CSA 2017 – Week 12: At the Height of Abundance

CSA Newsletter – Week 12


At the Height of Abundance

There is simply no other time of year that can compare with the diverse bounty of fresh food that we have available right now. This past weekend we sent 90 different varieties of produce to market! That’s crazy! According to Joshua McFadden’s Six Seasons, this abundance marks the final season of summer.

“The days begin to grow shorter. The sunlight takes on a more golden glow as it streams from a lower angle, hinting that our warm days are numbered. The fields have had months of sunshine and warmth. Just about everything is going crazy. We still have the vegetables that joined the party early in the season, but now we get the quintessential hot-weather delights: corn, eggplant, tomatoes, peppers. Shell beans are in season now, too, and while not as succulent as these other late-summer entries, they are a treat to enjoy when fresh, and perfect for harvesting and storing for the fall and winter to come.

Throughout the year, my cooking is influenced not simply by the vegetables I have available but by the vibe of the season as well. At this point of the summer, the vibe is “party.” The range of colors is full spectrum, and stone fruit, melons, and berries are on deck, too, great partners for the vibrant vegetables. I know the nights will soon begin to cool, making me even more appreciative of the crazy good opportunities for deliciousness.”

So eat up folks! This is the peak! Winter squash and kale are only a few short weeks away. It won’t be long before we’re all bundled up in sweaters again, cozying up with a warm cup of tea, watching that Oregon rain fall from the sky.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Golden Crown Watermelon—This is a red-fleshed watermelon with a bright yellow rind. Though watermelon doesn’t need to be refrigerated; I recommend chilling it for the crispest taste.
  • Sweet Italian Pepper—Italian peppers often are even sweeter than bell peppers, great fresh or in stir-fries.
  • Sweet Bell Pepper—I’ve been eating our peppers raw like apples, they’re just as sweet.
  • Nicola Potatoes—These creamy golden potatoes are buttery on their own, great for roasting, potato salads, and hash browns.
  • Poblano Peppers— Poblano peppers are one of the tastiest peppers on the planet. Their seeds are spicy, but once removed their flesh has a hint of heat with a full, mole-like flavor.
  • Sweet Corn—Bicolor Serendipity
  • Red Onion—Red onions are less sweet and more acidic, perfect used raw in salads, potato salads, slaws, and sandwiches.
  • Bunched Carrots
  • 1 lb. Green Beans—Crockett beans at their finest! Eat ‘em raw or cook ‘em up.
  • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
  • Scallions—You can use everything except the top two inches of green.
  • Cucumber
  • Cocazelle Zucchini—This striped summer squash has thicker skins, perfect for holding up on the grill or in sautes.
  • Tomatoes
  • Cherry Tomatoes

Recipes

Green Beans & Tamari

Author Laura Bennett Original Recipe

Ingredients

  • 1 lb green beans
  • 1/2 sweet onion, finely chopped
  • 4-6 garlic cloves, minced
  • olive oil
  • tamari
  • salt

Instructions

  1. Pre-snap the stems off of your green beans. It takes a bit of time, so I prefer to do it before I turn on the pan. Either leave your beans long, or snap them in half, whichever you prefer. 

  2. Coat the pan in olive oil and heat up to medium high. Meanwhile, chop up your onion and add them into the oil once it’s up to temperature. 

  3. Add about 3-4 Tbsp tamari to the onions in the pan and let cook about 2 minutes. 

  4. Add in your snapped green beans and stir around to coat in oil, adding more if need be. Cover and let cook about 10 minutes, as the green beans take a while to cook through and will need the extra heat. Meanwhile, mince garlic. Stir a couple times during the cooking process, adding a splash of tamari each time. The tamari will reduce and make a thick glaze over the beans.

  5. Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more Tbsp of tamari. Let cook another 5-10 minutes to your preferred softness with the lid off.

