Casualties of all this rain:
chard: about 2/3 of the crop has died due to wet roots
carrots: 2 beds have completely rotted
onions: any onions in the slightest of depressions have failed to thrive
Ditto: sections of brussels sprouts, cabbage, peppers, tomatillos and kale
We are also lacking in any kind of salad greens this week due to the fact that that soil has been too wet to till and get anything planted in the last couple weeks. (we will still have shoots for greens)
We are thinking we need to find some way to add drainage tiling in our fields. We probably should have done so before but we have never had the urgent need for added drainage that we have this year.
eggplants are starting to roll in! If you have never cooked with eggplant, you can just slice it, toss it with a little oil and basil (or your favorite herb) and saute or grill it! For a little fancier presentation, try one of these great eggplant recipes from Julie, a super friend to the farm!
Spicy Eggplant with Onion
★★★★★
Main course
Prep 15 mins ∙ Cook 15 mins ∙ Makes 4 ∙ Difficulty Medium ∙ Source Madhur Jaffrey's World of the East Vegetarian Cooking
Main course
Prep 15 mins ∙ Cook 15 mins ∙ Makes 4 ∙ Difficulty Medium ∙ Source Madhur Jaffrey's World of the East Vegetarian Cooking
Directions
1. Cut the eggplant into 1 ½ inch cubes.
Mix the chili paste, soy sauce, sugar, and ½ cup water in a cup.
Mix the chili paste, soy sauce, sugar, and ½ cup water in a cup.
2. Heat ½ cup of the oil in a wok over a medium flame. When hot,
put in the eggplant. Stir and fry for 4 or 5 minutes. The eggplant
will absorb all of the oil. Add the remaining ½ cup of oil by
pouring it around the edges of the wok and letting it slither
downward toward the vegetable. Stir and fry for another 5 minutes or
until the eggplant has browned lightly and is tender enough to eat.
Remove eggplant with a slotted spoon and place in a sieve set over a
bowl.
3. Remove all but ¼ cup oil from the wok. Add the garlic. Stir and
fry for 15 seconds. Put in the onion. Stir and fry until the pieces
turn soft, about 3 to 4 minutes. Turn the heat down a bit if the
onion starts to brown. Separate the onion layers as you cook. Put
the eggplant in the wok. Stir the mixture in the cup and pour it
over the eggplant.
4. Cook on medium heat, stirring as you do so, until all the liquid
is absorbed. Remove eggplant with a slotted spoon, leaving all the
oil behind in the wok.
Notes
Ratatouille, or Baked Mixed Vegetables with Olive Oil
★★★★
Main course
Prep 30 mins ∙ Cook 1 hr ∙ Makes 4-6 ∙ Difficulty Easy ∙ Source Mark Bittman's How to Cook Everything Vegetarian
Main course
Prep 30 mins ∙ Cook 1 hr ∙ Makes 4-6 ∙ Difficulty Easy ∙ Source Mark Bittman's How to Cook Everything Vegetarian
Ingredients
- 2 large onions, diced
- 1 lb zucchini, trimmed and diced
- Salt and pepper to taste
- 10 cloves garlic, peeled and halved
Directions
2. Film a casserole or heavy ovenproof skillet with a couple of
tablespoons of olive oil, then make a layer of the onion, followed
by one of the eggplant, zucchini, tomatoes, herbs, salt, pepper, and
garlic cloves. Repeat. Drizzle with the remaining olive oil, cover
with aluminum foil, and put in the oven.
3. Bake for about an hour, until the vegetables are completely
tender. Garnish with more herbs, drizzle with a little more olive
oil, and serve hot, warm, or at room temperature.
Notes
Vegetable Lasagne
★★★★★
Main course
Prep 1 hr ∙ Cook 45 mins ∙ Makes 10 ∙ Difficulty Easy ∙ Source Sunset Vegetarian Cooking
Main course
Prep 1 hr ∙ Cook 45 mins ∙ Makes 10 ∙ Difficulty Easy ∙ Source Sunset Vegetarian Cooking
Ingredients
- 1 large onion, chopped
- ¼ lb mushrooms, sliced or diced
- ½ cup dry red wine
- 1 medium carrot, shredded
- ¼ cup chopped parsley
- 2 tsp dried oregano
- ¼ tsp pepper
- 16 packaged lasagne noodles (I like the no boil kind by Barilla)
- 8 oz shredded mozarella cheese
- 4 ½ oz grated parmesan cheese
Directions
1. Heat oil in a wide frying pan over medium heat. Add onion,
garlic, eggplant, and mushrooms and cook, stirring frequently, for
15 minutes. Add tomatoes (and their liquid if canned), tomato sauce,
wine, carrot, parsley, oregano, basil, salt, and pepper. Bring to a
boil, then reduce heat and simmer, covered, for 30 minutes. Uncover
and continue cooking until sauce is thick. You should have 5 cups of
sauce; set aside.
2. If using traditional noodles, cook in a large pot of boiling
salted water according to package directions. Drain, rinse with cold
water and drain again.
3. Butter a 9x13 inch baking dish. Spread about ¼ of the sauce in
dish. Arrange ⅓ of the noodles in an even layer over sauce. Dot
noodles with ⅓ of the ricotta. Sprinkle with ⅓ of the mozarella,
then ¼ of the parmesan. Repeat this layering two more times. Spread
remaining sauce evenly over the top and sprinkle with remaining
parmesan cheese. If made ahead, cover and refrigerate.
4. Bake, uncovered, in a 350 degree oven until hot and bubbly (40-50
minutes). Cut in squares to serve.
Notes
This week's expected vegetables
Choose 7 items (large share 9 items):
new potatoes
romanesca cauliflower
carrots
eggplant
cherry tomatoes
onions
tomatoes
cabbage
basil
beets
broccoli
cucumbers
green beans
yellow beans
dragon tongue beans
zucchini
summer squash
kale
chard (maybe)
pea shoots
sunflower shoots
eggs (count as 2 items)
flour
dry black beans
