The Bishop's Orchards CSA Blog is designed to update the shareholders and participants in the program with news from the farm, pictures and videos of what is happening. This is a discussion board for people to ask Bishop's CSA questions and bring ideas and comments to the table! Want to know what to do with an item that you received in your basket last week? Ask us, we're here to help. Bishop's Orchards, providing you with the freshest farm products in Guilford since 1871.
Eggplant might be my favorite vegetable. Might be. I have so many favorite vegetables that when I think about it, it's hard to decide. The point is, however, that eggplant is absolutely delicious, and in my opinion is underrated. Usually, I see eggplant battered, fried, and coated in sauce as if it should be disguised. Not that I don't love some of those sauce-heavy eggplant dishes, but I think that this vegetable sometimes deserves more of a spotlight. Therefore, I came up with this Italian-inspired stuffed eggplant recipe that has many of the same flavors as, say, Eggplant Parmesan. However, it's healthier because nothing is fried, and it's a fresher, lighter option for summer. Enjoy!
By the way, I encourage you all to try a variety of other ways of preparing eggplant. I have so many recipes using eggplant, in fact, that it was hard for me to decide which one to share on the blog! Some other ideas that I'm sure you could find recipes for online include: Baba Gannoush, Eggplant Rollatini, Ratatouille, Chinese Spicy Eggplant, Eggplant in Garlic Sauce, Eggplant Parmesan, and more. Enjoy your eggplants! Justine
Note: I used these measurements, and ended up with a bit of extra filling. You can cut it down if you want, or just stuff the eggplants higher or have extra filling on the side!
1. Heat oven to 400 degrees.
2. Slice eggplant in half, lengthwise, and cut out most of the flesh so that it is hollow but still sturdy enough to hold filling. Sprinkle with salt and pepper.
3. Chop eggplant flesh into cubes, about 1 inch.
4. Meanwhile, heat skillet to medium/high heat; add onions, garlic, and a drizzle of olive oil; put eggplant "boats" or shells in oven.
5. Bake eggplant boats in oven for about 20 minutes, or until tender but still sturdy. Meanwhile, add chopped eggplant to onions and garlic after a few minutes of sautéing; turn skillet heat to high and cook until eggplant is very tender and golden brown (you may want to add another drizzle of olive oil).
There are two types of green tomatoes: those that are green when fully ripe (usually heirloom varieties), and unripe tomatoes. Tomatoes that are green when ripe often have vertical stripes or other variations in the coloring, will feel soft when pressed, and will taste much like a red tomato, possibly slightly sweet or spicy depending on the variety. Unripe tomatoes will be pale green all over, feel nearly solid and will have a more acidic or tart flavor. Nearly-ripe green tomatoes (ones that feel soft) may be ripened in a paper bag on the counter top.
Fried green tomatoes: Just slice tomatoes, dip in scrambled raw egg. Then dip in flour seasoned with salt and pepper. I often add spices like rosemary as well. Some folks like cayenne pepper. Fry in olive oil for best health and flavor, until brown and soft. Yum! Other folks use corn meal instead of flour, but their mothers didn't raise them right.
Green tomato sauté: Chop tomatoes, sauté in olive oil with chopped onion and a few tablespoons finely chopped garlic. Save yourself some grief and buy chopped garlic in a jar. Cook in pan until soft. Serve as a side dish.
Green tomato sauté a la Mexican: Use green tomato sauté to cover a burrito like salsa. Add a little hot sauce. Top with sour cream. Or stir sour cream into sauté (after pulling out of pan with slotted spoon to remove as much olive oil as possible.) Add crumbled bacon, lettuce and whatever else you like and stuff in pita pocket. Also tastes good with a dash of cilantro. Basically, the green tomato is a good substitute in any Mexican recipe for tomatillo.
I found this on Food.com. It is a southern bread thay a lady I know from Tennessee made. It is really quite good.
Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.
Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.
Food processor makes this easy and cool. Just drop the garlic and peppers through the hopper while the processor is running. Add tomatoes (I cut them in quarters and eighths first) and lime juice. Process until chopped. Add avocado, then yogurt. Process until you get the consistency you like.
We had no problem going through half of this with tortilla chips and another salsa I made with cukes, mangos, cilantro, etc.
Here's the list for tomorrow. Please check out the recipes on the blog for some tasty treats!
Two Thirds Share
Hellooooo, yes the corn has arrived. Picked for you the morning of your pickup! It is truly delicious and we are all excited. Although it may seem difficult to believe at this point, you may be asking me soon what else to do with it than eating it off the cob. Why not try something new using your corn. Here is an absolutely delicious one that my sister-in-law told me about. Melissa lives in NJ and belongs to a CSA there. We compare our share each week to see the differences. The NJ growing season is much further ahead than ours and she has been receiving corn for a number of weeks already. Enjoy!
Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.
Note: Use enough flour that the mixture holds together to form patties.
* Recipe Courtesy of Closet Cooking
Puree everything in a food processor and optionally let sit in the fridge for a few hours.
Tip: Add the jalapenos a bit at a time to get the heat level to where you want it. You can leave them out completely if you like as well
Yes we still have beet greens, and I'll let you on on our secret;
We ziplock every green that comes in the house, make a slight opening and give it a big hug! It makes a makeshift vacuum bag, then seal that tiny spot and viola! I swear all our greens last at least 3 week, sometimes longer!
And every one always in the veggie drawers.
That's our CSA TIP OF THE DAY!
Until next time,
Hope and Erin
PS: Make sure to be careful while using the mandolin, which has a sharp blade! Do not try to use the entire vegetable; when you get to the end, stop, or else you can cut your fingers. (Believe me, I know from experience :).
1. Slice the cucumbers and onion into a large bowl with the mandolin.
2. Add all remaining ingredients, and toss.
Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.
Use on grilled meat of your choice!
Unitil next time,
Hope and Erin!
What an excellent way to use up your share this week. I bet a bit of chili in here would taste great.
Combine ingredient in blender or use a stick blender to your desired chunkiness.
Top with chiffonade of basil and parsley gently stir in and let sit for 1 hour to develop flavor before eating
Makes approx 3 cups