August 6, 2014, Week 15

What’s Going on at the Farm?
                  This is the year I have fallen in love with eggplant.  I can’t get enough roasted eggplant!  Is this my weird food craving because I am pregnant, or have I finally just learned what a wonderful vegetable it is?  I think I have always been a bit intimidated by it, being a vegetable one cannot eat raw and me being totally inexperienced with cooking it.  This year I tested my limits and started out by putting some on the grill.  The key for me was reading that I needed to lavishly spread olive oil on it as it will thirstily soak it up.  After enjoying it off the grill I tried roasting some in the oven, and it was delicious.  Then onto Baba Ganouj, and oh my, am I in love!  I am surprised by how easy eggplant actually is to cook, and chuckle at how intimidated I was.  As I have said, with the Japanese eggplant, you can eat the skin, and you don’t need to salt it like the European globe eggplant.  I cut the eggplant in half lengthwise, brush generously with olive oil, sprinkle salt and pepper, put on a baking sheet, and roast at 350 for about 20-25 minutes.  It is wonderful to eat as it, or chop into chunks and mix with sungolds, pasta and vinaigrette for a cold pasta salad.  If you want to peel the large Japanese eggplant, I found it very easy to do with a vegetable peeler, in which case I spread olive oil on BOTH sides of the eggplant before roasting.  I would love for you to share with me some of your favorite ways to enjoy eggplant so I can share with others!
                  What, winter squash in August?!  Yep, that is when it is ready to harvest in the South.  It deserves its name all the same though since most winter squash varieties store well in to the winter months despite the August harvest.  Talking about winter storage crops, believe it or not, we are actually harvesting our first sweet potatoes of the year today as well.  We will cure these for about 2 weeks at high temperatures to set the skins, then you can expect them in your box for the last one or two deliveries of the season.  
We hope you are enjoying everything so far this year.  Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish, Shelly and Soliz

Recipes and Veggie Information!

Red Peppers Stuffed with Corn and Fresh Mozzarella
2 peppers, halves lengthwise
2 Tbs. butter
1 bunch scallions, thinly sliced
2 ½ to 3 cups kernels from 5 ears corn
2 tomatoes, peeled, seeded, and diced
1 fresh mozzarella cheese, 5 ounces finely diced or 1 cup grated cheddar or Monterey jack
2 Tbs. finely sliced basil leaves
2/3 cup fresh bread crumbs
Salt and pepper
Paprika
Preheat oven to 375 degree F.  Lightly butter a baking dish just large enough to hold the peppers.  If the red peppers won’t stand upright, slice them lengthwise in half, leaving the stem end intact.  Stream them for 5 minutes and set aside.
Melt the butter in a large skillet.  Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat.  Turn off the heat and stir in the cheese, basil, and half the bread crumbs.  Season with salt and pepper.  Fill the peppers and top with the remaining cover, and bake until the corn is hot and the peppers are cooked about 25 minutes. Uncover and brown the tops under the broiler.  Dust with paprika  and serve.

Pepper Recipe from Veganomics shared by a member:
4 yellow peppers
3 cups fresh corn
1 tablespoon vegetable oil
1 medium-sized onion, diced
3 cloves garlic
2 hot red chiles, seeded and sliced thinly
1 yellow summer squash, cut in half lengthwise and sliced thinly (about 3 cups)
3-4 cups vegetable broth
1 1/2 teaspoons salt
1 (14-ounce) can coconut milk (light is fine)
1 tablespoon pure maple syrup
Juice of 1 lime, or to taste 
1 whole nutmeg

Preheat the oven to 375°F. Cut the stems off the peppers and pull out the seeds. Place on a rimmed baking sheet (cover with baking parchment to protect the sheet or just ignore that if you don't care about your sheet) and bake for about 40 minutes, turning once. The peppers should be very soft and collapsed. 

When the peppers are done, place them in a plastic bag for about 30 minutes. This will steam them and make the skin very easy to peel away. Remove from bag, peel away the skin, and roughly chop the peppers. 

Preheat a soup pot over medium-high heat. Sauté the onion in the oil for 5 to 7 minutes, until softened and translucent. Add the garlic and chiles. Sauté for another minute or so. Add the corn and squash, and cook for 3 to 5 minutes, until the moisture begins to release from the squash. Add the roasted peppers, vegetable broth, and salt. Cover and bring to a boil. Once the soup is boiling, lower the heat and simmer for about 20 minutes, covered. 

Add the coconut milk and puree the soup, either by using an immersion blender or by slightly cooling and then transferring the soup to a food processor or blender in batches. 

Let the soup heat through again and grate the nutmeg with a microplane grater directly into the soup. Add the maple syrup and lime, stir, and serve!

What's in the box?

Regular Share
Crop Amount  
 

Tomatoes 2 lb.
Acorn Winter Squash One
Potatoes 2 lb.
Sweet Italian peppers 1 lb.
Japanese Eggplant OR Onions (will swap next week) 1 lb. or 2
Sungolds or Mixed Cherry Tomatoes 1 pint

Full Share
Crop Amount  
 

Sungold Cherry tomatoes 1 pint
Tomatoes 3lb.
Acorn Winter Squash Two
Summer Squash 2 lb.
Sweet Italian Peppers 2 lb.
Fairy Tale Eggplant 2 lb.