2015 CSA Summer August 8th Planet Earth Diversified
- Baby Arugula Box
- Green Beans
- Eggplant
- Pepper Medley
- Watercress Box
- Collards
- Tomatoes
- Gourmet Cucumber
- New Potatoes
- Garlic
- Oregano
- Tarragon
- Lemongrass
- Zucchini/Squash
- Squash Blossoms
Eggplant dish that utilizes tomatoes, and mint as well, from a Middle Eastern restaurant: Borani Badenjan, fried eggplant steamed with seasoned tomato sauce, served with homemade garlic yogurt and mint. Or try this: Mike takes the eggplant, tomatoes, etc, and simmers it in a crock pot. The resultant rich batch is then great for a minestrone or served over pasta. Very nice with a shaving of parmesan! “Filet mignon topped with fried quail eggs, collard greens with garlic cloves, and coconut-oil-fried potatoes and onions.” The eggs are from her home raised quail and the beef is from a neighbor of ours, Wolf Creek Farm. Food and photo by Dana Michelle. To the left are “egg cups” by Rebecca Stewart that include watercress: she used 9 eggs, added spices, chopped up kale, watercress and parsley, put a scant tbsp of cooked ground sausage, into the bottom of each muffin section, then poured in some egg-kale mixture and baked @350 for….20 minutes or until they puff and the middles are cooked”, she said. Thanks to all our CSA members’ food inspirations this week! <3 We appreciate you!
