Monthly Archives: July 2015

2015 Summer CSA – Week 20

This is an even week Therefore we will be delivering half shares to Atlanta & Albany!

Sweltering. A term defined as uncomfortably hot. If you have spent any time outdoors lately this term has probably lingered in your mind, like the sweat lingers on your brow. Take a few moments to think about all of the people who make a living spending their time in the elements. All of our cowboys, animal caretakers, our garden crew along with egg collectors, not to mention all of the animals that spend their entire lives outside. It is a wonderful and crazy thought. We have the opportunity to work in an environment that allows us to work outside in all seasons, there is no way that we could cultivate crops in the dead winter in Michigan. Our animals also are allowed to live all of their days under the sun and moon. When we receive heavy rainfall I always worry for the cattle and poultry but they follow their natural instinct and take cover, whereas our hogs love to wallow in the mud and puddles that heavy storms create.

This may be an extreme heat wave, and the heat advisory has been posted for over a week now, but there is something that stirs in me when I break a sweat. The heat reminds us of our limitations, as well as our frailty. Many of our crops die out because of the extreme heat of the summer, it reminds us of seasonality, and not all crops grow at all times in a region. We are dictated by the climates in which we live. Seeing asparagus in the grocery in July makes me chuckle almost as much as seeing tomatoes in January.

If we are to eat locally, then we must eat seasonally.

Our region has its own unique climate, and in order to support our local cultivators we need to get back into the rhythm of eating what is in season in your area. I will admit, when it comes to fruits it is so hard to eat locally and seasonally because it is so easy to find berries all year round, but they never taste as sweet as when they are freshly picked and eaten within a few moments, hours or days after they were picked. We sacrifice taste, fossil fuels, and our local farms when we don’t consider what is in season. Lucky for us we only a have a few more weeks of the sweltering heat, and new fall crops have started sprouting in our greenhouse. So if you are dying for a crisp salad or some kale chips they are just a few months around the corner. The next season will be here in no time.

Organic Share List:

Organic Transplants: Zinnias, Lemon Balm, Rosemary, Comfrey, Stevia, Chives, & Sage: These little bundles of plant life are ready to be planted into a container or your yard! They are in peat pots and are ready to be transplanted at your home. We recommend that you tear the upper rim off of the pot, so that it is level with the soil. This peat rim wicks away moisture and will dry out your newly planted herb/flower. You can also make a tear in the bottom of the pot to encourage root growth into its new home. The size of the container you choose will determine the size of the plant, you can always upgrade containers later.

Potatoes: baked, braised, mashed, baked fries, dumplings, soup, bread, wedges, latkes, the possibilities are endless.

Storage: Store unwashed, in a dark cool location. Not the fridge.

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Muscadine OR Pears OR Figs OR Microgreens: fresh, frozen, marinades, juices, braised, fruit butters, and even enjoyed on fresh salads. (corn) chutneys, slaws, salsas, raw, grilled, paired with grassfed butter!

Storage: (Figs) Store in a single layer on a plate lined with a paper towel. (Pears) Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Oregano: marinade, rub, savory bread rolls, beans, burger seasoning.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Categories: CSA (Community Supported Agriculture) | Leave a comment

2015 Summer CSA – Week 19

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, & Tallahassee.

Good Morning from south south Georgia, where the sunrises and sets on open pasture land. As the temperature rises the heat pressure is visible on all things living. We sweat and toil, the plants wilt in the late afternoon, the only thing with vigor when the sun comes out are the gnats. If you have ever spent any time south of the gnat line you know what I mean.

Lucky for us there are a few heat resilient plants that thrive in the heat: peppers, eggplant, and okra. These troopers will carry us through the heat of the summer and into the coolness of the fall. If you haven’t found a way to love these vegetables, I would recommend you finding a way to truly enjoy them. Think outside the box, or think back to the basics. There is a lovely recipe collection that was loaned to me from a former CSA member called “Plenty”, in which vegetables are embraced for what they are and not forced to into things that aren’t. The author Ottolenghi, does a wonderful job of playing to the strength of the vegetables that he is working with. I would recommend falling in love with the summer trio, find new recipes and rediscover old favorites.

Announcement: Our Summer 2 Week Break Will Begin the Week of August 17th and goes through August 29th. We will resume delivering CSA shares on Wednesday September 3rd.

Organic Share List:

Potatoes: baked, braised, mashed, baked fries, dumplings, soup, bread, wedges, latkes, the possibilities are endless.

Storage: Store unwashed, in a dark cool location. Not the fridge.

