Posted 8/9/2020 9:30am by Andre Cantelmo.
Welcome CSA Members,
Welcome to CSA pick up Week 10. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
We have discussed and decided that if you are the only one bagging your share and other purchases, you may use your cloth bags.
Farm Stand: anytime Monday August 10th - Sunday August 16th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday August 11th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday August 12th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday August 13th 3-6:30 pm
-4 High Street
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those.
Full - choose 2
Partial - choose 1
Full - choose 3
Partial - choose 2
Full - choose 3
Partial - choose 3
|1 box salad greens
||1 bunch kale
|1.25 lb tomatoes
||1 lb tomatoes
||0.75 lb tomatoes
|2.25 lb cucurbits (summer squash/zucchini/cucumbers)
||1.5 lb cucurbits (summer squash/zucchini/cucumbers)
||1 lb cucurbits (summer squash/zucchini/cucumbers)
|2.25 lbs peppers/eggplant
||1.5 lbs peppers/eggplant
||1 lb peppers/eggplant
|2 lb beets/carrots
||1.25 lb beets/carrots
||1 lb beets/carrots
| 1.5 lb potatoes
||1 lb potatoes
||0.75 lb potatoes
||1 head garlic (limit 1)
||1 head lettuce (limit 1)
|1.5 lb green beans
||1 lb green beans
||0.75 lb green beans
||6 ears corn*
||4 ears corn*
|| 8 hot peppers
||6 hot peppers
*Please limit your corn choices to a maximum of 6 ears of corn per share.
Understanding the choice system:
Full shares choose 2 from column A, 3 from column B & 3 from column C.
Partial shares choose 1 from column A & 2 from column B, & 3 from column C.
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
To avoid confusion when making your CSA plan, I would suggest printing out the choice chart and highlighting the items that you are planning on including in your share that week.
Our eggplant is here in full force! It was a little unpredictable to tell when the first harvest big was going to be, but it was at the end of last week. There is plenty of eggplant around for everyone to try their favorite recipes, as well as maybe try some new recipes!
As you may have seen at your last pick up, we have multiple varieties of eggplant the Asian varieties, Italian varieties, and other oddball varieties.
The Asian varieties of eggplant are long and skinny. These are best for marinating, stir frying or kabobs since they are a bit sweeter and spongier.
The Italian varieties have a tougher consistency, so they hold up better for acting as a meat substitute such as in eggplant parmesan or eggplant meatballs. What is your favorite way to have eggplant? Share a picture and recipe in our Heron Pond Farm CSA Members facebook group.
Our corn is ready! All of our produce is non-GMO including our bicolored butter and sugar corn.
Tomatoes are in full swing at Heron Pond Farm! Our greenhouses and Haygrove are coming on strong and our field planting is about to be ready. Cherry tomatoes will be coming into the share soon, as well!
Our new tomato storage room is helping us to store our tomatoes at their ideal temperatures, so they will have a longer shelf life for you!
With the amount of tomatoes we grow, we also end up having tomato seconds. There are tomatoes with a soft spot or other blemish, but not leaking. Our tomato seconds are available for a reduced price of $1.50/lb. Feel free to reserve yours today! Please let me know how many you'd like (in 5 lb increments) and when you would like them.
Historically, we have offered peaches in the share following the blueberry bonus. Peaches and apples are two items in the share that we buy in and do not grow. This is because they are a seasonal treat, but we do not have an orchard.
This year, we have been having conversations with multiple local orchards whom we have worked with in the past and have learned that the late frost at the end of April and into May greatly affected the peach supply.
We will do our best to bring you what peaches are available in the local area. Thank you for understanding.
Beyond peaches, Summer apples and our own melons are coming later in August & September.
Our Winter CSA is filling up fast! We are already 50% of the way full!
Thank you to those who have registered! If you have not, please reply to this email or sign up here to save your spot.
Word of mouth is very valuable to us. We appreciate when our current members tell their friends and family about us. As a thank you, we are offering a $20 veggie gift card as a thank you for referring a friend. Please let me know if you have a friend of family member who signs up. They will receive a Heron Pond Farm tote bag and I will have a gift card ready for you at your next pick up.
Eggplant and Zucchini Tikka Masala Curry
300 g Chinese eggplants [2 medium]
1 tablespoon salt
Water for soaking
180 g zucchini, [small one]
1 tablespoon minced ginger or ginger-garlic paste
1 small onion sliced or chopped
300 ml crushed tomatoes canned or fresh, blended [1 1/4 cups]
170 g red kidney beans cooked or boiled, [1 cup]
200 ml canned coconut milk [1/2 can]
2 tablespoons tikka masala mix store-bought or use our homemade recipe, see notes
Pinch chilli powder or to taste
2 tablespoons vegetable oil or coconut oil
Salt to taste
1 teaspoon maple syrup or sugar, optional or adjust to taste
3 - 4 stems coriander leaves or cilantro for garnish, chopped [1/4 cup]
Wash and cut the Chinese eggplants across about 2.5 cm or 1-inch thick. Place in a bowl and sprinkle with 1 tablespoon salt. Massage the salt into the eggplants, and then fill the bowl with water to cover them. Leave aside to soak for 10-12 minutes.
Meanwhile, prepare the other vegetables. Slice the courgette into half-moons of about 1 cm thick.
Slice or chop the onion.
When ready, drain the eggplants and rinse a couple of times with fresh water to remove the excess salt. Pat them dry with a paper towel.
In a skillet, over medium heat, add 2 tablespoons vegetable or coconut oil. Add in the eggplant. Fry for about 7 minutes on one side or until golden. Then flip and fry for another 7 minutes on the other side. Prick the eggplant with a fork to test for doneness. If the fork goes it smoothly with no spongy resistance, the eggplants are done. Remove from the pan and set aside.
In the same pan, on medium-high heat, add the onions and minced ginger (or ginger-garlic paste). Cook for about 1 minute or until the onions are a little translucent.
Add the tikka masala mix and roast for about 10 seconds.
Add the tomato puree, stir and mix well with the spices. Simmer for about 10 minutes or until tomato puree slightly changes colour.
Add in the cooked red kidney beans followed by the courgette. Cover and simmer for about 7 minutes.
Add the eggplant.
Add the coconut milk and mix well. Take care not to crush the eggplant as they are quite delicate at this stage.
Add salt to taste. Taste the sauce, then add the maple syrup or sugar (if needed). This will depend on how sour or sweet the tomatoes are.
Cover and simmer for about 5 minutes. Turn off the heat. Garnish with coriander leaves (cilantro) and serve over rice or with roti/naan bread.
Check out our homemade Tikka Masala Spice Mix recipe - https://veganlovlie.com/homemade-tikka-masala-spice-mix-recipe/
Link to Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Zucchini/Courgette recipe - https://veganlovlie.com/vegan-tikka-masala-curry-sauce/
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.
Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.
Kelsey & The Heron Pond Farm team
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