P i c k l i s t
CHERRY TOMATOES - CARMEN PEPPERS - SHISHITO PEPPERS - SWEET HABANADA PEPPERS - ROMA TOMATOES - CORN - NAPA CABBAGE - ONION - FLAT PARSLEY - EGGPLANT - CARROTS
EDGEWATER update:
This update is but a tiny paragraph to make room for the most important thing you do this week with your maters, your parsley, and your eggplant: enter EGGPLANT PARM, thanks Mitchell! But before we get into the recipes, all i gotta say is that our field crew RALLIED SO HARD the past couple of days getting the packshed in order for our Triennial FSMA (NH Food safety) inspection. I am so proud of this team- everyone came together and made that packshed sparkle. And now the concrete floor of said pack shed is as smooth as glass and we should all take a break from farming to live out our actual fantasies of roller disco royalty… the farm already owns its own disco ball -every farm needs one- now we just have to locate some roller skates.
SEE PICS BELOW FOR PROOF OF ROLLER SKATE READY FLOORS
FARMY FOODIE PRO-TIPS:
The following recipe is crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis. if you are curious about alllll the recipes he has to offer, check out his substack:
Eggplant Parm
Serves 4 to 6
Although making eggplant parm can be a bit of a production, it’s worth the effort. And you can use whatever convenience foods (jarred sauce, shredded cheese, etc.) you’ve got to make it simpler. But since this week you’ve been given both eggplant and Roma tomatoes, I’m going to give you recipes for the whole shebang, sauce and all.
There are many different ways to assemble eggplant parm, thin slices layered with cheese and sauce in a casserole like lasagne, or thick slabs treated more like steak baked on a sheet pan. I like ‘em both, but tend to go the slab route at home because it requires less frying. Use leftovers to make eggplant parm sandwiches.
1 large Italian eggplant
Kosher salt
3 tablespoons extra-virgin olive oil
1/2 small white onion, finely chopped
1 clove garlic, minced
1 small hot pepper, seeded and minced, or pinch hot pepper flakes
2 pounds Roma tomatoes, diced
1/2 cup dry white wine or water, plus additional water as needed
1 tablespoon tomato paste
1 bay leaf
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Freshly ground black pepper
All-purpose flour
2 large eggs
Japanese panko or regular bread crumbs (at least 2 cups)
Vegetable oil for frying
Handfuls of chopped fresh flat-leaf Italian parsley and/or fresh basil
6 to 8 ounces fresh mozzarella thinly sliced or shredded
1 ounce freshly grated Parmigiano Reggiano
With a vegetable peeler, remove strips of the eggplant peel lengthwise so that it ends up looking striped. Leaving some of the peel on adds flavor and texture; too much can become bitter. Remove the top (stem end) of the eggplant and slice the eggplant lengthwise into long, thick steaks, about 1/2-in thick. Salt each side of these slices and let sit on a plate for 20 minutes or so while you make the sauce.
In a medium frying pan, heat the olive oil. Add the onion and a pinch of salt and sauté for 3 or 4 minutes until softened. Add the garlic and hot pepper and continue cooking another minute or so. Add the chopped tomatoes and continue sautéing until they soften and give off some liquid, 5 to 7 minutes. Add the wine, tomato paste, bay leaf, and oregano. Turn down the heat and continue cooking for 10 minutes or so until the sauce comes together. As it simmers and the liquid evaporates, add 1/4 cup of water at a time to keep the consistency consistent. You want
it chunky but loose. Season with black pepper, taste, and adjust.
Meanwhile, get ready to bread and fry the eggplant. Place a pile of flour on a dinner plate. In a wide, shallow bowl, beat the two eggs with a couple of tablespoons of water and a pinch of salt until frothy. On a second dinner plate, pile some of the bread crumbs. Line these up on the counter in this order: flour, egg, breadcrumbs. In a large frying pan, heat about 1/4-inch vegetable oil over medium-high heat. Line a large platter or tray with paper towel. With
additional paper towel, wipe off any liquid that the salt has drawn to the surface of the eggplant slices. Dredge the first slice with flour and tap to remove excess. Dip in the egg wash and allow any excess to drain off. Lay the slice on the bread crumps, flip, and press the crumbs onto the eggplant, being sure to coat the entire surface evenly. Tap off any excess and lay the breaded slice in the hot oil. Repeat to fill the pan without crowding.
Fry until the first side is golden brown. You don’t want the pan too hot or the breading will burn before the center is soft. Flip and fry the second side until browned. When done, remove the eggplant to the paper-towel-lined platter. Repeat—noting the oil will get hotter as you continue frying, so you may want to remove the pan from the heat from time to time, and you may need to be replenish the oil for subsequent batches—until all of the eggplant is fried.
Preheat the oven to 350°F. Spread a spoonful or two of the tomato sauce on the bottom of a baking sheet (with sides). Arrange the fried eggplant in an even layer on the sauce in the pan.
Don’t worry if the pan isn’t completely covered. There can be some space between each slice. Spoon some tomato sauce over each slice. Scatter the chopped herbs over everything. Divide the mozzarella among the slices and then scatter the Parmigiano over that. Bake for 20 to 25 minutes, until bubbly and the cheese has melted and browned. A minute or two under the broiler will finish the trick.
Grilled Corn and Napa Cabbage Slaw with Tahini Dressing Serves 4 to 6
2 ears corn, shucked
2 tablespoons tahini
1 small clove garlic, minced
1/3 cup warm water
Juice of 2 lemons, finely grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 medium Napa cabbage, thinly sliced crosswise into shreds
2 medium to large carrots, peeled and shredded
1 carmen pepper, seeded and thinly sliced
Large handful flat-leaf parsley, coarsely chopped
Freshly ground black pepper
Directly over a gas flame, on a hot grill, or in a hot, dry cast-iron pan, roast the ears of corn, turning frequently, until the kernels are nicely charred. Let cool. With a sharp knife, slice the kernels off the cobs into a large mixing bowl. Set aside. In a pint jar with a tight-fitting lid, combine the tahini, garlic, water, lemon juice and zest, and a pinch of salt. Cover the jar and shake vigorously until blended. (Alternatively, you can use an immersion blender.) Adjust the consistency with additional water, if necessary, to get a smooth, creamy dressing.
Into the bowl with the corn, add the shredded Napa cabbage, shredded carrot, sliced pepper, and parsley. Add the dressing and a generous grind of pepper and toss. Taste, adjust the seasoning and toss again. Serve at room temperature or chilled.