JUDI’S RECIPES – WEEK 12 – STUFFED EGGPLANT

August 22, 2017

Hi Everybody!

We’re at the height of summer and the vegetables are so abundant! Everything we’ve been receiving has looked so good, and it is truly delicious.

This week’s recipe uses the lovely eggplants we’ve been getting and is quick and delicious. Serve it with a green salad and some crusty bread (not the bread that’s in the recipe) dipped in herbed olive oil.

STUFFED EGGPLANT

Eggplants (2 1/2 pounds)

Salt

Extra-virgin olive oil

1 lb oyster mushrooms (or any other mushrooms), sliced lengthwise 1/4 inch thick

Freshly ground pepper

4 garlic cloves, minced

1 medium red onion, finely diced

1 tsp ground cumin

2 TBS unsalted butter

4 oz stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine

2 oz pecorino cheese, diced

3/4 cup low-sodium vegetable broth

2 TBS chopped parsley

1. Cut the eggplants in half lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.

2. Preheat the oven to 350°. Rub the eggplants with oil and set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.

3. Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender. Transfer to a bowl.
4. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
5. Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened.
6. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.

7. Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.

8. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

 

HELPFUL HINT: Here’s an easy way to peel ginger: use the edge of a spoon to scrape the skin off. Easy!

Enjoy, and have a delicious week!

Best,

Judi

 

JUDI’S RECIPES – WEEK 9 PASTA SALAD WITH GRILLED VEGETABLES AND FETA

August 1, 2017

Hi Everyone!

We’re approaching the mid-point of summer and the bountiful produce is just wonderful.

Today’s recipe is a light and cool pasta salad with mixed vegetables.

PASTA SALAD WITH GRILLED VEGETABLES AND FETA

Ingredients

3/4 lb. orecchiette

1/2 lb. thin asparagus

1 sweet red or purple pepper, sliced into strips

1 medium zucchini, sliced lengthwise 1/4 inch thick

1/2 small eggplant, sliced lengthwise 1/2 inch thick

7 TBS extra-virgin olive oil

Kosher salt

Freshly ground pepper

2 1/2 TBS fresh lemon juice

1 small shallot, finely chopped

4 oz feta cheese (3/4 cup), crumbled

1 cup parsley leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped

 

Directions

1.Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.

2. Meanwhile, brush the asparagus, peppers, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

3. Grill the vegetables over moderately high heat; turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.

3. Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the red peppers into i inch pieces. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.

4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.

HELPFUL HINT: This salad can be made a day early and refrigerated overnight. Bring it to room temperature before serving.

I hope you enjoy this cool summer meal. Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 8 – CHINESE EGGPLANT WITH SPINACH AND GARLIC

July 25, 2017

Hi everyone!

Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.

Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.

 

CHINESE EGGPLANT WITH SPINACH AND GARLIC

Ingredients

2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped

sauce: Mix the following with a bit of water:

2 cloves garlic, chopped
2 TBS rice vinegar
2 tsp sugar
1 TBS soy sauce
TBS dark sesame oil
1 TBS black bean sauce

  1. Cut the eggplants into largish bite-sized pieces.
  2. Heat the oil and cook them over high heat.
  3. After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
  4. Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
  5. Add the sauce to the still-hot eggplant mixture.
  6. Stir in the parsley or cilantro just after removing from the heat, serve with rice.

I think you’ll enjoy the dish!

HELPFUL HINT: Never put your cooking knives in the dishwasher. Instead, immediately after using, wash them and dry with a towel. That’s the way to keep them sharp, and rust free.

I hope you enjoy this dish, this week’s vegetables and this lovely summer.

Have a delicious week!

Best,

Judi

Week #18 — Note from the Farmer

Week #18

Dear CSA members,

The seasons are continuing to change; there was a cool bite to the air this morning. As the summer crops begin to fade, the fresh fall greens take their place, bringing new life to the fields. The dry weather has continued through the growing season, bringing with it challenges as well as some benefits – such as not working in the rain and mud. The fungal diseases that can often reduce crop yields during the summer months were not a major concern due to the lack of precipitation.

The majority of our plants are started by hand in the greenhouses and then transplanted into the fields to give them a much-needed head start. During this period, the transplants need constant moisture to help establish the plants. This was a major struggle from early spring until last week, when we finished the last transplants for the season. Fortunately, we have a great staff of excellent farmers who efficiently irrigated our tender crops while conserving water throughout the summer months.

The past several days have been very rewarding with high yields of winter squash, popcorn, carrots and sweet potatoes. The sweet potatoes are a crop that we are just learning how to produce in high quantities. The process starts in the winter by ordering organic sweet potato “slips” from a farm in Georgia. The timing must be perfect to ship the slips from Georgia to New York. These tender shoots can survive for only a day or two and need to be planted and watered immediately upon arrival in June. This season we prepared a section of the field with hills of soil prior to the slips arrival. Keeping the rows hilled, weeded and fertilized throughout the season paid off with the best quality sweet potato harvest we have ever had. These slips are expensive but with high yields, they are worth it. Now that we have figured out the needs of this crop, we will double our order for next season and hopefully get the same results.

