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From our field to your table. Growing Season Share 2019- Week #24
Weekly Field Notes 

Farm Talk Notes from your farmer


  Happy Tuesday!  The Fall Farm to Table dinner weekend is over and was a success! Hooray!  It's always such a beautiful and fun event but it's always a bit of a relief when the prep and planning is done.  Mel and Adam Millsap, the farm owners came to town and for the first time in 10 years actually got to sit down and enjoy the dinner on the second night rather than working the event so that was pretty special.
  We have one more event (the 10th Birthday Bash October 25th) but other than that the majority of our focus is now shifting to winter prep.  It feels weird to say out loud when it's 90 degrees, but all our winter plots need to be prepped and full of baby plants in the next 6 weeks as well as quite a bit of greenhouse plastic replaced and a new greenhouse heater installed. 
  We have some beautiful fall crops coming on that have been tucked safely away under insect netting including cabbage, kohlrabi and broccoli. Oh! And the first spinach of the season!!!
Urban Roots Farm Honey now available for sale in the Farmstand!  We have small squeeze bottles for $10, Pint Jars for $14, Quart Jars for $24 and Pint Jars with honeycomb for $16. 

WANTED:

Any blue pint or quart size boxes!  Thanks!

Full Share:

Tomatoes (box)
Spinach
Head Lettuce
Bell Peppers (2)
Eggplant (2)
Cucumber or Squash
Green Beans
Cherry Tomatoes
Kale
Celery
 

Small Share:

Tomatoes (box)
Celery or Okra or 2 Eggplant
Spinach, Kale, Greens mix or Arugula
Bell Pepper
Shishito or lunchbox
Cucumber or Squash
Green Beans
Head Lettuce
Radish or Hakurei Turnips

 

Roasted Eggplant with Tomato and Feta Cheese

 

Ingredients

 

  • 1 Medium Eggplant
  • 2 Cloves Garlic, minced
  • 3 Tablespoons Olive Oil
  • Splash White Wine, optional
  • 2 Ounces Feta Cheese
  • Several Cherry Tomatoes.
  • 1 Teaspoon Oregano
  • 1/4 Teaspoon Red Chili Flakes, optional
  • Parsley, as a garnish
  • Red Wine Vinegar, to taste
  • Salt and Pepper, to taste

Instructions

  1. Cut the eggplant in half and score the flesh with a sharp knife.
  2. Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
  3. Coat the interior with olive oil and season lightly with salt.
  4. Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree oven, until the skin begins to soften.
  5. In the mean time, cube the flesh of the eggplant.
  6. Add the olive oil and garlic to a pan over medium heat and saute until it begins to brown.
  7. Add the eggplant, splash of white wine, oregano and chili flakes..
  8. Cook until the eggplant softens (but does not become mushy).
  9. Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens remove it from the oven.
  10. Top with the cheese and tomato and sprinkle with oregano.
  11. Broil until the cheese begins to brown.
  12. Sprinkle with parsley and serve with red wine vinegar.
*taken from https://www.venturists.net/
Add Ons:
Eggs - $5 - WE HAVE EXTRA
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
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