In the box this week:

Green top carrots (take green tops off if you plan on storing them in the fridge for a while)
Rainbow Chard
Mixed Beet Bunches
Cherry tomatoes
Sweet Peppers

Well another week has gone by and we are starting to clean up the field. We will be cover cropping in no time. Well not too much is happening on the farm so I will just skip to the recipes.



  • 2 lbs (about 2 large) eggplants
  • Kosher salt
  • 1 28-oz can whole peeled tomatoes
  • 1 clove garlic, peeled and minced
  • Olive oil
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup fine dry breadcrumbs
  • 4 large eggs, beaten
  • 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
  • 1 cup grated high quality Parmesan cheese
  • 1 packed cup fresh basil leaves


1 Cut eggplants lengthwise into 1/4 inch slices.  Arrange one layer in the bottom of a large colander and sprinkle evenly with salt.  Repeat with remaining eggplant, salting, until all eggplant is in the colander.  Weigh down the slices with a couple of plates and let drain for 2 hours.  The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce.  Combine tomatoes, garlic and 1/3 cup olive oil in a food processor.  Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.  In a wide, shallow bowl, combine flour and breadcrumbs.  Mix well. Pour beaten eggs into another wide shallow bowl.  Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil.  When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg.  Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once.  Drain on paper towels.

4  Preheat the oven to 350°F.  In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce.  Top with one third of the eggplant slices.  Top eggplant with half of the mozzarella slices.  Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil.  Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes.  Allow to rest at room temperature for about 10 minutes before serving.

Yield: Serves 8.


Once grilled, eggplant comes into its full glory: tender, creamy flesh with a satisfying meatiness that makes it ideal for our Vietnamese-style Grilled Eggplant Banh Mi Sandwich.


  • 1/2 cup rice wine vinegar
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 cups julienne-cut peeled carrot (about 4 medium)
  • 1 1/4 pounds eggplant
  • 1 1/2 tablespoons canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup minced green onions
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons yellow miso (soybean paste)
  • 1 1/2 teaspoons fresh lime juice
  • 1  (16-ounce) French bread baguette, cut in half horizontally
  • 1 cup thinly sliced cucumber
  • 1 cup fresh cilantro leaves
  •   Thinly sliced jalapeño pepper (optional)

1. Preheat oven to 375°.

2. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain.

3. Heat a grill pan over medium-high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4-inch-thick slices; brush with oil. Grill 7 minutes or until tender, turning once.

4. Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.

5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up. Bake at 375° for 5 minutes or until golden brown. Spread bottom half of bread with peanut butter mixture. Arrange eggplant evenly over peanut butter mixture. Arrange carrot mixture and cucumber evenly over eggplant; top with cilantro and jalapeño, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces.


Connie, Hannah’s mom, made these last night and they were superb. Try it out for fun!


2 thoughts on “CSA WEEK 11!

  1. pipstimme August 8, 2013 / 8:09 am

    Oh NO!!!!!! My BOX! Spaced it! I worked until midnight, Macie stuck in Africa…. is my box waiting for me outside? I can come get it within the next 20 minutes…

    Sorry! Jules

    Julie Clawson, RN, BSN, CEN

    • 26TH STREET FARM August 8, 2013 / 8:30 am

      Hi there,
      No problem! It will be sitting on the pallet up at the pick up site! You can just leave your old box there too.

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