Week 9 Newsletter 2018

Hello Everyone,

The Peak Season main garden is very colorful with the red runner beans, sunflowers and zinnias. Some members made zinnia or sunflower bouquets when they picked up their bins/buckets last week. If you did not have flowers at your location last week, they will be there for you this week in a blue bucket.

 It is time for eggplant!

We’re growing three different varieties of eggplant on the farm this season. One variety is Black Beauty, it is cylindrical shape and a blackish purple color. We will try our best to get the other varieties to you, but each week’s harvest will differ and some of the varieties are more plentiful than others.

The way it looks out there now, there are enough eggplants for many weeks to come. There are fruits that are mature now, some that are still growing, and some that are only beginning.We sure hope you like eggplant! No worries if you don't’ know what to do with it! Over the next few weeks we’ll provide you with the resources to have an eggplant party in your kitchen! For starters, see this week’s recipes.

What to expect to find in your bin this week:

Plums
Arugula
Eggplant
Carrots
Cucumber
Zucchini
Beans
Yellow Peppers
Dill

…..and in the buckets:

Plums
Arugula
Beans
Eggplant
Yellow Peppers

Here are a few recipes that include items from your bin/buckets this week.

Broiled Eggplant With Parmesan

PIERRE FRANEY                                                                                                                                                                  Time 30 minutes Yield  4 servings

INGREDIENTS

2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
 Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 teaspoons finely chopped garlic
4 tablespoons freshly grated Parmesan cheese

PREPARATION

Preheat oven to broil.
Trim eggplants and cut into 16 slices of equal thickness.
Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

Green Beans With Dill

AMANDA HESSER
YIELD 
4 servings
TIME 
20 minutes

INGREDIENTS

Sea salt to taste
4 large handfuls haricots verts or green beans, stem ends trimmed
2 tablespoons unsalted butter
2 to 3 tablespoons chopped fresh dill
Coarsely ground black pepper to taste

PREPARATION

Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette

MELISSA CLARK
YIELD
 4 to 6 servings
TIME
 45 minutes

INGREDIENTS
½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¾ pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
¼ cup fresh mint leaves

PREPARATION

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)