November 1, 2017

What’s in the box this week?

Standard Shares include

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

  • Curly Kale - Roast with sesame seeds and oil for deliciously crisp, nutty results!

  • Sweet Pepper Mix - Make an end-of-summer caprese salad with roasted sweet peppers instead of tomatoes! Just add basil and mozzarella balls and you are ready to go...

  • Little Gem Lettuce - For little gem salad with prosciutto, In a small bowl, whisk 2 finely chopped anchovies, 1 small clove chopped garlic, finely grated lemon zest and the juice of 1 lemon, 1 tbsp whole grain mustard, 2 tsp honey, 3/4 tsp. Sea salt, and 1/4 tsp freshly ground black pepper. Drizzle in ½ c extra-virgin olive oil, whisking until emulsified. Gently stir in ⅓ cup thinly sliced fresh chives.  Arrange 4 heads of lettuce (trimmed and quartered) on a platter, drizzle with most of the vinaigrette, top with the 3 oz prosciutto (cut in half lengthwise), drizzle with the remaining vinaigrette, and serve.

  • Rainbow Chard - For swiss chard agrodolce - Sautée 1 bu swiss chard (with stems chopped into 2- to 3-inch pieces and leaves chopped into thirds) in 1 tbsp extra-virgin olive oil and a pinch of salt until they start to break down, about 6 to 8 minutes.  Add ¼ chicken or veggie stock and ¼ cup white wine and let them cook down for about 5 to 6 minutes, then add the swiss chard leaves. Once they have wilted, add 2 tbsp white wine vinegar and 2 tbsp honey.  Let it cook down until the liquid has mostly evaporated and the swiss chard is soft. You can add 2 tbsp toasted pine nuts over the top if you want some added crunch.

  • Sage - Generally you’ll find that fresh sage is very different from the dried variety, which is why you should exclusively use the fresh stuff if you’re including sage in your cocktails.

 

 

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

 

 

Vegetable Forecast

Kale, Chard, Carrots, Lettuce, Sweet Peppers, Sage

 

 

 

Recipe

Eggplant Fries (Serves 4) According to The Kitchn, “eggplants are members of the nightshade family of vegetables, which makes them a close cousin of potatoes. Obviously that makes becoming fries a sort of family fairy-tale for eggplant. Surprisingly, eggplant is much easier to turn into fries than the legendary potato. Eggplant takes on a simple breading easily and quickly softens in the oven — the results are a fry with a crisp outside and creamy, tender interior.”  Sounds good to us!

 

  • 1 medium eggplant, approximately 1 pound

  • 1/2 teaspoon kosher salt

  • 1 cup breadcrumbs

  • 1/2 cup finely grated Parmesan cheese

  • 1 large egg white

  • Cooking spray

 

Yogurt Dip

  • 1 cup Greek yogurt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon kosher salt

  • Fresh-ground black pepper

 

Heat the oven: Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper and coat with cooking spray.

Prepare the breading station: Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. Whisk the egg white until foamy in a small mixing bowl. Set aside.

Cut into fries: Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into 1x3-inch batons by cutting the eggplant into 1-inch-thick rounds, then cutting the rounds into batons.

Season: Toss the eggplant with the salt in a large mixing bowl.

Dip the eggplant fries: Dip the eggplant fries into the egg white and roll to coat. Set the dipped eggplant fries into the gallon bag with the breadcrumb mixture.

Bread the eggplant fries: Once all the batons are coated in the egg white and inside the gallon bag, seal the bag tightly and shake the bag to coat the eggplant fries.

Roast: Remove the eggplant fries from the breading bag, gently shaking off excess crumbs. Place the eggplant fries in a single layer on the prepared baking sheet and spray with another coat of cooking spray. Roast the fries for 15 minutes, turning every 5 minutes, until golden and crisp.

Make the yogurt dip: While the eggplant fries are roasting, whisk together the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl. Serve yogurt dip with the warm eggplant fries.

Make ahead: The yogurt dip can be made up to a week in advance.

 

Pic of the Week:

Weather is chilled, rain is coming, and boxes will be changing - cabbage, cauliflower, and broccoli here in the picture will be ready soon!