- red norland potatoes
- green bell peppers
- ailsa craig sweet onions
- orient express eggplant
- rainbow swiss chard
- lettuce
- cucumbers
- zucchini
- summer squash
Hot and sour chinese eggplant
2 asian eggplant cubed
1 1/2 tbsp. soy sauce
1 tbsp. red wine vinegar
1 tbsp. white sugar
1 tsp. cornstarch
1/2 tsp. chili oil, or to taste
2 tsp. salt
2 tbsp. vegetable oil
1. Place eggplant cubes into a large bowl and sprinkle with the salt. Fill with enough water to cover and let stand for 30 minutes. Rinse well and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, cornstarch, and chili oil. Set sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium/high heat. Fry the eggplant until tender and begins to brown, 5 to 10 minutes. Pour in the sauce and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve hot.
Ailsa Craig Sweet Onion Rings
1 cup vegetable oil for frying
1/4 cup all purpose flour
1/4 cup of beer
pinch of salt
pinch of pepper
1 sweet onion peeled and sliced into rings
1. In a large deep skillet, heat oil to 365 degrees.
2. In a medium bowl, combine flour, beer, salt, and pepper. mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.
Swiss Chard Lasagna
1 bunch swiss chard
salt
1/2 lb. lasagna noodles
2 tbsp. plus 1 tsp. olive oil
2 large garlic cloves, minced or pressed
1 28 oz. can chopped tomatoes, with juice
pinch of sugar
pepper
1/2 cup ricotta cheese
1/2 cup grated parmesan
1.Bring a large pot of salted water to a boil while you prepare the chard. Tear the leaves from the stems. Reserve the stems for later use.
2. When the water comes to a boil add the swiss chard leaves. Boil until tender but still bright green. Then remove from the water with a slotted spoon and transfer to a bowl of ice water. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water. Remove pasta from the pot and toss with 1 tsp. olive oil in a bowl.
3. In a wide frying pan heat 1 tbsp. olive oil over medium heat and add the garlic. Cook stirring for about 1 minute. Add the tomatoes, sugar, and salt to taste, and bring to a simmer. Simmer, stirring often, until thick. 15 to 25 minutes. Stir in the swiss chard and remove from heat.
4. preheat oven to 375 degrees. Oil a square or rectangular baking dish and line the bottom with a layer of noodles. Spread half the ricotta over the noodles and half the sauce over the ricotta. Sprinkle 2 tbsp. parmesan over the sauce. Add another layer of noodles, the rest of the ricotta, the rest of the sauce and 2 tbsp. parmesan. Finish with a layer of noodles and the remaining parmesan, drizzle with the remaing olive oil over the top. Cover the dish tightly with foil and bake for 30 minutes. uncover and let sit for 5 minutes before serving.
I am really excited to be harvesting the first vegetables of the hot weather, peppers and eggplant. It looks like cherry tomatoes (and hopefully big juicy regular tomatoes also) will be in the next share, they are so close! Also watermelons and cantaloupes will almost definitely be in the next share as well as maybe the first sweet corn. Hope we get some rain soon we could really use it, I am going camping this weekend so that is generally a surefire way to make it rain. I will not be around for this Saturdays pick up so if you need to get a hold of someone at the farm you can call Tim @ 1-508-446-5806 or e-mail me before Saturday morning. If you miss pick up you can come anytime after hours or Sunday or Monday.
If anyone is interested Pioneer Valley Heritage Grain CSA in Amherst, MA. offers a unique grain CSA. They currently have 2011 shares available, it's a great idea especially if you love to bake. For more info check them out @
www.localgrain.org
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