- P I CK L I S T -
CHERRY TOMATOES - PLUM TOMATOES - PARSLEY - MELON -
RED ONIONS - POTATOES (AUSTRIAN CRESCENT & FRENCH RED FINGERLINGS ) -
EGGPLANT (3 varieties: GRAFFITI - CHINESE - JAPANESE) - CARMEN PEPPERS
OK EVERYONE! FALL CSA INFORMATION IS MOSTLY HERE!! READ ON!
Our Fall CSA is extremely near and dear to my heart. Our Fall CSA is a way to keep our beloved community eating all the good crops and stay involved with the farm even after the stand shuts down mid-October. Bottomline here, although the farmstand closes after Indigenous Peoples Day, there is still so much to harvest, and so much to enjoy. And from my end, it’s an extremely chill scene. I just love it.
One pick up location: THE FARMSTAND, One pick up time: 4:30-6:pm
Last year we pre boxed your CSA due to constantly changing COVID protocols. At this point, I am inclined to go back to the previous model: Loose Farmstand pick up- you bring your own box to fill… But please know that this could change at any moment. We are ready either way.
And now the good deets:
1) It’s 7 weeks of real hearty Fall abundance (root veggies, winter squash, greens, herbs, the last of the peppers and tomatoes, etc..). Newsletter + recipes also included. COST: $245
2) ADD ON BREAD SHARE Cost: $37
3) ADD ON KITCHEN GOODS SHARE (salsa, sauces, pesto, jam, maybe even some fermenty treats) Cost: $52
4) Pick up location is on farm in Plainfield NH
5) PICK UP TIME: 4:30-6pm
6) PICK UP DAY: WEDNESDAYS! (with a special pre-thanksgiving pick up on Tues. NOVEMBER 24TH)
7) Begins October 13TH- November 23rd (you must sign up for the 7 consecutive weeks)
8) COST FOR FALL CSA: $245 / COST FOR BREAD SHARE ADD ON: $37 / COST FOR KITCHEN GOODS ADD ON: $52
Aside from those changes, the rest remains the same!!!
Sign up RIGHT HERE at the FARMSTAND or ONLINE: www.edgewaterfarm.com
As always and forever: Peace, love, and carrots
PRO TIPS:
The strategy for these pickled red onions is (as one astute reviewer noted) pretty much just “mix everything together and wait.” One more boon for the recipe? It’s entirely made up of pantry staples. The pickling liquid is just a mix of water, salt, sugar, and vinegar—we’ve opted for apple cider, but white wine vinegar, red wine vinegar, sherry vinegar, or rice wine vinegar would all be fine. After letting your quick-pickled red onions sit for at least an hour to soften and marinate, drain them, and then put them to good use brightening up a juicy pile of ribs, sub them into your favorite breakfast sandwich, or scatter them atop a lunchtime grain bowl. They might be simple to make, but these pickled red onions have layers
½ cups apple cider vinegar
1 tablespoon sugar
1½ teaspoons kosher salt
1 red onion, thinly sliced
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
(Serves 4)
The trick is to slice it thick-ish and salt it generously. Let it sit out releasing puddles of water. Pat dry aggressively, cover in corn starch aggressively and then fry in hot oil until it comes out golden and dark brown in some places (you want to make sure the eggplant meat inside is cooked, custardy and sweet). I have topped the eggplant in this pic with garlicky tahini, amba (mango pickle sauce), fresh parsley and sea salt but you can really do whatever you want here. Someone suggested drizzling it with honey or silan (date syrup) and once I tried that….you’ll see.
1 large eggplant or 2 medium eggplants
kosher salt
1 cup cornstarch
4 cups canola oil or any oil with no flavor and a high smoke point like grapeseed, sunflower, veggie
sea salt to finish
serve with garlicky tahini (recipe below), amba, fresh parsley, fresh lemon, parsley, honey
Directions- Slice the eggplant in 1/2 inch thick pieces. You have the option of keeping the skin on or removing the skin. I keep it on, because I don’t like to waste it but if you remove the skin, it will get even crispier. Place the eggplant slices on a sheet tray and generously salt the eggplant. Let it sit out at room temp for at least 1 hour. Puddles of liquid will come out of the eggplant. Before frying, take a kitchen towel and pat down the eggplant well, drying them off as much as possible. Slice in half on a diagonal (I think they are too big to fit in a sandwich or a pita this way so I like to slice them in half) Place the cornstarch in a bowl and toss each piece in the cornstarch well. Shake off excess and place on a dry sheet tray. Heat up the oil in a deep pot. If you don’t have a thermometer (which I don’t) heat on high and sprinkle a little cornstarch in the oil. If it sizzles it should be ready. Turn the heat to medium high it should be around 350 degrees f and add in the first piece. I like to fry one at a time so that the oil temp stays up (if you overcrowd the oil the temp will come down and the eggplant wont fry they will soak)
Flip the eggplant over once the bottom is golden and brown in some places around 1-2 minutes. When the other side is golden another 1-2 minutes remove from the oil and place on a paper towel to let dry. Immediately season well with sea salt.
Serve this eggplant on its own, on sandwiches, in pitas…you can do a lot with it.
For my crispy eggplant fries, I peeled the eggplant and sliced them into 1/2 inch thick pieces. Salted them and let them sit out for an hour, pat dry and then sliced them into strips (keep them thicker so that there is enough eggplant inside to get creamy, while it’s frying). Toss the strips in the cornstarch and 1 handful at a time fry in the oil until golden. Let it fry for 3 minutes until they are golden and lightly browned (make sure they get to that golden light brown color, you want the meat inside to cook). Remove from the oil and place on paper towel. Season well with salt and serve with yummy condiments like garlicky tahini, amba, silan, honey….etc.
Garlicky tahini–
1/2 cup tahini paste
2 tsp fresh lemon juice
1 small garlic clove, finely grated
large pinch kosher salt- or to taste
3 tablespoons cup ice water
Directions- Place everything in a bowl and mix. The tahini will get thick and pasty but keep mixing. Add more water to loosen, if needed.
IF YOU NEED ANYMORE EGGPLANT INSPO: GOOGLE BABA GANOUSH! OR GRILL