Lida Farm Journal Week 14

Well, the big news over the last week has been the frost. Last Thursday we got a light patchy frost which only hit low-lying areas. But Friday night we got a pretty heavy frost which blanketed the whole garden. Since we knew a good frost was coming, we were able to stockpile as much as possible Friday night, throwing peppers and tomatoes into packing crates like mad. That’s why you will still see tomatoes, peppers, and eggplant in the box this week. Everything else is just a pile of mush out in the fields. It’s kind of sad to see, but everything needs to come to an end. You will also see the beginning of the winter squash in the box too. I always figure people are just not in the mood to prepare squash until those cool fall days come about…I know I never am.

The other big news over the last week was the harvest party at our place on Sunday. We weren’t a huge group, but I think folks enjoyed seeing the farm and meeting some of the other members. I took everybody on the grand tour through all the weeds to check out the plants, the barn, the greenhouse, some of the equipment, and even the compost pile. I’m sure this tour was as boring as tar to the one teenager on the tour, but I think members liked learning about all the parts of the growing process from start to finish.

Lida Farm Journal: Week 12

Summer is giving way to fall. This brings me quite a bit of relief, but a little sadness too. I just love bringing the season to an end, mowing down those plants which look like heck at this time of year. Most organic gardens look like an overgrown weedpatch this time of year—ours included—and it’s just stressful to look at. And I’m looking forward to having a little more time to just play with the kids and take some vacation time. I do worn out this time of year.

Still, it’s sad to see the season start to wind down too. I planted the last couple of crops just last night, trying to squeeze in a little salad mix and spinach into the boxes before the end of the season. I’m glad I finally got it done, but it’s tough when you know that you won’t be planting anything new again until next spring. All the abundance of summer won’t be seen again for some time, but for everything there’s a season.

We haven’t heard from anybody about the harvest party on September 16. We need to know if you’re coming, so give us a call or an e-mail. Just know this is nothing big, just an opportunity to visit the farm and mingle a bit with others. Come for afternoon or just stop by for a bit—it’s your call.

Harvest Party Details: The harvest party will be on Sunday, September 16 from 1-4pm at our farm. It’ll be a real informal pot-luck thing, which will be a good opportunity to see where all this food comes from and mingle with other members. We will supply pork and beef BBQ sandwiches and beverages. As a pot-luck, we would request you bring a salad, side, or dessert to pass. All members and your families are welcome to attend. Please RSVP at our home number (218-342-2619) or my e-mail (pesch@umn.edu) so we get some numbers of attendees. Our farm is about half-way between Vergas and Pelican Rapids right off County Highway 4 at 44593 275^th Avenue.

P.S. I am still posting newsletters online at www.lidafarm.com. I also put a number of pictures there too, so you can “see” the farm.

IN THE BOX:

Tomatoes

A Couple Red Onions

Fresh Sage

A Couple Green Peppers

A Couple Italia Peppers

A few Sweet Colored Peppers

Another Baby Watermelon

A Baby Cateloupe

White Kennebec Potatoes

Cukes

Summer Squash

Leeks

Garlic

Beans

Eggplant

Edamame aka Edible Soybeans
Just boil the beans in the pod in salted water, shell, and eat. They are good with beer.

BREADED SLICED EGGPLANT

Printed from COOKS.COM

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1 sm. eggplant
3/4 c. fine fresh bread crumbs
1/4 c. water
4 tbsp. vegetable oil
1 egg
1/4 c. freshly grated Parmesan cheese
Salt and pepper to taste
Flour for dredging

Cut eggplant in 1/2 inch thick slices; set aside. Combine bread crumbs and cheese. Mix egg, water, salt, and pepper. Dip eggplant in flour; remove excess. Dip in egg mixture. Remove excess; dip in cheese-bread crumb mixture. Pat slices firmly so they are evenly coated. Fry in hot oil until golden brown on both sides. Drain on paper towels.