• Tomatillos
• Eggplant
• Arugula
• Romano Beans
• Onions
• Melon
• Romaine Lettuce
• Jalapeno Peppers

News from the Farm
By Rebecca Claypool

 This week really feels like the turning point of the season. The mornings are getting cooler, and the crops are changing from the sweet and juicy tomatoes and melons to the cool and crisp broccoli and cabbages of fall. The kids are back in school, and farmer’s markets are slowing down. Melons and corn are just about over, and any day now we’ll start on the winter squash harvest. Seed garlic needs to be picked through, and thoughts of next year’s spring spinach are all in the works. The fall raspberry crop is coming on great the berries are huge and sweet. 

The Annual Fall Harvest Party is this Saturday the 11th. The event is a pot-luck, so bring a dish and your family and enjoy an evening in the country. The drum processional to bless the harvest is at 4pm, the pot-luck dinner and pig roast is at 4:30pm (BYOB), the call dance begins at 6pm, and the Bus Boys play on stage at 8pm. Hope to see many of you there.   

By Rebecca Claypool

Romaine Lettuce: This is another head of lettuce from our summer planting. As you can see the coloring of the romaine is a much lighter green, and not the deep green of spring lettuce. The heads are large and loose. Keep refrigerated in plastic.

Tomatillos: The variety is Toma Verde, and tomatillos are traditionally used in Mexican cooking. The fruits grow inside the husk, and as they mature they fill out the husk. Remove the husk before cooking or chopping. I often use tomatillos in fresh salsa (raw), and they add a slight apple flavor.

Eggplant: Here is some more eggplant. Most folks are receiving globe eggplant from our new patch, but we may throw in some long skinny eggplant, swallow tail, because they are so beautiful. Use the eggplant sooner than later. It keeps alright in a refrigerator, but they begin to get soft after a few days.

 Arugula: Arugula is a spicy Asian green that goes well in salads of all types. I love arugula on sandwiches and even with beets. Refrigerate the arugula in plastic.

Romano Beans: This will be our last of Romano beans for the year. They are wider and flatter than typical green beans, and have a musky flavor. The beans should be used as soon as possible, because they tend to mold when there is any presence of moisture.

Jalapeno Peppers: These Jalapenos have a good kick this year, so be careful if you do not like hot peppers. They go great in salsa, and I use them in many stir fries and hot dishes to add some spice. 

Onions: More yummy sweet onions! Refrigerate them.

Melons!!!! This will be the last of watermelons and honeydews. Enjoy!

Roasted Tomatillo Salsa
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

• 1 lb tomatillos (about 8), husked and rinsed
• 3 fresh hot jalapenos, seeded and chopped
• 1 clove garlic, minced
• 1⁄4 cup water plus up to 1⁄4 cup water
• 1 white onion, finely chopped, rinsed and drained
• 3-4 tbl chopped cilantro
• 1 tsp salt
• 1⁄4 tsp sugar

Preheat the broiler.  Place tomatillos in a single layer on a baking sheet.  Broil until darkened and softened on one side, 4 minutes, then turn and broil on the other side, 5-6 minutes. Place roasted tomatillos and their juices in a blender or food processor.  Add jalapenos and garlic and coarsely puree.  Stir in 1⁄4 cup water, onion, cilantro, salt and sugar.  Thin with up to 1⁄4 cup water, as desired.  Let stand a few minutes to allow flavors to deepen. 

Russian Eggplant Dip

• 1 large eggplant
• 3 tbl olive oil
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 tbl minced garlic
• 1 14 oz can roasted tomatoes, pureed
• 1 tsp salt
• Pepper to taste
• 1 tbl lemon juice

Preheat oven to 375 degrees.  Pierce eggplant and split in half.  Roast on baking sheet until soft, about 30 minutes.  Let stand until cool.  Scrape out the filling and finely chop.  Heat oil in a skillet and add onion, bell pepper, garlic.  Cook at medium heat until soft, about 5 minutes.  Add eggplant, tomatoes, salt and pepper.  Bring to a boil, reduce heat to low and simmer, covered, 1 hour. Remove cover and continue to simmer, stirring frequently, until thick.  Stir in lemon juice. Taste and adjust seasonings.  Let cool, cover and refrigerate several hours.  Serve with black bread. 

Romano Beans with Arugula over Romaine Lettuce

• 1 lb Romano beans, washed and trimmed
• 2 cups cherry tomatoes, halved
• 1 small red onion, halved and very thinly sliced
• 4 cups torn arugula and romaine lettuce, washed and dried
• 1 cup vinaigrette
• 1/3 cup basil, minced, plus a few leaves as garnish

Boil Romano beans until crisp tender, 5-10 minutes.  Remove with a slotted spoon, refresh in ice water and drain well.  Combine with cherry tomatoes, onion and basil.  Toss with enough vinaigrette to coat.  Taste and adjust seasonings.  Divide romaine and arugula among salad plates.  Spoon vegetables over the top.  Drizzle more dressing and garnish with basil.  Serve immediately.