Thursday July 5, 4:00-6:00pm, Cook Field Parking Lot
Happy Fourth of July
This week marks the shift into summer harvest. You will begin to see fewer leafy greens and more summer veggies–tomatoes, peppers, squash.
Your box for this week:
- Spring onions
- Celery leaf
Self select—possibly cucumbers and tomatoes if they are ready
Tentative for next week
Farm staff sends an enthusiastic THANK YOU for the great job you are all doing cleaning and returning your boxes.
Eggplant this week marks the real beginning of summer. Like tomatoes and peppers, it is sensitive to cold and will only thrive when there is adequate heat during the day and warm temperatures at night.
Eggplant is believed to have originated in India, so you might consider making some Baba Ganoush–a wonderful dip served with toasted pita or sliced veggies.
The Best Baba Ganoush Recipe
Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture.
- 3 medium Italian eggplants (about 2 pounds total)
- 3 medium cloves of garlic, minced
- 2 tablespoons juice from 1 lemon, plus more as desired
- 3 tablespoons tahini
- 1/3 cup extra-virgin olive oil, plus more for serving
- 1/4 cup chopped fresh parsley leaves
- Kosher salt
- If using a gas burner or grill (recommended): Preheat a gas or coal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
- If using the broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. (See note.) Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3.
- Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
- Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl.
- Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.
- Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.
Or you can slice the eggplant, drizzle with olive oil, salt and pepper and grill.