Backyard Gardens CSA: Week 15 — September 11, 2014

Brrrr, it must be chilly because the geese are packing up and heading out for the coming winter. We’ll do our part and help keep the tomatoes around a little longer, especially since next Thursday, at the last Enterprise farmers’ market, as well as at the Saturday market, there’s a tomato tasting with 50 or so varieties to test. Speaking of tomatoes, here are some all good to go from earlier in the day.

Lined up

Although we tried to get you some leeks this week, they still aren’t quite ready, so next go round we’ll provide the necessary goodies for some spectacular soups. And just in time, too! The freeze is on, as is evidenced by the frost on my sleeping bag in the mornings.

Till next week,

Garik

Mellon mouth

WHAT’S IN YOUR BIN?

Full Share

Beans – ½ pound
Cabbage – 1 head
Cucumbers – 1 pound
Eggplant – 1 each
Garlic – 2 head
Lettuce – ½ pound
Onions – 2 head
Peppers, hot – 8 each
Potatoes – 2 pounds
Tomatoes – 1 pound

Half Share

Beans – 1/3 pound
Cabbage – 1 head
Cucumbers – 1 pound
Garlic – 1 head
Onions – 1 head
Peppers, hot – 8 each
Potatoes – 2 pounds
Tomatoes – ½ pound

The OHC

RECIPES

Chickpea Stuffed Eggplant with Tahini Sauce

Serves 2-4

Ingredients:
  • 2 medium-sized Italian Eggplants. sliced in half lengthwise
  • 1 medium-sized yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 15 oz can of organic chickpeas, drained and rinsed
  • 1 cup couscous
  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons cooking oil (I used grapeseed oil) divided
  • 1 small bunch of parsley, minced

For the Tahini Sauce

  • ¼ cup organic tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • ¼ cup water
  • dash of salt, pepper, and crushed red pepper flakes
Directions:
  1. Preheat the oven to 375 degrees.
  2. Combine all the ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth. Set aside.
  3. Once eggplant is sliced in half lengthwise, use a small spoon to scoop out the center (leaving a ¼ inch wide shell.) Save the scooped out eggplant and quickly dice it up.
  4. Drizzle about 1 TBS of the oil onto the eggplant and place cut side down on a prepared baking sheet. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) Check often to make sure eggplant doesn’t burn.
  5. Cook couscous
  6. While couscous cooks heat the remaining oil in a large skillet. Add the onion and cook for about 5 minutes. Add the garlic and cook for about 2 more minutes. Add the tomatoes, diced eggplant and chickpeas. Turn heat to low and cook string often (for about 5 more minutes). Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.
  7. Scoop a healthy portion of the couscous mixture into each eggplant. Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.

recipe courtesy of Dishing up the Dirt

Stewed Peppers With Tomatoes, Onion, and Garlic

Serves 6

Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 plump garlic cloves, minced
  • 3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
  • 1 pound chopped tomatoes
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and freshly ground pepper to taste
Directions:
  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add chopped onion and cook until soft.
  3. Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
  4. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
  5. In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
  6. Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
  7. Fill each pepper half with the risotto and top with a couple tablespoons of mozzarella cheese.
  8. Bake in a 350 degree oven for 25 minutes. Serve immediately.

recipe courtesy of The New York Times