August 26, 2015

What’s in the box this week?

Standard Shares include

  • Mixed Heirloom Tomatoes – For an easy tomato salad, cut 1 1/2 lbs mixed tomatoes into wedges; season with salt and pepper. Cook 3 tbsp balsamic vinegar and 2 tsp brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tbsp olive oil. Drizzle over the tomatoes; top with snipped chives and basil. 
  • Mixed Cherry Tomatoes – Parmesan Cherry Tomatoes - Cut 2 pts tomatoes in half.  In a bowl, toss with 1/2 c panic crumbs, 1/4 c coarsely grated Parmesan cheese, 1/4 c combo of any chopped herbs (basil, parsley, chives), cracked black pepper, and salt.  Spoon into 6 ramekins, and drizzle with oil.  Bake at 375F until a slight brown shows on some of the tomatoes, about 15 min.  Serve hot.  Yum!
  • Eggplant– The star of this week’s recipe! 
  • Mixed Squash - Raw summer squash is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts. Don’t be tempted to save time and toss the squash with the other ingredients in a bowl—it will turn watery, and won’t be nearly as pretty.  Arrange 1 lb sliced squash slices in overlapping concentric circles on four dinner-sized plates. Drizzle squash lightly with extra virgin olive oil (about 1 1/2 tsp per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide 1/2 c crumbled feta and 1/2 c walnuts (toast if desired) over each dish, and then sprinkle with 2 tbsp chopped, fresh dill. Serve immediately with lemon wedges.
  • Mixed Cukes – Cucumber Hummus? Yes, please!  Put 2 c cooked chickpeas, 2 sprigs fresh dill, 1/2 cucumber (skin on, roughly chopped), 1 tsp salt, 2 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp tahini, and 1 small garlic clove in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.  Scoop hummus into a bowl and drizzle with olive oil.  Serve with crackers, veggies, or spread on bread!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens. 


Vegetable Forecast

Zucchini, Sweet Peppers, Cherry Tomatoes, Heirloom Tomatoes, Shallots



If you haven’t yet, sign up to join us on the farm for a dinner presented by Slow Food Yolo in their series: “Young Farmers, Young Chefs.”  A tour of the farm will be followed by dinner prepared by chef Dylan Legacke-Walker of Preserve Public House in Winters.  The evening is designed to be a more intimate event so space is limited.  Get your tickets now!



Open-Faced Grilled Eggplant Sandwiches (Serves 8) 

Bryant Terry!  Why are you so amazing?  These mouth-watering sammies utilize two of your CSA box ingredients, as well as one of your peppers from last week (if any of your cayennes still remain)!  Bryant makes vegan dishes, so no cheese in this recipe, but feel free to add swiss, provolone, and whatever else floats your boat (portabello mushrooms, roasted red peppers, etc.).  This recipe is from his cookbook The Inspired Vegan.

  • 1/4 c extra-virgin olive oil
  • 1 tsp coarse sea salt
  • 1/4 tsp cayenne
  • 1/2 tsp freshly ground black pepper
  • 1 medium-size eggplant (about 1 lb), sliced crosswise into 1/2-in rounds
  • 2 medium-size red onions, sliced crosswise into 1/2-in rounds
  • 4 heirloom tomatoes, cut crosswise into 1/2-in slices
  • 1 loaf of rustic bread, cut diagonally into eight 1/2-in slices
  • Freshly ground white pepper
  • Fine sea salt


Preheat a grill or broiler. Soak eight 12-in wooden skewers in water for at least 30 minutes.

In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.

Add the vegetables to the bowl and toss to coat.

If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.

After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.

Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some choice condiments or cheese, then sprinkle with salt and pepper before serving.