Tag: eggplant

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JUDI’S RECIPES – WEEK 9 – AUGUST 2, 2022

AUGUST 2, 2022

Hi, Everyone,

By now you are all Professional Veggie Lovers. I suspect you are also Profesional Leftover Veggie Accumulators. So, this week we have a recipe to use up all the aging produce in the fridge. It’s a traditional provencal dish called a tian. This dish is easy to make and quite delicious. Crusty bread is great for dunking into the juices.

VEGETABLE TIAN

Ingredients

5 to 9 TBS extra-virgin olive oil

3 garlic cloves, thinly sliced

10 sprigs fresh herbs, such as parsley, thyme, rosemary, tarragon, and/or basil

1/2 tsp fine sea salt and freshly ground pepper

1 1/2 lbs tomatoes

1/2 lb zucchini, green or yellow, or other summer squash

1/4 lb eggplant

1/4 lb red onion(s)

Crusty bread

Directions

1. Center a rack in the oven and preheat it to 400° F. Pour 2 TBS of the oil into the baking dish, tilting it so the oil coats the bottom and the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.

2. Slice the vegetables: they should be cut about 1⁄4 inch thick. They should all be about the same size, so you might want to cut them in half the long way before slicing them. This is good for the looks of the dish, but it isn’t necessary, so don’t stress over it.

3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and put the squash and onions next to one another. Keep the circles tight; the vegetables will soften and shrink in the oven. Season generously with salt and pepper, and then put the remaining slivers of garlic in among the vegetables. Top with the remaining fresh herbs and drizzle over as much of the remaining oil as you desire.

4. Place the tian on a baking sheet lined with foil, parchment, or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.

Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

Leftovers can be kept covered in the fridge for a day or two. You can either pull it out a few hours before serving or, if you’d like, warm it in a microwave or a 350-degree oven.

NOTE: The olive oil adds flavor. You should use the best quality oil you can. The more you add to the dish, the more flavorful “sauce” you’ll get for dunking.

ANOTHER NOTE: You don’t need to use the above specific vegetables. You can use any vegetables you like.

This is a very satisfying dish for a summer evening. Don’t forget the bread!

And have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 8 – JULY 28, 2020

JULY 28, 2020

Welcome to week 8!

Life in this steambath we call New York City is very hot. We must drag ourselves to the kitchen and prepare something seasonal and delicious, something that will make us forget, for just a moment, how darn hot it is.

I have just the thing: since we are getting both eggplant and tomatoes this week, a nice tomato and eggplant tart. It is even good eaten cold. this is a simplified version, so you don’t have to make a pie crust or tomato sauce.

TOMATO AND EGGPLANT PIE

  • 1 premade pie shell
  • 2 medium eggplants
  • Salt and freshly ground pepper
  • 2 eggs
  • ⅓ cup milk
  • 1 ½ cups marinara sauce (or any tomato sauce, from a jar or a can or homemade)
  • 2 tsp fresh thyme leaves
  • 1/2 cup. Gruyère cheese, grated
  • 1/4 cup Parmesan, grated
  • 2 medium-size fresh tomatoes, sliced
  • 2 TBS extra virgin olive oil
  1. Line a lightly oiled 9- or 10-inch tart pan with the dough, pressing it down with your fingers. Using a fork, prick all over to allow for even baking. Refrigerate or freeze until you are ready to prebake and fill it.
  2. Heat the oven to 450 degrees. Slice the eggplant about 1/3 inch thick and toss the slices with salt to taste and 1 tablespoon olive oil. Line baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife, and browned in spots. Remove from the oven and carefully fold the foil up to cover the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes (alternatively, you can just put the slices in a paper bag, fold the top over and allow the eggplant to steam inside). It should now be completely cooked. Turn the oven down to 350 degrees.
  3. Beat the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the crust with the beaten egg and bake it in the oven for 10 minutes. Remove and set aside.
  4. Whisk the milk into the beaten eggs in the bowl. Add salt and pepper. Spread 1/4 cup tomato sauce over the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle it with thyme, Parmesan, and half of the Gruyère cheese. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the oven and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

HELPFUL HINT: The eggplant can be cooked ahead and refrigerated until you’re ready to fill the tart. Just bring it up to room temperature when you’re ready to start. The crust can be baked in the morning (when the weather is cooler) and left to stand until you are ready to fill it.

Enjoy!

I need a cold drink.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES WEEK 6 -JULY 14, 2020

JULY 14, 2020

Week 6 already!

We’re happy to see you at the site picking up your fresh-from-the-farm vegetables and fruit.

This week we’re getting the first of the season’s eggplant. This is an Oriental variety. These delicious small eggplants are so versatile and lend themselves to many different dishes. This recipe is for an eggplant and lentil stew with orzo. True comfort food, and who doesn’t need comfort these days?

