Sweet Baby Bells
Quart 'o' Beets
Classic Eggplant... classic.
German Extra Hearty Garlic
Ride The Red Bull Onions
Green Bell Peppers
Twin Grown Watermelon
Notes from the Farm
Well, it's been real. Thanks a ton summer folks... thanks a ton for the memories.
Thanks so much for making this season a season to remember.
Farewells are hard to really wrap my head around... I've always preferred the quiet dissolve... into nothingness.
I mean, if you don't say it, you can ignore it. You can ignore another 11 months without corn, 8 months without arugula, 10 months without tomatoes. As long as we don't talk about our feelings, or about the real scene that we're in, we can all simply dissolve, into a new scene, a new nothingness.
So, with a knowing look, I acknowledge you, appreciate you, and I see you fading away... and in that same look, I hope you see how grateful I am to have had you here with us this season.
The food is always good enough, the days are good enough... but having you along for the ride made it great, and our memories of the 2018 season will be greater because of you.
So thank you summer folks, thanks for everything, enjoy the winter and hopefully we'll see you around the bend.
Italian eggplants (about 1 pound)
2 teaspoons coarse salt
2 quarts water
1 tablespoon plus 1 teaspoon olive oil
2 garlic cloves, minced
2 pints diced chunky tomatoes
1 small red bell pepper, seeds and ribs removed, cut into 1/4-inch dice
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon chopped fresh oregano
1 large egg, lightly beaten
3/4 cup fresh mozzarella cheese, grated
1/2 cup fresh breadcrumbs
1. Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
2. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
3. In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.
Eggplant, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
2 cups fresh ricotta cheese
1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
3 tablespoons Parmesan cheese (plus extra for sprinkling)
1/2 pound sliced prosciutto or ham (optional)
1 egg white
2-3 cups prepared tomato sauce, homemade or store-bought
1 loaf Italian bread, for serving
1. In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
2. While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
3. Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
4. Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
5. Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.