What’s in the box this week?
Standard Shares include
- Mixed Cherry Tomatoes – The star of this week’s recipe!
- Canary Melon – Try this sweet, white-fleshed melon in frozen drinks or just cut and enjoy! It has a crisp texture and pear-like flavors.
- Lemon Cucumbers – These are a great variety to slice up and ‘quick pickle’. When they’re ready, their shape is perfect for including on burgers, sandwiches, and more!
- Genovese Basil with Roots! – Make basil butter for corn on the cob or as a spread for French bread - Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth. Delicious! ---- New members! We harvest our basil with the roots attached. Treat it like flowers! Keep it on your counter (out of the fridge) and change the water every few days. Use as needed.
- Black Globe Eggplant! — The other star of this week’s recipe!
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.
Galia Melon, Zucchini, Tomatoes, Cucumber, Sweet Peppers
Farm party pics are up! Relive the evening through the power of amazing photography. See them here.
We can’t say thank you enough to Stephen Texeira for his generous donations of skill and time documenting the evening.
Pics of the week
Fried Eggplant, Tomato and Cucumber Salad (Serves 6)
From the latest issue of Bon Appetit, this is yet another dish from the kitchen of Yotam Ottolenghi, the Israeli-born chef, London restaurant owner, and cookbook extraordinaire (Jersualem, Plenty, etc.) If you don’t know of him and his cooking partner in crime, Palestinian-born Head Chef Sami Tamimi, these guys know how to cook some summer vegetables!
- ½ c fresh cilantro leaves with tender stems
- ½ c fresh flat-leaf parsley leaves with tender stems
- 1 clove garlic, chopped
- 2 small green chiles, such as Thai, seeds removed, chopped, divided
- ½ c olive oil, divided
- ¾ tsp kosher salt, plus more
- ¾ c plain whole-milk Greek yogurt
- 1 tbs fresh lemon juice
- 2 medium eggplants (about 1½ lbs), cut into 1½” pieces
- Vegetable oil (for frying; about 2 c)
- 1 lb small tomatoes (about 8), cut into wedges
- ½ lb lemon cucumbers, sliced
Purée cilantro, parsley, garlic, half of chiles, and ¼ cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
Whisk yogurt, lemon juice, and remaining ¼ cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
Place eggplants in a colander set in the sink; season with ¾ tsp. salt. Let sit 30 minutes to drain, then pat dry.
Fit a medium pot with thermometer; pour in vegetable oil to measure 2”. Heat over medium-high heat until thermometer registers 375°.
Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
DO AHEAD: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.