Hello All CSA Members,
My apologies for not updating our blog more frequently in the last few weeks. I can say, August turned into a blurr with the kids home, vacation plans and everyday life greatly reducing my time at the computer. Oh, I can also blame the dog too as he always needs more exercise!!
To all who came to our Pot Luck Open House Event, Thank You. We really enjoyed the beautiful day of good friends, good food & conversation.
Breakaway Farms will host their annual open house event on the 3rd Saturday in October, October 17th. Breakaway is located about 60 miles away, exit 266 off the turnpike and then about 4 additonal miles. This is a great opportunity to see Breakaway Farms, the animals - cows, pigs, lambs, goats, chickens, rabbits and more. You can see the organic operation and a large scale operation. Nate has a contract with a major pork supplier as well. My best advice is DO NOT WEAR OPEN TOE Sandals!!! It is wonderful opportunity for you & your family (kids too) to see a real working farm.
I have attached a link to the recent Time Magazine article discussing our food supply. "Getting Real about the high price of cheap food" by Brian Walsh. I promise the pigs at Nate's "large scale operation" all have their tails and are treated humanely. It is a computerized operation regarding their feeding & they never touch the ground. The pigs stay in this large barn until they reach a certain weight & then off to slaughter.
http://www.time.com/time/health/article/0,8599,191,7458-1,00.html?scp=1&sq=101%20simple&st=cse
Whats cooking this week? So far, we made Eggplant Parmigiana with our yummy eggplant last week. If we receive more eggplant, I plan to use the following recipe from Kathy Clark. Thanks Kathy! Kathy substituted basil for the mint & reduced the oil.
Rigatoni with Eggplant Puree
Ingredients
> * 1 medium eggplant, cut into 1-inch cubes
> * 1 pint cherry tomatoes
> * 3 cloves garlic, whole
> * 3 tablespoons olive oil
> * 1 teaspoon salt
> * 1 teaspoon freshly ground black pepper
> * 1 teaspoon red pepper flakes
> * 1/4 cup toasted pine nuts
> * 1 pound rigatoni pasta
> * 1/4 cup torn fresh mint leaves
> * 3 tablespoons extra-virgin olive oil
> * 1/2 cup grated Parmesan
>
> Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
>
> In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
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> While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
>
> Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
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> Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
Happy Cooking,
Sherri
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