Week Ten: From Our Field to Your Frying Pan
This week on the farm was full of tilling, weeding, and seeding, and we’re feeling it! We’ve been busy getting fields ready for fall crops and just planted carrots, beets, salad mix, and some winter radishes. On top of that, we started a sriracha-style hot sauce with poblanos and jalapeños. Don’t worry, we’ll share the recipe with you in a few weeks.
As for salad, we’re almost there. The plants in the ground are looking good! We have more direct-seeded in the field and some started in flats, so it won’t be long. Same as last week, if you’re not thrilled about the greens we’ve got, just let us know and we’ll make you a discount code so you can pick something else from the online store. If you already have a code, it will still work.
The online store is open now through Tuesday at midnight.
We’ve added a few new items, so make sure you keep your eyes peeled!
Check it out here: https://www.thatonefarmerguy.com/onlinestore
This week’s share will include:
Roma Tomatoes
Japanese Water Eggplant
Colored Peppers
We’re especially excited to include the Japanese water eggplant this week. We’ve been cooking with it for a few weeks and are confident you’ll enjoy it too. If these recipes aren’t your cup of tea, look into some ratatouille recipes! They can range from easy to elaborate, so make sure you look until you find what’s right for you.
It can even be eaten raw! We suggest peeling it first, then adding it to a veggie tray or tossing it into a salad. It has (and I’ll quote here, because it’s too perfect to paraphrase) “a soft, slightly sweet flesh with apple-like flavor that melts in your mouth.”
Here are a couple of ideas we’ve tried and loved:
Quick Pickle: Mix 1 part vinegar and 1 part water with 2 Tbsp salt and 4 Tbsp sugar. Bring to a boil to dissolve, then pour over peeled eggplant in a quart jar.
Sautéed Veg + Eggs: Cube peeled eggplant and roma tomatoes, add poblanos and a sweet onion, and sauté until almost cooked. Crack a few eggs into the pan, cover with a lid, and cook until the eggs are set.
And don’t forget the romas which are perfect for canning, marinara, or salsa. If you don’t have time to process them this week, just cut off the tops, quarter them, toss them in a freezer bag, and freeze. This winter, you’ll be glad to have them for sauces, chili, or salsa.
That’s all from us before we collapse into a pile of tomatoes and eggplants. Thanks for keeping us fueled with your excitement (and trust) each week. It really does make the long, sweaty days worth it. Now go forth and pickle, sauté, and sauce like the veggie champions you are!
Matt and Allie
That One Farmer Guy