From the Garden this Week…
From the Garden this Week…
Tomatoes, Cucumbers, Summer Squash, Basil, Sweet and Hot Peppers, Eggplant, Green Beans, Cilantro, Lemongrass, Sweet Corn and Garlic
Coming Soon… Radishes, Arugula, Lettuce Heads, Winter Squash and Sweet Potatoes
Using your Produce… by Julie Moreno
This week the tomatoes are slowing down noticeably, but we will have cherry tomatoes for everyone. We have lemon basil, cilantro and lemongrass. I have a Thai soup recipe to use all of these. Our last planting of sweet corn is ready. We will have one or two ears for everyone this week. If you only have a little bit for your family, I suggest, sauteing it in a little butter and garlic with your green beans and a sweet pepper. With more eggplant available, I have included a baked eggplant parmesan recipe. It’s much easier than frying each piece and healthier too.
Baked Eggplant Parmesan
3 medium sized eggplants
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon garlic powder
½ cup grated Parmesan cheese
1 tablespoon of finely chopped fresh or dried Italian seasoning (basil, rosemary, thyme, and parsley)
Preheat oven to 400 °F. Line a large baking sheet with parchment paper. Remove the stem and slice the eggplant into ½ inch slices. In a large mixing bowl add the eggplant slices, drizzle with the olive oil to coat as evenly as possible. Add the salt, pepper and garlic powder to the bowl and toss to coat. Add the Parmesan cheese and herbs and lightly toss again. In one layer, place the seasoned eggplant slices on the parchment-lined baking sheet. Add any remaining herb-cheese mix to the top of each slice. Bake for 35-45 minutes or until the eggplant is tender. Serve with marinara sauce if desired.
We had more bay leaves to send today. When you get them home, take them out of the bag to dry completely on the counter, then you can store them in a sealed container later.
The tomatoes are near the end. I just wanted to mention that they won’t look as pretty. If they are cracked or split, keep an eye on them and use as soon as possible.
Fast and Easy Soups…
In Thai food the combination of warm climate in and quick cooking ingredients comes together in their soups. This style of soup is a perfect example, you are just heating the ingredients and adding a big boost of flavor with the herbs, ginger, soy sauce and acid from the lime. Don’t eat the lemongrass.
Thai Style Chicken Soup
1 quart of chicken stock
1 small stalk lemongrass, cut into 1-inch lengths
2-3 cloves garlic, minced
1-inch piece fresh ginger root, grated
1 hot pepper, seeded and chopped (optional)
3 green onions, sliced, dark green pieces separated
2 cups diced tomatoes
1 cup diced cooked chicken
1 sweet pepper, finely diced
1 summer squash cubed
1 tablespoon fish sauce or soy sauce
2 tablespoons chopped fresh lemon basil leaves
2 tablespoons chopped cilantro
1 lime or lemon, cut into wedges
Bring the chicken stock to a boil with the lemon grass, garlic, ginger and white pars of the scallions. Simmer for 5 minutes. Add the tomatoes, chicken, summer squash, fish or soy sauce. Return to a boil, then remove from the head and serve right away with the remaining green onions, basil, cilantro and lime wedges.
Metaphors of Soil and Soul . . . by Ronda May Melendez