THIS WEEK’S SUBSCRIBER MENU:
• Romano Beans
• Broccoli or Cauliflower
• “Red Fire” and “Winter Density” Lettuce
• Cabbage or Kale or Chard
• Pickling Cucumbers and Dill Heads—MAKE YOURSELF SOME PICKLES!
• Torpedo Onions
• Japanese Eggplant
• Sweet Peppers
• Fresh Herbs (Basil, Parsley, Thyme, or Sorrel)
LARGE SHARES: (also available in the Trading Box)
• Yellow Romano Beans
• Slicing Cucumbers
• Green Onions
• Romano Beans
• Hot Peppers
Click on the links above for information and recipes about these crops.
COMING SOON: Summer Squash, Shelling Beans, Tomatoes
It is pickle season, but don’t fear! Refrigerator pickles are quick and easy! Here is the recipe and instructions I followed, more or less. Except I added a teaspoon of sugar and a teaspoon of curry powder. And a small onion, sliced. Here’s the article: http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/
I mentioned yesterday that eggplant were going to be in the CSA this week, and the responses ranged from joyful shouts to shouts of panic because people have never used an eggplant. Rest assured, these are Japanese eggplant, with thin skins and buttery flesh. The easiest thing to do is slice them lengthwise (no peeling necessary) and either pan sauté them or grill them. Then serve with a little soy sauce. You can also get crazy and make baba ghanoush or other fancy things.
If you are overwhelmed with produce, put some away for later. I used to try to set aside whole days for food processing, but I never could find the time. Now I do just a little extra several times per week and it really adds up. I love my vacuum sealer–keeps fruits and veggies fresh for months in the freezer!
There are a lot of great things coming along, as the weather and daylength start to shift into Fall. There are only two weeks left in our Summer season, so if you want to continue into September and October, make sure you’re signed up!
Have a wonderful week!
Hi Shelley. Can I pick up my share this Wednesday in Columbia city? It will either be myself or Karen Williams.
Yes. I’ll bring your box.
Okay, I totally failed at getting a photo to post on Facebook, but here’s what we did with the amazing eggplant:
Saute diced onion or shallot in olive oil, stir in roughly chopped eggplant. Eggplant loves oil, so add more as needed. When the eggplant is browned and begining to soften, add minced garlic, a sprinkle of sea salt and a pinch or two of red pepper flakes. When the eggplant is nearly done drizzle with pomegranate molasses (available at middle eastern groceries) or some honey and a bit of lemon juice. Serve over couscous with some chopped pistachios and fresh mint (crumbled dried mint also works well).
Totally fabulous dinner!