September 7th, 2016

What’s in the box this week?

Standard Shares include

  • Sungold Tomatoes - For an awesome toast topping… Get these sungolds in a skillet.  As they heat up, squeeze them down gently with a fork (be careful of serious splatter!) to release their juices.  Mince garlic, and add it to the pan, as well as salt and pepper to taste.  Reduce the tomatoes down until you are happy with the consistency.  Then scoop onto toast by itself, or with your favorite sharp cheese.  Add basil or other herbs, if desired.

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

  • Sweet Pepper Mix - A fabulous treat dipped in hummus.

  • Zucchini - Thinly sliced sauteed or grilled zucchini can liven up your basic grilled cheese sandwich!

  • Red Onions -  These onions can be stored 3 to 4 months at room temperature!

  • Slicer Cucumbers - Cucumbers belong to the plant family Cucurbitaceae, which includes melons, squash, and pumpkins.

 

 

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

 

 

Vegetable Forecast

Tomatoes, Zucchini, Eggplant, Sweet Peppers, Galia Melon, Shallots

 

News

With just over two weeks until the fall equinox, we’re entering the final throws of summer - now harvesting our last waves of zucchini, eggplant, cucumbers, and melons.   Greens and brassicas have been transplanted, and in just a few weeks, the boxes will start filling up again with beets and bunched greens.  We have a staggered succession of varietals just for our CSA and markets to keep things interesting like cheddar and purple cauliflower, brussels sprouts, and chicories that will culminate with the best holiday of the year - Thanksgiving!

Savor this week’s heat and summer produce.  And, in case you haven’t put it on your calendar already, join us at the region’s most amazing celebration of the end of summer, the annual Hoes Down Harvest Festival, hosted by Full Belly Farm.  This year’s festivities are scheduled for October 1st and 2nd. Don’t miss it!

 

Recipe

Mediterranean Eggplant and Barley Salad (Serves 4 (main dish) or 8 (side dish)

Wowee! This recipe uses the lion’s share of this week’s box, a phenomenal way to celebrate the seasonal bounty while we still can.  Thank you to Smitten Kitchen for this chock-full-o’-summer dish!

  • 1 1/2 lb eggplant, cut into 1/2-inch cubes

  • 3/4 lb zucchini, cut into 1/2-inch cubes

  • 10 tbsp extra-virgin olive oil

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 c chopped scallion (from 1 bunch)

  • 1 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/4 tsp cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)

  • 1 1/4 c pearl barley (8 oz)

  • 1 (14-oz) can vegetable or chicken broth (1 3/4 c)

  • 3/4 c water

  • 2 tbsp fresh lemon juice

  • 1 garlic clove, minced

  • 1/4 tsp sugar

  • 1/2 lb sungold tomatoes, halved or quartered

  • 1/3 c Kalamata or other brine-cured black olives, pitted and halved

  • 1/2 c thinly sliced red onion, rinsed and drained if desired

  • 1 c chopped fresh flat-leaf parsley

  • 1/2 c chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 tsp salt, and 3/4 tsp pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tbsp oil in a 3- to 4-qt heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30-40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 tsp salt, 1/4 tsp pepper, and 3 tbsp oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

 

Pic of the Week:

The last of the season's melons re-appear in next week's box.