Scott’s Movable Feast

For the Crema

1 12-16 ounce “Italian” eggplant

6 spearmint leaves

½ teaspoon salt

¼ teaspoon sugar

A few drops good quality balsamic vinegar

2 tablespoons extra virgin olive oil

1 large clove garlic

Preheat oven to 375º (or use a wood burning oven after intense heat has subsided).

Prick the eggplant all over with a fork. Roast the eggplant and garlic for 1 hour in a conventional oven or until eggplant is soft and collapsing in the wood-burning oven.

Cut the cooked eggplant in half and scrape out the soft flesh into a bowl and allow to cool.

Place the cooled eggplant in the bowl of a food processor, along with the spearmint, salt, sugar, vinegar, olive oil and garlic.  Purée to make a smooth cream.  Taste for seasoning and adjust as needed.

For the Zuchinni and to Complete

2 medium Costata Romanesca or Zucchini (as straight as possible)

Olive Oil

Salt

Pepper

Cut off the stem end of the Costata Romanesca or zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into thin (1/16 inch) strips.

Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.

Place about 1 tablespoon of the crema filling on the cut end of the zucchini strips.

Roll the zucchini strip over the filling, chill rolls for 20 minutes, then plate and serve.

This is the beginning of the true bounty of our growing season!

The sweet corn has been outstanding. The melons are overflowing on the vines. The fruits of late summer are tempting us with their sweet aromas and bursting with sweet-tart counterbalances of flavors. The savory depth of late summer vegetables begs for simple preparation (like pasta with hot Italian sausage, garlic and wilted radicchio, or BRTs (bacon, radicchio, and tomato sandwiches))

I learned this week that scientists now believe that we have calcium flavor receptors, thus adding a sixth sense of taste (after salty sweet, sour, bitter and umami). I felt lucky to have only four… then umami… and now this! I can hardly wait to explore the culinary ramifications.

Also, did you know that what we call cantaloupe are technically not canteloupe at all, but members of the muskmelon family? True cantaloupe are named for a specific cultivar of muskmelon that originated in Cantelopo, Italy.

I had a great time teaching last weekend with Rosemary and hope more of you can join us for future classes.

New this week: French Fingerling and German Butterball Potatoes, Organic Clapp’s Pears (a.k.a. Clapp’s Favorite), Watermelons, Honey Orange Melons ( a sweet orange fleshed honey dew), Shallots, Bufalami (Waterbuffalo salami), Yellow-foot Chanterelles, Chrysanthemums.

Returning to the Scene: Organic Peaches, Cauliflower.

On Holiday: Carrots, Dill, Red Potatoes.

Gone for the Season: Cherry Plums.

Weekend Baked Goods:
David’s Blueberry Pies
Rosemary’s Torta Di Arancia with Valrhona Noir Orange

The Paulareds have been in since August 4th when both Reed Miller and Don Harlow Started picking them on their orchards 40 minutes south of here.

While not my favorite apple of the season (I am not the biggest McIntosh fan), Paulareds are a really good early apple. They are, at their peak, tart, juicy and crisp-fleshed, but once their season starts to decline they become mealy quickly.

Paulared was discovered around 1960 near a McIntosh block in the orchards of Lewis Arends of Sparta, Michigan. Mr. Arends named the new variety after his wife Pauline.

Parentage: McIntosh?
Origin: Sparta, Michigan, USA
Introduced/discovered: 1960
Season: Early August - Mid October
Use: Eating, Sauce

I had almost forgotten that the word “cloud” also had a plural. With more rain in the forecast for today, it’s hard to remember that we had some nice sunshine a couple of days this week. The fields remain soggy and the growing conditions difficult but, as usual our field crew keeps coming through with great produce from the farm.

I am off today to teach a wood-fired pizza class at King Arthur with my friend Rosemary (so no baked goodies from her this week either).

Be good and eat well.

New this week: Chinese Cabbage, Shiro Plums, Cantaloupe, Wildflower Honey.

Weekend Baked Goods: David’s Blueberry Pies

Thursday’s trial run of Lisa Cadow’s crepe cart at the stand was a terrific success. Her menu ranges from a savory buckwheat batter crepe (pictured) with ham from the Farmer’s Diner, Vermont Cheddar, and a sunny side up fresh local egg. She calls this crepe “The Norwich Happening”. Also on the savory side is the “Rochester Ratatouille”, a delicious buckwheat crepe filled with ratatouille made from fresh Killdeer Farm vegetables, topped with Vermont Cheddar and fresh Killdeer Farm basil. On the sweet side are dessert crepes accompanied with fresh berries (the “Middle-berry”), Nutella, maple syrup, and more.

