“Let us dance in the sun, wearing wild flowers in our hair…”
~Susan Polis Schutz~
Summer Share Box 9 Crop List
- Summer Squash – All Shares
- Cabbage – All Shares
- Eggplant – All Shares
- Scallions – All Shares
- Bell Peppers – All Shares
- Radishes – All Shares
- Cauliflower – All Shares
- Basil – All Shares
- Kale – All Shares
- Cucumbers – Half Shares Only
- Apples – Full Shares Only
- Green Beans – Full Shares Only
Farmer Notes
I am aware that the Twin Cities area, along with other parts of our state, have been very dry this summer. I can see the results of this as I drive by parched lawns during deliveries. In our area we are well above our average for rainfall, and we have had to irrigate only minimally so far this season. Some crops that have particularly shown high yield have been the summer squashes, kohlrabi and the cauliflower. Some crops that have/are suffering from the generous rainfall are the tomatoes, eggplant, and hot peppers. With so many different crops, and varieties of crops, the weather(rainfall and temperature) can never be ideal for all. I am happy with the produce that we have been able to grow and send your way so far this season. I have complete optimism that the remainder of the season will be at least as successful. Do consider signing up for our 5 delivery bi-weekly Fall Share, or our Winter Share to round out your year of healthy eating!!
Crop of the week – Eggplant
Eggplant, also known as an aubergine, is growing rapidly on the farm this week and it is featured in this week’s box. Part of the nightshade family, this spongy absorbent crop is a staple in many different cuisines. Rich in pre and probiotics, eggplant will aid in digestion and promote regularity. They can help maintain bone strength because of the elevated level of vitamin k, calcium, and potassium. Eggplants also contain a lot of antioxidants which can help stymie diseases and ailments before they can take hold in your body.
My favorite way to eat eggplants is either roasted with parmesan, or processed into babaganoush. You can also use some of the larger eggplant as a vehicle to stuff things into. Ground beef, or a seasoned grain would work perfectly for this. Roasted and cooled eggplant can add an interesting texture and bold flavor to a salad. Last but not least, a summer ratatouille would be lacking without a healthy dose of eggplant added to it. Plus it’s fun to say you made ratatouille. Have a great weekend, and happy cooking!
-Farmer Dylan
Some Recipes To Try:
| Servings |
|
- 2 medium zucchini spiralized or cut into matchsticks
- 2 medium yellow squash spiralized or cut into matchsticks
- 2 1/2 tsp kosher salt divided
- 1 Tbsp fresh lemon juice
- 2 tsp fresh lemon juice kept separate
- 1 tsp honey
- 3/4 cup basil leaves chopped
- 5 Tbsp olive oil divided
- 2 cloves garlic thinly sliced
- 1 1/2 large eggplants cut into 1/4 inch slices
- 2 cups cherry tomatoes divided
- 1/4 cup pitted cured black olives halved & divided
- 1 8 oz ball fresh mozzarella thinly sliced
Ingredients
|
|
- Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp salt and toss to combine. Let sit 10 minutes then shake in strainer, pressing gently, to remove any excess liquid.
- Whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in large bowl. - Heat remaining 2 Tbsp oil in a large skillet over medium heat. Cook the garlic until it begins to sizzle and turn brown (5-7 minutes). With a slotted spoon, transfer the garlic to the bowl with the dressing.
- Increase heat to medium-high and add the eggplant and 1 cup of tomatoes and cook, stirring occasionally, until the eggplant is browned and cooked through and the tomatoes begin to burst (6-8 minutes). Season with the remaining 1/4 tsp salt and transfer to the bowl with the dressing
- Cut remaining tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp olives and 2 Tbsp basil then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on one end of the platter and drizzle with oil. Top the dish with the remaining 2 Tbsp basil and 1 Tbsp olives.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
|
- 1 medium or 2 small eggplant peeled
- 2 bell peppers seeded
- 1 onion peeled
- 2 garlic cloves minced
- 3 Tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp tomato paste
Ingredients
|
|
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
- Use as a spread for crackers, bread, or in a veggie wrap!
| Servings |
|
- 2 eggplants halved
- 3 Tbsps olive oil divided
- 1 red onion diced
- 2 cloves garlic minced
- 1 pint cremini mushrooms quartered
- 2 cups torn kale
- 2 cups cooked quinoa
- 1 Tbsp fresh thyme chopped
- zest % juice of 1 lemon
- salt & pepper to taste
- 1/2 cup plain Greek yogurt
- 3 Tbsps fresh parsley or basil chopped
Ingredients
|
|
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Using a spoon, scoop out a third of the flesh inside the eggplants (you can set it aside for other uses or discard). Rub the inside of each eggplant half with 1½ teaspoons olive oil and transfer to the prepared baking sheet.
- Add the remaining 1 tablespoon olive oil to a large skillet and heat over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the mushrooms and cook until they are just tender, 4 to 5 minutes. Stir in the kale and quinoa, and cook until the kale is wilted slightly, 2 to 3 minutes. Season the mixture with thyme, lemon zest and juice, salt, and pepper.
- Spoon the filling into the prepared eggplants and roast until the eggplants are tender but not falling apart, 17 to 20 minutes. Let cool for 5 minutes.
- Serve the eggplant immediately, garnished with parsley or basil and accompanied by the yogurt and additional lemon wedges.