EGGPLANT AND LENTIL STEW WITH ORZO

  • 1 ½ lbs eggplant (2 small or 1 large, skin on, or peeled, doesn’t matter), chopped into 1-inch pieces
  • ¼ cup plus 2 TBS olive oil
  • 1 TBS coriander seeds, crushed
  • Kosher salt and black pepper
  • 1 medium carrot, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 TBS tomato paste
  • 1 cup dried lentils (green, black or brown)
  • 5 cups chicken or vegetable stock
  • ½ cup orzo
  • Zest and juice from 1 lemon, and 4 lemon wedges for garnish
  • ¼ cup crumbled feta
  1. Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Place in one layer on a large rimmed baking sheet and roast until the eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting.
  2. In a large skillet, heat the remaining 2 TBS oil over medium heat. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently until the vegetables soften, about 3 minutes.
  3. Stir in the garlic and tomato paste and cook, stirring occasionally, until the tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  4. Stir in the lentils until coated with the mixture. Pour in the vegetable stock and bring to a boil over high heat. Lower the heat to medium and simmer until the lentils are tender, 20 to 30 minutes.
  5. Stir in the orzo and cook until it is softened, 8 to 10 minutes. Remove the mixture from the heat and stir in the lemon zest and juice.
  6. Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of feta, and serve with lemon wedges for squeezing.

HELPFUL HINT: Crush the coriander seeds with a meat tenderizer, spice grinder, or the bottom of a wine bottle. This will open them up and allow them to flavor the dish.

*This dish is great with a poached egg on top.

Serve 4.

Please enjoy, and have a delicious week.

Best,

Judi

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 10, 2019

Hi Everyone!

As summer draws to a close, the vegetables are getting heartier – and heavier. Time to save your back – get something with wheels!

This week we find ourselves with  an array of beautiful ripe vegetbles that won’t have a long shelf life. They have to be used right away. So, it clearly is time for ratatouille! You can make it now and freeze it for a warm and rich treat during the cold winter months.

RATATOUILLE

INGREDIENTS

1 eggplant

3 Roma tomatoes

1 yellow squash

1 zucchini

 FOR THE SAUCE
1 TBS olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

salt, to taste

pepper, to taste

14 oz crushed tomatoes (half of a 28 oz. can)
1 TBS chopped fresh basil

 

Herb Seasoning

2 TBS chopped fresh basil
1 tsp garlic, minced
2 TBS chopped fresh parsley
2 tsp fresh thyme

salt, to taste

pepper, to taste

1 TBS olive oil

SEASONING MIX

1 TBS chopped fresh basil, from 8-10 leaves
1/2 tsp teaspoon garlic, minced
1 TBS chopped fresh parsley
1 tsp fresh thyme

salt, to taste

pepper, to taste

2TBS olive oil

DIRECTIONS

  1. Preheat the oven to 375 degrees
  2. Slice the eggplant, tomatoes, squash, and zucchini into thin slices and then set aside.
  3. Make the sauce: Heat the olive oil in an oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until they are soft, about 10 minutes. Season with salt and pepper and  then add the crushed tomatoes. Stir until the ingredients are fully mixed. Remove from the heat and then add the basil and thyme. Stir again and then smooth the surface of the sauce with a spatula.
  4. If you want to go for a killer presentation, arrange the sliced vegetables in  rows, (for example, eggplant, tomato, squash, zucchini) on top of the sauce in concentric circles, from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Cover the pan with foil and bake for 40 minutes. Uncover, then bake it for another 20 minutes, until the vegetables are softened.
  6. Mix the herb seasoning ingredients and pour the mixture over the ratatouille.
  7. Serve while it’s hot. The ratatouille is also excellent the next day–cover with foil and reheat in a 350 degree oven for 15 minutes, or simply microwave.

I hope you enjoy this way to extend your enjoyment of nature’s bounty.

NOTE: You can add other vegetables: shallots, tomatillos, potatoes, different peppers. Go crazy! There’s no wrong way to  make this!

Enjoy!

And have a delicious week!

Best,

Judi

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Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally grown by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.
There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake

Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
35 Awesome Eggplant Recipes

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #10 — Note from the Farmer

Dear CSA Member,

The weather forecast has been very unsettling these past few weeks and again this coming week. We are always keeping our eye on the sky. We are indeed ready for some normal summer weather (aren’t we all!?) This week we will be picking tomatoes again for your CSA shares. We have plum tomatoes available through the online marketplace great for canning and making sauce. If you are interested, please order as soon as possible. With all the rain in the forecast, it is hard to tell how long these tomatoes will last. Login to your member account to place your order. (limited availability)

Sweet corn has been added to the marketplace today for week #11’s delivery. Story’s sweet corn is available on the Marketplace for 4 weeks only. Story’s sweet corn Non-GMO and conventionally grown. It is not organic. There is a limited amount available each week. The order deadline is Friday, August 10th by 1 pm for week #11 delivery. If you need help logging in the marketplace, please let me know.

