September 21, 2016

What’s in the box this week?

Standard Shares include

  • Valley Girl Tomatoes - For tomato and sweet onion salad: Combine 1 lb mixed Valley Girl tomatoes (cut into wedges), 1 pint Sungolds halved, ½ small sweet onion (thinly sliced), ½ c torn fresh basil leaves, ¼ c ½-in pieces fresh chives, 2 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, and ½ tsp sugar in a large bowl; season with salt and pepper to taste, and toss to combine. DO AHEAD: Salad can be made 6 hours ahead. Cover and chill.

  • Globe Eggplant - Did you know… more than 4,000,000 acres are devoted to the cultivation of eggplants around the world?

  • Zucchini - The star of this week’s recipe!

  • Slicer Cucumber - Thinly slice or match-stick-slice cucumbers with seaweed flakes, rice vinegar, sesame oil, and toasted sesame.

  • Charentais Melon - Try something new and Add a dash of salt to these melons before you eat them? It’s delicious!

  • Red Onions- Plants of the Allium genus produce chemical compounds that give them a characteristic (alliaceous) onion or garlic taste and odor.  Many are used as food plants, though not all members of the genus are equally flavorous. In most cases, both bulb and leaves are edible and the taste may be strong or weak, depending on the species and on ground sulfur (usually as sulfate) content.  In the rare occurrence of sulfur-free growth conditions, all Allium species lose their usual pungency altogether.

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

 

 

Vegetable Forecast

Charentais, Zucchini, Cucumbers, Sweet Peppers, Tomatoes, Oregano

 

News

These are the last couple weeks for making your own hot sauce or canned tomatoes!  Email us for setting up a delivery with your CSA share next week.  We have available: valley girl tomatoes, jalapeno, red jalapeno, serrano, red serrano, cayenne, and hot wax peppers.  

 

Recipe

 

Summer Vegetable Lasagna with Zucchini, Eggplant, and Tomato (Serves 6)

A veritable tour de force of late summer eating! Slightly adapted to include several of this week’s ingredients, this fan favorite will make everyone happy for a family dinner or at a function.  Thank you to Serious Eats for the dish to celebrate this winding down of this glorious vegetable season.

  • About 1/2 cup extra-virgin olive oil, divided

  • 3/4 lb zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick

  • Kosher salt

  • 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick

  • 3/4 lb Globe eggplant ends trimmed, chopped into pieces 1/8 and 1/4 inch thick

  • 15 no-boil lasagna noodles (1 box)

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 quart whole milk

  • 2 oz freshly grated Parmigiano-Reggiano cheese

  • 2 lbs valley girl tomatoes, diced and then crushed

  • 3/4 lb fresh mozzarella cheese, torn into rough chunks

  • Handful of basil leaves

In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

Place lasagna noodles in a 9- by 13-inch casserole dish and cover with hot water. Let noodles soak while you prepare the white sauce, agitating them every few minutes to prevent sticking, about 20 minutes total.

Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium-high. Cook, stirring butter and flour with a whisk until pale golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add Parmigiano-Reggiano. Whisk until smooth. Season to taste with salt. Set aside.

Season crushed tomatoes to taste with salt.

 

Preheat oven to 375°F and adjust rack to center position. Transfer noodles to a clean kitchen towel or layer with paper towels to dry them. Dry the casserole dish carefully and brush with olive oil. Spread a thin layer of crushed tomatoes on the bottom of the baking dish. Layer with 3 lasagna noodles. Top with 1/4 of eggplant, zucchini, and squash, 1/5 of crushed tomatoes, and 1/5 of white sauce. Repeat layers three more times. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce. Scatter mozzarella evenly over surface and add basil leaves. Drizzle lightly with olive oil.

 

Cover dish tightly with aluminum foil and place in oven. Bake for 30 minutes, uncover, and continue baking until lightly browned on top. Remove from oven, let rest 10 minutes, slice, and serve.

 

 

 

Pics of the Week:

Loaded hot pepper plants, ready to call it quits for the summer (here, red serrano peppers).

 

Home stretch for our fall plantings.