  6. This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu. It’s also a great taco filling!

 

Pepper, Potato, & Scallion Frittata

Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • 1/2 lb potatoes
  • 2 tbsp butter, salt, and epper
  • 2 sweet peppers and/or poblanos, seeded & cut into julienne strips
  • 1 bunch scallions, sliced thinly on a sharp angle
  • 4 oz prosciutto, sausage, or tofu, cut small
  • 6 eggs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup whole milk ricotta cheese, seasoned lightly with s & p
  • Handful of cherry tomatoes, sliced into quarters

Instructions

  1. Put the potatoes in a large pan of water and add salt until it tastes like the sea. Bring to boil and cook until they are tender but not mushy, 15-20 minutes, depending on their size. Drain. When cool enough to handle, cut into small chunks. Heat the oven to 400 degrees F.

  2. Heat the butter in a 10-inch skillet (nonstick if you have one, with an ovenproof handle) over medium-high heat. Add the bell peppers, scallions, and prosciutto, season lightly with salt and black pepper, and cook until fragrant and the bell peppers are softening but not browning, 5-7 minutes. Add the potatoes.

  3. Crack the eggs into a large bowl, add 1 tsp salt, many twists of black pepper, and the parmesan. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.

  4. Reduce the heat to medium and let the eggs sit peacefully for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let that new layer of egg set up a bit and then repeat the process. You are building layers of cooked egg, which will help the frittata have a lighter texture.

  5. After most of the liquid egg has cooked, but the top is still runny, add a dollop of the ricotta over the top of the frittata in 8 blobs, evenly spaced so each slice will get some ricotta. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff a bit and the top will get lightly browned.

  6. Let the frittata sit in the pan for a couple minutes, then run the spatula around the edge and as far under the center as you can. Slide the frittata onto a cutting board or cooling rack. If a bit sticks to the pan and rips, don’t worry, just piece it back together.

  7. Serve the frittata on the warm side of room temperature, cut into wedges. Top with cherry tomatoes. It’s delicious the next day too!

CSA 2017 – Week 11: The Eclipse Box

CSA Newsletter – Week 11


The Eclipse Box

There isn’t much of anything that can stop farmers from farming in the dead of August, but this celestial event sure did it. Just as the moon started peaking over the sun, we all dropped our hoes and harvest totes, grabbed some breakfast and eclipse shades, loaded into a couple flatbeds, and went out into our most expansive field to watch day turn to night and back. As I sat on the truck munching on some cantaloupe, I was overcome with a deep sense of gratitude. Gratitude for the beautiful fields of produce being showered by irrigation, for the darkening purple mountains surrounding this valley, for the hardworking fellow farmers sitting on the back of the truck with me, and for the amazing fact that the sun and the moon happen to look like they’re the same size when viewed from our planet.

This is the time of year when we are all working 60 hours a week or more; the only thing on the menu is farming with a small serving of sleep on the side. We are all exhausted and winter is still far off on the horizon, but it’s moments of gratitude that keep us going. Yes, we’re tired. Yes, it’s hot out. And yes, we still love what we do. We get to spend our days in the gorgeous Willamette Valley, growing, eating, and sharing good food together. Maybe it’s not for everyone, but I surely can’t think of anything else I’d rather do.

Though you may not be working on a farm, I’m sure life still tries its hardest to exhaust you. Hopefully this box can provide you with something to be grateful for, something to make you feel—even for just a minute—like you have everything you need in this world. We’ve all got clean drinking water, access to some of the finest fresh produce in the world, and lovely people to eat it with. This week we tried to make your box as cosmic as can be! You’ve got a melon as white as the moon, potatoes that are as purple as the mountains during the eclipse, and otherworldly Barbarella eggplant, streaked with white and purple. Enjoy.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Honey Orange Melon—Before working for GTF, I had never seen or tasted a melon like this one. It looks like a white alien egg, is actually a honeydew type melon, but is as orange and sweet as a cantaloupe inside. They are simply to die for, slice and enjoy!
  • Sweet Italian Pepper—Italian peppers often are even sweeter than bell peppers, great fresh or in stir-fries.
  • Sweet Bell Pepper—I’ve been eating our peppers raw like apples, they’re just as sweet.
  • Purple Majesty Potatoes— These potatoes are purple outside and inside, with a creamy flesh similar to Nicola yellow.
  • Barbarella Eggplant—This bodaciously bulbous eggplant remains sweet at all times, without as much has a whisper of bitterness. It was developed from an heirloom variety native to Sicily, and is the perfect variety to make you fall in love with eggplant.
  • White Sweet Corn
  • Jalapeno—The hotter it gets outside, the hotter the jalapenos get!
  • Bunched Carrots
  • Sweet OnionsThe high sugar content makes these perfect for caramelizing in a sauté.
  • Cucumber
  • Summer Squash
  • Lettuce
  • Tomatoes

