<< Back to main

Quiet Creek Farm CSA: Week 16 Recipes

Posted 9/19/2016 3:09pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Eggplant and Summer Vegetable Gratin From Vegetarian Cooking for Everyone by Deborah Madison - contributed by CSA member Florita Hobaugh

(My notes are in parentheses.) Simple but superb, this is a little slow to put together but not at all difficult. Don’t hurry it; the slow cooking guarantees that all the flavors will be richly concentrated.

Serves 4 to 6

2 to 2½ pounds globe eggplant, preferably on the small side

Olive oil Salt and freshly milled pepper

2 large onions, finely diced 3 garlic cloves, chopped 1 large red bell pepper, finely diced 2 large ripe tomatoes, peeled, seeded, and chopped (works fine if you don’t peel &/or seed)

10 large basil leaves, torn into small pieces

1 cup fresh bread crumbs made from sturdy white bread (brown bread tastes great too)

¼ cup freshly grated Parmesan

Preheat the oven to 425o F. Slice the eggplant into rounds about ½ inch thick – if it’s in season, there’s no need to salt them. Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides, about 25 minutes. Season with salt and pepper and set aside. Reduce the heat to 325o F. Heat 3 tablespoons olive oil in a wide skillet, add the onions and garlic, and cook over medium heat until limp, about 8 minutes. Raise the heat a little, add the pepper and tomatoes, and continue cooking, stirring occasionally, until everything is soft and thickened to a jam, about 20 minutes. Raise the temperature at the end to reduce the juices. Add the basil and season to taste with salt and pepper.

Lightly oil a 2 ½ quart gratin dish. Make a layer of eggplant in the bottom and spread a third of the tomato-onion mixture over it, followed by another layer of eggplant, half the remaining sauce, then the rest of the eggplant. End with the remaining sauce on top. Cover the dish and bake for 45 minutes. Toss the bread crumbs with olive oil to moisten and the grated cheese. Remove the cover, add the bread crumbs and cheese, raise the oven temperature to 375o F, and bake until the crumbs are nicely browned and crisp on top, about 25 minutes.

Honey Cinnamon Roasted Sweet Potatoes

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2 large sweet potatoes, peeled and cut into 1 inch cubes
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Preheat oven to 375 degrees.
In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

Source:http://www.bunsinmyoven.com/2013/11/11/honey-cinnamon-roasted-sweet-potatoes/


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Join our mailing list

 Eat well. Live well.

Certified organic produce shares from The Good Farm

200+ CSA members. Over 70% return annually = Happy members

BECOME ONE TODAY!

8112 Church Rd.
Germansville, PA 18053
484-262-0675
Contact Us

This page was created using the Small Farm Central web development service. Administrator Login