Dog Days Coming This Weekend
Crop Talk: August 4, 2014 
The Newsletter of Great Country Farms
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U-Pick, U-Play, U-Grow

Week 10 CSA Shares include:

Peaches Cantaloupe



Green beans




You-pick bonus: green beans!


Eggplant, a member of the nightshade family, is related to both tomatoes and potatoes. It is an effective anti-oxidant, and it may also reduce blood cholesterol levels and mitigate the effects of rheumatoid arthritis. Here are a couple of ways to extend your eggplant repertoire beyond the popular Parmesan dishes:

Mario Batali's Baked Eggplant
3 medium eggplants, to yield about 3 pounds, stem removed, sliced lengthwise into 1/2-inch slices

1/4 cup extra-virgin olive oil

4 cloves garlic, thinly sliced

Sea salt and freshly ground pepper

1 bunch Italian parsley, finely chopped to yield 1/4 cup


Preheat the oven to 500 degrees F. Place eggplant slices in a single layer on a lightly oiled baking sheet. Brush each slice with the olive oil. Stud each slice of eggplant with the sliced garlic, embedding the garlic as much as possible into the flesh of the eggplant. Season with salt and pepper and bake 20 to 25 minutes, until soft and golden brown. Remove from oven and allow to cool. When cool, sprinkle with parsley and serve.


Curried Eggplant with Tomatoes and Basil

1 cup white basmati rice

kosher salt and black pepper

1 tablespoon olive oil

1 onion, chopped

2 pints cherry tomatoes, halved

1 eggplant (about 1 pound), cut into 1/2-inch pieces

1 1/2 teaspoons curry powder

1 15.5-ounce can chickpeas, rinsed

1/2 cup fresh basil

1/4 cup plain low-fat yogurt (preferably Greek), optional


   In a medium saucepan with a tight-fitting lid, combine the rice, 1 � cups water, and � teaspoon salt and bring to a boil.    Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.

   Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

   Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and � teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.

   Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

   Stir in the chickpeas and cook just until heated through, about 3 minutes.

   Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.


And if you feel like experimenting with this week's peaches, you might try putting them on the grill:

Grilled peaches with brown sugar balsamic glaze

4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)

Balsamic vinegar, to taste, about a tablespoon

Brown sugar or honey, to taste

Light olive oil

4 leaves fresh basil, chopped, optional

Ice cream (optional)


   Preheat grill.

   Drizzle peaches with balsamic vinegar, and then sprinkle liberally with brown sugar. (Consider giving those flavors an hour or so to integrate.)

   Brush grill with a dab of oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they've given up the brightness in their color. 

   Sprinkle flat side (now facing up) with more brown sugar.    Remove after another couple of minutes, when they're soft all the way through when you poke them with a fork.

   Garnish with basil on and around peaches. Serve with ice cream or by themselves.

Vacation Requests Welcome!!
With vacation season in full swing, don't forget to take advantage of our CSA Vacation Request benefit so that you enjoy the full value of your share.  Just login .to your account via our website to add a vacation date and request the week you would like to receive a make up share.  Many members choose to take their make up shares when they are expecting company or in September and October when many items have a longer shelf-life, such as apples, potatoes and fall squashes.  If a double share is just too much produce, we also offer the option to donate your share to Loudoun Interfaith Relief, our local food pantry.  The farm donates 4 shares each week, and we are glad to take vacation shares to help those in need in our community
Bring your best friend and your appetite for peaches
Our annual Dog Days Peach Festival runs this weekend, August 9 and 10. We'll have a full slate of activities ands events for you and your paw-pal both days. 

Educational Program on the Porch of the Roosteraunt

Saturday and Sunday


10:30 AM- VA Foxtrotter Demo (Sunday ONLY- by the Roosteraunt)


11:00 AM- Latest Dog Health Trends Dr. Suzy Cooke of Vet Wagon


11:30 AM- Dog Photography Tips Ellen Zangla Photography


12noon ~ Essential Oils for Fido~ Robin Dedekind with DoTerra


2:00 PM-Doggie Olympics Competitions include Dog or Frog, Musical Sit, and Trick for a Treat.

A few of our Partners for Dog Days Peach Festival 

August 9 &10


If you've ever worried that your pet might be unhappy while you're away on vacation, consider sending your dog or cat to Olde Towne Pet Resort. In addition to a luxury suite, Fido can enjoy a few laps in the doggie pool, some quality time on the dog agility course, a massage, and a pedicure. Olde Towne Pet Resort  offers day care as well as extended stays, and a full range of training and grooming services in two locations, Dulles and Springfield.


"There's nothing quite like standing, walking, and being in balance with another creature," says Marnie Montgomery, owner of The Joyful Dog. "I relish those moments, and the opportunity to help others, canine and human, to live in that space." Joyful Dog works one-on-one with people and their dogs, teaching fun ways to live together using force-free tools and techniques for creative communication. We provide training in basic manners, and behavioral problem-solving, using a combination of rewarding techniques.


Karla, a Maltese-poodle mix, may be the only dog in Northern Virginia with her own book series. Karla the Dog: Island of Mysterious Wonders is scheduled for release at the end of this month. Karla and owner/story-teller C.Q. Wilder will be at the farm this weekend telling stories and signing paw-print autographs.


Sit Stay Dog Training offers a variety of dog-education packages,

Meghann and Luc
ranging from basic leash training to advanced work on obstacle courses. Owner Meghann Weller-Redmer, a graduate of the National K9 School for Dog Trainers, has been education dogs for 15 years. She offers sessions either at Blue Ridge Veterinary Hospital in Purcellville, or in a dog's own home.





Vet Wagon owner Susan Cooke, VMD, brings modern veterinary medicine to your pet's home. Vet Wagon offers a full range of laboratory services, minor surgical procedures, vaccinations, microchipping, wellness consultations, and chronic illness management. 


NOVA Dog Magazine is the love-labor of publisher Angela Meyers and managing editor C. Claiborne Linvill. They describe their mission thus: to celebrate the canine-human bond with informative and insightful articles written by dog-owners and experts alike. The magazine "is committed to creating and fostering an active and supportive community for local dogs and their owners to share, learn, interact, and engage."


Go Blueridge Travel offers comprehensive travel services for adventures or other leisure pursuits in Loudoun County's wine country, Wild West Virginia, The Shenandoah National Park, The Shenandoah Valley, and the Virginia Piedmont.

Farm News
In The Farm Market August 4 - August 11
Canteloupe  $3.99 each
Cucumbers $1 each
GCF Peaches  $1.99/lb
Watermelon $5.99 each
Sweet Corn $5.99/dz or $.69/ear
Tomatoes $1.99/lb
Summer Squash $1.29/lb
Plums $2.89/lb
Potatoes $.1.50/lb
Pristine apples $1.29/lb
Beets $2.99/lb
Tomatillas $1.99/lb
Green peppers $2.79/lb
Cayene peppers $2.79/lb

CSA U-pick Bonus
August 4 -- August 11
#4 bag of green beans
CSA Bonus Ticker
Week 10: TBD
Year to Date: $45.37
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