Don’t forget; We invite you to our annual Fall Farm Festival. Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. It is a great day to come to the farm and see how your vegetables are grown, meet your farmers, and walk the fields. We have the grill hot and will have pork as well as grilled Sweet Corn by Kim and Mickael of Paradis to Go https://paradistogo.com Kim will also make a batch of Stoneledge Farm Vegetable Chili. There will be fresh fruit, Stoneledge Farm Coffee, and water. We ask that members bring a dish to share so that lunch is a giant potluck get together. If possible, please bring your place settings, utensils, and cup. No pets, please.

Make a getaway out of it and enjoy the Catskills! Use this link and plan your trip today.

MARKETPLACE

Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.
Login to your member account to place your order.
Order Deadlines: Mushroom’s and Sweet Corn the Friday before your CSA delivery by 12pm.
All other marketplace orders Monday by 1pm.

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Celery: Stoneledge Farm Celery! Not your average store celery. This is a beautiful dark green and extremely flavorful celery. Easy to freeze for winter soups and stews or enjoy raw with not butter or in a summer salad.

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant
15 Easy Eggplant Recipes

Lacinato Kale: A long dark green leaf variety of kale. A staple in Italian cuisine. You can sauté, steam and it makes great Kale chips!
Kale Chips Sauteed Kale with Smoked Paprika
Kale Tabbouleh

Tomatoes: So many varieties! Share your favorite tomato recipe! We love tomatoe, mozzarella, basil and balsamic!
Mozzarella and Tomato with Balsamic Vinegar

Hot Peppers: Can be strung up, and hung to dry and use at a later time. Once they are dry you can crush them and use them as needed when cooking.

Mushroom Share – Portobello– Great on the grill this time of year! Or, have you ever tried making a pizza??! 10-minute portobello pizzas

Storage: Leafy Greens- In a plastic bag in the refrigerator.
Tomatoes- Preserve or eat fresh right away.
Peppers- Crisper draw
Onions- Crisper draw
Eggplant- Crisper draw

Eat Me UP!- Onions,
Zero Waste! Freeze, or Can!- Tomatoes, Basil, Celery, Kale, Spinach, Eggplant, Peppers, Tomatoes
Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #9 — Note from the Farmer

Dear CSA Member,

It has been a difficult week here on the farm. The heat, humidity, and rain have certainly been a challenge for us as well as the vegetables. The forecast is still calling for rain as we wait patiently for dry weather. Despite the weather, the shares are still showing off their bright summer colors. This week as we call it is a Fiesta week! Cilantro, tomatillos, tomatoes and more! Sounds like a great salsa (or salsa verde) to me! Our favorite!

This is also a coffee share and dry bean share week. If you ordered these optional shares please expect them with this weeks CSA pickup.

WE INVITE YOU!

Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. (More information to come) Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.

Marketplace:

LAST WEEK -Pollinator Special- 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.

Login to your member account to place your order.
Order Deadlines: Mushroom’s the Friday before your CSA delivery by 12pm.
All other marketplace orders Monday by 1pm

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Tomatillos: The tomatillo is know as the Mexican husk tomato. Most often used in salsas and sauces. They have a more acidic taste when eaten raw.
Roasted Tomatillo Salsa Verde
27 Tomatillo Recipes for Some Summertime Tang

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant
15 Easy Eggplant Recipes

Red Russian Kale: A larger verity of kale with purplish stems. This kale has very tender leaves and can be eaten raw or cooked. Great verity for making kale chips.
Kale Chips Sauteed Kale with Smoked Paprika
Red Russian Kale With Garlic And Lemon

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled.
Garlic Parmesan Yellow Squash Chips

Mushroom Share – White Button- Can be sautéed, added to chili, soups, stews, grilled.

Eat Me UP!- Basil
Zero Waste! Freeze, or Can!-
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Posted on

Week #8 — Note from the Farmer

Week #8
Dear CSA Member,

July is a very busy time of year. Tidying up the fields, the spring time crop land tilled and replanted with fall crops such as Kale, Collards, Broccoli and more. The endless cultivation of weeds that do not give up. And, we have been also harvesting for the weekly CSA shares. Amongst all of these things, we are planning our Fall Farm Festival. Please mark your calendars! Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. (More information to come) Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.

MARKETPLACE SPECIALS
Pollinator Special- 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

We are able to get 9 more boxes of pickling cucumbers. Please order ASAP before they are sold out. Each box of cucumbers comes with three bunches of dill. Perfect for making pickles!

