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Week 14 (B)
August 15, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Cucumbers
Zucchini
Collard
Tomatoes (4 lbs)
Okra
Onions
Garlic
Eggplant or
Tomatillos
Hot Peppers
Melon**




Next weeks
most likely:
Cabbage
Okra or Tomatillos
Cherry tomatoes
Tomatoes
Onions
Hot peppers
Parsley or Dill

We are well on our way into fall planting. The first round of broccoli, cabbage, kale, lettuce
and collards are in, greens are sown as well.

For our Week B members: Welcome to the team our new Community Liaison, Deidre
Kelly. Deidre is a recent graduate of Washington Universitys MSW program and will be
leading a new afterschool internship for teens that aims to inspire positive personal and
community change by bringing people together around food and agriculture.
Deidre served a practicum term here at SOHF and we are thrilled to have her back.
More Info About the Teen Program
The 13-week internship offers Spanish Lake teens meaningful opportunities to grow
produce on an urban farm, develop leadership in sustainable agriculture practices, and
lead community dialogue around food system change and social justice.
The young people who participate in the internship will not only become an integral part
of the Seeds of Hope Farm community supported agriculture program and farmers
markets, but will also gain a deeper understanding of their communitys assets and
challenges through guest speakers, field trips, and civic engagement opportunities.
From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




This week in your share
-Onions are curing but we really dont know how long they will store. Use sooner than
later or refrigerate.
-Tomatoes are in their prime. Now is a great time to can or freeze. Freezing is a simple
and safe way to preserve for those without the canning equipment or know how.
-This may be the last time we give out a large portion of cucumbers, as we dont know
how our latest planting will perform. Can them up, or refrigerator pickle.
Collard
Upcoming Events:
CSA Dinner 6 PM on Wednesday, August 27 at Bethany Peace UCC. 11952
Bellefontaine Rd. Spanish Lake, MO 63138. RSVP 566.8643.
Movie Night: Friday, August 29 at Seeds of Hope Farm 1120 Trampe Ave. Spanish
Lake, MO 63138. Behind St. Peters Lutheran Church. We will be featuring Truck
Farm, the film, and be hosting a mobile farm.




























Stuffed Eggplant
This weeks first recipe comes from cooks.com.

2 med. eggplant
1 tsp. salt
1/2 c. butter
1 (8 oz.) pkg. seasoned bread stuffing mix
1/4 lb. fresh mushrooms, sliced
1/2 c. chopped onion
1 clove garlic, minced
2 med. tomatoes, peeled, seeded and diced
1/4 c. water
Wash eggplant and dry, cut in halves lengthwise; remove inside portion leaving about 1/4 to 1/2 inch
pulp intact. Cut removed pulp into cubes and sprinkle lightly with salt; place in a bowl, weight down
lightly and let stand for about half hour. Place eggplant shells, cut side down, in a shallow baking pan
with about 1/2 inch water. Bake in 375 degree oven for about 10 minutes or until shells are tender.
Drain; turn cut side up and place in pan close together. to make stuffing, heat 1/4 cup of the butter in a
skillet; toss bread stuffing in butter for about 2 minutes and turn into a mixing bowl. melt remaining
butter in skillet and add the eggplant cubes, well drained, and cook from 3 to 5 minutes. Add to stuffing.
Saute tomatoes and mushrooms in skillet for about 1 minutes and add to stuffing mixture. Put the 1/4
cup water in skillet; bring to a boil and pour over stuffing ingredients. Toss and fill eggplant shells. Bake
in 375 degree oven for 20 minutes or until nicely browned over the top. Serves 4 or more.


Roasted Garlic
You are receiving about 1/3 of a pound of garlic in this weeks share. Time to roast it. Its simple.

Preheat oven to 400.
Peel away as much of the paper covering as you can while leaving the bulb intact.
Cut about of the top and bottom of the bulb off.
Place the bulb on a piece of aluminum foil, large enough to wrap the whole bulb.
Pour a bit of oil over the bulb, getting all sides wet and seeing that some runs down in the middle.
Wrap the bulb tightly.
Place on baking sheet, then in oven, and bake, checking in at 30-40 minutes for softness. When the
bulb mashes easily, it is done.

Remove from oven, allow time to cool. When cooled enough to handle, open with care. Enjoy garlic
alone or as a spread for bread, pasta, baked zucchini, pizza, or any dish that needs a dose of tasty
garlic flavor.