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Sweet OR Hot Peppers (Bell or Swt. Roasting): blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Cantaloupe OR Watermelon OR Pears: tarts, braised, frozen, smoothies, popsicles, paired with feta.

Storage: (melons) Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Figs OR Microgreens: fresh, frozen, marinades, juices, braised, fruit butters, and even enjoyed on fresh salads. (corn) chutneys, slaws, salsas, raw, grilled, paired with grassfed butter!

Storage: (Figs) Store in a single layer on a plate lined with a paper towel. (Pears) Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Baby Roasting Cabbage OR Bunching Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.

Sage OR Mint: Brown butter dishes, Brussels Sprouts, pasta, potatoes, rich & creamy dishes, roasted squash, sausage,

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Categories: CSA (Community Supported Agriculture) | Leave a comment

2015 Summer CSA – Week 18

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

Announcement: Our Summer 2 Week Break Will Begin the Week of August 17th and goes through August 29th. We will resume delivering CSA shares on Wednesday September 3rd.

This week is one of reflection, two pillars in our community have moved on and are striking out in a new direction. Miss Lori Moshman & Sir Frankie Darsey will be celebrated in memory, and thought of often. Lori will pursue her graduate degree, while Frankie uses his diverse skillsets to enhance the next flock that he tends.

Many of you were here when they started out in the Organic garden; planting, cultivating, harvesting and representing us at the Columbus market. They started as interns and evolved into cornerstones of the organism that comprises White Oak. If ever you have tasted a delectable vegetable from our gardens, it was because Lori sowed the seeds that bore the harvest. For those of you out there that have indulged in an egg, or even a chicken, turkey, guinea, goose, duck or rabbit you have done so because of the bird whisperer that is Mr. Darsey.

Mushrooms, honey, black soldier flies and even workshops started under the creative care of Lori, she will be sorely missed. Her quick witticisms and knowledge made for an interesting conversation every time you entered the greenhouse. The educational programs that we offer, were brought to life under her watch, many in our CSA community have benefited from her understanding of the secret lives of plants, and insects.

Many monsoon nights you would find Frankie, scurrying around from coop to coop checking his flock and making sure they were safe from the storm. I have never met a more dedicated man or caretaker. Passion, knowledge and a sense of purpose will forever characterize Frankie in our minds and hearts.

Frankie & Lori,

We wish you a fulfilled life, brimming with new experiences, projects, and memories. You will be with us in thought & purpose.

Organic Share List:

Potatoes: baked, braised, mashed, baked fries, dumplings, soup, bread, wedges, latkes, the possibilities are endless.

Storage: Store unwashed, in a dark cool location. Not the fridge.

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, marinade, pickled, salsa, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Sweet Peppers (Bell or Swt. Roasting): blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Cantaloupe OR Watermelon: tarts, braised, frozen, smoothies, popsicles, paired with feta.

Storage: (melons) Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Figs OR Pears: fresh, frozen, marinades, juices, braised, fruit butters, and even enjoyed on fresh salads. (corn) chutneys, slaws, salsas, raw, grilled, paired with grassfed butter!

Storage: (Figs) Store in a single layer on a plate lined with a paper towel. (Pears) Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Sage: Brown butter dishes, Brussels Sprouts, pasta, potatoes, rich & creamy dishes, roasted squash, sausage,

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Categories: CSA (Community Supported Agriculture) | Leave a comment

2015 Summer CSA – Week 17

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, & Tallahassee.

Week 17 is bursting with loads of fresh garden treats, it is also the bittersweet half way point between the CSA Season. Can you believe that we made it half way already? This season has brought new members to our staff as well as new members to our CSA family. Take a few moments to think of your favorite recipes of the season, your favorite share of the season, and your favorite unique creation.

Announcement: Our Summer 2 Week Break Will Begin the Week of August 17th and goes through August 29th.

We will resume delivering CSA shares on Wednesday September 3rd.

In this portion of southern Georgia our crops die back due to the heat, this also gives us the chance to change gears and start moving towards our fall crops.

New this Share: Pears, Figs, Potatoes, Sweet Corn

Pears: This variety is firm, subtly sweet, and known for canning and baking. We are sending them to you firm & under ripe so that you can choose your application. A pear is ideally ripe when the portion around the stem is slightly soft to the touch. These pears are not ideal for eating fresh, we should have some later in the season that are a fresh eating variety.

Figs: These beauties are sweet and fragrant, each bite extrudes a conversation in your brain. They can be enjoyed fresh, braised, caramelized, poached as well as other decadent applications. Be sure to enjoy quickly, they are a short lived gift of the summer.

Potatoes: Our first potato dig of the season just occurred! There are more secrets concealed by the earth awaiting to be dug up. As the season progresses we hope to have a steady supply of spuds.

Sweet Corn: An experiment for our garden, this was the first season that sweet corn has been planted since I have arrived. The rain has stunted many of the ears, however those that are still thriving are perfectly sweet.

Perfect Pairings:

Mint & Watermelon Juice: Cube watermelon & remove the basil leaves from their stem, pass it through a juicer and enjoy.

Watermelon, Basil & Feta Salad: cube watermelon, chop basil, and break apart feta. Toss together and enjoy.

Pears, Hot pepper, Sweet Corn, Crema & Lime Salad: So weird, so good. Dice pears & hot peppers, cut corn away from its cob, combine all veggies in bowl. Add in a dollop of Crema and half a lime juice. Salt & pepper to taste. This is sooooo good on tacos with fresh micro greens and red onions.

Cucumber & Mint Water: Cut a few disks of cucumber, bruise a leaf or two between your fingers and toss in with your daily water.

Deconstructed Stuffed Peppers: Sweet Roasting or Bell peppers, eggplant, hot peppers, onions, basil, & Okra. Dice all ingredients, except for the sweet peppers, allow the onion to sweat on the stove than add in all other diced veggies. Season to your preferences (tomato paste, cumin, garlic, cayenne, paprika, curry, etc.). Fold in cooked rice, quinoa, cuscus or preferred grain (this step optional). Once you have created the stuffing of your dreams you can serve two ways! Option 1: blacken the peppers on the grill, stove or oven, serve the peppers alongside the stuffing and stuff as you go. Option 2: Leave the sweet peppers uncooked and serve alongside the stuffing, this option gives you the undeniable crunch of a fresh pepper.

Organic Share List:

Potatoes: baked, braised, mashed, baked fries, dumplings, soup, bread, wedges, latkes, the possibilities are endless.

Storage: Store unwashed, in a dark cool location. Not the fridge.

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Basil: bruschetta, pesto, pizza, sauces

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Cucumbers OR Squash: (Squash) bake, blacken, fry, grill, and roast, sauté, stuffed, (cukes) raw, pickled, salads, soups, & sandwiches.

Storage: Short term storage, keep on the counter 1-2 days. If longer storage required, dry off & place in crisper drawer.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, marinade, pickled, salsa, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Sweet Peppers (Bell or Swt. Roasting): blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Cantaloupe OR Watermelon: tarts, braised, frozen, smoothies, popsicles, paired with feta.

Storage: (melons) Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Figs OR Blackberries OR Sweet Corn: fresh, frozen, marinades, juices, braised, fruit butters, and even enjoyed on fresh salads. (corn) chutneys, slaws, salsas, raw, grilled, paired with grassfed butter!

Storage: (Figs & Blackberries) Store in a single layer on a plate lined with a paper towel. (Corn) Store in the fridge with husk, use quickly! Or cut from the cob and store in the freezer.

Okra OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled. (okra): baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Pears: tarts, braised, poached, juiced, canned, pickled, pear butter.

Storage: Keep in fridge until ready to use.

Categories: CSA (Community Supported Agriculture) | Leave a comment

2015 Summer CSA – Week 16

This is an Even Week, therefore we will deliver half shares to the following cities: Albany & Atlanta.

The tale of the humble Aubergine.

The eggplant is native to an area stretching from India, travelling through Southeast Asia and finishing in southern China. Wild varieties can still be found throughout the region. It is a prominent vegetable in Asia & India, even being referred to as the “King of vegetables” in India. This vegetable has long been loved in various cultures, and is slowly making its way into the hearts and produce sections of major grocers.

As a child, I can recall the shape and imagery of an Eggplant, but had never been introduced to its flesh until I was in my early twenties eating Eggplant Parmesan at a wedding. Crazy in retrospect. My next encounter was last summer, we grew it as a crop, and sent it weekly to CSA. Figuring, I would need to know how to store, prepare, and cook with these dynamic globes, I ventured into the Eggplant waters.

Eggplant can be daunting if you are unfamiliar with it as I was.

Working with Aubergines:

*The fruit bitters over time, use it as freshly as possible.

*Salting is the key to removing excess moisture. Stuffing, and frying benefit from pre salting. When salting, cut the fruit into the desired shape (crosswise, lengthwise, disks, etc.), then spread a thin even layer of salt over the surface of the flesh, (allow to sit on a cutting board with paper towel, or in a colander over the sink. After 15-20min, remove the remaining salt using a towel to wipe it off.

