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From the Garden this Week…

From the Garden this Week…

Tomatoes, Cucumbers, Carrots, Summer Squash, Basil, Sweet and Hot Peppers, Eggplant, Green Beans, Bay Leaves and Garlic

Coming Soon… Sweet Corn, Winter Squash and Sweet Potatoes

Using your Produce… by Julie Moreno

This week we will have enough eggplant for everyone to make baba ghanoush. This classic middle eastern dip is great served with bread, pita or fresh vegetables or use it as a spread on a sandwich. Many of our eggplant are smaller than the traditional Italian globe variety, you will just want to use a combination of two pounds total. With eggplant being slightly bland, feel free to add in some peppers or basil to add flavor. Also, I wrote the recipe for baking the eggplant in the oven, but you can cook it on the grill to add a smoky component. If you don’t have tahini, you can use a teaspoon of toasted sesame oil as a substitute or try adding almond butter instead.

Baba Ghanoush

2 pounds of eggplant

3 tablespoons extra virgin olive oil, divided

2-3 tablespoons tahini

1-2 garlic cloves, minced or pressed

1 tablespoon lemon juice

Salt and cayenne pepper to taste

Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

Place on a baking sheet, cut side down, and roast until very tender, 35-40 minutes. Remove from oven and allow to cool for 15 minutes. Scoop the eggplant flesh from the skin, and save the flesh in a large bowl. Mash well with a fork. Add garlic, remaining 2 tablespoons olive oil, tahini, lemon juice, salt and cayenne pepper, stir well to combine. Serve with pita chips or crackers or vegetable sticks.

Fruit Availability

This summer we were rewarded with a prolific harvest from our stone fruit trees.

We are now waiting for the next seasonal items pomegranates and persimmons that will come in the fall. We will also have a fall harvest of strawberries, once the weather cools. For now, I get to walk past this pomegranate tree each day, and keep watch as their color changes.

Whole Roasted Garlic…

Roasting the whole head of garlic, changes the flavor, removing the spicy bite of fresh garlic, enhancing the sweetness and adding a caramelized flavor to the garlic. Roast the whole head and serve it as an appetizer or use it in place of regular garlic in any recipe to change up the flavor.


Roasted Garlic Heads