Tuesday, September 14, 2010

Week 9 Newsletter August 12, 2010

Eggplant is new this week! We are growing several varieties this year; they all have a unique look and taste. You will have to report back about your favorite!

Beatrice - Round, bright violet, 4x5-inch fruit, with a creamy, pudding-like interior flesh.

Orient Charm - Long cylindrical shape, distinctive fluorescent pink and pastel pink outer skin . with a white flesh, very few seeds, sweeter in flavor.

Green Apple - Pale green, round or oval shaped, mild flavor with white flesh.

Swallow - Dark purple or black, oblong shape, hearty taste with few seeds.

I know you all made garlic scape pesto and froze it, right? It’s time to pull it out and use it with your eggplant this week!

Mediterranean Wrap

· Slice the following: 1 red onion, 1 zucchini, 1 eggplant, 1 red pepper, fresh mushrooms – or whatever veggies you have from your weekly share.

· Place veggies in Ziploc with 1 T olive oil, salt and pepper to taste. Shake to coat.

· Sauté in grill pan or skillet until tender, about 10 minutes.

· Spread pesto on tortilla, add spoonful of goat cheese and top with veggies.

· Wrap tortilla and enjoy!

Try adding sliced avocado, a different type of cheese or cilantro pesto instead.

Cilantro Pesto

* 2 cup cilantro, packed - large stems removed

* 1/2 cup blanched almonds

* 1/4 cup chopped red onion

* 1/2 teaspoon chopped and seeded serrano chile

* 1/2 teaspoon Kosher salt

* 1/4 cup olive oil

In a food processor, pulse ingrediants, slowly add the olive oil in a steady stream. Whatever you don't use, you can freeze, right? (YES)

Parmesan-Roasted Broccoli

* 2 pounds broccoli

* 2 garlic cloves, peeled and thinly sliced

* 4 T olive oil, divided

* ¾ t kosher salt

* ¼ t ground black pepper

* 1 t grated lemon zest

* 1 T lemon juice

* 2 T toasted pine nuts, or substitute

* ¼ c grated Parmesan cheese

* 1 T fresh basil leaves (about 6 leaves)

Preheat the oven to 425 degrees F.

Cut the broccoli into florets. Slice stalk into smaller cubes and include if you wish. You should have about 4 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 T olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 T olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve hot.

Inside your basket this week:

· Mixed Greens

· Green/Purple Beans

· Cucumbers

· Broccoli

· Eggplant

· Swiss Chard

· Zucchini

· Summer Squash

· Red Onion

· Cilantro

· Basil

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