Hi CSA folks,
Progress has been made in many aspects of life here over the last month. One of the most exciting developments is the completion of our pond and the addition of a fantastic rope swing. We are happily splashing away this week's heatwave, and we thank our brave woofer Zach for risking his life to set it up for our collective fun.
In kitchen news, we have a brand new (well, new for us) dough sheeter. We got it to make the cracker making process less of a hassle—instead of running each cracker individually through a roller, it will hopefully allow us to roll out entire sheets of dough which we can cut into sesame cumin crackerbread. This machine, which had faithfully served a now closed doughnut shop in Barre, VT for the past sixteen years, is a sight to behold. When in use, the conveyor belts on either side of the central roller span about twelve feet. When "stored away", the belts fold up into an 8 foot tall X that somehow resembles a bird of prey about to attack its dinner. Folks at the Friday pick up got to sample the first experiment- perfectly poofed fresh pita bread, and we are making them again for today's bread share and tonight's farmer's table dinner at the Wilburton Inn (this week's culinary theme is Middle Eastern).
Out in the field we've been busy seeding, planting and mulching. The kids are back in school, but our season continues… 2 more months of CSA to look forward to together.
Bonnie and Oliver Levis
CAROL'S CAPONATA EGGPLANT APPETIZER
1/2 c. olive oil
1 c. diced celery
1 lg. onion, sliced
1 (8 oz.) can tomato sauce (or stewed fresh tomatoes)
1/4 c. red wine vinegar
1 tbsp. sugar
2 tbsp. drained capers
1/2 tsp. salt
2 dashes black pepper
1 c. pitted black olives, cut in slivers
Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
In hot oil, saute onions and celery until tender, 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add sugar, vinegar, capers, salt, pepper and olives. Simmer covered 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight.