eggplant! melons! summer squash!

Eggplant has the absolutely most gorgeous flower….. and “fruit”. (I know, I know, this are recent repeat photos of our eggplant harvests – but they are so undeniably pretty!)

Here’s some eggplant info, gleaned from From Asparagus to Zucchini, MACSAC 2004.

  • To remove any acrid flavors and excess moisture, lightly salt slices of eggplant and allow them to sit in a colander for 10-15 minutes. Gently squeeze out any liquid. Eggplant will now soak up less oil and need less salt in preparation.
  • to bake: prick all over with fork. bake at 400 degrees until flesh is tender, about 30-40 minutes. Flesh can be pureed.
  • to stuff: bake 20 minutes, scoop out seeds, replace with stuffing. return to oven 15 minutes.
  • to saute: dip slices or chunks in flour or eggs and bread crumbs before sauteing. saute in hot oil until light brown. season with herbs, garlic, grated cheese, etc.
  • to steam: whole eggplant will steam over an inch of water: 15-30 minutes. Use the flesh for pulp, or season with olive oil, lemon, salt, and pepper, or cover in a tomato sauce.
  • Blend cooked eggplant with lemon juice and seasonings of choice for a dip or spread.
  • Grill slices along with other vegetables, such as peppers, or skewer and grill along with other shish kabob ingredients.

Your melons may look like these we harvested this week! Yum!

summer squash, many shapes, many sizes – enjoy the lunatic abundance!

Here’s some summer squash info, gleaned from From Asparagus to Zucchini, MACSAC 2004.

  • rinse or wipe down summer squash, no need to peel.
  • try raw summer squash cut into sticks or rounds with a dip.
  • grate or thinly slice into green salads, or shred to make a squash slaw.
  • steam squash whole or halved to best retain texture. Be careful not to overcook, just until tender when fork is inserted (8-15 minutes). Top with butter alone, or a squeeze of lemon, sprinkle of herbs, Parmesan cheese, pinch of pepper.
  • Grill small summer squash halves about 4 minutes on hottest part of grill, and then 8-10 minutes on the side. Baste with oil or maranade. Great for shish kabobs too.
  • Make a simple casserole: Layer blanched squash slices alternately with chopped onion cooked with bread crumbs. Repet 2 or 3 times and top with butter. Heat at 350 degrees in oven until hot and bubbly.
    If you’ve not tried this, there’s no time like the present (it’s listed in our  website’s Recipe Tab):
    Double Chocolate Zucchini Cake
    3/4 cup oil
    1  1/4 cups sugar
    2 eggs
    1 teaspoon vanilla
    2 cups grated zucchini (or any summer squash)
    1/2 cup sour milk, buttermilk or yogurt
    3 tablespoons cocoa or carob powder
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon each cinnamon and cloves
    2  1/2 cups flour
    small bag of chocolate or carob chips
    Heat oven to 350 degrees; grease a 9 x 13 inch pan.  Mix all ingredients and bake 30-35 minutes.  Makes 16 servings.
    A definite favorite at the garlic harvest party.

and one last picture for now, Thursday’s salad mix

Have a fantastic Labor Day Weekend. Eat well!  ~chris

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s