It has been so enjoyable working out in the garden this week. The weather has been fantastic…not too hot, not to cold. I am keeping my fingers crossed that this will continue for the next couple of weeks so things have a chance to ripen up before the first hard frost. Looking good so far!
I am trying to decide what I want to plant in the greenhouse for the winter. The restaurant sales continue to increase, but I only have so much room. I don’t know if I had mentioned to you that I have applied for a grant through NRDC for a high tunnel. I will know whether I am approved in early spring, which doesn’t help me for this season, but it will allow me to extend my growing later into the fall/winter next year, and even grow some winter greens when the cold weather hits. I would then be able to offer early CSA shares for Spring, and late shares for Fall. It will certainly be a learning experience, but I am really looking forward to being able to provide more food.
We are coming to a close for this season. There will be one more week for those of you who have full shares and those who purchased half shares that started on week one. I am hoping that the weather stays nice which will allow those with half shares that started on week two to come on the 22nd, otherwise everyone will have to come on the 15th. I will let you know….it all depends on whether we get a freeze or not. There will be a plethora of veggies for your last share. All of the heavy veggies…winter squash, cabbage, root veggies and whatever else needs to be brought in. Anyway….there will be lots!
This week take advantage of the tomatoes as there will be boxes full. The herbs like basil are not liking the cold nights, so this weeks harvest is small and will be the last picking. I will have sage and parsley for you the last week….that way you will have some herbs for your holiday turkey.
This week’s share will include, beautiful peppers, leaf lettuce, carrots, cucumbers, tomatoes, the last of the green beans, eggplant (finally!), and Swiss chard.
I am including some great recipes to use some of the produce in this week’s share. I hope you enjoy them.
Grilled Eggplant with Tomato-Caper Salsa
These thick slices of eggplant double as delicious grilled steaks. Combined with the tomato-caper salsa, this is a unique meal with bright flavors that are sure to please any pallet.
Serving Size: 6
- 6 Eggplants
- 2 Tablespoons Olive Oil, plus a little extra
- 2 lbs. Tomatoes, diced
- 1/4 Cup Fresh Basil, chopped
- 1 Shallot, minced
- 2 Teaspoons Capers, drained and chopped
- 1 Teaspoon Sherry Vinegar
- Preheat grill or grill pan to medium heat.
- Slice the eggplant lengthwise into steaks and brush with olive oil.
- In a medium bowl, combine the tomatoes, olive oil, basil, shallots, capers and vinegar. Season with salt and pepper to taste.
- Grill the eggplant steaks for five minutes on each side; they should be fork tender with dark score marks.
- Arrange on a plate and top with tomato-caper salsa!
I make lots of Ratatouille every year and freeze it! It’s a great way to use up all of those “last out of the garden” veggies. I use it in lots of ways…over pasta, added to soups, in omelets. You are only limited by your imagination!
Makes 4 to 6 servings
1 pound eggplant, sliced in rounds
1 pound zucchini, sliced in rounds
1 pound bell peppers, sliced
1 pound tomatoes, peeled and quartered
3 onions, peeled and chopped
2 cloves garlic, peeled and minced
Salt and pepper
Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
Repeat the procedure for the bell peppers.
Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.
Green Beans and Carrots Parmesan
4 carrots, cut into 3″ matchstick
8-10 ounces fresh green beans
1 tablespoon canola oil
2 tablespoon grated Parmesan cheese
1. Place a steamer basket in a large pot with 2″ of water.
2. Bring to a boil over high heat.
3. Place the carrots and green beans in the basket and steam for about 10 minutes, or until tender.
4. Drain and toss with the oil.
5. Place in a serving dish and sprinkle with the cheese.