You-Pick Day at Thomas Open Space Farm

We had our first You-Pick Day at our beautiful Farm Saturday. It was so great to see so many of our great CSA members and Lafayette neighbors enjoying the great weather and huge abundance of food we have in the fields.

The pepper plants are dripping with peppers this year. Lots of cherry and field tomatoes.and flowersMore flowersand more flowersCheck back here for information on more You-Pick days. We would like to do more You-pick days for the next several weekends but it depends on staffing.

Hope to see you at the Farm.

 

 

 

 

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Roasted Eggplant and Tomatoes

I am loving the abundance of eggplant we are getting in our CSA share this year! I hope you are too. Also, aren’t the tomatoes delicious? I mean, they are always good, but this year they seem to taste even better than I remember in years past.

This is a really simple dish celebrating both eggplant and tomatoes.

It’s great as a main dish or side with anything grilled and leftovers are nice in a sandwich or with topped with an egg or two.

I used Barbarella eggplant, the big globe variety. You can use any Italian style eggplant. If you don’t have pesto just use some olive oil and herbs and garlic, 2 or 3 tablespoons will do.

Roasted Eggplant and Tomatoes

Preheat your oven to 400F

  • 1 eggplant
  • 2 tomatoes
  • 4 tbsp pesto or about 4 tablespoons of finely chopped herbs (parsley or basil) and garlic mixed with 2 or 3 tablespoons of olive oil
  • Manchego or parmesan cheese or any cheese that will melt
  • sea salt & black pepper
  • handful freshly chopped chives

Slice the eggplant into about 3/4 of an inch and salt and pepper them and rub some olive oil on.

Spread some pesto (or garlic herb oil if you don’t have pesto) on the slices.

Now top with some beautiful tomato slices.

And cheese.

Bake in a preheated oven for 20-30 minutes until the eggplant and tomatoes are soft and the cheese is bubbly.

Top it with some fresh herbs and that’s it. Delicious. The Barbarella eggplants are so creamy. It’s hard to see, but look close at the cut cross section of the cut eggplant, you can see how creamy it is.

Have a wonderful week. I’ll see you at pickup.

Mo

 

 

 

 

 

 

Posted in 2022, Eggplant, Recipes | Leave a comment

CSA Week 13

 

Hello CSA Members!

We’re so excited to see you all for week thirteen! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

Here is what we *hope* to bring you for Week 13 of our CSA:

REGULAR SHARE

CHOICE: Sorrel OR Squash Blossom OR Garlic OR Hot Peppers OR Shishito Peppers OR Basil
CHOICE: Potatoes OR Tomatillos
CHOICE: Tomatoes OR Cherry Tomatoes
Cucumber
CHOICE: Zucchini OR Green Tomatoes
Eggplant
Melon
CHOICE: Bell Peppers OR Shishito Peppers OR Roasted Anaheim Peppers

LARGE SHARE ADDITIONS

CHOOSE TWO: Sorrel OR Squash Blossom OR Garlic OR Hot Peppers OR Shishito Peppers OR Basil
Potatoes AND Tomatillos
CHOOSE TWO: Bell Peppers OR Shishito Peppers OR Roasted Anaheim Peppers
Jimmy Nardello Peppers

FRUIT SHARE
Peaches

 

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Zucchini Melon Salad

There probably isn’t an easier salad recipe to toss together than shaving some zucchini and maybe one or two other herbs or vegetables, maybe a melon? I like to use a vegetable peeler to shave the zucchini thin like noodles then dress it with vinegar or lemon and olive oil and topping it with some hard cheese and maybe some nuts or seeds.

I could eat this every day.

Zucchini Melon Salad

  • 2 medium zucchini cut thin or shaved with a vegetable peeler
  • 1 cup fresh herbs I used mint and basil-sorrel is wonderful here
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 tbsp white balsamic vinegar or fresh lemon juice
  • 1 small, sweet melon, halved, seeded and thinly sliced into half-moons, then skins removed
  • a handful of nuts or seeds
  • Shaved hard cheese like parmesan or Manchego (optional)
  • Salt and Pepper

Toss the shaved zucchini, herbs, oil, nuts and vinegar or lemon juice and salt and pepper in a bowl, separate the zucchini ribbons and make sure they get some dressing on both sides of the ribbons and get the nuts and herbs in there too.

Layer the zucchini mix on a plater with the slices of melons in a couple of layers.

Taste it to see if it needs more salt or vinegar or lemon or oil and top it with a few more nuts and herbs and cheese. I like to eat this zucchini salad, actually I like to eat most salads with chopsticks. I find it easier to include different salad components in each bite.

Think outside the box. You don’t need lettuce to make a delicious salad!

Have a great week. I’ll see you at pickup.

Mo

Posted in 2022, Recipes, Salads-Spring-Summer | Leave a comment

CSA Week 12

Hello CSA Members!

