• Perennial herbs and flowers (including mint and thyme)
• Flat and curly parsley
• Genovese, purple and Thai basil
• Hot peppers
• Green, purple and yellow beans
• Husk cherries
• Tomatilloes
• Raspberries will be on and off the PYO board depending on availability.  We will make sure that each pick-up day gets multiple chances to pick this fall -- lots of berries are on their way -- but please check the board to see if they are listed on your particular day.
  

 

 

Eggplant Omelet
4 medium eggplants (2 large or 9 small)
1/2 cup olive oil
20 cloves of garlic, peeled and crushed (note:  WFCF garlic is often stronger than garlic from the store, so if you're using farm garlic you might want to cut back a tiny bit)
4 large tomatoes, peeled and chopped
1 t lime juice
1 t tumeric
3 eggs
1 1/2 t salt
1 T freshly ground black pepper
Preheat oven to 350.

Prick eggplants with a fork to prevent bursting and place on oven rack. Place cookie sheet on the rack below the eggplant to catch drips. Bake for 60 minutes.

Remove eggplant from oven, peel, and chop.

Heat the oil in a skillet and saute the garlic. Add the eggplant, tomatoes, lime juice, and turmeric. Cover and cook over medium heat for 10 minutes. Remove the cover and cooke, stirring constantly, until all the liquid has evaporated.

Add eggs to the eggplant mixture in the skillet and cook over low heat until eggs are firm, stirring constantly with a wooden spoon.

Transfer to a serving platter. Serve with bread, fresh herbs, and yogurt.

For the Eggplant Kuku recipe, see our Eggplant Recipes!

 

Ever since the rain stopped in July, I have promised that I would not pray for more, no matter how dry the fields became.  At our Field Station fields on Beaver Street, we can irrigate with drip and overhead watering systems, keeping most crops happy through the hottest weather.  A stretch of dry, hot weather was perfect for ripening up eggplant, peppers, and melons and finally starting to get the okra going at the very end of the summer.  Dry weather is weed-killing weather, good for harvesting, and ideal for most types of fieldwork.  Once in a while, though, in the midst of a busy season, there is nothing quite like a rainy day.

Saturday morning brought the remnants of what had been Tropical Storm Danny to the coast of Massachusetts.  Light rain and mist blanketed the farm fields.  In the greenhouse, first-year students from Brandeis cleaned and clipped garlic with Jericho, while Andy trimmed and organized storage onions and shallots in the hoophouse with Dan and Nils.  Claire and I worked in the office, crunching the numbers from the first part of the season as we begin the budgeting and planning process for 2010.  Erinn and Dan kept the stand stocked with produce as shareholders in bright colored raincoats and rubber boots moved through the pick-your-own fields while their smaller versions splashed in the puddles.  Thirsty fall broccoli and cabbage crops drank up the rain gratefully, and the farmers' tired backs were also grateful for the little break that the day afforded us.  While there's always work to do around the farm, some tasks are gentler than others, and a peaceful morning wrapped in fog lets us prioritize some of those.

These early days of September mark the beginning of the inexorable turn from summer to fall.  As the nature of the harvest changes over the next few weeks, the landscape and weather will change with it; we'll watch the scarlet creep into the trees on the hillsides, note the migrations of the birds and the return of the hunting kestrel to the farm fields.  We'll plant cover crops and plan for the upcoming season and keep harvesting for a short eight weeks more. 

Claire Kozower, Executive Director
Brad Leatherbee, Field Crew

Blake Roberts, Outreach Market Intern

Dan Roberts, Assistant Grower
Erinn Roberts, Assistant Grower
Nina Rogowsky, Children's Learning Garden Teacher
Andy Scherer, Assistant Farm Manager

Lina Yamashita, Summer Children's Learning Garden Assistant
Ryan Yorck, Field Crew