A September to Remember

Important Dates and Announcements:

Brunch in the Field at DeLaney Community Farm
Sunday, September 18th, 10:00 - 12:00pm

Join the farmers at Denver Urban Gardens’ DeLaney Community Farm on September 18th, 2011 for Sunday Brunch in the Field, a farm-to-table event featuring food fresh from DeLaney and their Colorado partner farmers. Snooze, an A.M. Eatery, will be preparing a delicious breakfast taco bar along with fresh fruit and beverages. Seating is picnic style, so please bring picnic blankets, camping chairs, or whatever you need to be comfortable in the grass. A suggested donation of $30 (per family) secures your spot, but there are only 100 available, so move quickly! Kids are FREE!   

Please spread the word!
Click here to RSVP for Brunch in the Field!  

Hey, our Film on the Farm events are not just for STAFF!  Grab the fam, bring some comforts (food, drink, blankets, frisbee) and have a blast watching "The Never-Ending Story" on the side of the barn!  The last show is September 30th at 6:30pm. 

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Although some fields at DeLaney are being cleared for the winter season, the other fields are still thriving and I poked around the farm the other day with my camera and took some fun pictures:
 Our pumpkins are looking absolutely beautiful and were harvested the other day.  
Sweet corn plants towering 8 feet in the air
Cherry Tomatoes of several varieties, ready to be snacked on
Tiger Tomatoes fresh off the vine
Raspberries are ready to be picked and eaten in mass quanitities
Wildflowers and fresh mountain tree fruit.  A unique and stunning combination
Mobile cabbages ready for shareholder pick-up
The shareholder info board providing imperative information
We have so many tomatoes that we misplace them all of the time...

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Tomorrow's harvest includes beets, carrots, red storage onions, sweet peppers, hot peppers, green onion, mizuna asian greens, chard, eggplant, tomatoes (roma, heirloom and cherry), cabbage, parsley, sage and pick your own raspberry, mint, thyme, lavender and stevia!  

Cherry Tomato Salad

Ingredients:

2 tablespoons red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
2 pints cherry or grape tomatoes, halved
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh parsley

Preparation:

In a medium bowl, whisk together vinegar, olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper
until combined and thickened. Add tomatoes, red onion, and parsley; toss to combine all ingredients.

Bugarian Eggplant and Pepper Spread (Kiopoolu)
 
Ingredients:

1-1/2 lb. eggplant
2 md. sized green peppers, roasted, peeled and de-ribbed
1 md. sized firm ripe tomato, peeled, seeded and finely chopped*
1/4 cup olive oil
3 tbsp. red wine vinegar
3 tbsp. finely chopped fresh parsley
2 tsp. finely chopped garlic
1 tbsp. salt
Freshly ground black pepper

Preparation:

Drop the tomatoes into boiling water for 15 seconds, then peel off the skin. Cut out the stems and cut the tomatoes in half crosswise. Squeeze the halves to remove the juice and seeds, then coarsely chop the pulp.

Roast the eggplant in the following fashion: Prick it in 3 or 4 places, then impale it on a long handled fork and turn it over a flame until the skin chars and cracks. Or, pierce the eggplant, place it on a baking sheet, and broil it 4 inches from the heat for about 20 minutes, turning it so that it chars on all sides. Wrap the eggplant in a damp towel for 5 minutes, then peel off and discard the skin. Cut the eggplant in half, chop it fine, and mash the pulp to a smooth puree. Similarly, mash the skinned and de-ribbed green peppers.

Combine the eggplant and pepper puree in a deep bowl. Stir in the oil and vinegar a tablespoon at a time, then beat vigorously with a wooden spoon until the mixture is smooth. Add the chopped tomato, parsley, garlic, salt and a liberal grinding of pepper, and continue to beat until all the ingredients are well mixed. Taste for seasoning and refrigerate until chilled. 

Happy Gardening!

DeLaney