CSA Week 7

Vegetable List

Aji Amarillo
Baby Bell Peppers
South Florida Sweet, Corn
Cucumbers
Fairy Tale Eggplant
King Kale
Ailsa Craig Onions
Peppers
Spoon Spinach
Sungolds
Pink Bumble Bee Tomatoes
Verona Grape Tomatoes
Salad Turnips
Some Kind of Zucchini and/or Summer Squash

Notes from the Farm

Week to week, we really have no idea what is going to be in the share. We have never really been able to plan it well. We generally know what to grow, what seasons overlap, what do not overlap, and kind of make a rough sketch of a flow of vegetables...
But if you asked me today what was going to be in next week's share, you'd get a stare, blank and into the middle-distance. And if you had asked me last week, what this weeks share would be like, I wouldn't have told you there would be Baby Bells, or Fairy Tale... I would have stared blankly, and then lied, lied straight to your face.
The thing that makes this so much fun on our end, is that it's like riding out a storm, landless, knowing we have no option but to provide food for the members. We are bailing for our lives, and having the time of our lives doing it.
Sometimes I start talking and think to myself “I wonder what's going to come out next”, I'm not nearly as thoughtful as I'd like to be, and I think the farm has suited me well, because it too is always waiting to see what it provides next...
The journey is the surprise, it's surprising, daily, like a jack in the box, but with corn.


A Walk Through The Food

Fairy Tale Eggplant: It's like regular eggplant, only sweeter, and don't peel it. We love it roasted and dipped in peanut or cream sauces.

Aji Amarillo: This is the national pepper of Peru. It packs a lot of punch, fruity and hot. It's an easy google and worth the minute or two to find a great Peruvian recipe.


Recipes

Simple Roasted Grape Tomatoes

1 pint grape tomatoes
3 sprigs fresh thyme or oregano
1 teaspoon olive oil
1 garlic clove (optional), smashed
Coarse salt and ground pepper
Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes. Serve with crackers or crostini.



Date-Stuffed Baby Eggplants

For the Bell Pepper and Eggplant Relish

1 medium Italian eggplant (about 10 ounces), halved lengthwise
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled
1 medium red onion, diced
3/4 cup roasted red peppers (from a jar), drained
2 tablespoons white vinegar
Zest of 1 lemon
1 tablespoon sugar
1/4 teaspoon red-pepper flakes

For the Stuffed Eggplants

16 (3-inch) baby eggplants (about 2 pounds)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 scallions, finely chopped
1 clove garlic, minced
1 cup basmati rice
1/4 cup cooked freekeh
2 tablespoons date paste
2 teaspoons tomato paste
1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground turmeric
1/8 teaspoon red-pepper flakes
Pinch of ground ginger
Pinch of ground cinnamon
Pinch of ground cardamom
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint
Kosher salt and freshly ground black pepper
1/4 pound ground lamb
1/2 cup tahini
1/2 cup fresh lemon juice


Make the bell pepper and eggplant relish: Preheat oven to 350 degrees. Brush eggplant all over with 2 tablespoons oil and season with a pinch of salt. Place cut-sides down on one half of a rimmed baking sheet. Place garlic cloves and onion in the center of a 12-inch piece of parchment-lined foil. Drizzle with remaining 2 tablespoons oil and season with salt and black pepper. Toss to combine. Wrap to enclose and place on the other side of the baking sheet. Bake until eggplant is very tender, about 20 minutes. Set aside to cool. Add cooled eggplant and roasted garlic and onion mixture, along with 2 teaspoons salt, 1/4 teaspoon black pepper, and remaining ingredients, to a food processor; process until smooth.
Make the stuffed eggplants: Preheat oven to 350 degrees. In a large bowl, toss eggplants with 1/4 cup oil, then transfer to a rimmed baking sheet. Bake, tossing every 5 minutes, until very tender, 20 to 25 minutes. Set aside to cool.
Heat remaining 1 tablespoon oil in a small skillet over medium. Add scallions and garlic and cook until softened. Set aside to cool.
Meanwhile, place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
In a medium bowl, combine cooled scallion and garlic mixture, freekeh, date paste, tomato paste, spices, parsley, and mint. Season with 3/4 teaspoon salt and a pinch of black pepper. Stir in lamb.
Once eggplants are cool enough to handle, use a paring knife to cut a slit in each eggplant from top to bottom, taking care not to cut all the way through. Carefully open each eggplant and fill with about 1 tablespoon lamb mixture.
Place stuffed eggplants in a baking dish large enough to hold eggplants in a single layer and bake until filling is thoroughly cooked, 15 to 20 minutes.
Meanwhile, combine drained rice, 2 cups water, and 1/2 teaspoon salt in a large saucepan. Bring to a boil and cook until rice is just tender, about 5 minutes. Drain rice in a colander.
Whisk together tahini and lemon juice until smooth in a small bowl. Thin with 1 to 2 tablespoons water, if necessary, and season with salt.
Transfer rice to a serving platter and top with eggplants. Serve with tahini sauce and bell pepper and eggplant relish.



Crostini with Kale and Parmesan

1 baguette, sliced 1/2 inch thick on the diagonal
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 garlic cloves, minced
2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
2 teaspoons fresh lemon juice
1 small wedge Parmesan

Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.