Sungold Cherry Tomatoes
Summer Squash & Zucchini
Dancer & Italian Eggplant
Slicer Tomatoes
Genovese Basil
Garlic
Something Extra
Lots of moisture on the farm since last week and everything is very green all of a sudden. Even though it feels like a perpetual sauna outside right now with dew points being in the 70’s, we are very thankful for the moisture and occasional cooler days. The moisture not only helps the summer crops out in the fields but it makes the field prep for Fall plantings over the next month much more effective. Our greenhouse is getting crowded. We have started our first round of bunching greens and radicchio, the celery and parsley are close to being potted up, and cabbage, broccoli, and cauliflower are looking strong. With the cooler temperatures last Friday, we went ahead and seeded some arugula on Thursday in a high tunnel with a shade cloth. This mid-summer planting is always a crap shoot; but hopefully it will germinate well and grow quickly giving the shares a little greens treat in early August. For now, we are getting into the Summer crops, with an abundance of eggplant, summer squash, tomatoes, and basil on the farm. Below we have included many recipes with some versatility of these crops. Enjoy the share….Autumn & Brian
Layered Eggplant, Zucchini and Tomato Casserole
Blistered Shishito Peppers & Cherry Tomatoes
Sungold Tomato & Zucchini Pasta
Sungold Tomatoes & Crispy Garlic Butter
Zaalouk (Spicy Eggplant Salad) The New Book of Middle Eastern Food by Claudia Roden
1 ½ lb eggplant, peeled and cubed
5 cloves garlic, peeled
salt
3 large tomatoes (about 1 ½ lbs)
4 Tbls argan oil or mild extra-virgin olive oil
2 Tbls wine vinegar
½ tsp harissa or a mixture paprika &ground chili pepper
1 tsp ground cumin
½ cup chopped flat-leaf parsley
Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.
Variation: Add the juice of 1 lemon (instead of the vinegar) and 1 tsp ground caraway or coriander.