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CSA #19


Dear CSA-ers,
This week’s Preassembled Bag will contain Malabar Spinach, Fennel, Carrots, Muir Head Lettuce, Mixed Eggplant, Cherry Tomatoes, Oregano and Parsley. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market

On a farm, one comes to know the seasons by their sounds. The sound most iconic to mid-summer is the constant whirring of cicadas. Though we plant by the calendar, it would be just as easy to start fall planting by the arrival of cicada song. Perhaps at one time in human history, people did.

This is a bittersweet time, as some of our long-standing crops that have reached the end of their productivity will have to be turned over to make room for those that will succeed in Fall. As part of our organic and sustainability practices, we return the nutrition of the “crop residue” to the soil by using a special mower that mulches the aboveground portion. The shredded leaves and stems increase the organic matter content of our soil and return any minerals the plant accumulated during its life. Earthworms and beneficial soil microbes turn this mulched “crop residue” back into forms that can be used by the new plantings. The cycle begins again.

This week’s featured vegetable is the eggplant, or “aubergine” as it is known in some parts of the world. Genetic studies of eggplant suggest it originated in South-East Asia, but it was quickly disseminated by trade routes through the Mid-East to Europe, and then later to European colonies. Now the vegetable is popular world over. Eggplant is best eaten cooked, though this business of salting and soaking alluded to in cookbooks is not necessary for the low-bitter varieties that we grow. Eggplant is prized for its ability to absorb and concentrate the flavor of what it is cooked in. Likewise, there are numerous dishes that revolve around the eggplant; ratatouille, moussaka, baba ghanoush, eggplant parmesan, and countless others. Eggplant skeptics are quickly won over with its addition to simple recipes like stir-fries or minestrone soups. We hope you come to enjoy this beautiful vegetable as much as we do.

Garlic Parmesan Baked Eggplant Recipe

Ingredients
• 1 large eggplant
• 6 tablespoons unsalted butter melted
• 1 cup breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
Instructions
1. Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
2. Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
3. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.
4. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
5. Serve as side dish, appetizer or use in eggplant Parmesan.
Recipe Notes
Eggplant skin is completely edible. It’s a personal preference, just like zucchini. You can peel the skin off or leave it.

As always, we thank you for being a part of our CSA, and supporting sustainable, organic, and truly local agriculture in Western Kentucky. It’s you who make this possible!

Sincerely,
The Magney Legacy Ridge Farm Team