The upcoming week is forecasted to be in the 80's and possibly the low 90's. It should help to ripen the melons and germinate seeds that were recently planted in the hoophouse. I have heard positive comments about the lettuce this season and plan to provide you with both mixed greens and lettuce heads this time around. I hope you are able to get outside and enjoy the warm temperatures and savor the end of summer with easy to prepare meals.
What to expect to find in you bin this week:
Nectarines/ Peaches
Rosemary
Mixed Greens
Lettuce
Onions
Cucumber
Eggplant
Tomatoes
Zucchini
Garlic
Here are some recipes that include items that you will find in your bin this week.
Couscous With Eggplant
PIERRE FRANEY Time 15 minutes Yield 4 servings
INGREDIENTS
1 tablespoon olive oil
1 tablespoon finely chopped shallots or scallions
2 tablespoons finely chopped onions
¼ teaspoon turmeric
¼ teaspoon ground coriander
1 cup diced eggplant cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup precooked couscous
1 tablespoon butter
1 tablespoon fresh lemon juice
PREPARATION
Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.
Tomato, Squash and Eggplant Tian
MARTHA ROSE SHULMAN Time 2 hours Yield 6 servings
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it’s made.
INGREDIENTS
2 pounds ripe, firm tomatoes, round or Roma, sliced thin
1 red torpedo onion, sliced thin
½ to ¾ pound zucchini, preferably mixed green and yellow, sliced thin
1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
Salt and freshly ground pepper
¼ cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs
PREPARATION
Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Tip
Advance preparation: You can assemble this and refrigerate for a day before baking, or bake a day or two before serving. Reheat in a medium oven or serve at room temperature.
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