news from the farm…
now that the heat wave broke and we got a good soaking rain last tuesday, the crops are thriving again, and we are feeling really grateful for all the abundance this season so far, especially after the trying season of deluge last year. our melons and tomatoes are beginning to ripen this week and are looking fantastic. our eggplants and peppers are bumpin and beautiful too. we are excited to be at this delicious moment in the growing season and to be sharing the fruits of high summer with you all!
the crew working together to bring in an onion harvest after a rain
(photo by Asher)
in the share this week:
- in the share room:
- or cantaloupe!
- braising greens (kale, chard)
- salanova leaf lettuce
- mix & match: cabbage, squash, beets, zucchini, scallions, cucumbers, carrots, onions, hot and sweet peppers, eggplants, fennel
- pick your own:
- green beans
tips for using this week’s veggies!
if you aren’t already a fan of beets, try boiling them whole until a knife goes in easily, slipping their skins, and slicing them onto salads. they are so sweet and beautiful, and retain their nutrients well when cooked whole.
recipes by mira
baba ganoush is a traditional mediterranean smoky eggplant dip with many variations. my mama taught me to make it, and this is her version, with one or two modifications that i’ve made over the years. this is a dish for people who may not have discovered that they like eggplant as well as the devout eggplant lovers among us. if you’re a little sensitive to the nightshade bite of eggplant but love to eat it, prepared well, baba ganoush could be a good one to try. it is simple to make, utterly delicious, earthy, smoky, sweet with just the right amount of tang. its fantastic alongside a greek salad, spiced roast chicken, or as a special appetizer drizzled with olive oil and spread onto warm pita or your favorite bread.
*preheat your oven to 300 degrees, or get your grill going and heat it to low
*cut a whole italian eggplant in half lengthwise and sprinkle the cut sides generously with salt. let the eggplant sit and sweat for 20-30 minutes then rinse it well
*if roasting, line a baking sheet with parchment paper and lay your eggplant cut side down on the sheet. roast for 45-60 minutes, until the eggplant is super tender and the skin is blistering
*if grilling, place your eggplant cut side down on a sheet of tin foil. cover the grill and cook until the eggplant is very soft inside
*cut the top off of a head of garlic and wrap it in tin foil. roast or grill it next to your eggplant until its tender
*once the eggplant is cooked, scoop the flesh out and place it in a strainer over a large bowl. let it sit and release its juices for about 10 minutes
*transfer the drained eggplant into the bowl of a food processor (or large mixing bowl if you prefer a chunkier baba ganoush)
*add 2-6 cloves of the roasted garlic, to taste
*squeeze in the juice of one small lemon (or half if you’re using a small eggplant)
*add 1/4 cup tahini (less if you’re using a small eggplant)
*add 1 tsp course salt
*blend or smash by hand until everything is mixed well and is a consistency that you like
*serve drizzled with good quality olive oil and more course salt (to taste)
*optional ~ add chopped fresh parsley and mix it in by hand, or garnish before serving
this is delicious served fresh and warm, but its also great as part of a cold mezze plate and will keep well in the fridge for up to a week