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This Week's Bounty*:

chard
eggplant
kale
peppers, hot & sweet
potatoes
summer squash
tomatoes
surprises

 
* Saturday and Wednesday shares may differ slightly week-to-week, though we do everything we can to make them equal over the season.

 

RATATOUILLE

1 large eggplant
1/3C olive oil
Salt and black pepper
1 zucchini, roughly chopped
1 onion, roughly chopped
1 Tbsp fresh thyme 
1 Tbsp minced garlic
2 medium tomatoes, chopped
1/2 C minced fresh parsley 

Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.

Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.

 Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the parsley, and serve.
falling in
 
The skies don't lie; Autumn is fast approaching.  The same cool night temperatures that will usher out the basil and summer squash will sweeten the kale, fatten the roots, and give us lush greens to look forward to.  We have already begun to harvest winter squash, and wait until you see the size of the Napa cabbages!

The pace of the farm is noticeably slower now. This is in part because the coming of Fall also marks the end of the Student Internship Program for most who are participating in it.  Their energy, hard work, curiosity, and insights (and willingness to participate in epic tomato harvests) have enlivened the space and all who come here. Truly an important and unquantifiable addition to the farm. And a reminder of our farm's roots in education, a crucial part of its core values and mission. 

On Thursday, September 15th, we're gathering to celebrate that mission and support Chrysalis, the educational branch of the farm. Our Peas Turn Up the Beet - EVEN LOUDER event at Cornman Farms will feature delicious local food, delightful local music (from the likes of the Billy King Band and Izzy), a great silent auction, and, of course, our community! With a history as rich as ours, there is a lot to celebrate! We hope to see you there.  

In the meantime, cozy up and start imagining the multitude of ways to enjoy the starches and stews of Fall.  
 
Upcoming Events:
Sat, September 10, 6-10pm: Homegrown Fest
Thurs, September 15th: CFAA's Fall Fundraiser
Sat, Sept 17, 1-3:  September Member Meeting
Sat, Sept 24: Farm to Fermentation Workshop (see fliers at the farm for more info)

Information about Ongoing Events including Plant Studies and Weed & Sings can be found here.
 
Long-term Calendar: 
Saturday, October 1st: CFAA's Fall Festival!
Copyright © 2016 Community Farm of Ann Arbor, All rights reserved.


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