Vegetable List Arugula
Baby Lettuce
Basil
Windsor Broccoli
Gonzales Cabbage
Corn
Orient Express Eggplant (Big Black Banana Eggplant)
Royal Burgundy Green Beans
Peas
Zucchini
Notes from the Farm Knock, Knock. Who's There? The Harvest.
As it turns out, the door has opened and the harvest is here. It has been such a great growing season that we figured this would happen sooner or later... our cornucopia spillith over...
There is so much to talk about really. Take the Gonzales Cabbage... this little cabbage won over our hearts a couple of years ago in our trials. Its little, sweet and tender... what more can you ask of a cabbage. Gonzales won't store all winter long or feed a starving family, but its upside is undeniable. We also have had great luck with midsummer arugula this year. Its just a trial year for us, usually we grow arugula in the early spring, long before the CSA begins, but this year we thought we'd try it in the summer. Arugula usually gets too spicy and is to quick to go to seed to grow in the summer time, but for some reason, this year, as hot as its been, its done great. Eat it fresh... I like it with creamy caesar dressing and BacOs... its true, I eat BacOs.
Vegetable of the Week Orient Express Eggplant: Orient Express is one of my favorite overall vegetables from the garden. Rosa Bianca is probably my favorite Italian eggplant, but its good only in classically eggplantish dishes. Orient express is the most versatile solinaceous (peppers, tomatoes, eggplants, potatoes) vegetable. It is not bitter at all, does not need to be salted or have the oils somehow expressed. It doesn't need to be skinned, the skin is actually very sweet. The fastest way to a pleasurable, flavorful Orient Express dish is to simply cut it into medallions, drizzle with olive oil, lightly salt and bake at 350 degrees until golden brown... take them out and have them cool on a paper towel... pleasure town. You can make a pasta sauce, salsa, tapenade... its only limitation is your imagination.
Recipes Cabbage Stuffed with Eggplant, Zucchini, and Herbs This recipe is also great with 1/2 lb ground beef or pork... if you use ground pork, fennel seed is also a great addition.
2 cabbages
1/4 cup vegetable broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
3 tbsp each chopped fresh basil
- 1/4 cup whole-grain breadcrumbs
- 2 tbsp melted unsalted butter
Heat oven to 350°F. Cut cabbages in half from top to base. Cut out hard core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage) and meat (optional). Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.
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