Week #19 (10/6 & 9)

This week your basket contains: summer squash, cucumbers, eggplant, sweet peppers, carrots, tomatoes, cherry tomatoes, basil, RED CABBAGE, THELMA SAUNDERS WINTER SQUASH and onions.

THE PUMPKIN PICK UP PARTY IS COMING UP SOON!  Mark your calendars for October 17th & 18th from 11:00 to 4:00 as the day(s) to come out and pick your jack-o-lantern, eat pizza (including pumpkin pie pizza!), press cider and have fun with other subscribers.


Thelma Saunders is an amazing heirloom winter squash.  While it has the acorn shape, the flesh is very different; much chestnuttier and more similar to Kabocha squash (though not quite as dry).  It has a very thin (edible) skin, wonderful flavor, ripens early and is an excellent keeper as well.  As a bonus, the seeds are particularly good for roasting.  We like to simply slice it and bake it with a bit of olive oil, salt and pepper.  This is a more complicated version that is great.


2 eggs, beaten lightly

1/4 cup milk

2 teaspoons honey

3/4 cup yellow cornmeal

1 1/2 cups fine fresh bread crumbs

Salt and freshly ground black pepper

1 winter squash, sliced crosswise into 1/2-inch-thick rounds and seeded

3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a shallow dish, whisk together the eggs, milk and honey. In another shallow dish, stir together the cornmeal, bread crumbs, and salt and pepper to taste.  Dip the squash rings into the egg mixture and then into the crumb mixture, coating them well and patting the crumbs on well. Generously butter 2 rimmed baking sheets. Arrange the squash rings in one layer on the sheets and drizzle with the melted butter. Bake for 30 minutes, turning once halfway through, or until they are tender. Sprinkle the squash with salt to taste and arrange on a heated platter. Makes 6 servings. From Gourmet magazine, November 1985


A simple red cabbage salad can be made by shredding red cabbage and carrots, mixing with thinly-sliced sweet peppers and scallions (or grated summer squash), and covering with the following dressing.  Whisk together 1/3 cup rice wine vinegar, 1-3 Tbsp. olive oil, 1 tsp turmeric, 1 Tbsp. honey, ½ tsp. pepper, salt to taste.


2 Lbs eggplant peeled and cut into ½ inch cubes

Coarse salt

3-Tbs. rosemary leaves

4 garlic cloves, peeled

salt and freshly ground pepper

¾ cup extra virgin olive oil

20 sprigs parsley leaves

10-12 slices of toasted crusty Italian bread

Place the eggplant cubes on a serving platter, sprinkle about 2 Tbs. of coarse salt over them, then place a second platter over the eggplant cubes as a weight, but do not crush them.  Let rest at room temperature for at least 1 hour.  Meanwhile, finely chop the rosemary and garlic together on a cutting board.  Transfer the garlic mixture to a small bowl, season with salt and pepper and mix well.  Rinse the eggplant cubes many times under cold running water, then pat dry with paper towels.  Heat the olive oil in a large heavy skillet over medium heat.  When the oil is moderately hot, about 300 degrees, add the eggplant cubes, preferably in a single layer, and cook, covered for 3 to 4 minutes.  By that time the lower part of the eggplant should have a thin golden crust.  Turn the eggplant cubes over, cover the skillet, and cook for 3-4 minutes more.  Sprinkle the garlic mixture and a little slat and pepper over the eggplant and mix very well with a wooden spoon.  Some cubes may fall apart; this is all right.  Keep cooking until all the cubes are soft.  With a skimmer, transfer the eggplant to a crockery or glass bowl.  Add the parsley leaves to the eggplant and mix again.  Immediately place the eggplant mixture over the slices of bread and serve.  This dish can be served as an appetizer or a vegetable, but should always be warm.  From Bugialli’s Italy.