I’m so sorry I haven’t blogged in over 2 weeks. It is the great lisianthus harvest time and they have been kicking my ass for the last few weeks. Lisianthus is the speciality flower that we grow; we have about 1200 plants in our newest hoophouse and no matter what we do to try to extend the harvest season (different varieties, delayed planting schedules…) they all seem to bloom at once. You have to get them cut and into the cooler or you will lose them and I have been spending most of my time in the hoophouse cutting flowers. Right now we have over 100 bunches of lisianthus cut and safely tucked into their floral sleeves in the cooler just waiting for the phone to ring especially from the wholesale florist to order gobs of bunches. (Please call me Pat…please call me Pat.) Anyone reading this blog interested in lisianthus just call me…I’ll make you a good deal on the most beautiful flower in the world.
We are finishing up week #7. You will notice some new things in your boxes!! Anchoring the boxes this week is lettuce, probably the last of the lettuce until fall. Kale, I’m trying to alternate kale and Swiss Chard. Garlic, which should be fully dried by now. Onions, Basil, Cilantro, zucchini, either green zucchini or yellow zepher summer squash which can be substituted for any zucchini recipe. The colorful little veggies are eggplant. (see pic below) We grow baby eggplant, very tender and non-bitter. Folks often grill/ kabob or roast the baby eggplant. Also you can use in any eggplant recipe. Some folks got a tiny bag of green beans…should have more in the coming weeks. Tomatoes continue to trickle in, one or two here and there. The funny green orb thing is a medium hot pepper called Mexibell. Remember as for all hot peppers, the seeds are the hottest. I think that’s about everything. Oh cherry tomatoes also made a brief appearance, they should be in everyones boxes soon. Here are some recent pics and hopefully another recipe I might find. Oh, did I mention the 5+ inches of rain we got last week. That was a bummer. But life is good, just want to find a home for these lisianthus.
1/2 cup cornmeal
teaspoon chili powder
1/4 teaspoon dried oregano
eggplant, sliced into 1/2 inch rounds
quart vegetable oil for frying
In a shallow dish, combine corn meal, chili powder, oregano and
salt. Dredge each eggplant slice in this mixture until coated on both the
sides. Shake off excess.
- Heat a small layer of oil in a large skillet. When the oil is
hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for
2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding
oil and frying the rounds until they are all fried. Serve either hot or cold.
Pooh and Richards Roasted Vegetables
Cut or cube any of your favorite CSA veggies. Our favorite are: Peppers, Garlic. onions, potatoes, carrots (later in the season, winter squash, skins removed, sweet potatoes) zucchini, tomatoes…
Mix all veggies in a bowl, keep zucchini and tomatoes in separate bowl. You will add these halfway through cooking as they cook really fast.
To veggies add: 3T good olive oil. 3T balsamic vinegar. 2T soy sauce. Salt and fresh ground pepper to taste.
Lay veggies on a cookie sheet. On top shelf of oven cook (I use convection roast setting) at 375-400 degrees for about 20 minutes until veggies are soft and slightly charred. Add Zucchini and tomatoes about half way through cooking. Serve over a bed of rice. Top with fresh basil.
The baby eggplant in your box look like this. Small tender and deliciuos.
We are surrounded by the beauty of lisianthus!
Me and Mike on the last day of his visit. We miss you uncil mice!!