This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

DIGGING RUSHTON FARM

 

We've got a blog!  More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

 

   

WORK AT THE TRUST!

 

We're looking for a special person to join our staff.  Learn more about the job.  

 

   

 

   

There are toads swimming in the pathway of our lower fields and the cucumbers vining out into the footpath are drowning. Tiny lettuce, carrot, and beet seedings have been washed away by the torrents of water that came all at once during the intense thunderstorms of last week. Not all is lost, a few feet here, another there, but the farm's heavy soil is slow to drain, making it impossible to cultivate the soil and get our fall kale, collards, and chard in the ground. This week is looking better, no rain in the forecast until at least Thursday, which should allow us a window to get the last of our fall planting done.

 

It is interesting to note how the different crops have responded to the sudden influx of water after such a dry hot summer. The celery absolutely loves it, getting bigger and sweeter as the plant's cells fill with water. The basil too, which had become bitter in this summers brutal heat is now more mildly and sweetly flavored. On the other hand, the tomatoes, native to the more arid Andean regions of North and Central South America, are quick to split with all the rain and water droplets are the perfect medium for disease to spread from one plant to the next very rapidly.

 

One crop I have noticed a dramatic taste difference in is the cantaloupe. The first fruit were picked at the end of this summer's intense dry spell. The sugars were thus not diluted by an excess of water and in my opinion, it was some of the sweetest fruit we have grown at Rushton.  In comparison, the fruit picked after heavy rains has been more watered down and less flavorful. One of the farm's young interns jokingly suggested putting umbrellas over the fruit.   In reality there is nothing we can do to control Mother Nature's often unpredictable weather patterns. This is the beauty of the CSA model. It necessitates growing a rich diversity of fruits and vegetables, and in this diversity we hedge our bets against nature's unpredictability.

   

-Ashley

Need more tomatoes? Need a special gift? How about some gourmet salt, tea or soap? Don't forget the Rushton Farm Market is open every Saturday from 11 to 3.  Summer vegetable tian (recipe below) makes use of Rushton Farm's bounty.

         

   

Summer Vegetables Tian

 

Good olive oil

2 large yellow onions, cut in half and sliced

2 garlic cloves, minced

1 pound medium round potatoes, unpeeled

3/4 pound zucchini

¾ pound eggplant

1 1/4 pounds medium tomatoes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves, plus extra sprigs

2 ounces Gruyere cheese, grated

 

Preheat the oven to 375 degrees F.

 

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute.

 

 

Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, eggplant, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.

Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

                                                    - Anna at chefwannabe.com
 

 

 

Summer Vegetable Stir-Fry With Couscous

A complete vegetarian main course, with fresh herbs and Moroccan accents.

 

 

2 cups diced peeled eggplant
1 1/2 teaspoons salt
1 1/2 cups water
1 cup couscous
2 1/2 tablespoons canola oil
2 1/2 tablespoons red wine vinegar

 

Any combination of garden vegetables that you have on hand such as:
1 cup diced peeled carrots
1 cup diced zucchini
1 cup diced yellow crookneck squash
1 cup green beans cut in one inch segments
1 cup diced red bell pepper
1/2 cup diced red onion

2 garlic cloves, minced
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted

 

Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

 

Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.

 

Whisk 1 1/2 tablespoons oil and vinegar in small bowl.  

 

Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes.  

Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

-Adapted from Bon Appétit | August 2003

 

Arugula, Watermelon and Feta Salad

 

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup minced shallots (1 large)

1 tablespoon honey

1/2 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cups baby arugula, washed and spun dry

1/8th seedless watermelon, rind removed, and cut in 1-inch cubes

12 ounces good feta cheese, 1/2-inch diced

1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

 

- Ina Garten