Bakbraken Acres CSA Newsletter

Vol.  9

 August 13 , 2012

Howdy from the Farm!! We are officially in the midst of the ‘dog days’ of summer and doing what we can to survive the heat wave. I’ve heard it called August Attitude, when the abundance of work and harvest create a sense of overwhelm for farmers. The expression ‘too much of a good thing’ comes to mind as I’m bent over a row of eggplant so laden with fruit my eyes go crossed. But blessed we are with the bounty of the season and so get up again at sunrise and do it all again.

New items in the box this week are okra and just a taste of watermelon. Our melon crop was somewhat harmed by gophers this season but the melons we did get have been beautiful and delicious!

 Here are some favorite recipes for y’all to enjoy!

Thanks,

-The Bakbraken Crew

Indian Eggplant and Okra

1 large onion

1 medium eggplant,  cubed

2 tomatoes, chopped

3-5 okra, cut into 1/4 inch circles

2 tsp coriander seed

Salt

Pepper

Cube and salt eggplant and set in a colander for 5 min. In a large skillet begin sautéing the onion in oilive oil. When the onion is translucent, add the eggplant and okra, stirring a few times a minute. Once okra is tender, add tomato and cook for a few more minutes. Add coriander, salt and pepper to taste. Enjoy!

Stuffed Pattypan

2 pattypan’s tops cut off and insides hollowed out

¼ large onion chopped

2 medium tomatoes chopped

1 small clove of garlic finely minced or grated

¼ c. Feta

Fresh basil

1 TBS olive oil.

Turn oven to 350.

Heat oil. Add onions to pan and let cook on low for 5 minutes. Add garlic and let warm for a minute. Add tomatoes and let cook for 5 minutes over medium low. Turn off the heat and add feta. Test seasoning. Add salt or pepper if needed.

I very lightly salt and peppered the squash, but you don’t have to. I really depends on how much salt you like. Me, I keep a salt lick installed to the wall of the kitchen. Fill the squash and put in the oven for about 15 minutes. The cooking time is going to vary greatly depending on the size of the pattypan and how much meat you scooped out. The squash itself should be fork tender but not mushy. Once it is close, to being done add the basil to the top and cook another 5 minutes.