Today’s CSA Box – Week of August 20, 2018

*Click on produce above for more information and Recipes

Recipe of the Week

Roasted Eggplant and Chickpeas with Tomato Sauce

Recipe from Martha Rose Schulman


We eat a lot of pasta in our house.  We often make it ourselves, so I don’t feel too guilty about feeding it to my kids so often, but still, sometimes I want to make something for them that doesn’t have all the carbs and is veggie-heavy. 

ingredients

1/4 cup olive oil

2 garlic cloves, minced

All the tomatoes from your box, pulsed in a food processor to a coarse purée

1 teaspoon honey

1/4 teaspoon cinnamon

salt to taste

1 or 2 medium eggplants (about 1-1/4 lbs.) cut into 1/3 inch thick slices

2 cans of chickpeas, drained and rinsed.  You are looking for 3 cups if you want to cook dried beans.

4 ounces feta cheese, crumbled

1 teaspoon dried oregano

instructions

Heat 1 tablespoon of olive oil in a heavy skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the tomatoes, honey, a bit of salt and the cinnamon.  Cook for about 20 minutes, until the tomatoes have cooked down and the sauce is fragrant.


Heat the oven to 425°.  Line a baking sheet with foil and brush with olive oil.  Place the eggplant slices on the sheet, salt lightly and brush with more oil.  Bake for 20 minutes, until the eggplant is lightly browned and soft all the way through.  Remove from the oven and fold the foil over and crimp the edges together so the eggplant steams as it cools.  Turn the oven down to 350°.


Oil a 2 quart baking dish or gratin.  Place the chickpeas in the dish and stir in 1 cup of tomato sauce.  Layer the eggplant over the chickpeas and top with the remaining tomato sauce.  Sprinkle the feta over the top and drizzle on any remaining olive oil.  Sprinkle with oregano and cover with foil.  Bake for 30 minutes.  Uncover and bake for another 10 minutes, until the dish is bubbling.


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Spanish Eggplant

Patricia Luchak-Whitfield sent us the following recipe which has some similarities to the one above, but is a one skillet meal. Makes 6 generous portions.


1 large eggplant, cubed  (peel if you don’t like the taste of the skin)

1/3 c. olive oil

1 medium/large onion, diced

2-3 garlic cloves, minced

¼ tsp. salt

2 T. fresh minced parsley

1 large tomato, cut into chunks

½ c. tomato sauce 


Combine all ingredients and simmer slowly in a heavy iron skillet until the eggplant is tender, about 30 minutes, stirring a couple of times during the cooking.


You can make this into a one-pot meal by adding a protein to it (sausage, tofu, cannellini beans). 

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This Week's CSA Box

Veggie Tips

Carrots (loose): These carrots make delicious carrot juice or carrot cake!


Eggplant: We have an eggplant recipe for you this week — see our Recipe of the Week column.


Apples or Asian Pears: We have a small orchard of several varieties of Apples and Asian Pears.  Our climate is a bit hot for apples, so the yields aren’t great, but we have some this year that are delicious.  Our Asian Pears come in two varieties, Hosui (darker brown skin) and Shinseiki.  Our Recipe Archive has some Asian Pear ideas. 


Grapes: Crimsons (red, with seeds) or Thompson Seedless.


Melon: We had a big melon day last Saturday — a dozen or so pallets went out to various wholesale buyers.  In the summer, our friends at Riverdog Farm truck a lot of our orders into the Bay Area in their semi-truck and on Saturday our two farms had more than the truck could carry!


Onions: Many recipes start with diced onions sautéed in oil — we consider some member of the Allium family to be a staple ingredient in the CSA boxes.


Peppers:  Our peppers are prolific this year!  They seem to have grown out of the blossom end rot that they had early in the summer.  They are all being grown in a beautiful block under shade cloth.


Tomatoes: See the Recipe of the Week — using tomatoes and eggplant!