July 25, 2017
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
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
- Cut the eggplants into largish bite-sized pieces.
- Heat the oil and cook them over high heat.
- After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
- Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
- Add the sauce to the still-hot eggplant mixture.
- 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!
FULL VEGETABLE SHARE
Orient Express Eggplant-2
Oak Leaf Lettuce-1 head
White Scallions-1 bunch
Boothby Cucumbers- 2
Local Sweet Cherries-1 basket
This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!
Full vegetable share
Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Broccoli – 1 head
Serrano hot peppers-4
Full fruit share
1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines
White Button, grown by Bulich Mushroom Company
It’s too early in the summer to have the zucchini blues! Our endlessly inventive Judi suggests how to transform the humble summer squash into faux noodles and panko-dipped oven fries with chipotle mayonnaise.
In this week’s newsletter, Judi solves the mystery of what to do with kohlrabi!
Here are Judi’s recipe suggestions for this week’s share. Check out the purslane soup!
Thanks Barbara for creating the newsletter!
Here is this week’s newsletter.
Here is this week’s newsletter
Here is the newsletter for Week 12’s delivery.
Here is week 11’s newsletter. Judi has tips and recipes for all the tomatoes and peppers we are getting this week. Thanks Barbara for putting the newsletter together.
week 11.csa newsletter-2