4 boxes left after today, really hard to believe since the warm air returned for today’s harvesting. We are really starting to see our summer crops slow down, so don’t expect summer crops much more. The box is a little smaller today, but we hope to fill it out more next week.
german butterball new potatoes
cherry tomatoes; slicing tomatoes
your choice of a melon
Will and I do not have a lot of experience growing melons, so we grow a small amount to learn every year. If you get one that is under or over ripe, we apologize in advance. We know people love them, so we are trying to figure it all out so that in the future, we can have them more consistently in our CSA in the following year.
German butterballs get their name for their petite size and butter texture. They should not be peeled (that would be miserable anyway!), the skins are wonderful. I like to roast these whole, simply toss with salt/pepper and olive oil and roast at 325 until you can prick with a fork. I like to add rosemary sometimes too.
Our first recipe this week comes from one of our CSA members Lisa–thanks Lisa!
I never thought to introduce you to an eggplant dip, so this is perfect!
Eggplant and chickpea spread:
First, roast 1-2 lbs of peeled eggplant, halved, face down on oiled baking sheet for 45 minutes until soft at 350.
Combine roasted eggplant with the following ingredients and blend until smooth.
1 16 ounce can chickpeas
1/2 cup tahini
1/4 cup lemon juice
2 tablespoons water
1 clove garlic
1 teaspoon cumin
1/2 teaspoon chili pasta (or siricha!)
Fresh parsley (or dry)
Salt and pepper to taste
Eat with pita chips!
Have you ever tried roasted peppers? I always try to roast a bunch of vegetables while the oven is hot, that way you can utilize the energy. Simply toss the peppers with olive oil and season with salt, and roast until soft. These can be puréed into soup or sauce, are a great addition to pasta, or as a side dish. You can also freeze peppers in the roasted form, or raw, to be able to use later.
See you next week!