I hope you all had a pleasant long weekend and enjoyed the fine, fine weather. 


A treat of a box this week, less all-local then I had hoped for - the holiday monday threw some of our supply timings out - but still absolutely fab stuff coming your way.

Bananas
Suntan Peppers
Yellow and Red Onions
Golden Delicious Apples
Gala Apples
Romaine Lettuce
Strawberries
Yellow Squash
Peaches
Mangos, Ataulfo
Lemons
Eggplant, Globe
Pears, Bartlett Red
Baby Spinach
Cherry Tomatoes

Russian Eggplant Dish

INGREDIENTS 

  • 2 eggplants, peeled and cubed
  • 2 green bell peppers, seeded and chopped
  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 1-3/4 teaspoons white sugar
  • 1-1/4 teaspoons salt
  • 3 tablespoons and 1 teaspoon vegetable oil
  • 3 tablespoons and 1 teaspoon red wine vinegar
  • 3 tablespoons and 1 teaspoon water
Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm. Add a couple of drops of hot sauce to your serving if you like things spicy!

Eggplant Curry

INGREDIENTS 

  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 1/2 cup plain yogurt
  • 1 fresh jalapeno chile pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Yellow Squash Fritters/Pancakes/Latkes

INGREDIENTS 

  • 4 medium yellow squash, shredded
  • 1/2 onion, shredded
  • 2-1/4 teaspoons salt
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 egg, lightly beaten
  • 1/2 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1-1/2 teaspoons vegetable oil
  • DIRECTIONS
  • Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  • In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  • Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
  • Serve with sour cream and chives or salsa and fresh cilantro and some freshly squeezed lemon.

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