Recipes

Pepper, Corn & Black Bean Quesadillas


Author Adapted from The CSA Cookbook by Linda Ly

Ingredients

  • 1 tbsp olive oil
  • 1/2 sweet onion, minced
  • 4 cloves garlic, minced
  • 1 Barbarella eggplant, minced (minced eggplant is just like minced mushrooms, it'll act as a meat substitute)
  • 2 ears corn, kernels cut off the cob
  • 1/2 jalapeno, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked black beans
  • butter for greasing
  • 4 10-inch flour tortillas
  • 2-3 cups shredded cheese of your choice
  • sour cream for garnish
  • Pico de Gallo for garnish (rough chop some tomatoes, onion, and cilantro, add salt and lemon juice and you're good to go!)

Instructions

  1. Heat a large skillet over medium-high heat. 

  2. Add the oil, onions and garlic and cook until tender and fragrant, 2-3 minutes. 

  3. Stir in the eggplant, jalapeno, sweet peppers, salt, and pepper, and cook until the vegetables are soft, about 5 minutes. 

  4. Add the beans and corn and heat through for 2 minutes. Remove skillet from heat.

  5. Heat another large skillet over medium heat. Grease the surface with butter, and place a tortilla in the skillet. 

  6. Layer the cheese (a heaping ¼ cup, or more if you’d like) and vegetables (a heaping cup) over half of the tortilla, then top with more cheese. Fold the tortilla in half, press down lightly with a spatula, and toast for about 2 minutes per side until the tortilla is golden brown and the cheese is melted. 

  7. Repeat with the remaining tortillas and fillings. (If you can’t load up the tortilla that fast, you can assemble it on a plate before transferring it to the hot skillet.) 

  8. To serve, slice each quesadilla into halves or quarters and add sour cream and pico de gallo on top.

 

Zucchini & Corn Fritters

When you’re frying the fritters, be sure not to add too many at once to the oil or it will lower the temperature and make the fritters soggy. Fry them in batches and let them sit in a warm oven on a baking sheet lines with paper towels until all are cooked—makes about 24 fritters

Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • 1 tsp fast-acting yeast
  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • salt and pepper to taste
  • 1/2 cup whole milk or low-fat yogurt
  • 1/2 cup water
  • 2 ears sweet corn, kernels cut off the cob
  • 2 cups grated zucchini & carrots
  • 1/2 jalapeno, minced
  • 1/4 cup sweet onion, minced
  • 1/2 cup parmigiana cheese
  • vegetable oil for deep frying

Instructions

  1. Whisk together the yeast, flour, cornmeal, 1 ½ tsp salt, and many twists of black pepper in a large bowl. Whisk in the yogurt and water to make a mostly smooth batter (a few lumps are okay; add more water if the dry ingredients aren’t fully moistened).

  2. Cover the bowl and keep in a warm place for at least 1 hour and up to overnight (if for more than 2 hours, put it in the refrigerator, and then let it warm at room temp for about 30 min before continuing).

  3. When the batter is bubbling and puffed up a bit, slice off the corn kernels, and add them to the batter. Then, with the back of a table knife, scrape the milky juice from the cobs into the batter too. Gently fold in the zucchini, carrot, jalapeno, onions, and parmigiana.

  4. Arrange a double layer of paper towels on a tray. Pour at least 2 inches of oil into a large pan (with tall sides, so that the oil can’t bubble over when you add the batter). Slowly bring the oil up to 375 degrees F on a thermometer. (Or fry a small piece of bread: When it takes 60 seconds to get nicely crisp and brown, but not burnt, your oil is just about right.)

  5. Using two tablespoons, scoop up some batter and carefully lower it into the oil. Continue until you have added enough fritters to fill the pan but not crowd it. Cook the fritters, turning with your spoon in order for all sides to get nicely browned. When puffy and a rich brown, scoop them out with a slotted spoon and drain on the paper towels. Season lightly with salt.

