Week #9 (7/28 & 31)

This week your basket contains: beans, zucchini, carrots, cucumber, onions, beets (half shares), beet greens (full shares), garlic, Swiss chard, tomatoes, EGGPLANT, peppers, and basil.

Thank you to everyone who made it to our subscriber day Saturday afternoon.  We had a great time sharing pizza and spending time with all of you.

Traditional summer crops continue to come into production.  We are particularly happy to see eggplant this week.  An easy way to prepare your eggplant for later use is to slice it into ¼ slices, dip in beaten egg, coat the slices in bread crumbs and bake on an oiled cookie sheet at 3500 for 30 minutes.  The slices can be frozen for use in eggplant Parmesan later on.  However, this is my favorite way to use eggplant.


2 med. eggplants

2 Tbs olive oil

1 chopped onion

3-4 cloves garlic, chopped

1/2 cup tahini

1 1/2 Tbs lemon juice

1/2 tsp ground cumin

salt and pepper to taste

Cook whole eggplants under broiler, turning occasionally, until charred and collapsed (approx. 20 min). Remove from broiler, cool and remove skin.         Heat oil in a skillet, add onions, cook until translucent.  Add garlic and continue cooking until onions are golden brown.  Combine eggplant, onion and garlic and remaining ingredients in a blender or food processor and blend to a chunky puree.  Serve at room temperature with pita bread.

This is another summer staple on our table.


2 med. cucumbers, thinly sliced

1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced

3-4 fresh mozzarella balls, sliced ¼ inch thick

olive oil

6-8 basil leaves

salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

This is a recipe that can be enhanced by using beet greens along with the Swiss chard.


10 leaves Swiss chard, thick stems removed

2 TBS olive oil

½ onion, chopped

2 tomatoes, chopped

1 clove garlic, minced

1 jalapeno or other hot pepper, minced

½ tsp salt

¼ tsp black pepper

½ cup roasted, salted peanuts, finely chopped

Boil chard in a large pot of water for 10 minutes.  Drain, press out excess water and pat dry.  Puree in food processor.  Add oil to skillet and sauté onion, tomatoes, garlic, chile, salt and pepper for ten minutes over medium heat.  Add pureed chard and chopped peanuts and stir to blend, continue cooking for two minutes then serve.  From Foodday.  Makes 4 servings.


1 Lb. zucchini

Zest of 4 lemons

Salt & Pepper

1 Tbs. potato starch

1 small bunch chives

1 clove garlic

1 egg

2 Tbs. olive oil

Grate the zucchini and salt them.  Let stand for 30 minutes in a colander.  Squeeze the zucchini in your hands (or wring in a towel) to remove excess moisture.  This step is important to insure that the fritters hold together when cooked.  Peel and finely chop the garlic.  Chop 1 Tbs. chives and grate the lemon zest.  Lightly beat the egg.  In a large bowl, mix zucchini, garlic, chives, lemon zest, potato starch and the egg.  Heat the olive oil in a sauté pan over medium heat.  For each fritter, spoon a generous Tbs of batter into the pan.  They will look like little pancakes.  Turn them over after about three minutes or when golden.  Cook two more minutes on the other side.  Drain on paper towel.  Serves 4. From Chez Panisse Vegetables by Alice Waters.