Hooray, we received rain on Saturday an inch and 7 tenths! Hope everyone had a great and productive week. Yesterday, on Labor Day, and Eric and I were laboring picking your veggies, we do have to work holidays, but all in the name of providing you the freshest produce in your CSA. We had a very productive week, and we would like to thank Whitney for helping us set out about 20 thousand collard greens, kohl-rabi, and broccoli plants. We also planted from seed lettuce, carrots, arugula, mizuna, radishes (three different varieties), tatsoi, mustard greens, and turnips. Onions will soon be coming to an end, but they have been in the CSA since week two. As for this week members can expect to receive grapes, eggplant, okra, onions, garlic, peppers, cooking apples, celery, and black eyed peas.
Recipes from Amanda
I saw Aaron "Big Daddy" McCargo from the Food Network prepare this on the Today Show yesterday. I haven't tried it, but it looked delicious!
Grilled Eggplant Roulades with Goat Cheese and Dried Cherries
2 large eggplants, ends trimmed (about 2 pounds each)
3 tablespoons olive oil
8 ounces goat cheese, softened
1/2 cup dried cherries
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons heavy cream
1 tablespoon coarse sea salt
1 tablespoon freshly cracked black pepper to taste
Salt and freshly ground black pepper
Extra virgin olive oil, for drizzling
White balsamic vinegar, for drizzling
Prepare a hot fire in a charcoal or gas grill and oil the grill grates, or heat a countertop grill to high. Preheat at the oven to 375. Line a baking sheet or shallow baking pan with parchment paper. Cut each eggplant lengthwise into ¼-inch-thick slices - you will want 10 totals. Drizzle the slices with the olive oil and season lightly with salt and pepper. Grill until nicely charred, 1 to 2 minutes per side. Transfer to the prepared baking sheet, arranging them in a single layer, to cool slightly. In a medium bowl, mix together the cheese, cherries, parsley, heavy cream, salt, and black pepper until all of the ingredients are well incorporated. Spoon 2 to 3 tablespoons of the cheese mixture on the tapered end of each eggplant slice. Roll the eggplant around the cheese mixture and return the roulades to the baking sheet. Bake for 3 to 4 minutes or until the cheese filling begins to melt slightly and the eggplant is warmed through. Transfer to a platter, drizzle with the EVOO and vinegar, and sprinkle with the chives.
Quinoa & Black-Eyed Pea Salad
1 cup quinoa (couscous, rice, or small pasta will work)
1 small bag frozen black-eyed peas
¼ cup red wine vinegar
¼ cup sugar, brown sugar, honey, or granulated calorie-free sweetener
1/3 cup olive oil
1 tsp. salt
1 tsp. pepper
2 green onions, chopped
2 garlic cloves, sliced
8 basil leaves, torn or chopped
2 tomatoes, diced
1 cup frozen or canned corn
¼ cup pimentos, drained
Boil the quinoa and peas together in 8 cups of boiling, salted water for about 20-30 minutes or until the peas and quinoa are tender; drain. In a large bowl, mix together the vinegar and sugar until dissolved. Add the rest of the ingredients, including the peas and quinoa, and toss to combine. Let set in the refrigerator for at least three hours, but it tastes better if left overnight. If using couscous, rice or pasta instead of the quinoa, cook it according to its specific directions, separately from the peas, and combine after they are cooked.
Don't Panic, It's Organic!