CSA Week 5

Vegetable List
Romanesco Cauliflower
Early Queen White Corn
Cucumborama
Classic Eggplant
Orion Fennel
New Red Fire Head Lettuce
Baby Mustard Greens
Ailsa Craig Sweet Onions
Sungolds
Some Kind of Zucchini and/or Summer Squash


Notes from the Farm
Finding the time and space to consider time and space can be overwhelming...
I'm a creature of habit. I eat what I know. If I'm craving a different kind of food than I usually cook, I go out... which is silly.
We live in the age of miracles and wonder... in a half of an evening, I could learn everything I want to know about almost anything in the world... and that goes for cooking. If I wanted, I could gain a serviceable, workable skillset for being half competent at preparing Bhutanese inspired cuisine... but have I? you know the answer just as well as I do...
I'm stuck in the tradition of tradition... and I don't think I'm alone.
This week we tried to craft the share a bit to give you some of what you might need to make a culinary trip to Italy... romanesco cauliflower, white corn, eggplant, fennel, sweet onion, mustard greens... these are ingredients that allow you to stretch out a bit... find your place in the cosmic race towards culinary omniscience... these are, after-all, the days of lasers in the jungle... and you can't be neutral on a moving spaceship.


Recipes
Eggplant Focaccia1 medium eggplant (1/2 pound), cut into 1/4-inch-thick slices
Coarse salt
All-purpose flour, for rolling

1 ball (1 pound) homemade or store-bought pizza dough
2 tablespoons fine cornmeal
6 tablespoons olive oil
1 cup shredded Emmentaler cheese (4 ounces) or other type of Swiss
2 tablespoons chopped fresh oregano
1. In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.
2. Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).
3. Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isn't sticking.
4. Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.
Caramelized Fennel and Onions1 tablespoon extra-virgin olive oil
1 fennel bulb, trimmed, cored, and thinly sliced
1 large yellow onion, halved and thinly sliced
Coarse salt and ground pepper
1. In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Romanesco Cauliflower and Parmesan Puree 3 tablespoons extra-virgin olive oil
2 pounds Romanesco cauliflower, cut into 3/4-inch pieces
4 garlic cloves, thinly sliced
1/2 cup plus 2 tablespoons water
Coarse salt
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
1. Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
2. Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
3. Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.