Iceberg Sweet Onion
New Mexican Green Chiles
San Marzano Tomatoes
Some Kind Of Zucchini and/or Summer Squash
Notes from the Farm
What a summer... I know it's not fall yet, but our summer members are leaving us today, and really, the
passing of the summer members might as well mark the passing of the warm months.
Predictability and routine are not my favorite things, they are helpful when I'm sleep deprived, but I
prefer surprise. This summer was surprising...
I was surprised by the weather, the crew, the work, the varieties of veggies... I spent the summer tickled
by all the new and surprising elements of our year... now, it's a nuanced kind of surprise... I mean, from
the outside, it may have looked or tasted like any other year... but for me, each season, especially this
year, is totally different... like comparing oranges and brontosauruses.
Time is so warped by this point in the season, I couldn't really tell you what happened, but I can tell
you how it felt.
And it felt good... hot and productive, then wet and fecund, and now simply bountiful...
I'm not sure yet what the fall of the year will bring... we'ven't even got the squash in yet... man...
But thank you to you folks who have been with us to this point and are moving on, and we hope you
have a great winter, and we hope to see you again next year!
Penne alla Norma
1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain
pasta; return to pot.
Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring,
until softened, about 5 minutes.
Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins
to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan
browns too much, add a few tablespoons water, and scrape with spoon).
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta,
and garnish with more basil.
Eggplant Caponata Crostini
2 tablespoons olive oil, plus more for grilling
1 large onion, finely chopped
2 tablespoons golden raisins
2 tablespoons pine nuts
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon crushed red-pepper flakes
1/2 cup tomato paste
1 teaspoon unsweetened cocoa powder
2 tablespoons sugar, plus more if needed
1 small eggplant, cut into 1/2-inch cubes
1/3 cup white-wine vinegar
8 1/4-inch-thick diagonal slices baguette
Fresh basil leaves, for garnish
In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and
red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3
minutes. Add eggplant, vinegar, and 1/3 cup water.
Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes.
Season with salt and more sugar (up to 1 tablespoon), as desired.
Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once,
until toasted and grill marks appear, about 2 minutes per side.
Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in
an airtight container; let cool completely before storing.
Extra-virgin olive oil, for brushing
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk
together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan,
oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating
well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices;
continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven
heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups
sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with
remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20
minutes. Let stand 5 minutes before serving.
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