Badger Rock Farm Veggie Share Newsletter - Week # 16

YOUR WEEKLY FARM UPDATE

Week #16 of your veggie shares, and the first delivery in September, comes after a number of gardeners in the area (and even across the state) were hit by an early frost. Thankfully, my garden was spared. A great relief because of our slooooww spring, and because there are still so many things in progress. Many (many) green tomatoes on the vine, squash and more. Hopefully we will get a couple more weeks of frost-free weather to allow those veggies to mature. In the meantime, I hope that you enjoy this week's share!

WHAT'S IN YOUR BAG

Leeks, Onions, Garlic and Purple Majesty Potatoes – This veggie combo comes together in potato and leek soup. The purple skin and flesh of the purple majesty potatoes will give your meal a colorful flair.

Purple Potato and Leek Soup

1 ¼ lbs purple potatoes (any color potato can work here)

2 cups chopped leeks (use the light green and white parts only)

1 onion, roughly chopped

1-2 cloves garlic

¾ tsp salt

½ tbsp dried sage

1 bay leaf

2 ½ cups water

2 tbsp sour cream

Saute the onions and garlic in a pan until translucent. Remove them from the heat. Boil the potatoes, sage and bay leaf in the 2 ½ cups of water. After 15 minutes, add the chopped onions and leeks and continue boiling until the potatoes are tender. After potatoes become tender, remove the bay leaf and let everything cool. Then, add the sour cream and process in a blender or food processor until smooth. Heat through, serve and enjoy!

Zucchini – My Billings farmer's market booth-mate, Mary Jane Beadle, suggested this yummy way to prepare zucchini for a summer meal.

1 lb zucchini

1 egg

2 tbsp flour

1/4 tsp salt

Vegetable oil (for frying)

Grate the zucchini into a large bowl. Beat the egg with a fork and mix it into the grated zucchini. Sprinkle the mixture with the flour and salt and stir until thoroughly combined. Cover and chill for 30 minutes. Heat a generous layer of oil (approx 1/4 in deep) in a large frying pan over medium-high heat to a temp of 350-375F (You can test this by dropping a bit of batter into the pan. It should sizzle immediately). When oil is ready, place generous spoonfuls of batter into the pan and flatten slightly with the back of the spoon. Approximately 4 fritters should fit into the pan at once. Cook until browned on one side and then flip the fritter over until it is golden-brown on both sides. Transfer the cooked fritters to a paper towel lined plate to drain and repeat process with the remaining batter. Recipe makes approx 8 fritters.

Eggplant – Eggplants are continuing to enjoy where they were planted this year....in the hoop house. I think they appreciate the added heat. You might see either Diamond eggplants (larger and more bulbous-shaped) or the long, thin Pingtung eggplants (the asian/oriental variety) in your bag this week. Remember to debitter your eggplant by slicing it as you would for your recipe and sprinkling it liberally with salt. Allow it to sit and drain for an hour or so, rinse & press with a towel to dry and it is ready to be prepared for dinner. Here is another way to prepare eggplants for the table:
Grilled Eggplant Salad

Olive oil

1 large eggplant, peeled and sliced into 1/2 in. slices

1 cup salsa

6 oz black beans

1 tbsp lime juice

salt and freshly ground pepper to taste

Preheat your gas grill or prepare your charcoal fire. Brush oil onto one side of eggplant slices and place them on the grill, oiled side down. Cook for 6-8 minutes or until tender. Brush oil on tops of slices, flip them over, and grill until tender (approx another 6 to 8 min.). Cool slightly and then chop on a cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper to taste needed.

Kohlrabi – Kohlrabi is the interesting round baseball (or slightly smaller) sized veggie in the bag with your leeks and eggplant. To prepare it, peel it (much as you would a broccoli stem) and eat raw, chopped into a salad or steam.

Lemon Cucumbers – The lemon cucumbers continue to come on strong. Called “lemon” because of their appearance and not their taste, you've probably already discovered that they taste much like regular cukes, with a slightly sweeter flair. They may be prepared in any of the same ways you'd use a standard cucumber.