August 28, 2018

What’s in the box this week?

Standard Shares include

  • Sungolds - Have you ever tried cooking down your Sungold tomatoes with garlic, olive oil, salt, and pepper to make a delicious pasta sauce?  Remember to take off the stems first!

  • Mixed Sweet Peppers - Sprinkle pepper halves with slivers of garlic and dried oregano, then pop them in the oven until charred and sweet. Serve alongside beef, lamb, or chicken!

  • Snow Leopard - Companion flavors include salty Italian meats such as salami and prosciutto, parmesan cheese, feta, balsamic vinegar, berries, grapes, tomato, olives and lime juice.

  • Armenian Cucumber - Their delicate flavor makes them a perfect textural component in sandwiches and sushi!

  • Red Onions - To make cured onions: Place 2 red onions (thinly sliced crosswise) in a medium bowl. Stir in 2 cups freshly squeezed lime juice, and ¼ seeded and minced habanero chile; season with coarse salt. Cover, and refrigerate for 3 days

  • Mixed Hot Peppers - The star of this week’s recipe!

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

 

Vegetable Forecast

TBA

 

Recipe

Eggplant with Cashew Butter and Pickled Peppers (Serves 4) Don’t be scared off by the multiple components of this dish, it is worth it!  And, each one can be eaten on their own. The cashew butter alone will quickly become a staple to use year round.  Plus, this recipe uses basically all of the veggies in the Say Hay summer bounty. Thanks to Bon Appetit for the recipe!

Pickled Peppers

  • 1 cup distilled white vinegar
  • ¼ cup sugar

  • 1 Tbsp. kosher salt

  • 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise

  • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

Cashew Butter

  • 1 medium shallot, thinly sliced

  • 2 garlic cloves, smashed

  • 1 cup cashews

  • ⅓ cup extra-virgin olive oil

  • ⅓ cup vegetable oil

  • 1 tsp. sugar

  • 1 tsp. kosher salt

  • 2 Tbsp. fresh lime juice

  • 1 tsp. fish sauce

Eggplant and Assembly

  • 3–6 Tbsp. vegetable oil

  • 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small

  • Kosher salt

  • 1 medium shallot, finely chopped

  • 2 Tbsp. fresh lime juice

  • ¼ cup basil leaves

  • ¼ cup cilantro leaves with tender stems

  • 1 Tbsp. thinly sliced chives

 

Pickled Peppers

Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.

Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

 

Cashew Butter

Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.

Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).

 

Eggplant and Assembly

Preheat oven to 450°F. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.

Note: When it comes to eggplants, we generally find the smaller the fruit (yes, it’s a fruit!), the better the flavor and texture. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. They’re palm-size and streaked with purple and white. Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales are ideal for roasting or confiting whole until tender and creamy.


Pic of the Week:

 Summer still going strong!

Summer still going strong!