C.S.A. Week 6

We are, as of today, officially a MOFGA Certified Organic Farm.  The certification has been an interesting process.  We decided to apply for certification this year for a number of reasons, one of them being; ease  of communication as to what our growing methods are.  Currently the term organic is the best way to effectively tell people about how we manage the farm.  Becoming MOFGA Certified begins with a fairly lengthy application that details a three-year field input history, and a current crop management plan.  We also pay an upfront fee determined by gross farm income.  MOFGA reviews the application, responds with any questions and/or requirements before they send out a contracted inspector.  One of the requirements before our inspection was that we have our well water(the water we use for washing produce) tested, and the results reported(the water test came back clean and safe).  The inspection lasted about two hours was spent walking the gardens and going over our growing records and management plans.  

In this weeks share:

• Heirloom Tomatoes
• Cherry Tomatoes
• Romaine/Crisp Lettuce
• Curly Kale
• Boro Beets
• Eggplant
• Sweet Corn (from Pine Root Farm)
• Round Radishes
• Green Beans

GRILLED VEGETABLE BURRITOS

• 1 red sweet pepper, quartered and seeded
• ½ small eggplant, cut crosswise into ½-inch thick slices
• 1 medium zucchini, trimmed and halved lengthwise
• 1 Portobello mushroom, stem removed (about 5 ounces)
• Nonstick cooking spray
• 2 cloves garlic, minced
• ⅛ teaspoon ground black pepper
• 4, 7 to 8-inch whole-grain tortillas
• 1 cup shredded Cheddar cheese
• 1 cup chopped fresh tomato (optional)
• 1 avocado, halved, pitted, peeled and chopped (optional)
• 2 tablespoons sour cream (optional)

1. To prepare Grilled Vegetable Burritos: Lightly coat sweet pepper, eggplant, zucchini, and mushroom with cooking spray. For a charcoal grill, place vegetables on the rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill 3 to 5 minutes more or until vegetables are crisp- tender. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat; cover and grill as above.) Remove vegetables from grill; cool slightly.
2. Coarsely chop vegetables. In a medium bowl toss together chopped vegetables, garlic, and pepper. Divide vegetables among tortillas, placing vegetables just below center and to within 1 inch of the edge. Sprinkle vegetables with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom.
3. Return filled tortillas to grill rack. Grill for 1 minute; turn and grill 1 to 2 minutes more or until tortillas are lightly browned. Serve with tomato (if using), Cilantro Pesto and if desired, avocado and sour cream.