Cook Field Pick- Up, Thursday, August 8, 3:30-5:30pm
Produce this week…
- Summer Squash
Tentative produce list for 8/15 pick-up…
- Summer Squash
What to do with your farm produce this week by intern Kelly Adams
The Asian varieties of eggplants are coming to the CSA this week! The skin varies from a light lavender to a dark purple depending on the type of eggplant. The Chinese and Japanese varieties tend to be long and thin, while the Italian eggplants (the ones you find in the grocery stores) are shorter and darker. Eggplants contain vitamin B1, copper, dietary fiber, folate, potassium, and vitamin K. When eaten raw, eggplants can have a bitter taste but when cooked they become very tender and flavorful. They can absorb oils and fats while cooking, and can be used to compliment very rich dishes. Additionally, they can be breaded and fried, sauteed, or grilled to take on an even more complex taste.
Eggplants should be stored on your kitchen counter in a cool, dark space. However, if you don’t plan on consuming it for a couple of days, the eggplant should be stored in the fridge to stay fresh for about 3-5 days. You can also blanch or steam them before freezing to store for up to 6 months.
One of the most common ways to prepare eggplant is by making eggplant parmesan. Here’s a staple and well-known recipe for this week’s produce! https://thestayathomechef.com/baked-eggplant-parmesan/
Need a new way to change up your weekend grill outs? Try this recipe for grilled eggplants topped with fresh tomatoes from this week’s CSA pickup!
Looking for a recipe to sneak in some extra veggies in for your picky eaters? Try this recipe for eggplant lasagna!