Hello from the farm and happy back to school! I sent my little guy on the bus for the first time and woah, I have no idea where the time went! Now I’m having to get organized about lunches like the rest of you school parents. Of course he will be getting watermelon in his lunch this week.
We are thankful for the rain today. All the vines are starting to dry up and even the hardy pepper plants are begging for water. There is always so much to harvest this time of year and only so many hours in the day. This week a generous neighbour is sharing his organic macintosh apples, a nice crisp apple good for eating or making applesauce or yummy deserts. Try some with dip or pep up your salad with it’s sweet crunch.
This Week’s list:
Half
yellow doll watermelon, yellow honeydew or cantaloupe
carrots
eggplant
black kale
macintosh apples (organically grown from a good neighbour)
-cilantro
green bell and red Sheppard peppers (all sweet)
saladette tomatoes
beefsteak and heirloom tomatoes
red leaf lettuce
Whole
savoy cabbage
roma tomatoes
yukon potatoes
zucchini
ground cherries
romaine
garlic chives
For the eggplant I discovered this recipe that was a hit with my family: eggplant lasgna recipe. I am not the biggest on eggplant but cooked like this I say bring it on! I am also eager to make some baba ghanouj, a heavenly roasted eggplant dip with loads and loads of garlic.
We used our sheep cheese ricotta from Carpe Diem and it was to die for! We even used our own homemade sauce. If you are getting overwhelmed by tomatoes, here’s the lasy way to preserve them. Wash them, take out the core and freeze! Then there ready for making sauce later or any cooked tomato recipes. Tomato season will be gone before you know it, so love them while they are here.
Jennifer