We have acres of fall greens coming on strong. Lettuce, radishes, mizuna, mustard, arugula and more will soon return, bringing fresh salads to the fridge! We also have an abundance of hardy brassica greens that will continue through the remainder of the year. Potatoes, carrots, beets, winter squash and many more root crops will add some bulk to the weekly harvest. Things are looking good for the fall!

I hope that everyone has enjoyed the season so far and is feeling the healthy benefits of eating our fresh organic produce. Thank you for all your support and loyalty to our farm.

Pete for everyone at Stoneledge Farm

A reminder that this week is a coffee share week!

Winter squash – 1
Lacinato kale – 1 bunch
Sweet potatoes – 2
Ancho peppers – 2
Sweet peppers – 2
Curly parsley – 1 bunch
Shallots – 2
Radish bunch – 1
Serrano peppers – take what you like

Fruit Share:
1 bag- Empire Apples Grown by Fix Brothers Orchard
1 bag – Anjou Pears Grown by Klein’s Kill Orchard

Mushroom Share: Crimini

Judi’s Recipe — Week #22

Hello, and welcome to the definite end of summer! It was pretty bitter this weekend. So, we all need something hot to snuggle up with – aside from our significant others, of course! So, here’s a nice recipe for a toasty gratin made with any of the winter squashes. Butternut or acorn are just fine. Even spaghetti squash works.

SQUASH GRATIN
3 lbs winter squash (like 1 large butternut or two acorns), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
¼ cup bread crumbs
½ cup finely chopped fresh parsley
1 TBS fresh thyme leaves
Salt and freshly ground pepper
3 TBS extra virgin olive oil

1. Preheat the oven to 375 degrees.
2. Oil a 3-quart baking or gratin dish with olive oil.
3. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish.
4. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

HELPFUL HINT: You can get most of the prep work – the dicing of the squash – done a day before you make this. It can even be made ahead and reheated at meal time. It will keep for a few days in the refrigerator.
ONE MORE HELPFUL HINT: I love to ad cheese to this dish. You can add any shredded semi-soft or hard cheese, like mozzarella, cheddar or swiss, to the mix. I like to sprinkle the top with grated parmesan or percorino just before serving.

Week #11 — Note from the Farmer

Dear CSA Member

The summer is quickly slipping by. The fields are still full of summer favorites and we will continue to harvest. The torrential rain storms that were forecast for our area did not make it this far north. We were very grateful. There has been plenty of rain this summer and wet conditions in the field make it harder to pick, to wash and transport your shares.

This week there are eggplant once again. Steven from the Yorkville CSA has passed on this information. Lori, the site coordinator at Yorkville is working testing more recipes and they are all posted on the farm website Recipe Section. Please take a look. Lori has tested all of the recipes and I am sure they are delicious.

Steve writes, “If the goal is 1) to free up all that fridge space used up by multiple eggplants and 2) cook eggplants with the least possible effort:

Super easy – put the two bell eggplants in the oven at 350 until they are soft (wasn’t timing it exactly but probably 20 minutes, turn, another 20 minutes). Scoop out all the goo and put it in the blender with a bunch of tahini (2-3 ounces). Blend, blend, blend; salt, pepper, paprika, lemon juice. Very nice. Top with chopped scallions and/or sesame seeds to make the presentation a little more classy. Minimal effort, probably a million good baba ganoush recipes out there.

“Tried something similar with the oriental eggplants but they don’t bake the same way. It’s good but lends itself more to a chunkier eggplant salad.”

The pulp—or goo, as Steve calls it—can be used in many other dishes.

Abuganoush, a variation on the baba variety: Instead of puree-ing the pulp, chop it roughly and combine with a diced tomato, a diced cucumber, a diced pepper, two tablespoons of chopped parsley and a diced onion or scallion. Drizzle in some olive olive and season with salt, pepper, and cumin.

Thai Eggplant Dip: While you’re puree-ing the pulp, add 2 tablespoons of finely minced fresh ginger, a tablespoon or two of soy sauce, rice wine vinegar and sesame oil (start with one tablespoon and add more to taste). Sprinkle with a tablespoon of chopped parsley.

Bagnacaudaganoush: I just made this one up, and it’s pretty good: Puree the pulp with several cloves of garlic—roasted garlic is even better—and several anchovy fillets. Add oil to get the consistency you want. You probably won’t need salt—the anchovies are very salty.

A very nice share of tomatoes and peppers both sweet and hot along with onions, cucumbers and Thyme. New this week is Kale. It is a treat to have a green that we have not harvested since the spring time.

There are bulk tomatoes but they do sell out. If you would like to order tomatoes by the 25 pound box, please go to the farm website, Marketplace and then place your order. The boxed tomatoes will be delivered with the CSA shares.

Enjoy the wonderful harvest.
Don’t forget to mark you calendar for the Fall Farm Festival September 6 from 11:30-3.

Deborah for everyone at Stoneledge Farm.