TOMTEN FARM

Tomatoes
Shishito Peppers
Asian Long or Romano Beans
Hot Chilies
Cucumbers
Eggplant
Garlic
Herbs

Spicy Cucumber Salad with Blistered Shishito Peppers

Miso Green Bean & Eggplant Stir-Fry

Long Bean, Tomato, & Cucumber Salad

Thai Basil Tofu with Green Beans

Spicy Stir-fried Long Beans

Japanese Eggplant With Chicken & 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!)

Dai Mint and Tomato Salad – Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid
The Dai, like the Chinese, prefer their tomatoes a little green, just before their fullest sweet ripeness. Perhaps it’s an aesthetic question: The mix of green and red is more interesting to the eye than the uniform red of ripe tomatoes. Or perhaps it’s beacuase tomatoes enter the regional cuisine as a slightly sour vegetable, rather than with the sweetness and ripeness as their prime characteristic. All of which is to say that you should, as we do, use the tomatoes that please you. This salad is simple to make and delicious. It’s like a half-pounded Mexican salsa, ideal for scooping up with Thai-Lao Crispy rice crackers or sticky rice or pork cracklings.
2 tsp minced garlic
1 tsp salt
a little minced chile, jalapeno (optional)
1 cup tender mint leaves or Thai basil, coarsely torn
2-3 scallion, trimmed, sliced lengthwise into ribbons and then cut crosswise into 1-inch lengths
5 medium tomatoes, thinly sliced
1 Tbls hot chile oil
Place the garlic and salt in a large mortar and pound together. Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl. Add the fresh chile, the mint, and the scallions and continue to pound or mash to soften and blend. Add the tomatoes and gently pound or mash until broken up a little. Add the chile oil and toss well.
Serve the salad mounded in a shallow bowl, with the juices poured over.
Note: If the mint is coarse or rough, finely chop the leaves; or substitute Asian basil leaves.