  6. Serve the fritters warm (not piping hot), with butter, if desired. Or top with a fried egg for breakfast! Or top with pico de gallo!

CSA 2017 – Week 10: Delicious Diversity

CSA Newsletter – Week 10


Delicious Diversity

I love the look on people’s faces when they see a watermelon for the first time that defies the red color they’ve come to know and love. What is this alien thing?! Along with puzzled looks I get many questions at the farmers’ market. “Are these genetically modified?” “What did they do to make them that color?” “Do the other colors even taste any good?” The truth is, the genetic diversity for nearly every color of melon in the rainbow is always present in each watermelon seed. Even as I type this, I’m looking at a poster of eggplant varieties up in the GTF office, vibrant with orange, white, red, pink, green, and of course purple eggplants of all shapes and sizes. At some point in time, red became the most popular variety of watermelon, purple became the most popular eggplant, and red became the most popular tomato. So no, these melons are not genetically modified; we didn’t do anything except breed for different colors over hundreds of years, and yes, they all taste delicious.

The most common question I get at market, however, is “how do I know if a melon is ripe?” followed by a series of deeply analytical melon tapping, knocking, sniffing, and probing. We are all used to needing to riffle through melons at the supermarket, hoping not to receive the highly disappointing experience of some unsweet, pithy unripe melon. We need to do this at supermarkets because all the watermelons are harvested in giant sweeps, specifically in an unripe state so that they can travel across vast distances. So it is a rare gem that you can actually find a ripe melon amidst the mounds of unripe melons. All of our melons are harvested by hand the day before they get to you. We pick through our fields daily and only harvest the ripe ones. We guarantee that all our melons are perfectly ripe, so despite how fun it is to tap a melon and listen for it to sing back to you, there is no need when you’re buying local. Each variety of melon has a different trick to know when it’s ripe and our melon master, Joelene, has the pulse on each variety and each field. While there’s no easy answer to tell when a melon is ripe, all you need to do is crack open your watermelon, slice, and enjoy.

Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Anaheim Pepper—These peppers can pack quite a punch, and this year they seem hotter than ever. They’re not as spicy as a jalapeno, but definitely spicier than the poblanos from last week.
    • Sweet Bell Pepper—I’ve been eating our peppers raw like apples, they’re just as sweet.
    • Fresh Cipollini Onions—High sugar content makes them perfect caramelizers.
    • Mountain Rose Potatoes
    • Red Beets—perfect shredded raw in salads or slaws; green are just like spinach and can be added into any salad or saute.
    • Watermelon—You’ll either be receiving a yellow or orange fleshed melon this week, enjoy!
    • Cilantro—Add a fresh burst to any dish you have going with some cilantro leaves on top. Make into a pesto if you have trouble using it up.
    • Purple Haze Carrots—Purple carrots are often less sweet than orange so try roasting them to bring out their full sweetness; try adding the greens into a stock or bone broth for an amazing flavor.
    • Red Torpedo Onion—red onions have a wonderful acidity making them perfect for enjoying raw; these torpedos are especially mild in their raw state.
    • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
    • Pickling Cucumbers
    • Broccoli
    • Summer Squash
    • Lettuce
    • Tomatoes

Recipes

Anaheim Tacos with Pico de Gallo


Author Adapted from Thug Kitchen

Ingredients

Anaheim Filling

  • 1 Anaheim Pepper, sliced into 1/2 inch pieces
  • 1 Sweet Pepper, sliced into 1/2 inch pieces
  • 1/4 cup vegetable broth
  • 1 tbsp lime juice
  • 1 1/2 tsp tamari or soy sauce
  • 1 1/2 tbsp hot sauce
  • 2 cloves garlic, minced
  • 1 1/2 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • pinch salt more to taste
  • 1 tbsp olive oil
  • 1/2 Sweet Onion, chopped
  • corn tortillas (3-4 per person)

Lime and Cilantro Slaw

  • 3 Purple Carrots, sliced into matchsticks or grated
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • pinch salt
  • 1/3 bunch Cilantro
  • 1 Beet, sliced into matchsticks or grated
  • Beet Greens, sliced thinly

Quick Pico de Gallo

  • 2 Tomatoes, roughly chopped
  • 2 Cipollini Onions, sliced thinly
  • 1/2 bunch Cilantro, sliced thinly
  • salt, pepper, and lime juice to taste

Instructions

  1. Crank your oven to 400 degrees F. Grab a rimmed baking sheet.

  2. Chop your onion into thin slices, and chop the Anaheim and sweet pepper into ½ inch slices; set both aside.

  3. In a saucepan, warm the broth, lime juice, tamari, hot sauce, and garlic over medium heat. Add the onion and simmer for about 1-2 minutes, then add your peppers in and sauté about 3-5 minutes.

