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Field Walk...
I wanted to introduce you all to our newest neighbor here in the St. Louis area - the harlequin beetle. A new bug previously never seen in this area has migrated from the South. I wish I could say that this bug is a good neighbor, but that is not the case. The adult is a gaudy red-and-black spotted stink but about 3/8 inch long, flat and shield-shaped. At rest, the front pair of wings overlap and the insect's back appears to be marked with a distinct "X". The insect is rarely found north of Colorado and Pennsylvania. It first spread over the south from Mexico shortly after the Civil War. The harlequin bug feeds on its host plant by sucking the plant's juices. The literal "sucking-to-death" of the host plant results in wilting, browning, and eventual death. They will eat anything, but love broccoli, brussel sprout, cabbage plants. I have been trying to control the damage by using row covers and spraying a naturally derived pesticide from the chrysanthemum plant called pyrethrin. Every year there is something new!!
Enjoy the harvest, Farmer Amy
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Mark Your Calendars!!
September 6th—begins our first annual food drive for the Alton Food Crisis Center. Please bring organic canned goods, dried goods (beans, etc.,) and organic fruit will be accepted. Let's share our
passion for healthy food with those less fortunate in our neighborhood. The drive will run up to the 18th.
September 17th—Fall Equinox celebration with the Earth Literacy Center and Fr. Maurice. Call 466-5004 for more information!
September 18th—Fall Shareholder Gathering at 4PM.
Please bring chairs and a snack to share. This meeting will include an update from the Farmer, different committees, a time to share with other shareholders about your experience, and the Director for the Alton Food Crisis Center will speak about the organization and its needs.
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Whats In Your Share:
winter squash, potatoes, onions, garlic, eggplant,
2 tomatoes, basil bunches, lettuce, salad mix??
PYO: cherry tomatoes, parsley, and basil
New Next Week: carrots, green beans, chard
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What's For Dinner:
eggplant parmesan
2
medium eggplant, cut crosswise into ¼ inch rounds
1 T salt
8 slices high-quality white bread, torn into quarters
1 cup grated Parmesan cheese
1 cup unbleached all-purpose flour
4 large eggs
6 T vegetable oil
3 cans (14.5oz each) diced tomatoes
2 T olive oil
4 garlic cloves, minced
¼ tsp red pepper flakes
½ cup fresh basil leaves chopped
8 oz. Mozzarella, shredded (2 cups)
½ cup grated Parmesan cheese
Preheat oven to 425 degrees. Place rimmed baking sheet on each rack. For the eggplant: Toss eggplant with salt and let stand until eggplant releases 2 T liquid, 30-45 min.
Press eggplant with paper towel to get remaining liquid. Pulse bread in food processor to fine crumbs. Transfer to pie plate and combine with 1 cup Parmesan, ¼ tsp salt and ½ tsp pepper. Combine flour, 1 tsp pepper in large zip lock bag; shake to combine. Beat eggs in second pie plate. Place 8-10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove, dip in eggs, then coat with bread crumb mixture. Set breaded slices on wire rack above baking sheet. Repeat with remaining eggplant.
Remove preheated baking sheets from oven; add 3 T oil to each sheet, coating the sheet evenly.
Place half of eggplant on each sheet in single layer. Bake until eggplant is well browned, 30 minutes. Flip eggplants after 20 minutes and rotate sheets.
For the sauce, process 2 cans diced
tomatoes in food processor. Heat olive oil, garlic, red pepper flakes, in large saucepan.
Stir in rest of tomatoes, then bring sauce to boil, then reduce to medium-low heat, stirring until sauce is thickened, about 15 minutes. Stir in basil and salt and pepper to taste.
To assemble, spread 1 cup
sauce in 13x9 inch baking dish.
Layer half of eggplant, distribute 1 cup of sauce over eggplant, sprinkle with mozzarella. Repeat Sprinkle with Parmesan and remaining mozzarella. Bake until cheese is bubbling, 13-15 minutes. Cool 10 minutes and serve with more basil sprinkled on top.
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