Monday, August 20, 2012

CSA Week 2/Week 17

Gosh! What a glorious week of rain we have had! We are so thankful for everyone that did their rain dance this week. It worked!!! While it slowed some work outside, it was so good for the crops in the field. We are also enjoying the break in the heat. With highs in the mid-upper 80s this week, it will be nice to be outside.

This week, according to share size, members will receive: grapes, onions, garlic, eggplant, peppers, cucumbers, and celery.


Cucumber Sandwiches (yes, they are good for high tea, but also yummy as a cool lunch or snack!)

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1 (.7 ounce) package dry Italian salad dressing mix

2 loaves French bread, cut into 1 inch slices

2 medium cucumbers, sliced

1 pinch dried dill weed

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Olive Oil Roasted Eggplant with Lemon

1 large eggplant\

3 tablespoons extra virgin olive oil

Salt and pepper to taste

2 tablespoons fresh lemon juice

Preheat the oven to 400. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Eggplant Chips

1 eggplant, sliced into strips

1/2 cup soft bread crumbs

1/8 cup grated Romano cheese

1 clove garlic, chopped

2 sprigs fresh parsley, chopped

1/2 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons vegetable oil

Preheat oven to 400.  Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet. In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil. Bake in preheated oven for 25 minutes, or until crispy.



Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849



Friend us on Facebook

Follow us on Twitter @2organicfarmers

Don't Panic, It's Organic!


No comments:

Post a Comment