Weekly Share August 14th – 20th

Suyo Long, Marketmore, or Diva Cucumbers
Red Noodle or Oriental Wonder Long Beans
Asian Long and Thai Round Eggplant
Cantaloupe or Crimson Sweet Watermelon
Heirloom Tomatoes
Shishito Peppers
Thai Basil
Scallions
Chiles

Long Bean & Eggplant Coconut Curry
Sichuan Style Stir-Fried Chinese Long Beans
Long Bean, Cucumber, and Tomato Salad
Sweet Spicy Eggplant & Shishito
Stir-Fried Chicken with Hot Basil
Cantaloupe Salad with Thai Basil and Chile
Cucumber-Watermelon Salad
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!)
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