August 15, 2018

What’s in the box this week?

Standard Shares include

  • Green Curly Kale - There is nothing better than an easy garlic sauteed curly kale side dish or served with a sunny side up egg. Heat olive oil over medium heat add a few cloves of garlic sliced until soft. Add a bunch of curly kale stemmed and coarsely chopped. Turn heat on high and add ½ cup of stock. Cover and cook for about 7 mins until soft and wilted. Remove cover and continue to cook for another minute until moisture evaporates. Season to taste with salt, pepper and a splash of red wine vinegar.

  • Sweet Pepper mix - Fun addition to any salad, eaten like an apple or stir fried up with summer squash and eggplant.

  • Charentais Melon - This French musk melon is delicious on its on or to really impress your guests squeeze some lime and serve with mint.

  • Shallots - Unlike onions, which can be sharp and particularly pungent, shallots have a more delicate, sweet flavor with subtle notes of garlic. Don’t mistake the word “delicate” for wimpy - shallots pack a powerful flavor punch, just without the same level of intensity.

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

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


Vegetable Forecast




Grilled Barbarella Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs(Serves 2) Grilled eggplant is a perfect way to add a smokey note to its sweet flavor. This is a perfect summer side dish. Thank you to Fine Cooking for the recipe!

For the vinaigrette:

  • 1 small clove garlic

  • Kosher salt

  • 1-½ Tbs. fresh lemon juice

  • 1 small shallot, finely diced

  • 3 Tbs. extra-virgin olive oil

  • ½ tsp. Cumin seed, lightly toasted and pounded in a mortar

  • Pinch of cayenne

For the eggplant:

  • 1 Barbarella eggplant, trimmed and cut into ½ inch-thick rounds

  • 3 Tbs. extra-virgin olive oil

  • Kosher salt

  • ¼ cup of crumbled feta

  • 2 Tbs. coarsely chopped fresh mint

  • 2 Tbs. coarsely chopped fresh cilantro

Start by making the vinaigrette. With a mortar and pestle, pound the garlic and a pinch of salt to a paste. Combine the garlic paste and 1 Tbs. of the lemon juice and let sit for 10 mins. Combine the shallot with the remaining ½ Tbs. lemon juice and a pinch of salt and let sit for 10 mins. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to take with salt or cayenne, if necessary.

Prep your grill. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3-4 minutes. Turn the eggplant and grill until tender, an additional 3-4 minutes.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Pic of the Week:

Farmer's Market bounty including the Barbarella Eggplant. 

Farmer's Market bounty including the Barbarella Eggplant.