

3. Preheat oven to 400. Heat vegetable oil until hot in a pot over medium-high heat. Pat eggplant dry with paper towels, then fry in batches until deep golden, about 5 minutes. Transfer to a medium bowl with a slotted spoon.

4. Add tomatoes, anchovies, parsley, garlic, capers, oregano, 3 tbsp. of the bread crumbs, and 1 tbsp. of the olive oil to bowl; mix well. Stuff peppers, arrange in a baking dish, sprinkle with remaining 1 tbsp. bread crumbs, and drizzle with remaining 1 tbsp. olive oil. Bake until golden, about 25 minutes. Serve at room temperature.

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Since this was our last delivery of the season, I included a couple extra goodies as a thank-you for becoming members this season. You probably noticed that your bag was different- If you have seen me at any of my artisan markets in the last few years, you've seen these before. My Gram and I make these tote bags out of feed bags, and they are my gift to you! These things are super handy and seriously indestructible. I have one that I have had since my senior year of high school, and I even carried books in it in college and it still looks brand new. They make great grocery bags, book bags, or even beach bags.

The other extra this week is a little potted plant. This is a mosquito plant, and will grow into a hanging basket. They grow really fast in warm weather and smell like citronella, so they are great to hang on the porch in the summer. Lindsey Davie, who was my ag teacher and FFA advisor in high school, gave me a few cuttings when she pruned her plants in the school's greenhouse a couple months ago (the same day she saved my sanity by hooking me up with some plug flats this spring after my greenhouse froze) and I've just been propagating these things all season. If you pinch them off just after this node here, where two new little leaves are forming, it will form two new branches from this spot. I like to get several branches going before I let the branches get too long. If you have a branch get long, you can pinch it off at a node where you want, and then stick the section you pinched off in soil and it will take root. Trust me, these things are really hard to kill and root like nothing else!

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If you all would take about 3 minutes to respond to this quick survey about your experiences this season, I would greatly appreciate it! Many of the changes and improvements I've made over the last few years have been from survey suggestions. It's completely anonymous, and I absolutely encourage you to give any suggestions you may have!

I have enjoyed having each and every one of you as members this season. I really appreciate that you became members to support a local family farm, and supported your local food chain. I hope to see you all again next season, and be sure to check our social media for updates on farm shenanigans!