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Posted: October 10, 2013 | Author: | Filed under: News, Recipe |Leave a comment
A lovely fall ….which brings thoughts of PUMPKINS.  It is time for another contest—pumpkin carving.  We know that you are all full of great ideas for making a  pumpkin unique–carve, draw, paint, stack–it is up to you. There will be no age divisions as this is a great family activity.  There will be a $20 gift certificate for the best pumpkin and there should be fun for everyone seeing the creative ideas.
This time the customers will be the judges… we will need your vote.  The pumpkins can come in on Friday the 25th.  Every time you purchase something from the 25 to the 31st, you will get a bean to vote for your favorite pumpkin.  The contest will close on the 31st and the pumpkins can go home for Halloween night.  So create a great pumpkin and vote for your favorite.
Vote often—this is one election where you can try to stuff the ballot box. Next month in the election you just get one vote for School Board (Greg) two votes for Port Commissioners and 5 votes for freeholders plus some up and down votes.
We have a limited supplies of the popular dried tomatoes from Elk Meadows. Beautiful, tasty and local.  Stacey has made some great soaps and lip balms as well as printed dish towels. (time to start thinking about holiday gifts?)  We continue to have local produce and meats… Support your local farmers and know your food was grown with care, organically and did not have to spend days traveling. One very special “crop” we have is local wild mushrooms… if you can’t find your own, buy some local harvest — we currently have some lobster mushrooms even.

Recipe: Miso Sauce

I had an eggplant harvest this year of cute little Japanese eggplants—thanks to the great start from Serendipity farm. I really like eggplant but Tom was less impressed until I used this recipe.
  • 3/4 lb eggplants, sliced into 1/4 inch-thick rounds
  • 3 Tbsp miso
  • 1 1/2 Tbsp mirin
  • 1 1/2 Tbsp sugar (optional…I did not add)
  • 2 Tbsp olive oil
Mix miso, mirin, and sugar in a small bowl and set aside. Heat oil in a medium skillet and fry eggplants on medium heat until softened.  Turn down the heat to low. Add miso mixture and stir quickly with the ingredients. Stop the heat.  You could add red or green peppers to this and I am going to try to sauce on other vegetables–asparagus, green beans.  Buy miso, mirin and a vegetable to sauce and you 10% off each item. 
 
Happy Fall…enjoy the glorious fall colors!
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