Today is blustery and cool and it feels a lot like September. We are hustling around the past few days preparing flowers and vegetables not only for your box, but also for our friends Nick and Julie who are getting married tomorrow! Nick came to meadowlark 4 years ago fresh out of college and has been an important part of our meadowlark small community(the community that works together here at the farm growing and tending your food). He met Julie and the rest is history. They live on their own farm now, near northport with goats, pigs, chickens and big plans for their future.....we are excited to celebrate together.

The rain has been incredible! Along with our gratitude for having a big break from irrigation duty this summer, we are increasingly concerned with the disease pressure that having such a cool and wet summer invokes. We are watching the tomatoes in particular with worry. Cold and wet conditions create the perfect environment for all sorts of diseases and they have the potential to spread quickly and mercilessly. We have watched the tomatoes go from incredibly lush, green and full of tomatoes to spots in the plants that look unhealthy in a matter of days. We are certain now that what we are seeing is late blight. Carissa, who works with us, is married to Matt who is a mycologist. He has looked at our leaves under the microscope to find out for sure what we are dealing with. We are grateful for that help. We ask for your positive thoughts, prayers, wishes and love for the tomatoes, on of our most beloved, favorite and revered crops. We know that you are all waiting for them and we are too. We promise to do our best, taking care of the tomato patch to the best of our knowledge and ability......we'll keep you updated.

Boxes today include: ailsa craig sweet onion, garlic, cauliflower, carrots, filet beans or haricots vert( skinny French green beans), zucchini of various hue and shape, green pepper, slicing cukes(the variety is diva, thin skinned and delicious) plus more pickles,eggplant of various hue(striped, dark purple, globes), green kale, salad mix and a big bag of basil for pesto pleasure. Premiums receive a salsa pack of tomatilloes, cilantro, jalapeno plus purple cauliflower and extras. Fruit shares receive a quart of Richard's shiro, golden and methley plums.

Ok, we know that we have given you a lot of eggplant this year. Partially that is because we are well, partial to these little, tender beauties and want to share them with you. Our goal this summer is that you will find a way to eat eggplant that makes your mouth sing! Try this recipe below:

FARMER'S STEW

-3 TBL olive oil -1 big ailsa craig onion coarsely chopped

-a few thyme sprigs

-3 TBL chopped oregano -1/2 cup sliced basil

-8 skinny little eggplant, washed and chopped roughly into wedges or lengths

-3 medium zucchini of various color cut into large wedges or lengths(your aesthetic choice here)

-2 TBL tomato paste -salt and fresh pepper to taste

-1/2 c. white wine

-vinegar, optional

Heat olive oil in dutch oven, or other deep pot with a lid. Add onions, thyme and oregano and cook over medium-high heat, shaking pan occasionally while you prepare the rest of the vegetables. By the time they're all cut, the onions will have wilted and started to color. Add vegetables, give them a stir and cook keeping heat high, shaking occasionally until they begin to give off an enticing smell, 10-15 minutes. Stir in tomato paste; add salt and wine. Cover pan, turn heat to low and cook for 10-15 minutes. The vegetables should have an invitingly tender apprearance and be blushing red from tomato. Season with pepper and basil and vinegar if a little sharpness is needed. Serve with rice, couscous, quinoa or on a garlicky piece of toasted bread.

Have a great week, enjoy your glorious vegetables and think tomato love. the meadowlarks

This page last updated on 1/20/2012.

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