CSA Share for September 1 – Week #13
What you might find in your box this week?
Leek Okra Eggplants
Peppers Carrots Cabbage
Garlic Yellow Onions Radishes
Herbs Flowers Potatoes
Tomatoes Cherry Tomatoes Beets
Bread of the Week …from Big Sky Bread Company
Whole Wheat Three Seed
Lots of poppy, sunflower and sesame seeds added to our most popular clover honey sweetened whole wheat bread.
Full Loaf Price: $6.00 Half Loaf Price: $3.50
Dinner Rolls Price: $3.85 Sandwich Rolls Price: $4.50
Farm Fresh Brown Eggs …from Farm Stuff Farm
Price : $3.50 per dozen
***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***
Veggie of the week: Eggplant
Eggplant contains over eighty different nutrients, so you can be assured that if you love eggplant, nutrition is not taking a back seat in your diet. Just like tomatoes, potatoes, and peppers, eggplant is in the nightshade family. It contains numerous vitamins and minerals, plus eggplant contains phytonutrients, antioxidants which can help prevent damage from free radicals and protection from certain types of cancer. Eggplant has also been linked to lowering cholesterol levels and aiding in good heart health.
One of the photonutrients that helps to make up eggplant nutrition is nasunin, a powerful antioxidant found in the skin of the eggplant. Nasunin helps to protect the lipids which are found in the membranes of brain cells. This safeguards the cells from attacks by free radicals so that they can do the job they were meant to do.
How can you tell if an eggplant is ripe? Press its skin with your thumb. If the spot indents and then springs right back up, the fruit is ripe.
Varieties
The Western or Globe Eggplant, with its plump, elongated pear shape and shiny deep purple color, is the most popular variety in the United States. The flesh is creamy white and turns brownish gray when cooked. When the eggplant is fresh, its flavor is delicately sweet. This variety is ideal for stuffing, sautéing, baking, and grilling.
Japanese eggplant is long and slender, about 6 to 8 inches (15 to 20 cm) in length and about 1 1/2-inches (3.5 cm) in diameter. Its color is usually deep purple but can sometimes be a little lighter purple with greenish patches. This variety is frequently stir-fried, grilled, sautéed, and even pickled.
Chinese eggplant is also long and slender but is distinguished by its brilliant violet color and tender skin. Its flavor is sweet, making it ideal for stir-frying and grilling.
Italian Eggplant is small and round with white flesh and striking violet streaks and markings. This variety is unique because it retains its shape when cooked and is good for baking, sautéing, and grilling.
Another Italian variety, Listada de Gandia, is long and oval, and distinguished by its purple and white stripes. The skin may be slightly bitter but the flesh is firm and flavorful. It can be used for grilling, sautéing, baking, and stir-frying.
There are several more varieties but the types listed above are the ones you will find in your basket at SunnyGirl Farm.
Recipes for the week:
Many people have been asking for different ways to prepare Okra. I know… it just keep showing up in your box week after week this time of the year. This recipe was submitted by one of our CSA members.
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Survir’s Saran’s Crispy Okra
You’ve never had okra like this before, unless of course you’ve eaten at Suvir’s Saran’s Devi restaurant in New York City. Here’s your chance to try this exclusive recipe at home. Enjoy!
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Serves 4.
Ingredients
- Canola oil for frying
- 1 lb. okra, stemmed and julienned lengthwise
- 1 small red onion, thinly sliced
- 1 medium tomato, cored, seeded, and julienned
- ¼ cup cilantro, chopped
- Half a lemon
- ½ teaspoon salt
- 1½ teaspoons chaat masala*
* Available at gourmet grocers and Indian food markets.
Directions
1. Heat at least two inches of canola oil to 350°F in large sauce pan. (You can gauge temperature with a deep-fry or instant-read thermometer.)
2. Fry okra until crisp in batches small enough to not crowd the pan (about 5 to 7 minutes). Allow the oil to return to 350 between batches.
3. Remove fried okra from pan with a slotted spoon and drain on paper towels, then toss in large bowl with onion, tomato, and cilantro.
4. Squeeze lemon juice over the salad, season with salt, and toss with chaat masala.
This recipe is used by permission from Suvir Saran, cookbook author, Organic Gardening contributor, and chef of the contemporary Indian restaurant Devi in NYC. This recipe can be found in his book American Masala.
Tomatoes with Eggplants
from “Recipes from an Italian Summer” cookbook
4 tomatoes
2 tablesppons olive oil
1 eggplant
1 clove garlic, chopped
1 scallion, finely chopped (we used chives here)
1 tablespoon rinsed, drained and chopped capers
1 sprig basil, chopped
3 tablespoons white wine vinegar
salt and pepper
Cutt off the tops of the tomatoes and reserve. Scoop out the tomato seeds and some of the flesh, sprinkle the “shells” with salt, and turn them upside down on a paper towels to drain for 1 hour. Heat the oil in a pan, add the eggplant and garlic, and cook over high heat, stirring frequently, until the eggplant is lightly browned all over. Add the scallion , capers, and basil and season with salt and pepper. Pour in the vinegar and cook until it has evaporated. Remove from the heat and let cool. Fill the tomatoes with the eggplant mixture, replace the tops, and serve.
Eggplant Bruschetta
This is a great appetizer for any occasion! One of our favorites.
1 large eggplant ( or many small ones cut up)
3 Red peppers ( or 3 roasted red peppers from a jar)
1/4 C Olive Oil
1 Teaspoon
Salt / Pepper
Capers ( throw in a handful, drained)
1/4 C Chopped Parsley or mixed other herbs
2 Cloves garlic (minced)
French bread toasted with olive oil and garlic, cheese if you want
Grill Red Peppers 10 min and chop. Slice eggplant, brush with oil and grill or put in 400* over for approx 15 min until soft. Chop all and add other ingredients. You can serve cold on top of bread or warm.
I think it’s better if refrigerated for at least one hour before serving.
