What’s in the box this week?
Standard Shares include
Butternut - This might be fall’s most versatile (and beloved!) vegetable. There are so many ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world.
Eggplant - The star of this week’s recipe!
Kale - Sauteed kale is a great addition in any taco.
Sweet Peppers - Roast and preserve them in olive oil: Cut peppers in half lengthwise, drizzle with olive oil and roast face-down on a baking sheet at 400 degrees F until soft. Let cool, then pack in jars with olive oil, Italian herbs and garlic.
Mixed Hot Peppers - Hot peppers freeze really, really well. While canned goods typically taste best when you get the produce from the field to the jar in as little time as possible, Hot peppers are an exception, though. The advantage of freezing hot peppers (other than the time) is how much easier they are to work with when they’re frozen. To freeze the peppers, either vacuum seal them or put them in thick ziploc bags designed for the freezer. Label and date and throw ’em in the freezer. When you want to use them, don’t thaw them first. They’re much easier to seed and mince while they’re still rock hard, and since they’re so small they often thaw right on the cutting board when you’re working with them. To seed the peppers, cut the stem end off first, then slice the pepper in half lengthwise, and then run a (gloved) finger down each half to brush the seeds out. All hot pepper varieties freeze well, whether they’re thick or thin-skinned. And finally, frozen peppers will lose a lot of their crunch, so the only project you won’t really be able to do later is make pickled peppers.
Rainbow Chard - For roasted swiss chard stems: Preheat oven to 375°F. Rinse chard stems (from 1-2 bunches), pat dry, and trim off any brown bits. Use a 1/2 tbsp oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in more or less a single layer. Lay stems in the dish, drizzle with another ½ tbsp and sprinkle with sea salt, to taste. Cover dish with foil. Put in the oven and bake 10 minutes, remove the foil and bake until chard stems are tender and starting to brown, about 20 more minutes. Serve hot, warm, or at room temperature with a spritz of fresh lemon juice, if you like.
Sage - Sage tea can be used as a hair rinse to impart shine and luster to your locks. You can prepare it by boiling 1 tablespoon of dried sage leaves in a cup of water. This sage herb tea benefits to ward off dandruff.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Rainbow Chard, Lacinato Kale, Sweet Peppers, Eggplant, Zucchini, Rosemary
We are so grateful for all of the kind words and support shown by our community after the devastating loss of our friend and Harvest Manager, Dustin Dougherty. The Memorial on the Farm this past Sunday was a beautiful dedication and first step down the long road of healing for his family and friends.
We have created the Dusty Farmer Memorial Scholarship Fund in his honor, and greatly appreciate all of the donations we have received to get this cause off to a good start.
However, right now, ash is reigning down on our farm and our farming friends and neighboring communities of Napa and Sonoma Counties need our help amidst the fire storm and unpredictability of such a disaster. Please consider helping out in any way you can.
Here’s one opportunity focused on the farming community.
Thank you all for your support, now more than ever.
Roasted Eggplant with Tahini, Pine Nuts, and Lentils (Serves 4) “This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good,” say the folks from Serious Eats.
For the Lentils
2 tbsp extra-virgin olive oil
2 small carrots, peeled and cut into 1/2-inch chunks
2 small stalks celery, cut into 1/4-inch slices
1 medium onion, finely diced
6 medium cloves garlic, thinly sliced
12 oz brown or de Puy lentils
2 bay leaves
4 cups homemade vegetable stock or water
2 tsp red wine vinegar, apple cider vinegar, or sherry vinegar
Freshly ground black pepper
For the Eggplant
2 eggplants, about 1 lb each
4 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large sprigs fresh rosemary
For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.
For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.
Pic of the Week: