This week your basket contains:  tomatoes or cauliflower, zucchini, cucumber, parsley, basil, sweet peppers, carrots, onions, beets, and eggplant.

PEAR UPDATE: We are continuing to work out the details of ordering and delivery.   One option we are looking at is for you to pick up your pears during our Pumpkin Pick Up Weekend. Please let us know if that will work for you.  ONE OPTION JEN FLOATED IS SAMPLER BOXES that would have two or three pieces of three or four varieties.  These would be great as gifts or as a way for you to learn more about a wide variety of pears.  For now, Jen still has Bartletts and Hosui Asian pears available. The cost for either type is  2 lbs $4: 4 lbs $7.50 25 lbs $30.  As always, please email to order and we will deliver them with your veggies when they are available.

OCTOBER MEANS IT IS TIME FOR OUR PUMPKIN PICK UP WEEKEND for you to choose your carving pumpkin (included as part of your subscription)!  As always, there will be a potluck lunch, wood-fired pizzas (including the ever-popular pumpkin pie pizza!), farm tours, gleaning opportunities as well as cider pressing and the “Guess the weight & win the pumpkin” contest.  There will also be gourds, odd squash, and corn stalks for decorating your home for Halloween.  We’ve set aside the weekend of October 21^st & 22^nd from 11:00 to 3:00 for you to come enjoy what we consider to be the most fun weekend of our year.

The following is one of my favorite eggplant recipes (not from Sicily and not deep fried!).

SMOKY TURKISH EGGPLANT CREAM

(Hunkar Begendi)

1 ½ Lbs eggplant

juice of 1 lemon

2 Tbs. butter

3 Tbs. flour

1 cup hot milk

½ cup grated Parmesan cheese

salt

Puncture the skin of the eggplants with a fork two or three times then char the skins on all sides either over coals or under the broiler (the flesh will become quite soft in the process).  Remove the charred skin and any hard seeds then drop the eggplant into cold water to which you’ve added the lemon juice (to preserve the color), and let stand 20 minutes.  Meanwhile, melt the butter in a saucepan and remove from heat.  Stir in the flour then cook stirring until the flour is golden.  Whisk in the milk and continue to cook stirring until smooth.  Set over low heat and let cook for 5-10 minutes more stirring occasionally.  Drain the eggplant squeezing to remove excess water.  Mash the eggplant with a potato masher then add to the saucepan.  Bring to a boil, stirring, over low heat.  Stir in the cheese and salt to taste.  Serve hot.

BEET RISOTTO WITH GREENS AND FETA

2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.

PEPPERCORN RANCH DIP

2/3 cup buttermilk

1 cup lowfat cottage cheese

juice of 1 lemon (2 Tbs.)

1 tsp. coarsly ground peppercorns

1 Tbs. minced, fresh chives

2 Tbs. fresh chopped basil

1 tsp. fresh thyme leaves

salt to taste

In a food processor combine all ingredients except salt.  Process until a creamy dip is formed.  Season to taste with salt.  Transfer to a bowl and chill..