The Share

I have nothing to put on my head today! This feels good. When I picked up my share and found neat little bags of lettuce ready to go, I nearly started dancing, I was so grateful. There is a bizarre guilt involved with CSA life – when you personally know and care about your farmer, you want to honor their hard work by eating all the great stuff they give you. And sometimes you just can’t. I had been failing on the lettuce front for several weeks already, and getting just the right amount in the last share made my whole week better.

The share made a radical shift towards summer this week, with lots of new items.

The Haul:
Cilantro returns!
Eggplant makes its first appearance!
Yellow Squash x2
Pattypan squash x3
Tomatoes (gorgeous, sweet and amazing)
Green Plums

The Plan:
Squash and mushroom crumble
Pesto ravioli with fresh tomato sauce
Most of the rest will probably go into sides, except the eggplant…

I’m hunting for ideas for eggplant, which I am not naturally as drawn to as I am other vegetables. I’ve been wanting a FryDaddy Electric Deep Fryer for some time, and eggplant might be the reason I finally get one. All I can think to do with it is bread it, fry it, and dump some marinara over it – which is a condition of my upbringing in an Italian-American household, I’m sure. Recipe suggestions are most welcome!


About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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One Response to The Share

  1. Scrumptious says:

    Is it a big Italian eggplant or a delicate Asian eggplant? Eggplant caponata is superb and great to put over pasta or have in the fridge for lunch or a snack: a main dish, you could make my favorite Indian dish, Baingan Bartha. The site where I posted the recipe (it's not on my blog) has apparently gone through some kind of horrible formatting change, and I can't find the "Alterations" section where I had directions for using Italian eggplant and for not grilling but baking the eggplant. So you might want to find another recipe online, but this is a wonderful, wonderful way to use eggplant: loved eggplant in this Moroccan Vegetable Tagine: Asian eggplants: Nasu Dengaku: also love brushing eggplant with olive oil and balsamic vinegar and slicing it thinly and grilling the slices. I use them in sandwiches, to top pizza, etc. I'm a fairly recent convert to eggplant, but now I've become an eggplant proselytizer!

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