HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF WEEK 11: WHAT WE GOT AND HOW WE USED IT

1. Asian eggplant: See this week’s featured recipe below.

2. Carrots: Went into several green salads with the red leaf lettuce (no. 4), the spicy mix (no. 8), and the cuke (no. 7).

3. Collards: Snuck into mac and cheese.

4. Red leaf lettuce: See no. 2.

5. Yellow onions: Along with the bell pepper (no. 6), went into chilaquiles.

6. Bell pepper: See no. 5.

7. Slicing cucumber: See no. 2.

8. Spicy mix: See no. 2.

9. Cantaloupe: Breakfast!

10. Bok choy: Sautéed with soy sauce and eaten as a side.

THIS WEEK’S RECIPE: EGGPLANT PESTO
Here’s another goodie for folks who don’t live and breathe for eggplant. While googling around, I came across this recipe, which got the ball rolling. I ended up making a few tweaks, most significantly swapping the parsley for basil, which I had in the backyard. I also replaced the walnuts with toasted pecans, which made me wonder briefly whether I could call this variation Bubba ganoush, in honor of the nuts’ (and my!) Southern roots. Whatever you call it, it’s tasty: creamy and mellow from the roasted eggplant and garlic, with sweetness from the honey and zip from the lemon juice. Makes about 2 cups.

» 1 classic or 2 Asian eggplants, halved lengthwise
» 1 Tbsp olive oil
» 3 medium garlic cloves, peeled
» 1 cup pecans, toasted (walnuts would work fine)
» ½ cup fresh basil, coarsely chopped
» 2 Tbsp lemon juice
» 1 Tbsp honey
» Salt and pepper

Preheat the oven to 425 F. Brush the cut sides of the eggplant with olive oil and place cut-side down on a baking sheet. Put garlic in aluminum foil and drizzle with the remaining olive oil then fold up the foil and place on the baking sheet with the eggplant. Roast 35 to 45 minutes then set aside to cool, about 20 minutes.

Chop the nuts in a food processor until they’re the size of peppercorns, about 30 pulses. Add the basil and garlic and pulse until evenly minced, about 10 pulses. Scoop the eggplant from its skin and add it, the lemon juice, and the honey to the food processor. Season with salt and pepper and pulse for 30 seconds, adding more seasoning and lemon juice as desired. Serve with crackers. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

Views: 131

Comment by Kirsten Madaus on August 24, 2013 at 2:40pm

Bubba ganoush.  I like it!  If you have any of this dip left over, I recommend fattoushing the ganoush.  My lunch yesterday was a plate spread with baba ghanoush, topped with chopped roasted veggies (because I had leftovers to deal with), marinated artichoke hearts (because they are leaping into everything lately), feta cheese (because, why not?) and I scooped everything up with pita crackers.

Comment by Jennifer on August 26, 2013 at 4:11pm

"Feta cheese (because, why not?)": My thoughts exactly! Thanks for the suggestion, Kirsten. Fattoushing the ganoush it is.

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