Hello Out There!
My family has owned Burge Plantation since 1809. It is steeped in history and, at least in my eyes, is a family treasure. In fact, Burge started out as an “organic farm,” my relatives just didn’t know it. There were no chemicals or GMO’s back then, just manure, hoes and a lot of back breaking work.
Take a look at the inventory of items listed in my Great Great Great Garndfather’s will:
4 geese, 20 oat stacks, 10 fodder stacks, 4 beehives, 150 bu. Potatoes, 1 yoke of oxen and cart, 79 hogs, 11 head of cattle, 4 mattocks, 4 axes, 6 weeding hoes, 6 plow hoes and hocks, 3 plum stocks, 3 raw hides, 10 hogsheads, man’s sable, 150 lb. cotton and 1 handsaw, many notes due and the land. How many of these items will be in your will? We have come a long way haven’t we?? Or have we?
Since Cory and his crew started here a year and a half ago, I have gained a better understanding of what farming in the 1800’s must have been like
Our organic operation is another leg to the stool that supports our 1,000 ac farm – and as my generation’s steward I am proud of it. It is a financially challenging exercise, but I am confident that with hard work, dedication to the mission (both of which Cory has in spades) it will be a great success. Thanks to you members of our CSA it is well on its way.
In The Box
-1 Pint Cherry Tomatoes
-1 Head Cabbage
– 3 Onions
-1 Head Burge Heirloom Garlic
-1# Zephyr Squash
Recipes and Ideas
Ok, truth be told, I’m not an eggplant person. I tend to shy away from it in lieu of other veggies. That was, until this season. We’ve had so much eggplant come out of the fields, that I’ve been experimenting quite a bit. I have to say that I’ve fallen in love with the funny purple fruit. Other CSA custerms have as well, and thet’ve been sending in recipes professing their adoration, we’ve included a couple below.
I had to share this one with all of you. I’m eating some right now as I write, and it’s unbelievable! Check out the recipe at: http://www.theslowcook.com/2009/09/03/preserving-eggplant-in-olive-oil/
Submitted by CSA member Sam Feuer
from “Moosewood Restaurant Cooks as Home”
2 medium onions, chopped (about 2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 medium-large eggplant (6 cups cubed)
1 large red or green pepper (we used mild-to-medium peppers instead)
3 cups undrained canned tomatoes (1 28-ounce can)
1/2 cup apple juice (or water)
1/2 teaspoon salt
1 teaspoon ground fennel
2 tablespoons chopped fresh dill (2 teaspoons dried)
2 tablespoons lemon juice
3 cups chopped rinsed fresh spinach, packed (about 1/2 pound)
salt and pepper to taste
1 cup grated feta cheese (optional)
In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1-inch cubes and add them to the pot. Slice the pepper into 1-inch-square pieces. Crush the fennel into the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste. Serve topped with feta cheese, if desired.
Alyssa Hurd, another CSA customer left us this suggestion: “I make a simple and flavorful dish using this type of eggplant: 2 -3 Chinese eggplant cut lengthwise, a container of cherry tomatoes, 4 cloves of garlic mashed, 2 teaspoons olive tapenade. Put the eggplant, tomatoes and garlic in a baking dish and generously drizzle with olive oil. Salt. Pepper. Add 2 t’s of olive tapenade. Roast.”