September is finally here and life on the farm begins to feel like a big exhale around this time of year. Greens are taking the main stage again in the CSA this week with an incredible lineup of crunchy napa cabbage and bok choy, stunning chard and kale, and our widely popular lettuce is back as well! As the nights continue to drop in temperature, the heat-loving summer crops like summer squash, cucumber, and tomatoes will continue to slow down and eventually disappear until next year. Our PYO cherry tomatoes have been a big hit this season, and the plants (especially in the back of the beds!) are still loaded with fruit to pick. I love to roast cherry tomatoes whole and freeze them in ziplock bags for a sweet treat in January or February when tasty tomatoes are hard to come by.
This past Saturday we enjoyed a very successful Folk on the Farm concert featuring two of our incredible farmers - Sharon and Rachel. It was a beautiful afternoon where dozens of members gathered under the large maple tree to enjoy food, music, and each other's company. We will be hosting another concert focused on kid's music by the Mr. Seth Trio in September, keep your eyes peeled for more info coming soon!
Best,
Hannah
1. Long eggplant
2. Late summer bouquet
Fruit Share
1 half pint of Raspberries (MA)
and
2.5 lbs Stone Fruit (your choice)
Queen Rosa Plums (NY)
Prune Plums (NY)
Yellow Nectarines (NY)
Yellow Peaches (MA)
Recipe of the week:
Crispy Zucchini Hero
This sandwich seems very simple and, let's be honest, sounds a little bland. But it turns zucchini into a star! It is full of flavor and surprisingly delicious! Give it a try!
2 TB extra-virgin olive oil
2 TB distilled white vinegar (really!)
¼ tsp dried oregano
Kosher salt and pepper
¼ cup all-purpose flour
1 or 2 eggs, beaten
1 cup panko bread crumbs
Neutral oil for frying
Zucchini halved crosswise, then cut lengthwise ¼-inch-thick planks (you want 3-4 pieces per sandwich) You can cut the planks in half to make them more manageable.
Sub rolls
Cheddar cheese
Mayonnaise, hot banana pepper rings, sliced tomatoes
1. In a small bowl, combine olive oil, vinegar and oregano. Season with salt and pepper; mix well.
2. Set up a breading station–flour, eggs and panko. Dredge zucchini in flour, then eggs, then panko. The zucchini may break but that’s okay.
3. Heat some oil in a skillet; you want about ½ inch of oil on the bottom of the pan. Fry zucchini until it is golden and just tender, about 2-3 minutes per side. Transfer to a paper towel lined plate.
4. Spread mayonnaise on both sides of the bread. Drizzle bottom layer with oregano vinaigrette. Place a layer of zucchini, cheese, tomatoes, and pepper rings. Drizzle with more of the oregano vinaigrette. Close the sandwich, press gently and serve immediately.
Storage and Usage Tips
Napa Cabbage
There's Napa Cabbage in the CSA share this week! Napa is a type of cabbage that is often used in Asian cooking. It is slightly sweeter than regular cabbage. Napa is low in calories, is an excellent source of fiber and is packed with Vitamins C, K and folic acid.
Store napa in the refrigerator whole and unwashed. It should last a week or more.
Napa's frilly leaves make it ideal for roasting. Cut it into wedges, and really rub butter into the nooks and crannies. Roast it at 450 covered for 15 minutes and then uncovered for another 15 minutes to brown. If you prefer, you can grill the wedges.
Napa cabbage can be added to soups and stir-fries. It can be used to make spring rolls and Asian slaws.
Thank you Rockland Trust!
We are so excited to announce we have received a $2,500 donation from the Rockland Trust Charitable Foundation for 10 CSA shares that are going to the True Alliance Center. That means we have 32% of the share cost covered!
Brookwood Community Farm (BCF) is asking for additional donations to cover the remaining cost of the 10 CSA shares. True Alliance Center is a nonprofit organization established in response to the earthquake that devastated Haiti in 2010. This faith-based charitable organization seeks to promote advocacy in the Haitian community related to education, housing, immigration, health and economic development.
Any amount helps, please write “For the True Alliance Center” in the notes section of your donation!
Veggies: We can accomodate three day switch requests for the whole season this year. That means that you can change your pick-up day in the same week you signed up for. For instance: You are an odd week Saturday pick up but will be away for your typical day. You may request to change your Saturday odd week pick up to a Tuesday or Thursday odd week pick up for one particular week (up to three times). You may only switch days of your pick-up week, you may not switch pick-up weeks (odd/even). You’ll need to request this change the week before you want to use it. To make a day switch request: Up to the week before you want to switch pick-up days by 5 PM on Friday the week before the pickup you would like to change. Email csa@brookwoodcommunityfarm.org and include your name, your usual pick-up day, and your requested pick-up day. For example, Jane Smith, Tuesday, July 2nd is my pick-up day, and I would like to pick up on Saturday, July 6th instead.
Eggs: You may pick up your egg share up to three weeks after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to three weeks.
Fruit: You may pick up your fruit share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week.
Mushrooms: You may pick up your mushroom share up to 7 days after your missed pick-up day without notice. This means you may double up on previously missed pick-ups of up to one week.
Flowers: Once the flower share starts you may pick your flowers in any increment you would like. But please keep an eye on the weekly newsletter as that will have advice on the abundance of blooms and other good information! You can pick one bouquet per visit or multiples of your share amount per visit.
