CSA Newsletter #9
We have made it to just about the half way point in our summer csa!!
We wanted to take this half way time to thank everyone for supporting our farm, through the csa, the farmers markets and the positive thoughts! we have been so happy with the farm so far, and the veggies we have been able to produce, and we are looking forward to the remaining time left this season and the many more years at Carroll Organics!
I’m sure everyone saw my rainy photo I posted last week, but we are so excited to have gotten a good amount of rain this week. Many of our plants have perked up and started growing again, and so have many of the weeds. This week we are going to be spending most of our time weeding the lovely weeds that have grown in the rain.
We have also planted a whole bunch of new veggies so that we will have veggies in septemeber and October! This week we have planted more beets, carrots, lettuce mix, spinach, turnips and raddishes!! There are going to be tons of veggies.
This weeks basket
This weeks basket will have zucchini, summer squash, hot peppers, kale, baby lettuce heads, eggplant, green onions, garlic and basil.
This weeks recipe
Grilled eggplant Panini
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil, divided
- 8 1/2-inch slices eggplant, (about 1 small)
- 1/2 teaspoon garlic salt
- 8 slices whole-grain country bread
- 8 thin slices fresh mozzarella cheese
- 4 thin slices red onion
Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.