Lloyd Craft Farms Fresh Produce, Locally Grown

THIS WEEK WE ARE ANTICIPATING–
POTATOES–3# bag Yukons
ACORN SQUASH–Taybelle, the traditional green acorn
SPECIALTY PEPPERS–Anaheims (Can be easily frozen–no blanching necessary)
CARROTS–1# bag
CABBAGE–Last of the season, 1 Red and 1 Green &/or 1# bag of CABBAGE SPROUTS
TOMATOES–4-8 in your Share (20# boxes For Sale- $20, call 431-1219 or email)
BUNCHING ONIONS–hopefully last of the season
BELL PEPPERS–Surprize, SURPRIZE! (We are pulling up the plants & harvesting as we go!)
SPINACH
LETTUCE
EGGPLANT** see note below

**Eggplant is sensitive to cold–temperatures below 50 stress the plant; the night temperatures are now below 50! We have noted bitterness and forced overmaturing. The bitterness can be minimized by soaking the eggplant slices in salted water and then blotting dry before cooking. Diana the Wise recommends slicing the eggplant like french fries, and soaking it in a marinade of salt. She stores it that way, removing the tender eggplant from the brine when ready to cook–this process presents a handy way to use the eggplant more efficiently & nutritionally! If you would like me to post Diana’s directions, send a comment to the post.

THANKS!! The Farmer’s Wife