The crepe cart is a family affair with Husband Ken in training at the griddles, and children helping with dishes and cashier duties (don’t forget the tip!).

The crepe cart will appear again tomorrow (Saturday August 9th), and will hopefully remain a fun Saturday treat for the rest of the season.

What a week of weather! The rain is taking its toll on some of our crops, but our fabulous farm crew has managed to continue to keep the stand filled with beautiful produce.

Come rain or hail or beating sun, you all keep coming to the stand. Thank you everyone for your support of our farm and stand. We feel blessed to have such great customers and friends. Thanks for understanding when we make a mistake at the registers. Thanks for parking where Jamie guides you on Saturdays. Thanks for waiting so patiently when there’s a line. Thanks for the smiles and words of encouragement. Thanks for bringing your own bags. We can’t say it enough. Thank you.

New this week: Apples: Jerseymacs and Paula Reds, Yellow (wax) Beans, Celery, Radicchio, More Heirloom Tomatoes, Roma/Paste Tomatoes, Tomatillos, Hot Peppers, Italian Sweet “Frying” Peppers.

Coming Soon: Plums, Canteloupe.

Gone for the Season: Vista Bella Apples, Early Red Potatoes (crop failure - rain… will have Fall reds).

Weekend Baked Goods:
David’s Blueberry Pies
Rosemary OUT OF TOWN

I remember the day that John Melquist came to the farm excited to speak with Jake, Liz and me about selling his new bread at the farm stand. That was five years ago, and since then we have been blessed with the products of John’s hard work. His breads were made from carefully selected local grains that he stone ground himself before kneading them into his formulas and baking them in a wood-fired oven, fired with the wood he had split.I became nearly addicted to his sunflower spelt toasted with Tarentaise cheese and his raisin pumpernickel with Boucher bleu cheese.

Unexpectedly, this past Thursday John announced that it was his last delivery. After five years, John has been forced to recognize that artisanal production at such an intensive level takes its toll on the body and mind. He has decided to step away from production and into research and development surrounding ancient middle eastern wheat that may be sustainable in Vermont’s climate.

We wish him all the best, and hope that he will soon return to baking.

Stop by the stand between 10:00 am and 1:00 pm Tuesday August 5th and try one of the newest local artisanal food producer’s treats. Lisa Cadow is launching her traditional French crepe cart using fresh ingredients from the farm stand. You may have sampled her delicious crepes at Flavors of the Valley food event this Spring. This promises to be another Summer treat!

When Read Miller called me on July 25th offering the first organic apples of the season, I thought global warming must have hit the little town of Dummerston a bit harder than just about anywhere in the world. But I didn’t know about the early season gem that is Vista Bella.

For an early apple variety Vista Bella’s flavor is remarkably good, with a distinctly fruity taste reminiscent of raspberries (which happened to be displayed next to them the first day we had them at the stand!).  It won’t hold it’s shape in baking, but would probably make a fine sauce.

Like all early apples, Vista Bella does not keep well.  Its flavor and crispness decay very rapidly after picking. Store them in the refrigerator, not the fruit bowl, and serve them  still cool.

Parentage: Melba x Senora
Origin: New Jersey, USA
Introduced/discovered: 1956
Season: Late July
Use: Eating

So many wonderful things are appearing at the stand every day!

The corn has been fabulously delicious with only a few worms (oh my goodness, there’s nature in my nature!). Remember, if you get a bad ear home just let us know and we’ll happily replace it.

The organic peaches from Read and Mahla Miller are better than ever this year and seem to be begging to be grilled and served with crumbled blue cheese and drizzled with honey.

New this week: Bok Choi, Apples (Bella Vista and Jersey Macs), Organic Highbush Blueberries, Leeks, Organic Peaches, Blackberries, Black Trumpet Mushrooms, Local Churo Lamb Sausages (in the freezer).

Coming Soon: Celery, Organic Plums, Paula Red Apples.

Gone for the Season: Summer Raspberries

Weekend Baked Goods:
Rosemary’s Choice… What will she bring?
David’s Blueberry Pies

On Sale This Weekend:

Cauliflower $2.50/lb., Green Beans 2.79/lb., Vine Ripened Greenhouse Tomatoes $2.99/lb, Cabbage $1.19/lb., Eggplant (Italian and Japanese) $2.89/lb.