*They develop a wonderful sweetness when roasted, (think how garlic changes when its roasted).

* Seeds & Skin are edible.

Attention!

Two Fruits this Share!!! This week you will find two fruits in your share, depending on harvest you will find two of the following fruits: Apples, black berries, Watermelon, & Cantaloupe. This means there could be 2 cantaloupes, OR cantaloupe & apples, OR Watermelon & Cantaloupe, etc. Two Fruit shares will be in the CSA share this week!

Some Recipes to get you started, complements of Tim, from our Garden Crew. These are a few of his favorites linked to eggplant, try one of these this week!

Sweet Corn Polenta with Eggplant Sauce

From Plenty by Yotam OttoLenghi (Serves 4)

Eggplant Sauce: ◊ 2/3 cup vegetable oil ◊ 1 medium eggplant, cut into ¾ in. dice ◊ 2 tsp tomato paste ◊ ¼ cup white wine ◊ 1 cup chopped peeled tomatoes (fresh or canned) ◊ 6 ½ tbsp water ◊ ¼ tsp salt ◊ ¼ tsp sugar ◊ 1 tbsp chopped oregano

Polenta: ◊ 6 ears corn ◊ 2 ¼ cups water ◊ 3 tbsp butter, diced ◊ 7 oz. feta crumbled ◊ ¼ tsp salt ◊ black pepper to taste

Eggplant Sauce Directions:

Step 1:        Heat oil in a large saucepan and fry eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it. Add tomato paste to the pan and stir with the eggplant. Cook for a couple of minutes, add wine and cook for 1 more minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for 5 more minutes. Set aside and warm when needed.

Polenta Directions:

Step1:         Remove leaves and “silk” from corn, chop off pointed end and stalk. Stand each ear upright on its base and use a sharp knife to shave off the kernels. You want to have 1 ¼ lb of kernels.

Step 2:        Place the kernels in a medium saucepan and cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for quite a few minutes to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.

Step 3:        Return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, feta, slat and some pepper and cook for 2 more minutes. Taste and add more salt if needed.

Step 4:        Divide among shallow bowls and spoon warm eggplant sauce in the center.

Fried Eggplant

The Gift of Southern Cooking By Scott Peacock and Edna Lewis

Ingredients: ◊ 1 Large or 2 medium eggplant ◊ Kosher salt ◊ 1 egg, lightly beaten ◊ 1/3 cup buttermilk ◊ ¾ cup fine-ground white cornmeal ◊ 2 tbsp cornstarch ◊ ¾ tsp salt ◊ ½ tsp freshly ground black pepper ◊ oil for frying (vegetable, canola or peanut)

Directions:

Step 1:        Remove the stem end from eggplant. Cut eggplant lengthwise into 1/3 in. slices. If eggplant is large cut it crosswise. Sprinkle the slices generously on both sides with kosher salt, and place in a colander to drain for 20 minutes.

Step 2:        Meanwhile, whisk together the egg and buttermilk in a shallow dish. Mix cornmeal, cornstarch, ¾ tsp salt and freshly ground black pepper on a piece of wax paper.

Step 3:        When the eggplant has finished draining, press the slices between 2 layers of pepper towel to remove any excess moisture. Heat 1 in. of oil in a heavy skillet until very hot, but not smoking – 350 F. Dip eggplant slices first in egg and drain off any excess; then dredge each slice carefully in the cornmeal mixture, making sure that it is completely coated and patting off any excess.

Step 4:        Fry eggplant in batches until it is crisp and a rich golden brown, 2-3 minutes on the first side and about 1 minute on the other. Remove the slices from the pan, allowing oil to drain from the slices into the pan before transferring to crumpled paper towels or a draining rack to drain further. Sprinkle lightly with salt and freshly ground pepper and serve immediately.

EGGPLANT STUFFED WITH SUMMER VEGETABLES

Frank Stitt’s Southern Table (Serves 4)

Ingredients: ◊ 2 eggplant cut lengthwise in half ◊ Kosher salt and freshly ground black pepper to taste ◊ 1 ½ tsp olive oil ◊ 1 medium onion finely diced ◊ 2 galic cloves, finely chopped ◊ 2 zucchini, 1 shredded, 1 finely diced ◊ 1 cup cremini or button mushrooms, trimmed and finely diced ◊ 1 tomato, seeded and cut into medium dice ◊ ½ bunch flat-leaf parsley, leaves removed and chopped ◊ ½ bunch basil, leaves removed and chopped ◊ ½ cup medium coarse bread crumbs

Directions:

Step 1:        With a sturdy spoon, scoop the flesh out of each eggplant half, leaving ¼ in. thick shells; reserve the shells. Sprinkle the inside of the shells with salt, invert onto a plate and let stand for 30 minutes. Dice the flesh and set aside.

