Week 14 Notes for Members

GOOD LUCK!
We wish Wouter van Nuil good luck as his time on the farm comes to an end. Wouter has spent the last 5 ½ months working on the farm as part of his agricultural training. He attends a 4-year school for Biodynamic Agriculture in Holland. He will start his 2nd year of school in a couple of weeks. We will miss having him as part of the farm crew. His hard work and knowledge have been great assets to the farm this season. We are sure we will see great things from him in the future.

SEPTEMBER WORKDAY
Please plan to join us for a workday on Saturday, September 27. We will start at 10:00 am and harvest sweet potatoes. There will be a potluck lunch at 12:30 pm and then work again until people are tired.

Garden-Fresh Gratin

1 small eggplant (about 1 pound)
2 sweet peppers (red or green) 2 tomatoes
1 small onion, sliced
2 cloves garlic, minced 2 teaspoons
chopped fresh thyme (or 1/2 teaspoon dried)
1 1/2 cups shredded mozzarella cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
1 tablespoon butter

Trim eggplant; cut crosswise into 1/4-inch thick slices. Core and seed peppers; cut into rings. Slice tomatoes thinly. Set vegetables aside. In bowl, toss together onion, garlic and thyme. Arrange half of the eggplant, overlapping slightly, in lightly greased 8-inch square baking dish. Sprinkle with half each of the salt and pepper. Top with peppers and half each of the onion mixture, tomatoes, and cheese. Repeat layers once. Sprinkle with bread crumbs; dot with butter. Bake in 400ºF oven for 45 to 55 minutes or until golden and vegetables are softened. Let stand for 10 minutes before serving. from www.aubergines.org