We’re so excited to see you all for week twelve! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

Here is what we *hope* to bring you for Week 12 of our CSA:

REGULAR SHARE

Herb CHOICE
CHOICE: Zucchini OR Cucumber
Eggplant
Onion
CHOICE: Potatoes OR Tomatillos
CHOICE: Tomato OR Cherry Tomato
CHOICE: Kale OR Collards OR Chard OR Bell Peppers
Melon

LARGE SHARE ADDITIONS

DOUBLE Herb Choice
Leeks
2 Other Items

FRUIT SHARE
Peaches

 

 

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CSA Week 11

Hello CSA Members!

We’re so excited to see you all for week eleven! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

Here is what we *hope* to bring you for Week 11 of our CSA:

REGULAR SHARE

Herb CHOICE
Onions
CHOICE: Zucchini OR Cucumber OR Cherry Tomatoes
Eggplant
CHOICE: Potatoes OR Tomatillos
CHOICE: Tomatoes OR Peppers
CHOICE: Kale OR Chard OR Collards

LARGE SHARE ADDITIONS

DOUBLE Herb Choice
Leeks
2 Other Items

FRUIT SHARE
Peaches

 

 

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Sage Brown Butter

I am a huge fan of herb butters. Herb butters are a simple way to brighten up everyday dishes. You can add them to mashed or steamed potatoes, drizzle some on pasta or ravioli, top mushrooms, beans, or corn to uplift almost any ho-hum dish into something special.

Sage brown butter only takes a few minutes to make and keeps for at least a couple weeks in the refrigerator so make some and keep it on hand.

All you need is

 

  • 4 ounces (8 tablespoons) unsalted butter
  • 1 clove garlic, crushed and chopped (optional)
  • 1/4 cup (about) coarsely chopped fresh sage leaves
  • Salt and pepper

Take the leaves off the sage and chop them.

Put the butter in a sauce pan over medium heat and let it melt

The butter will start to foam, bubble, and pop, this is good! Eventually these bubbles will just sort of sink to the bottom of the pan and start to brown and it will start to smell nutty and yummy. Add the sage and garlic now, if you are using garlic. It will bubble a little and smell amazing.

Leave it to simmer on a medium heat for 3 or 4 minutes, but don’t let it get too dark. Take it off the heat if it is getting too dark.

When the butter is brown and clear and stops bubbling t’s done. Take it off the heat and add salt and pepper and taste it to see if it needs more.

At this point your kitchen will smell so good you won’t need me to tell you what to use this on, you will want to put it on everything!

Try some on eggs too.

Have great week. See you at pickup.

Mo

 

 

Posted in 2022, Herbs, Recipes | Comments Off on Sage Brown Butter

CSA Week 10

Hello CSA Members!

We’re so excited to see you all for week ten! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

Here is what we *hope* to bring you for Week 10 of our CSA:

REGULAR SHARE

CHOICE: Basil OR Sage OR Parsley
CHOICE: Tomatoes OR Eggplant
Spring Onions
CHOICE: Potatoes OR Tomatillos
Zucchini
CHOICE: Leeks OR Lettuce
CHOICE: Cabbage OR Kohlrabi

LARGE SHARE ADDITIONS

CHOOSE TWO:

Basil OR Sage OR Parsley
Tomatoes AND Eggplant
Peppers
Cherry Tomatoes

FRUIT SHARE
Fruit: Apricots and Rainier Cherries

 

 

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Reviving Green

Reviving greens to (almost) their just harvested freshness is super easy. You can revive any greens, kale, lettuce, chard even broccoli will work using this method.

This droopy bunch of kale is about a week old. It was in a plastic bag in the refrigerator. It is still fine to eat. If I was cooking the kale I would just wash it and go ahead and cook it. In this case I wanted a kale salad so I am going to revive it to give it a little crunch and freshness back.

Fill a bowl or your sink with some cold water and add a few ice cubes if you have them. Trim off the stems and submerge your greens in the water for 20-30 minutes.

That’s it! Look how bright and happy they are!

Don’t give up on your produce too soon! Give it a dunk and a chance!

Posted in 2022, Recipes, Storage and Preparation | Comments Off on Reviving Green

Stuffed Eggplant

This eggplant dish is gussied up grilled eggplants. You could use zucchini instead of or in addition to eggplant if that is what you have. It’s so hot this week I didn’t want to turn on the oven so I grilled them. You can roast your eggplant in a 400F oven if you don’t have, or want to use a grill. Roast them for the same time as you would grill them.

Cut the eggplant in half and rub them with oil and salt and grill them on high for 15 to 30 minutes until they are soft. The time will depend how big your eggplant are. I have both Japanese (left) and Italian (right) eggplant.

I topped my thin Japanese grilled eggplant with yogurt and a tomato relish I made with tomatoes, parsley and some red onions. I added a little lemon and olive oil to my yogurt, but that is all. Super simple.

The fat globe Italian eggplant I topped with ricotta, basil and parmesan cheese. You could top these with any pizza topping and it will be delicious.

This is a really quick meal I think you will really like. Leftovers are great in a salad or with pasta.

Have a great week and try to stay cool. See you at pickup.

Mo

 

Posted in 2022, Eggplant, Recipes | Comments Off on Stuffed Eggplant