Weekly Share September 17th – 23rd

Lettuce (Bibb & Panisse Oakleaf)
Japanese Red or Southern Giant Mustard Greens
San Fan or Black Summer Bok Choy
Thai and Asian Long Eggplant
Scarlett Queen Salad Turnips
Jalapeno or Serrano Chiles
Sweet Red Peppers
Thai Basil

Eggplant with Thai Basil
1 lb eggplant, cut into ½-inch slices
4-5 cloves garlic
1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
1 Tbsp light soy sauce or tamari
2 Tbsp dark soy sauce
2 Tbsp palm sugar or dark brown sugar
1 bunch Thai basil
Slice the eggplant into ½ inch rounds and fry them over medium high in a wide skillet with ¼ inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top.  Make sure that they don’t get too brown on the bottom before this happens.  If the eggplant slices absorb all the oil and still don’t look wet, you must add more—but don’t worry, because they will release much of it as they cook.  When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side.  If the pan is dry at this point, don’t add more oil because the slices have absorbed enough to fry themselves.  When they’re done, drain the slices on paper towels
Meanwhile, cut the garlic into slices and the chilies into diagonal rings.  When the eggplant is ready, remove it and add 2 Tbsp of fresh oil to the pan, add the garlic and half the chilies, and stir-fry until the garlic is golden.  Add the soy sauces and sugar, stir for about 30 seconds until the sugar starts to bubble, and return the eggplant to the pan.  Add torn basil leaves, stir and serve, garnished with the rest of the chilies (if you dare!)
Thai Red Curry Eggplant and Mustard Greens
Stir-Fried Chinese Mustard Greens (Xuelihong)
Stir-Fried Rainbow Peppers, Eggplant and Tofu
Sesame Sheet Pan Salmon with Turnips and Bok Choy
Rice Vermicelli with Chicken and Nuoc Cham
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