OH BOY! Beets
American Dream Sweet Corn
Ailsa Craig Sweet Onions
Some Kind Of Zucchini and/or Summer Squash
Notes from the Farm
There is an inevitable Turn that happens at a certain point ever summer, a Turn from the waiting and cultivating, to the passing of crops.
The earlier crops are in, and some, are now on their way out. This is the last of the broccoli, we've mowed two blocks of corn, the baby greens have come and gone... the Turn happened, and now we're into the heart of the season.
Today, for the first time, we picked a lot of tomatoes... we also picked the first peppers of the season... those are both real milestones in a farm year. The eggplant is in, the corn is in full swing and the first watermelon was harvested... The turn is here.
With the Turn in the field, there is also a change in the vibes of the farm crew... these are the great days. The long push up the hill to this point is over... the biggest hoeing is behind us, the long plant-out days are behind us, the endless preparation is behind us... now, now we are riding that bolder down the hill, it's picking up steam and we're holding on for dear life... these are the days of bounty and barbecues, margarita Mondays and pre-harvest pep-talks, the days of grueling hilarity, of well orchestrated movements, of the hive mind... the heady haze of pride and produce...
these are the days we'll remember...
2 purple-globe eggplants, (1 1/2 pounds each)
1/4 cup minced onion
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
Pita or rye bread, for serving
1. Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
2. Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
1 medium eggplant (1/2 pound), cut into 1/4-inch-thick slices
All-purpose flour, for rolling
1 ball (1 pound) homemade or store-bought pizza dough
2 tablespoons fine cornmeal
6 tablespoons olive oil
1 cup shredded Emmentaler cheese (4 ounces) or other type of Swiss
2 tablespoons chopped fresh oregano
1. In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.
2. Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).
3. Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isn't sticking.
Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.
2 medium beets
1 teaspoon extra-virgin olive oil
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline.d In a large bowl, toss beets with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.