This week your basket contains: EGGPLANT, tomatoes, cherry tomatoes, beans, zucchini, cucumber, SWEET CORN, HAMBURG PARSLEY, and LEEKS.

This spring we had an issue with our leek seeding,  and wound up short of our planning.  We managed to buy some organic leek starts from a reputable grower online and, though it was a bit late, got all of our beds planted.  Unfortunately, some of these leeks have started to put up flower stalks (something we wouldn’t expect until April of next year). Our bought leeks are a variety that we normally don’t grow (they seem to make bulbous stalks as opposed to slender stalks) and it may be that they were in cold storage for too long, or it may be something about our particular micro-climate, or the weather this year, but  it is hard to say why it happened.  In any case we have decided to harvest the leeks earlier than usual.  For the leeks we cooked and ate, the flower stalk was more solid than the usual layered leek we are used to, but they were tender and perfectly edible.  The one up side to this is that the tomatoes are going strong now and it gives us an opportunity to give you the recipe below (which we love).

LEEK & TOMATO SAUCE

2 leeks

2 Tbs butter

2 Tbs olive oil

1 zucchini

1 sweet pepper

4 medium tomatoes

2 cloves garlic

salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

HAMBURG PARSLEY is a relatively new crop for us that we are becoming very fond of.  After having to experiment for a few years on timing, we feel like we’ve hit on a good process for growing it.  One of the nicest attributes of Hamburg parsley is that while the roots are used like you would use parsnip or carrot ( I like to roast them around a chicken), the tops are used like regular parsley.  Our bed germinated very well this year so the plants in your basket today were pulled as a thinning of the bed.  We get to enjoy the smaller roots and the greens now, and the remaining roots will be getting bigger for harvest in the fall & winter.  One great way to use the leaves is to make chimmichuri.  Inspired by a recipe by Kathy Gunst, this sauce transforms grilled meat, fish, or vegetables. It can also be used as a marinade or spooned into soups and salads.

CHIMICHURRI

¾ cup parsley, large stems removed

1/3 c. mint leaves

2 Tbsp. capers, drained

1 small green garlic, white and pale green part chopped

4 Tbsp. olive oil

¼ tsp. red pepper flakes

½ Tbsp. freshly squeezed lemon juice

Salt and pepper to taste

Combine all the ingredients in a food processor and pulse until roughly chopped. Can be covered and stored in the fridge for a few days until needed. Makes about ¾ cup.

The recipe below is my sure-fire way to convert eggplant skeptics into eggplant eaters (if not eggplant lovers!)

BABA GHANOUJ

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.