CSA Recipes: Weeks 17,18

Haven't we all been truly blessed with a beautiful September? The summer growing season has run a week or two longer than it has in the past, but the killing frost is upon us this week. It is a necessary occurrence, as I cannot get to that beautiful winter squash growing fat underneath its foliar canopy. Also, the day length is getting drastically shorter, making it more difficult each week to get all of those summer crops harvested in a day's time. The transition to fall faire is just around the corner, but we can enjoy the last of those delicious strawberries, tomatoes, peppers and eggplants for another week or two with the help of row covers. So, make the most of it and give one of the following recipes a try! If you still want more eggplant recipes, please check out the link given at the bottom of this site.

Healthy Carrot Muffins (you don't have to tell the kids...) - another wonderful creation by Bonnie
makes 12

Stir together:

1 1/2 cups whole wheat flour (whole wheat pastry flour or white whole wheat makes a milder flavor)
3/4 cup quick-cooking oats
1/3 cup turbinado sugar (or, if you like a sweeter muffin, up to 2/3 cup)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup toasted, chopped walnuts
1/3 cup dried currants

Whisk until combined:

1 cup buttermilk
1/3 cup canola oil
1 tbsp orange zest
2 large eggs

Lightly mix wet ingredients into dry. When some flour still remains, lightly fold in 1 cup grated carrot. Don't overmix or the muffins will be dense and tough! Bake in a greased muffin tin at 350 degrees for about 20 min.

Piperade (Traditional Basque dish, as found in The Oregonian)

makes 4 servings; (leftovers recommended for fajitas, adding chili powder, ground cumin and cayenne to shift the flavor from Spanish to Mexican)

1/4 C. olive oil, plus more for brushing on bread

3 sweet onions, halved and sliced 1/4" thick

5 large cloves garlic, minced, plus 1 cut in half

4 red sweet peppers, stem, ribs and seeds removed, sliced into 1/4" wide strips

4 green bell peppers, prepared same as red peppers

about 1 1/2 lbs. tomatoes, coarsely chopped

1 Tbs. paprika

1 Tbs. smoked paprika (if available)

2 Tbs. sherry vinegar

1 Tbs. chopped fresh thyme

1 Tbs. salt

1 tsp. freshly ground black pepper

4 slices rustic bread

8 eggs (directions for poaching them given below, but you can omit those steps and simply serve the piperade with an omelet, fried eggs, or scrambled eggs.)

Heat oil in large 12-14" saute pan or skillet over med.-high heat. Add onions and cook 7 min., or until soft, stirring often to avoid scorching. Add minced garlic and cook 3 min. more. Add red and green peppers and cook, stirring frequently, about 10 min. Add tomatoes, paprika, smoked paprika, vinegar, thyme, salt and pepper. Cook until peppers are soft and the juices have begun to thicken, about 20 min.

Meanwhile, brush bread with oil and place under oven broiler to toast until golden on one side, about 1 min. Rub the cut side of the halved garlic on each piece generously. Set aside.

Reduce heat to medium. Scoop out 3 C. of the pepper mixture, trying to get mostly peppers and not much sauce. Refrigerate for next meal. Use a spoon or spatula to clear away some of the remaining peppers in the pan to make 8 pockets for the eggs to cook. Crack and egg into each space. Sprinkle each with a little salt and pepper, and cover the pan with the lid (or cover tightly w/ foil). Cook the eggs for about 5-8 min. until whites are set and yolks are set to your desired consistency. Place a slice of bread in each bowl, spoon two eggs and some of the pepper mixture over each. Serve.

Eggplant and Peppers in Spicy Peanut Sauce - from the Moosewood Cookbook

serves 6 appetizer-sized servings, or toss with cold asian-style noodles to stretch it out...

1 medium (7") eggplant, unpeeled, and cut into 1" thick strips, then into 2" pieces

salt

1 large bell pepper, any color, cut into 1" pieces

for the sauce:

1/2 C. good peanut butter (one w/ low sugar is best)

1/2 C. water

2 Tbs. soy sauce or tamari

2 Tbs. sugar

3 med. cloves garlic, minced

1 tsp. cider vinegar

1-2 Tbs. minced fresh cilantro

ground cayenne, to taste, or substitute minced fresh chile to taste

salt, to taste (if peanut butter is unsalted)

Preheat oven to 375'F. Lightly oil a baking tray. Spread eggplant pieces on the tray and salt lightly. Let stand 10 min. Bake the eggplant until tender, about 15 min. (prepare sauce during this time). During the last 5 min. of baking, add the pepper pieces to the tray. Cool the vegetables to room temp., then transfer to a bowl or container. Add Chinese Peanut Sauce and mix gently. Serve at room temp. or cold.

Eggplant-Almond Enchiladas - also from the Moosewood Cookbook

serves 6-8

1 Tbs. olive oil

1 C. minced onion

6 C. diced eggplant

1 tsp. salt

lots of freshly ground black pepper

4 med. cloves garlic, minced

1 medium green bell pepper, minced

1 C. lightly toasted almonds, minced (easily done in a food processor or spice grinder)

1 packed C. grated Monterey Jack cheese, or other mild white cheese

12 corn tortillas

1 batch Mexican Red Sauce (given below)

Heat olive oil in deep skillet or Dutch oven. Add onion, sauteing over med. heat for about 5 min. Add eggplant, salt, and pepper; mix well. Cover and cook for about 10 min. over med. heat, stirring occasionally, until eggplant is soft. Add garlic and bell pepper. Stir and cook 5-8 min. more, or until pepper is just tender. Add more salt if desired. Remove from heat; stir in almonds and cheese. Preheat oven to 350'F. Moisten each tortilla briefly in water to soften them, then place approx. 1/4 C. of filling on one side and roll up. Gently situate filled tortillas on baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 min.

Mexican Red Sauce

1 Tbs. olive oil

1 C. minced onion

1/2 tsp. salt

1 1/2 tsp. ground cumin

2 tsp. chili powder

3 C. chopped tomatoes (4-6 med.-sized ones), peeling/seeding optional

1 C. water or tomato juice

4-6 med. cloves garlic, minced

optional: freshly minced cilantro; 1-2 tsp. finely minced serrano or jalapeno chile peppers if you want the sauce hot.

Heat oil in a med.-sized saucepan. Add onion and salt and saute over med. heat about 5 min., or until onion is translucent. Add cumin and chili powder, and saute about 5 min. more. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat, simmering at least 30 min.. Add the black pepper, cayenne, and garlic at anytime during the cooking (the later you add the garlic, the more apparent its flavor). Add cilantro at end of cooking, if desired. Leave sauce chunky, or puree all or some of it in a blender or food processor. This freezes well, too, so make a batch up for later use!

Roasted New Potato Salad

serves 6

1 1/2 lbs. new potatoes (about 9-10), cut in half

5 Tbs. extra-virgin olive oil

1 tsp. salt

fresh-ground pepper to taste

1-3 garlic cloves, minced

1 Tbs. red wine vinegar or sherry vinegar

1 small onion, sliced thin

1/2 C. chopped parsley, or 1/4 C. chopped basil

3/4 C. tomatoes, chopped

optional: toasted pine nuts, feta cheese, finely minced chile pepper for some heat etc.....

Preheat oven to 425'F. Place potatoes in roasting pan, tossing them with 2 Tbs. olive oil and sprinkling them with about 1/2 tsp. each salt and pepper. Roast for 40-50 min. or until they are tender and a little crispy on the outside. Let them cool for 10-15 min. While the potatoes roast, combine garlic, vinegar, the remaining 3 Tbs. olive oil, onion, herbs, and tomatoes (and chiles, if desired); toss together to blend well. Add the potatoes to the bowl, then add the remaining 1/2 tsp. salt and pepper, to taste. Toss well. Transfer to a serving dish, topping with pine nuts and feta cheese, if desired. Serve warm, or chill it to serve cold later.

Enjoy!