Welcome to Week 1 of the Autumn CSA! For those of you who are new to the CSA, we’re so glad to have you joining us. Please feel free to look through previous weeks’ blog posts to learn a little about what’s been happening at the farm so far this year. The blog will be your resource for recipes, as well as updates from the farm and farmers.
This week on the farm, we unexpectedly lost the roof to our pack station during an intensely windy day- it added a bit of drama to an otherwise normal Sunday on the farm. Luckily, the tent frame remained undamaged (and even more luckily- so did the crops), and we have a new roof on the way. It was incredible (and a little scary!) to see the power of the wind as it tore through the farm. A good reminder of the strength of nature!
This week, I’d like to share a few recipes that came from a CSA member- she’s had a great time experimenting with new vegetables and flavors, and I hope you do the same.
- 2 large globe eggplants, thickly sliced
- kosher salt
- 1/4 cup olive oil
- 5 tablespoons honey
- 1 large lemon, juiced
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 teaspoons cumin
- 1-2 teaspoons harissa
- 1/2 cup chopped fresh cilantro or parsley
- Spread the slices of eggplant on a towel and sprinkle both sides generously with salt. Allow the eggplant to sweat for 30 minutes, then wipe off the salt with a damp towel and dry the surface with a dry towel.
- Preheat a large, heavy skillet over medium-high heat. Brush both sides of each slice of eggplant with olive oil and cook, without overlapping the slices, until well browned on both sides. Remove the slices to a plate and set aside; repeat with remaining slices.
- Combine the honey and lemon juice with 1/2 cup hot water in a small bowl, stirring until the honey is completely dissolved. Add the garlic and ginger to the empty skillet and stir for 30 seconds, or until fragrant, followed by the spices. Stir in the honey-lemon mixture and bring to a boil.
- Place the eggplant in the pan, overlapping as needed, and cook over medium heat for 10 minutes, turning halfway through to ensure all pieces are coated with sauce. Continue to heat until the sauce has turned into a thick glaze and the eggplant is soft.
- Garnish with cilantro and serve warm or at room temperature.
- Cut the eggplant into thick rounds, at least 1-inch thick.
- Salting the eggplant can be skipped to save time, but the resulting eggplant will not be as soft and tender. Season with a little salt before sauteeing.
- A pinch of red chili flakes or a few dashes of hot sauce can be used as a substitute to harissa.
- The eggplant can be served warm, room temperature, or even straight out of the refrigerator.
Recipe from https://www.bunsenburnerbakery.com/moroccan-honey-glazed-eggplant/
- ½ cup uncooked short-grain brown rice
- 1 cup water
- 2 tbsp extra-virgin olive oil
- 10 to 12 large rainbow or regular Swiss chard, leaves reserved for wrapping and stems finely diced for filling
- 1 onion, very finely chopped
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp sea salt
- Ground pepper, to taste
- 20 kalamata olives, pitted and finely chopped
- 1 cup cooked chickpeas or crumbled feta
- 2 tbsp red wine vinegar
- 2 tbsp finely chopped fresh dill
- 2 tbsp dried currants or roughly chopped raisins
- In a medium saucepan, add brown rice and water. Bring to a boil, reduce to a simmer, cover, and cook on low for 45 minutes, or until rice is tender and all the water has been absorbed.
- In a large high-sided skillet or medium pot, heat oil over medium. Add finely chopped chard stems, onion, garlic, oregano, salt, and pepper. Cook over medium heat until vegetables are softened and translucent, about 10 minutes. Take off heat, add in olives, chickpeas or feta, and vinegar. Mash with a fork or back of a spoon until chickpeas or feta are slightly broken down and mixture holds together. Stir in cooked rice. Chill until cool to the touch, about 1 hour. Once chilled, mix in dill and currants or raisins.
- To roll the dolmades, lay a chard leaf with the inside facing up and the stem bottom towards your body. Press the palm of your hand to crush the stalk slightly. At the bottom of the wrap (leave a ½-inch border on the bottom and 2 sides), scoop 1/3 cup filling; form into a log shape. Tuck in the two outside pieces and roll into a “burrito” shape. Place seam side down on a plate and chill until ready to steam. Repeat with remaining ingredients.
- Place dolmades seam side down in a large steamer basket* (steam in batches if your steamer basket is small). Steam for 3 to 5 minutes, or until warmed through. Transfer to a plate and serve warm, room temperature, or chilled.
*If you don’t have a steamer basket, steam in a large pan with just a thin layer of water at the bottom and a lid on.
Recipe from http://yummybeet.com/2014/08/18/greek-rainbow-chard-burritos/
- 200 g amaranth washed and finely chopped
- 75 g onion finely diced
- 1 clove garlic finely diced
- 7 eggs beaten
- 4 oz milk
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 tsp allspice
- 1 sprig fresh thyme leaves only, no stems
- 1 tbsp melted butter
- 100 g grated cheddar cheese mild, sharp or vintage as per preference
- Preheat oven to 200C
- Beat eggs then add milk and melted butter and beat some more
- In another bowl, combine other ingredients (except cheese), allowing the seasonings to coat the leaves of the amaranth.
- Pour the batter into the vegetable mixture and combine
- Grease baking dish with butter
- Pour the batter into the dish then cover with grated cheese.
- Bake for 35-45 mins until set.
- Serve hot. (Makes 4-6 generous servings).
Recipe from http://www.chefandsteward.com/2014/09/08/crustless-calalloo-amaranth-quiche-recipe-low-carb-paleo-gluten-free-diabetic-friendly/