I was so embarassed by the corn last week that I didn’t know what to say to you all, so I took action instead and hope that this week’s excellent corn makes it all good.
This week’s eggplant was not Japanese, but similarly shaped. More eggplant to come as the season continues, in different shapes and colors.
Here is a recipe from farmer Adam at Talon de Gato Farm that uses two of this week’s veggies :
EGGPLANT “A LA PLANCHA”
“Berenjenas (eggplant) a la plancha” are slices of grilled eggplant dressed with garlic, parsley, and oil and vinegar. Serve cold, alone as an hors d’oeuvre, as part of a mixed hors d’oeuvre platter, or as a side dish. They are very fine served as a separate vegetable course. Servings: 4-6 people
Two medium eggplant
and wine or balsamic vinegar.
Trim the eggplant and cut into slices a bit less than 1/4 inch thick. Brush both sides with olive oil and cook on an open grill or a metal griddle, without letting them brown too much. Lay the cooked slices in a shallow dish, and sprinkle each layer with finely chopped parsely and garlic and a few drops of vinegar. When you are finished, run a fine stream of olive oil over the eggplant. Cover and refrigerate. It will be even better next day.
I roast eggplant like green chile on an open flame (either gas stove or barbeque grill). Steam in tea towel or plastic bag till cool, peel. This smokey pulp can be used to make babaganoush, or pureed and used as a base for soup or pasta sauce. Eggplant puree can also be frozen for use later.
The abundance of cucumbers lends to pickle making; I also make pickle relish with Beneficial onions and bell peppers using the recipe for bread and butter brine/syrup.
I tried member Carrie’s recipe for grilled lettuce and I am hooked! Warm, savory and crunchy; a great combination.
Fall is surely approaching as we taste the first crisp sweet apples from Rancho la Jolla. Look for more peaches next week!
Call with any questions about your share