Wednesday, July 29, 2015

July 29 or August 1

"Juliet" Tomatoes on the vine
Small boxes:  2 1/2 pounds brandywine tomatoes, 2 1/2 pounds juliet tomatoes, 1 garlic, 1 pound "Ophelia" eggplant, 1 red bell pepper, 1 bunch of italian parsley, 1 canteloupe.
regular boxes: 4 pounds brandywine tomatoes, 2 1/2 pounds juliet tomatoes, 2 garlic, 2 pounds ophelia eggplant, 3 red bell peppers, 1 bunch italian parsley, 1 canteloupe, 2 pounds cucumbers.

Storage:  Garlic out of direct sunlight on your counter.  Tomatoes that you'll eat within 2 days, store on the counter.  The others should be refrigerated.  All else in the fridge.  Eggplant and parsley in bags.

The Brandywine tomatoes make for great fresh eating on sandwiches, in salads, all by themselves.  They also make great soup.  The Juliets are at their best as a cooked tomato.  I like them oven roasted or grilled and then eaten plain or used in pasta sauce, as a pizza topping, on sandwiches.  Ophelia eggplant is a small variety of the "Indian" type used well in curry cut in half or whole.  I also like these oven roasted.

The offer for the $30 25 pound tomato box still stands thru the coming weekend.  We may still have an abundance next week but I can't be sure right now.

Roasted eggplant:
Wash eggplants and cut away the stems.
Cut each one in half and place in a bowl altogether.
Toss with olive oil, salt, pepper, oregano (or any herb you are fond of).
Place in a single layer on a baking sheet and roast in a 400 degree oven until soft and lightly browned on top.

When I do this, I leave the skin on.  It is good to taste one and be sure the skin isn't bitter.  If it is, scoop the "meat" out and discard the skin.  After I've roasted the eggplant, I add it pasta or grind it in the food processor and use the paste in baba ganouj or as a sandwich spread.  I also sometimes freeze it and use later. 
One method for Roasting Tomatoes

A baby bird!  From the nest in last weeks' picture.

Ellen and Anne loading the truck with the pepper harvest

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