  4. Toss the spices, salt, and olive oil together in a large bowl. 

  5. Add the pepper mixture in and stir around until thoroughly mixed. 

  6. Dump it on a baking sheet and bake until browned, stirring half-way, about 20 minutes.

  7. To make the tacos, warm the tortillas in the oven or microwave for a hot minute or heat each side gently in a cast iron pan, then pile them high with the pepper filling, slices of avocado, some of the slaw, and plenty pico de gallo.

 

Brined Pickles

You’ve all received enough pickling cukes this week for a quart jar of pickles, a perfect quantity for the beginning fermenter. Feel free to slice your cukes up in a salad, but if you feel like picklin’, here goes!

Author Adapted from Ball Canning Book

Ingredients

  • Enough Pickling Cukes to fill a mason jar (about what you have)
  • 1/3 bunch fresh dill (sorry it's not in your box, but it is available at market and at the Farmstand!)
  • 1/89 cup pickling spices, or better yet, your own spice concoction
  • 1/4 cup salt
  • 1/3 cup apple cider vinegar
  • 5 1/3 cups water
  • 2 cloves garlic
  • Anything else you'd like to throw in, such as turmeric, honey, sweet or hot peppers, etc.

Instructions

  1. Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a clean pickling container. 

  2. Add cucumbers to within 4 inches of top. 

  3. Combine salt, vinegar and water in a pot; lade over cucumbers.

  4.  Place a layer of dill and remaining pickling spices over the top. Add garlic, if desired. Weight cucumbers under brine.

  5. Store container in a cool place. Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready to can (or in the case of this small batch, to be eaten!) in about 2 to 3 weeks.

CSA 2017 – Week 9: From Seed to Table – The Story

CSA Newsletter – Week 9


From Seed to Table – The Story 

This week you have some specialty varieties in your box, such as Masquerade potatoes and Jimmy Nardello sweet peppers. It’s common to think that peppers are one vegetable, tomatoes are another, and so on, but in reality a term as general as the word “pepper” represents thousands of distinctly different varieties, and each has its own story.

Jimmy Nardello was one of 11 children from an Italian family, and was the only one of his siblings to inherit his mother’s love of peppers. Though he was the first in the family to be born in America, he built terraces in Naugatuck, Connecticut just as his family had built on the hillsides in Italy for generations. There he continued saving seeds and breeding his favorite peppers until the end of his days.

Until recently in human history, every family saved their own seeds to plant again every year, and so every family had its own unique line of plant varieties. The diversity in colors and flavors was like patchwork across the lands, and each person was able to use their own varieties as currency. The Nardello’s were just one of millions of families who had their own beloved varieties, but their seed happened to make it all the way to farmers markets in the United States, and their peppers are now loved by all.

Before Jimmy Nardello died in the eighties he donated his pepper seeds to the Seed Savers Exchange, who have been stewards of the pepper for nearly forty years. Despite their popularity, Jimmy Nardello peppers are still listed on the vegetable version of the endangered species list by the US Ark of Taste.

The Seed Savers Exchange’s goal is to collect, grow, and share heirloom seeds, keeping genetic diversity alive and food property rights in the public domain. Seeds have always belonged to the people, not to corporate stake-holders, and because of organizations like SSE hopefully they can stay that way.

So the next time you’re getting ready to cook up some vegetables, take a moment to appreciate that each one has a history as rich as your own family’s. Share a meal with your loved ones and know that the food you’re enjoying is only there because of the thousands of years of shared seeds and shared meals that came before us. Have a great week everyone!

Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Poblano Pepper—Poblano peppers are one of the tastiest peppers on the planet. Their seeds are spicy, but once removed their flesh has a hint of heat with a full, mole-like flavor.
  • Fresh Sweet Corn
  • Jimmy Nardello—quite a nice fellow! Jimmies are a very sweet and flavorful specialty pepper, great added into a sauté or eaten raw like an Italian pepper.
  • Eggplant—Although eggplant can be tricky to cook at times, it can also be a perfect meat substitute when done right.
  • Masquerade Potatoes—These are gorgeous purple potatoes with yellow spots surrounding the eyes, as well as a buttery yellow flesh similar to Nicolas.
  • Bunched Carrots—Sweet roots perfect for raw munching or savory roasting; try adding the greens into a stock or bone broth for an amazing flavor.
  • Red Onion—Red onions have a crisp texture, with more of an acidic bite than sweet flavor; great for using raw in salads.
  • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
  • Cucumbers
  • Summer Squash
  • Lettuce
  • Tomatoes
  • Cherry Tomatoes

Recipes

Poblanos & Potatoes w/ Fried Eggs

Author LB original recipe

Ingredients

  • ½ sweet onion chopped finely
  • 3-5 potatoes: slice each potato in half then slice in half again before making thin slices down the length of the potato (thin slices are the goal)
  • 1-3 poblano peppers roughly chopped
  • 1 Jimmy Nardello sliced into discs (it’ll brighten up the dish visually and in flavor!)
  • 1 head garlic chopped finely
  • Olive oil
  • Salt
  • Eggs fried
  • Optional: cheese of some kind

Instructions

  1. I like to chop everything in this dish before I even turn on the pan, because the timing needs to be right so that the potatoes and peppers finish at the same time. I often have trouble burning potatoes when cooking them with other vegetables, but I’ve found a little trick that takes away most of that risk. After you chop your potatoes thinly, spread them out on the cutting board and place a cloth or paper towel over them. Press down on the potatoes to remove as much water from them as you can. It makes a big difference! (And it works perfectly for hash browns.)

  2. Note that the poblano seeds are often very spicy, so you’ll want to wash your hands well after removing them. 

  3. Coat the bottom of the pan in olive oil and heat it up to medium high temperature; if a piece of onion sizzles in the oil it’s up to temp.

  4. Add in the onions and let cook about 2 minutes.

  5. Add in the poblanos next, as they will take longer to cook than the thinly sliced potatoes. Cover and let cook 7-10 minutes.

  6. The peppers should be about halfway done at this point; add in the potatoes and the garlic and let cook with the lid on another 5 minutes.

  7. Remove the lid and add in 3-4 pinches of salt; stir. Let cook another 2-5 minutes with the lid off until the veggies are done to your satisfaction. I usually take out a sample to taste before deciding when a dish is done.

  8. I always make this dish for breakfast, and on top I always add cheese, fried eggs, and hot sauce to tie everything together, and I highly recommend it. I even freeze bags of raw poblano slices so that I can make this all winter long. You can throw frozen raw peppers straight into the frying pan in the morning and have a delicious warm, summery breakfast in the middle of winter.

Tasty Eggplant Filling

Stuff some tortellini with it (which is what I did yesterday and highly recommend), or stuff squash or a pepper with it, or just straight up put it on top of pasta or roasted veggies, it’s good everywhere.
Author LB original recipe

Ingredients

  • 1 sweet onion chopped finely
  • 1 head garlic chopped finely
  • 1 eggplant diced finely
  • ½ cup walnuts chopped finely
  • 1/3 bunch basil finely chopped.
  • Olive oil
  • Salt & pepper
  • 1 cup soft cheese chevre is great!

Instructions

  1. Finely chop your onion and garlic and add them into a sauté pan once your oil is up to temp. Cook slow and low to draw out sugars and deeper flavors.
  2. Meanwhile, mince up your eggplant. I do it by chopping it into discs and then stack the discs in little piles to slice into matchsticks, then I finally mince them up. Add the eggplant into the pan as soon as you’re done chopping.
  3. Let cook another 5-8 minutes, finally adding the basil, walnuts, salt, and pepper. After stirring around to combine flavors thoroughly for a minute or two, turn off the pan.
  4. Add in the hefty dollop of chevre and stir around to mix evenly, and you’ve got yourself a tasty filling.