August 24, 2016

What’s in the box this week?

Standard Shares include

  • Sungold Cherry Tomatoes - Slicing tomatoes is best done with a serrated or very sharp-bladed knife.

  • Globe Eggplant - The star of this week’s recipe!

  • Mixed Sweet Peppers - Store unwashed sweet peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones.

  • Zucchini - For broiled zucchini with yogurt sauce: Heat broiler. Brush a rimmed baking sheet with 1 tbsp oil. Arrange 4 medium zucchini (halved length-wise) in a single layer, cut side up. Brush with 1 tbsp oil and season with salt and pepper to taste. Broil until zucchini are deep golden brown, 8 to 10 minutes. Meanwhile, in a small bowl, stir together ⅓ c yogurt, 1 tbsp lemon juice, ¼ tsp ground coriander, and ¼ tsp ground mustard. Season with salt and pepper. Transfer zucchini to a serving platter, drizzle with yogurt sauce, and sprinkle with ¼ c fresh cilantro leaves.

  • Shallots - The onion family of plants has been grown and selectively bred in cultivation for at least 7,000 years.

  • Padron Peppers - Make a spicy aioli for dipping those delicious peppers! Zest ½ tsp lemon and set aside.  Place 1 room temperature Say Hay egg, 1 room temperature egg yolk, 2 tsp lemon juice, ½ tsp Dijon mustard, 3 cloves garlic, 1 tsp hot paprika, ½ tsp sea salt and a pinch freshly ground black pepper in a high speed blender. Blend on medium until just combined, about 5 seconds.  With the motor still running on medium, then medium-high, very slowly drizzle in ¾ c olive oil until aioli is thick and creamy, about 1 minute.  Pour into a bowl. Gently fold in the lemon zest. Set aside.   Blister the padrones like usual in a hot skillet with olive oil and a little salt until lightly charred.  Serve immediately with aioli on the side.  Though you probably won’t have any leftovers, the aioli can be stored in a small mason jar in the refrigerator for up to 1 week.  It will continue to thicken as it cools. Use it on sandwiches, as a dip, and anywhere you normally use mayonnaise.

 

 

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

 

 

Vegetable Forecast

Heirloom Tomatoes, Zucchini, Cucumbers, Eggplant, Sweet Peppers, White Onions

 

 

News

Looking to preserve summer for the coming cooler months?  Email us for bulk deals on heirloom and slicing tomatoes.  Or for making hot sauce, we have red and green serranos as well as red and green jalapeno.

 

 

Recipe
 

Baked Orzo with Eggplant and Mozzarella (Serves 4)

Use three ingredients from this week’s box for a comforting, baked dish of summer goodness… Thank you to Deb from Smitten Kitchen!

  • 1 large eggplant, cut into 3/4-inch dice
  • Salt and black pepper
  • 1/4 cup olive oil
  • 1 medium carrot, peeled and cut into 1/4-inch dice
  • 1 celery stalk, in a 1/4-inch dice
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 8 oz orzo, a rice-shaped pasta, rinsed
  • 1 tsp tomato paste
  • 1 1/2 cups vegetable stock
  • 1-3 tbsp fresh oregano, chopped
  • 1 tsp grated lemon zest or more to taste, up to the zest of a whole lemon
  • 4 oz mozzarella, firmer is better here, cut into 1/3-inch dice
  • 1 1/2 oz (a generous 1/2 cup) parmesan, grated
  • 3 medium tomatoes, diced

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

 

Pic of the Week:

Sunrise over our barn.