Heat oven to 375 degrees. Cut eggplants in half and brush cut sides lightly with a little of the olive oil. Place on a baking sheet, cut sidedown, and roast until very tender, about 35 minutes. Scoop out flesh. Combine eggplant, olive oil, tahini, garlic, cumin, 2 tbs lemon juice, salt and cayenne in a food processor. Pulse until eggplant is smooth. Allow to sit for an hour then season to taste with any remaining ingredients.

What's Going On?

Hello everyone! First off, we still have one or two spots available for the pepper class this Saturday. If you are interested you need to email me ASAP. The class will be held at ACME restaurant in Carrboro this Saturday at 10am. Next, we have seven more weeks of deliveries scheduled for the season after this week, that means our last delivery is on Wed. October 11^th. I have planted some fall crops, as usual I am nervous as the grasshoppers and other insects bite away and there seems to be no end in sight to the lack of rain. I say this every year in the newsletters I know, fall is the hardest time of year to grow crops around here. I have a sound irrigation system set up and am trying to use some organic controls for the pests. We also have a late planting of tomatoes in the ground, again under attack from various pests like fruitworm, but doing well all the same.

Produce Info:

This week you have received spaghetti squash. I am going to assume that not every one of you knows how to use this vegetable. It is actually quite an easy veggie to eat, if you know how. Just pop it whole in some boiling water for about 30 minutes or until it is tender enough to easily stick a fork through. Drain, let cool, then cut in half and scoop out the seeds. The remaining stringy flesh can be used in various ways, as a base for flavorings and adding other veggies or meat. This is where your creativity come in!

What To Look Forward To....

As I said above, we have a late planting of tomatoes, but unfortunately the Sungolds are not dong well, and there will most likely not be many more this season. I am sorry to disappoint all of the little ones out there as I have noticed they are quite popular with children. We will have more watermelon and cucumbers, basil, garlic, potatoes and winter squash. Eggplant and peppers should keep on coming, and then there is a later planting of cantaloupe as well. Fall crops are in the ground, lets cross our fingers! That is it for now. Elise.

Crop	Half	Cost	Full	Cost
Spaghetti Squash	1-1.5 lb.	2.00	2-3 lb.	3.00
Leeks	1/3 lb.	1.00	½ lb.	1.50
Peppers	½ lb.	1.50	1 lb.	3.00
Eggplant	1 lb.	2.00	2 lbs.	4.00
Water melon	1 smaller	2.00	1 larger	3.00
Cukes			1 lb.	2.00
Tomatoes	1 lb.	2.00	1 lb.	2.00
Julliet Tomatoes			1 pint	2.00
Total		10.50		20.50