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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