Sangre Potatoes
Summer Squash
Romano Beans or Slicing Tomatoes
Sungold Tomatoes or Eggplant
Cabbage or Swiss Chard
Garlic
Lots of crops are taking off right now, a combination of long days, heat, sun and good amounts of water. This year we will have a really good potato crop, almost opposite of last year. In this week’s share we have Sangre, a reddish pink skinned, waxy potato great in many applications, just boiled or made into potato salad, and excellent for homefries. Enjoy the end of the greens, you will get either cabbage or swiss chard which will be the last cooking, hearty greens till September. Chard is so versatile and can be used similarly to spinach and make sure to use the stem it is delicious with great texture. Check out the recipes below and enjoy the share…..Autumn & Brian
Aloo Baingan (Eggplant And Potato Curry)
Sungold Tomato & Zucchini Pasta
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.
Romano Beans with Red Onion, Oil & Vinegar –recipe from Kitchen Garden Farm
1 lb or so beans
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 red onion, thinly sliced
salt & pepper
This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. When Tim was working at a farm in Tuscany, this dish was on the table every single day, and everyone would add the oil and vinegar to their own liking. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.