Step 2: Preheat oven to 350

Step 3: Turn the eggplant shells over, pat dry and place on a baking sheet. Bake until softened, about 15 minutes. Remove from the oven and set aside. Leave the oven on.

Step 4: Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, 5-7 minutes. Add garlic, diced eggplant, zucchini and mushrooms and sauté until the mushrooms begin to soften, about 3 minutes. Add the tomato, parsley, basil and bread crumbs; stir to combine and season with salt and pepper. Remove from heat.

Step 5: Fill the baked eggplant shells with the vegetable stuffing mounding it loosely. Bake for 20 minutes; serve hot.

RATATOUILLE

The Art of Simple Food

By Alice Waters (Serves 6-8)

For a colorful ratatouille use different colored peppers, squash and tomatoes. Don’t hesitate to double this recipe, as any ratatouille is better the next day.

Ingredients: ◊ 1 medium eggplant cut into ½ in. cubes ◊ kosher salt ◊ 4 Tbs olive oil ◊ 2 medium onions cut into ½ in. dice ◊ 4 to 6 cloves garlic, chopped ◊ ½ bunch basil tied in a bouquet with kitchen twine ◊ 6 leaves basil, chopped ◊ A pinch of dried chili flakes ◊ 2 sweet peppers, cut into ½ in. dice◊ 3 medium summer squash, cut into ½ in. dice ◊ 3 ripe medium tomatoes, cut into ½ in. dice ◊ Extra virgin olive oil to finish

Directions:

Step 1:        Toss eggplant cubes with salt, set in a colander and let drain for about 20 minutes. Heat 2 Tbs Olive oil in a heavy bottomed pot. Pat the eggplant dry, add to the pan and cook over medium heat, stirring frequently, until golden. Add a bit more oil if eggplant absorbs all the oil and sticks to the bottom of the pan. Remove eggplant when done and set aside.

Step 2:        Pour in 2 more Tbs olive oil and add onions. Cook for about 7 minutes, or until soft and translucent. Add garlic and basil bouquet a pinch of salt and dried chili flakes. Cook for 2-3 minutes, then stir in the sweet peppers, cook for a few more minutes then add the squash. Cook for a few more minutes and add tomatoes. Cook for 10 minutes longer, then stir in the eggplant and cook for 10-15 minutes more until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

Step 3:        Stir in chopped basil and extra virgin olive oil to taste. Serve warm or cold.

Attention!

Two Fruits this Share!!! This week you will find two fruits in your share, depending on harvest you will find two of the following fruits: Apples, black berries, Watermelon, & Cantaloupe. This means there could be 2 cantaloupes, OR cantaloupe & apples, OR Watermelon & Cantaloupe, etc. Two Fruit shares will be in the CSA share this week!

Organic Share List:

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Sage: Brown butter dishes, Brussels Sprouts, pasta, potatoes, rich & creamy dishes, roasted squash, sausage,

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Cucumbers OR Squash: (Squash) bake, blacken, fry, grill, and roast, sauté, stuffed, (cukes) raw, pickled, salads, soups, & sandwiches.

Storage: Short term storage, keep on the counter 1-2 days. If longer storage required, dry off & place in crisper drawer.

Bunching Onions OR Leeks: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.

Hot Peppers: blackened, marinade, pickled, salsa, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Sweet Peppers (Bell or Swt. Roasting): blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Cut Flowers: Be Creative! (3Stems each)

Dill Flowers: Used for pickling: carrots, jalapenos, green beans, cabbage, fennel, green tomatoes, swiss chard stems, okra, and so many other vinegar favorites.

Storage: keep in glass of water, like fresh flowers, use quickly.

TWO of the Following: Cantaloupe, Watermelon, blackberries, Apples.

braised, garnish, gelato, popsicles, tart.

Storage: (melons) Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Okra OR Green Beans: fresh, braised, blanched, pan fried, baked, roasted, & pickled. (okra): baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Remove from bag, store in a container with a damp cloth covering the beans, close lid slightly. (okra) Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!Beets OR Cabbage OR Carrots:

Beets OR Cabbage OR Carrots:braised, candied, cupcakes, juiced, pickled, roasted, smashed (cabbage) braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Storage: (carrots & Beets) Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops. (Cabbage)Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

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