What’s in the box this week?
Standard Shares include
- Eggplant – Generally, eggplant should not be refrigerated because the low temperatures can damage the texture and flavor. We recommend storing eggplant at room temperature if you’re going to use within 1-2 days, although it may be kept in the warmer part of your refrigerator 1 to 3 days if used soon after removal. Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.
- Valley Girl Tomatoes – If you can restrain yourself from eating them all straight way, try roasting them! Heat the oven to 400° F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes. Yum!
- Zucchini – The star of this week’s recipe!
- Basil – Basil’s pungency, unlike most other herbs, actually increases with cooking, so handle with care. We won’t see basil for about a month, so make pesto and freeze in ice cube trays for later. We leave the roots on so you can store it like flowers, in water, on your counter. Change the water every few days.
- Gypsy Peppers – With its narrow shoulders and long, tapered shape, the Gypsy pepper looks more like a hot chile pepper than a bell pepper. That's because most hot and all sweet peppers are part of the Capsicum annuum species, which originates in Mexico. They aren't related to true pepper but to tomatoes and potatoes. When Columbus came across capsicums in the New World, he called them pimientos (pimienta means black pepper in Spanish) in order to compete with black pepper in the spice trade, creating confusion for centuries to come. In this country today, when you're not talking about the spice, "pepper" usually refers to sweet peppers and "chile" to hot peppers.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Cucumbers, Zucchini, New Potatoes, Tomatoes, Bell Peppers, Garlic
If you’re planning on attending the Farm Dinner, please RSVP ASAP! This helps us plan enough food to fill your bellies.
We’re back at the Stonestown in San Francisco this Sunday! Stop by and Say Hay to Dusty. We’ll continue to be at the Clement St Farmers’ Market as Viri heads down from the farm to get to know our Inner Richmond folk.
Pics of the week
Temperature of 108 degrees on Monday left this dog wallowing like a pig, or, this pig sitting in a puddle like a dog – I’m not sure in this case.
Layered Eggplant, Zucchini, and Tomato Casserole (Serves 6)
Celebrate the tastes of summer with this fabulous dish that uses SO many items from this week’s box! Deliciousness and pragmatism? You can’t go wrong! Thank you to Food & Wine for the recipe!
- 3 tbs extra-virgin olive oil, plus more for greasing and brushing
- 3 medium zucchini (1.5 lbs), sliced lengthwise 1/4 inch thick
- 2 long, narrow eggplants (1.5 lbs), peeled and sliced lengthwise 1/3-in thick
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1 lb cherry tomatoes, cut into half
- 3 oz feta cheese, crumbled (3/4 c)
- 1/4 c chopped basil
- 1/3 c panko or coarse dry bread crumbs
Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.