Share contents this week: 1 bulb of garlic, 1&1/2pounds Austrian Crescent fingerling potatoes, 1 pint cherry tomatoes, 1&1/2 pounds of fairytale and gretel eggplant, 1 bunch of shiso, 1 japanese cucumber, 1 very ripe cantaloupe melon, 1 yellow bell pepper, 3 yellow onions.
Storage: All things but the garlic need to be kept refrigerated. Shiso needs to be in a bag with air squeezed out. Melon needs to be eaten today.
Shiso is an herb with a light cumin flavor. It lends that flavor as well as a pink color when added to liquid. It is good with cherry tomatoes tossed in a vinaigrette, great with eggplant, and pretty in a jar of pickles.
A recipe for Eggplant Caponata
Again this week, we are rich with tomatoes. It will all be over soon so if you want tomatoes to put up, you need to do it this week. A 20 pound box is only $35! (market price is $3/pound)
We aren't putting big tomatoes in the share this week because many of you seemed exhausted with the tomatoes as you unpacked your box last week. If you want some big tomatoes, please let us know at market and we'll get you some!
Creamy Eggplant Dip
1. Cut the small eggplant in half lengthwise, arrange on a sheet pan and drizzle with olive oil, sprinkle with salt and pepper.
2. Roast in a 450 degree oven until browning and somewhat wrinkled (about 20 minutes).
3. While the eggplant is roasting,thinly slice 1 to 3 yellow onions and 4 cloves of garlic.
4. Caramelize these in a skillet.
5. If you have a food processor, transfer the eggplant, skin on, into it with the caramelized onion and grind to a creamy consistency. If you don't have one, scoop the eggplant out of the skin and put in a bowl with the onion and mash by hand.
6. You can add a spoon full of tahini or yogurt to make it more creamy.
7. Season with more salt and pepper if you think it needs it.
8. Lastly, chop the leaves of 1 stem of the purple shiso and stir into the dip. Eat with warmed pita bread.