What’s in the box this week?
Standard Shares include
Valley Girl Tomatoes - A delicious tomato vinaigrette: In a blender, combine the 1 c chopped tomatoes, 3 tbsp olive oil, 2 tbsp minced tarragon, 1 tbsp red wine vinegar and 1 tbsp water. Season with salt and freshly ground pepper, to taste. Transfer to a jar or bottle and serve or refrigerate. The dressing can be refrigerated for up to 3 days. Shake or whisk to re-emulsify.
Zucchini - The star of this week’s recipe!
Fairytale Eggplant - Who doesn’t want ginger-miso-glazed eggplant? Preheat oven to 425°F. Brush both sides of eggplant slices (cut on a diagonal into 1-in thick slices) with 1 tbsp grapeseed or vegetable oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil. Meanwhile, whisk ⅓ c white miso and next 4 tsp finely grated, peeled ginger, 2 tsp toasted sesame oil, 1 tsp soy sauce, 1 tsp distilled white vinegar, ¼ tsp freshly ground black pepper, and 1 tbsp water in a small bowl. Stir in 1 1/2 tsp sesame seeds and 2 tbsp scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp sesame seeds and 1 tbsp scallions.
Sweet Pepper Mix - Chop up and add to salsas!
Shallots - Shallots work especially well in dishes where they're eaten raw, like dressings and salads, and can seamlessly blend into delicate quiches and custards.
Fresh Rosemary - You'll get a brighter, fresher flavor if you use fresh rosemary instead of from the spice jar when making your burgers. A tablespoon or two worked into the ground meat will have your party guests wondering what your secret ingredient might be.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Charentais Melon, Zucchini, Cucumber, Eggplant, Tomatoes, Onion
Winter squash harvest starts next week! We’ll start cutting fruit from the vine and begin the curing process, which helps the storage life and improves the flavor. You can expect them to return to your box sometime in mid-October.
Zucchini Bread With Oats (Makes two 8 ½ x 4 ½ inch loaves)
We know, there’s lots of zucchini. And towards the end of the summer, it’s hard to think up new savory dishes to cook up your summer squash. Here’s an idea that trends more breakfast than dessert, the less sugar you use. Thanks Bon Appetit!
Non-stick vegetable oil spray
1 cup walnuts (optional)
3 Say Hay eggs
1 cup vegetable oil
1¼ cups granulated sugar
½ cup (packed) light brown sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
3½ cups coarsely grated zucchini (from about 1 lb. zucchini)
1¼ cups old-fashioned rolled oats, divided
3 tablespoons raw sugar
Preheat oven to 350°F. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans.
Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 70–80 minutes.
Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.
Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.
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