What’s in the box this week?
Standard Shares include
- Calliope Eggplant – Wondering what to do with your eggplant this week? Check out our Baba Ghanoush recipe below.
- Valley Girl Tomatoes – Pair them with the lemon cukes in our Jerusalem-salad recipe!
- Green Bell Peppers – Sautee with onions, garlic, and mushrooms for fajita fixins…
- Carrots - dip them in your Baba Ghanoush!
- Lemon Cucumber – Some people eat them like an apple, or you can slice them up to dip in the baba ghanoush! Or, check out our Jerusalem-style salad recipe.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Preserve Shares Classic Dill Pickles
Vegetable Forecast Arava Melon, Tomatillo Verde, Valley Girl Tomato, Poblano Pepper, Jalapeno Pepper, Sweet Pepperoni di Senise, Oregano
Don’t forget – you can always add extra items to your order at our Online Market
· Help us grow our CSA! We are trying to recruit new members to receive our mid-week box of veggies in Sacramento, Davis, and the Bay Area. If you know of anyone who might be interested in joining our CSA community, please let them know we have spaces open and they can contact us at email@example.com.
· Please enjoy the two recipes we’re featuring this week and stay tuned for our recipe database!
Pic of the week Farmer May dives in and cleans the irrigation intake in the slough. Much of our irrigation water flows from Clear Lake through a series of canals to a natural slough that borders the farm. The slough is populated with reeds, water plants, beavers, and all sorts of natural wonders that also clog our pipes on occasion. Thanks be to May for digging in the mud. (see below)
Baba Ghanoush (serves 8)
Once you commit to a little work charring the eggplants, just throw the ingredients in a food processor and you’re almost ready to eat. Modified slightly from David Leibowitz’s blog.
If you like your Baba super-smoky, leave the eggplants on the stovetop for a good ten minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably about right. If you have smoked salt, you can use that to give it another hit of smoked flavor, too. Add just a pinch of ground cumin, if you desire.
5 Calliope Eggplants
1/2 cup tahini (sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
A half bunch picked flat-leaf parsley or cilantro leaves
Preheat the oven to 375F.
Prick each eggplant a few times, then char the outside of the eggplan
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary. Serve drizzled with olive oil. You can use it as a spread for crackers or sliced baguette, or dip lemon cucumbers slices and other veggies in it.
(Storage: Baba Ghanoush can be made and refrigerated for up to five days prior to serving.)
If you haven’t checked out Yottam Ottolenghi and Sami Tamimi’s cookbook Jerusalem that came out recently, the tomatoes and lemon cucumbers from this week’s box are a perfect introduction. The recipes are absolutely incredible and the food photography is stunning. This delicious salad from the cookbook is lightning-quick to whip up and adds a fresh side to any meal.
3 lemon cucumbers
5 valley girl tomatoes
1 small red onion, peeled
A couple small radishes (optional)
1 red pepper, seeds and pith removed (optional)
A couple sprigs cilantro leaves and stems, roughly chopped
A couple sprigs flat-leaf parsley, picked and roughly chopped
5 tbs olive oil
Grated zest of 2 lemons, plus 2 tbs lemon juice
1 tbs sherry vinegar
1 clove garlic, crushed
1 tsp sugar
Salt and black pepper
Cut the cucumber, tomato, onion,
radish and pepper into an approx. 2/3-inch dice, and mix with the cilantro
and parsley. In a jar or sealable container, mix 5 tbs of olive oil with the
lemon juice and zest, vinegar, garlic and sugar, shake and season with salt and
pepper to taste. Pour the dressing over the salad and toss lightly.