What’s in the box this week?
Standard Shares include
Mountain Magic Tomatoes - About the size of a large cherry tomato, they are perfect for roasting! They keep their moisture and gain a lovely rich and sweet flavor after about an hour in the oven.
Swiss Chard - Sauté thinly chopped chard in a little chili oil. Top with toasted sesame seeds - yum!
Globe Eggplant - The star of this week’s recipe!
Green Butterhead Lettuce - Generally grown to full-size heads, butterhead lettuce receives its name from the sweet buttery flavor and delicate texture of the large, ruffled outer leaves. Cutting into the lettuce reveals a soft, folded, and blanched heart.
Yellow Onions - Yellow onions are typically available throughout the year, grown between spring and fall, and then stored for the rest of the year. It is the most commonly grown onion in northern Europe, and it makes up 90% of onions grown in the United States. They should be stored at cool room temperature in a dark place. Longer term storage requires them to be wrapped in paper and placed in a fridge. Cut or peeled onions also need to be stored in plastic in the fridge, but they will only last a few days.
Parsley - Some chopped parsley goes beautifully in any frittata or egg-based recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Gratin of Tomatoes, Eggplants, and Chard (Serves 4) Wowee! This dish uses FOUR ingredients from this week’s box and we can see brightly flavored, robust summertime produce out with a bang! Chef Deborah Madison says that you can adjust proportions as you see fit. Thank you to Williams-Sonoma for the recipe!
1 1/2 lb. eggplant, such as Globe
Sea salt, to taste
Sunflower seed oil or olive oil as needed
2 Tbs. olive oil
1 small onion, finely diced
10 to 12 cups coarsely chopped chard leaves (about 1 lb.)
Freshly ground pepper, to taste
Several large fresh basil leaves, torn
1 or 2 large tomatoes, sliced 1/4 inch thick
4 oz. fresh mozzarella cheese, sliced
Handful of small fruit-type tomatoes
1 cup fresh bread crumbs
Slice the eggplants into rounds a scant 1/2 inch thick. You should have 8 to 10 slices. Unless the eggplants are very fresh, salt the slices lightly and let stand for 30 minutes, then blot dry with paper towels.
Heat a ridged cast-iron pan over medium-high heat. While the pan is heating, brush both sides of each eggplant slice with sunflower seed oil. When the pan is hot, add the slices and cook for 6 to 7 minutes, rotating them 45 degrees, and then cooking for 5 to 7 minutes more. Turn the slices over and cook on the second side the same way. The second side may take less time because the pan will have amassed more heat. (Alternatively, brush the rounds with oil and bake in a 375°F oven until soft and nicely colored, about 25 minutes.)
In a wide fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Add the chard and a few pinches of salt, cover and cook until the chard is wilted and tender, about 5 minutes. Turn the cooked chard into a colander or sieve set over a bowl to drain, then press with the back of a spoon to remove some of the liquid. It needn’t be bone-dry, as it will give moisture to the dish.
Preheat an oven to 350°F. Lightly oil a round or oval gratin dish large enough to hold 6 to 8 cups.
Cover the gratin dish with half of the eggplant slices and season with salt and pepper. Scatter the basil, then layer half of the tomato slices on top, followed by half of the mozzarella. Season again with salt and pepper. Strew the chard over the cheese layer and season lightly with salt and pepper. Layer the remaining eggplant slices, followed by the remaining tomato slices and cheese. Tuck any small whole tomatoes here and there among the vegetables.
Toss the bread crumbs with the remaining 1 Tbs. olive oil to moisten and strew them over the surface. Bake until the gratin is bubbly and the bread crumbs are browned, about 35 minutes. Let rest for about 10 minutes before serving.
Pic of the Week: