Greetings! A little touch of fall in the air and what a relief. We are thankful to have escaped the effects of Hurricane Matthew, praying for all of those that were not so lucky. It was nice to see a lot of the evacuees out and about taking in our wonderful town of Bainbridge and the surrounding communities. They seemed very thankful to have a safe place to be and commented how friendly and welcoming everyone was. Well, ya! you ARE IN THE SOUTH! ;)
The farms are reporting that they are still battleing the white flies and looks like the green beans and cherry tomatoes are going to be a loss. Very bad season, and seems to be the worst white fly situation since anyone can remember, even among the conventional farmers. So, you can expect a shortage of crops, which means an increase in prices at the grocery store. But, you know what? Not an increase for our CSA members.....that's right! Another bonus of belonging to our CSA. You will still keep receiving your fresh organic fruit & veggies each week. Delivered yet! How? Because we are cutting out the miles and time from the farms to your table and cutting out the price that the grocery stores add on!
This week your box will contain Harvest Moon Market's cucumbers, McClellan Organics bell peppers, zucchini & butternut squash. From Florida we have start fruit or Carambola ( eat alone or cut them up and toss in your salad), red leaf lettuce, green cabbage, red or yellow onion, yukon potatoes, red beets, and red plums or apples. All organic!
Check out this link for recipes and how to slice and eat a star fruit!
Recipe of the week:
Grilled Beets in Rosemary Vinegar
"Don't know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare."Ingredients
Printed From Allrecipes.com 10/12/2016
Greetings! I have been so busy with the store opening and the CSA going strong and finding new items for the market that I forgot our news letter last week. One bit of farm news I wanted to pass along is that this is the worst whitefly season anyone can remember. Whiteflies? Yes, those pesky white flies you can see flying around especially at dawn and dusk. Whiteflies are small insects with wings that can be found on the underside of leaves. They can damage plants by feeding on their sap, reproducing and leaving honeydew, which weakens the leaves, making them dry and stunting their growth. In turn stunting the plant and production. It is affecting a lot of our vegetables which is why you are not seeing an abundance of yellow squash or zucchini in your CSA box. Even the conventional farmers that are using pesticides to combat the whiteflies are having a hard time getting them under control. So, you can imagine our difficulty being organic. We have them in our green houses as well and have been combating them with predator bugs, for example, lady bugs and aphidius. There are so many factors in farming, good and of course the bad. But, that's farming! Now if our Community Supported Agriculture program was like most of the others you would be sharing in the loss. You would be getting a reduction in the amount of vegetables in your box. At Harvest Moon we assure you that even in down times with our crop production we find other organic farms and supplement your box so you get the same amount of fruits and vegetables each week!
Friendly Reminder: Harvest Moon Market's store is back open Tues-Fri 12:00 noon till 6 pm and on Saturdays from 9 am till 2 pm. and the on-line farmers market on our web site is up and running. You may shop in the store or shop on line with delivery the same as the CSA boxes. We are trying our very best to make eating healthier an easier choice! Also, we have stocked our store with Sparkmans Cream Valley dairy milk , drinkable yogurt and hand churned butter.
This week your box will contain the following: Harvest Moon cucumbers, McClellan Organics bell pepper, eggplant and zucchini, Bosc pears, plums, cantaloupe, russett potatoes, spinach, and onion.
This weeks recipe:Eggplant and Peppers with Feta
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist. This recipe is from "Emeril at the Grill" by Emeril Lagasse. SERVINGS: 10 INGREDIENTS 2 large eggplants, ends trimmed, sliced into 1/3 inchthick rounds Salt 1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1/3 cup olive oil Kosher salt and freshly ground black pepper 1/3 cup feta cheese, crumbled (3 ounces) 1 tablespoon minced fresh marjoram, oregano, or basil, or a combination 1/4 cup extra virgin olive oil Juice of 1 lemon DIRECTIONS 1. Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels. 2. Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes. 3. Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.
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