This week's box includes: garlic, red and yellow onions (don't need refrigerated), 2 Italian eggplant, 1 lb. juliet roma tomatoes, 1 1/2 lb. red slicers, your choice of an heirloom tomato, 1 lb. okra, 1 head cabbage.
Full shares get more garlic, 2 lbs. onions, 1 lb. heirloom "jimmy nardello sweet italian frying peppers", 2 heirloom tomatoes.
The juliet tomatoes are small romas that make great sauce, oven-roasted, or dehydrated ("sun-dried") tomatoes. For sauce, I grind them up skin and all in food processor and add them to my sauce. They cook down fairly quick. For oven-roasted, I sprinkle salt n pepper, olive oil, oregano on them and cook til a little browned and juicy. They're a great addition to pasta salad or on crusty bread or grind them up and add to sauce.
The onions and garlic you're getting now are cured. This means they will keep for months and don't need to be refrigerated. They keep best in a dark, dry place.
The italian frying peppers are delicious sauteed with onions and served with pasta, beef, or bread and butter.
The recipe I gave several weeks ago for refrigerator pickles works well with the okra too. I use white vinegar instead of apple cider for pickled okra.
slice 2 eggplant
cook until tender in boiling water to cover and 1 tsp vinegar
drain eggplant and mash
2 eggs, 1/2 tsp salt, 6 T flour, 1 tsp baking powder, 1 tsp ground cumin, 1 tsp ground coriander
drop by the spoonful into hot oil (I like safflower oil)
cook until brown on all sides
serve with fresh tomato slices and sour cream or plain yogurt
Hope you all have a great week!