Thursday, August 20, 2009

CSA Update - August 20, 2009


The eggplants are continuing to thrive, as are the peppers. Bok Choy and Chinese Cabbage are available again.

The pick your own crops are going strong as well- as we continue to have beans, cherry tomatoes, hot peppers and very plump blackberries!

Labor Day is right around the corner. For those who are scheduled on Mondays, please note that the pick- up will be moved from Monday September 7th to Tuesday September 8th from 1-7 pm.


Canning Workshop Sunday August 23rd from 2-4 pm. You can still sign up for this workshop by calling, emailing, or signing up in the barn on Friday. Cost is $20

CSA Open House/ Annual Party: Join us Saturday September 12th for our annual CSA party. Bring your friends to introduce them to the farm and the work we do here! There will be activities, music and a pot luck supper. Please bring a dish to share.


Chicken: As mentioned in an earlier update, Jeremiah Eldridge will now be providing chickens for us. Jeremiah and Sam met when Jeremiah was 14 years old and working at Springton Manor Farm with Sam. Now he and his wife are farming sustainably in Coatesville! Jeremiah and Bridgette follow the highest standards for raising their chickens- they are truly pastured and fed only organic grain.

Jeremiah’s chickens will be available shortly, as we need to finish our supply of the chickens that Ben has provided for us in the interim. We are offering lowered price on Ben’s chickens this Friday- reduced from $3. 72 per pound to $3.50 per pound. Jeremiah’s chickens will be offered at lower prices.

Wild Alaskan Salmon: Steve and Jenn Kurian of Wild For Salmon will be delivering a shipment of salmon to us shortly! We also have some salmon left in the freezers to move out before our new shipment comes!


This recipe for Curried Eggplant comes from

3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeño chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons oil*
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews (1 1/4 oz), chopped

1) Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.

2) While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.

3) Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.

4) Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.

5) Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

6) Serve with Basmati Rice

*the best oils to use are coconut oil, ghee, butter or olive oil!!

See you around the farm!
Annmarie and Sam

Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343

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