Interested in making Pesto to freeze for the winter months?
Order today extra basil for delivery this week.  We have a lot of rain in the forecast and the basil will not hold up to these weather conditions.  Now is the perfect time to get your order of fresh organic basil.  
**Basil will be in your CSA shares this week as well.  
Order today if you are interested.  (limited stock available) 

-Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.

Login to your member account to place your order.
Order Deadlines: Mushroom’s Friday by 12pm.
All other marketplace orders Monday by 1pm.

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

THIS WEEK’S RECIPES!
You can find more on our website!

Early Cone Cabbage: A very tender and sweet early cabbage. Can be eaten raw or cooked. Creamy Cone Cabbage And Red Onion Slaw
Grilled Cabbage Wedges with Spicy Lime Dressing

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant

Swiss Chard: A versatile vegetable. Sauté, add to stir-fries, at raw, stir it into pasta dishes and more. Swiss Chard and Ricotta Pie

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share – Shiitake: Great for sautéing, soups, stir fries
Skillet Mushrooms and Chard With Barley or Brown Rice

STORAGE TIPS
Eat Me UP!- Lettuce, Cucumbers, Scallions, Cabbage

Zero Waste! Freeze, or Can!- Basil, Eggplant, Swiss Chard, Summer Squash
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #7 — Note from the Farmer

Dear CSA Member,

It has been hot and dry this past week. The tomatoes and peppers are sure enjoying this weather. The large tomatoes are still green and we are patiently waiting for them to ripen. Today we are harvesting and hanging all the garlic in the barn. The garlic gets hung in the barn to dry and will be ready for CSA shares this fall. Check out our Garlic Harvest video.

We are just 3 weeks into summer and its time to start thinking about the fall-winter months. We have vegetables, fruit, and herbs available in bulk through the online marketplace. This is a great opportunity to freeze or can your produce for the winter months.

We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace: One week only & limited supply.
1/2 bushel boxes of pickling cucumbers available. Order 1 box of pickling cucumbers and receive 3 bunches of dill.

ORDER HERE

Here are some Canning Tips!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Oriental Eggplant: This variety of eggplant has a long, round slender shape. You can make any of your favorite eggplant recipes with this variety of eggplant. Crunchy Broiled Eggplant Light (baked not fried) Eggplant Parmesan

Cucumbers: If you like canning and preserving try these pickle recipes.
Forever Crisp Dill Pickles Grams Bread and Butter Pickles

Mushroom Share – Crimini: Similar to a white button but have a lot more flavor. Great for sautéing, grilling or even stuffing.
Sauteed Crimini Mushrooms

Storage Tips:
Eat Me UP!- Lettuces, Dill

Zero Waste! You can freeze, can, or dry me! – Spinach, Summer Squash, Eggplant, Beets, Cucumbers How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES – WEEK 13: BABA GANOUSH

August 29, 2017

We’re halfway to the end of our CSA season.  If you have not yet volunteered for a shift at the site, please sign up now. As part of your membership, you are obligated to work one 2-hour shift. It’s actually fun, and we need your help.

 

We’ve been getting some really beautiful eggplants. When you’ve had enough of making endless eggplant parmigiana, try this Turkish dish. So delicious and so easy to make.

BABA GANOUSH

Ingredients

1 large eggplant

1⁄4 cup tahini, plus more as needed (available in most supermarkets and groceries)

3 garlic cloves, minced

1⁄4 cup fresh lemon juice, plus more as needed

1/4 tsp ground cumin

salt, to taste

1 TBS extra virgin olive oil

1 TBS chopped fresh flat leaf parsley

1⁄4 cup brine-cured black olives, such as kalamata (optional)

 

 

  1. Prepare a medium-hot fire in a charcoal grill. (It’s totally not a problem if you don’t have a grill. You can roast the eggplant right on the burner of a gas stove. Or, you can use an indoor grill or a grill pan)
  2. Preheat the oven to 375°F.
  3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire (or directly on the burner). Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove the eggplant from the oven, let it cool slightly, and peel off and discard the skin.
  4. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.
  5. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  6. Transfer the mixture to a serving bowl and use the back of a spoon to form a shallow well in the middle. Drizzle the olive oil over the top and sprinkle with the parsley.
  7. Place the olives around the sides, if you are using them. Serve at room temperature

This is great with warm pita bread or any kind of crackers.

HELPFUL HINT: The easy way to separate eggs. Just try this – it works! You’ll need an empty soda pop bottle (plastic). Just carefully break the egg into a small bowl. Squeeze the bottle and lower it over the top of the egg. Stop squeezing and it will suck the yolk right up into the bottle. Voila!

I hope you enjoy the recipe. Have a delicious week!

Best,

Judi