Eggplants and Peppers!

7:40 PM Adrian 0 Comments

Greetings everyone!

Going to be brief in our newsletter this week....not much is different here at Echollective!  Still pulling and processing garlic in the heat of the summer day, bringing it in by the truckload!

New this week for CSA will feature eggplants and green peppers!  Of course, we will be including recipes.  The full gamut of summer veggies is finally here!  Yeah!!!

That and more to look forward to:
  • Kale
  • Mint
  • Garlic
  • Candy Onions
  • Leeks
  • Squash
  • Potatoes
  • Tomatoes
  • Eggplants
  • Green Peppers

Enjoy the summer before it's over, which will happen before you know it!  See you at market!


Recipes

Grilled Leeks (www.theravenouscouple.com)

  • 2 medium sized leeks (*Echollective suggestion: or a large handful of smaller ones!)
  • salt and pepper
  • 1 tbs white wine vinegar
  • 2 tbs olive oil
  • 2 tbs chopped mint
Cut off the leafy green end of the leek and keep the slightly green and white portion. Split lengthwise, then halve again across. The leaves of the leek will be tightly packed so split them apart to wash as there are lots of dirt and grit in between. Blanch in boiling water. Drain, dry, drizzle with olive oil and grill. Finish with sea salt, fresh cracked pepper, splash of white wine vinegar and finely chopped mint. In the meantime, the steak was pan seared and finished in the oven.


 Stuffed Eggplant with Tomatoes (southernfood.about.com)

Ingredients:

  • 1 medium eggplant
  • 1 to 2 tablespoons butter
  • 2 tablespoons minced onion
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon salt
  • 1 cup soft bread crumbs

Preparation:

Wash eggplant and cut in half. Scoop out pulp, leaving a 1/2-inch thick shell. Dice the scooped out pulp. In a skillet, melt butter over medium-low heat. Add onions and sauté for 3 to 4 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.
Eggplant Recipe serves 4.

Muhammara (www.nytimes.com)

"Muhammara is a hot pepper dip originally from Aleppo, Syria but also found in Palestinian and Lebanese cuisine[1] as well as other places in Anatolia and the Levant." -Wikipedia

Ingredients
  • Bell peppers
  • Walnuts
  • Olive oil
  • Garlic
  • Lemons
  • Cumin
  • Red-chili flakes
Preparation
Combine  peppers, a handful of walnuts, olive oil, chopped garlic, lemon zest and a pinch of ground cumin in a food processor; pulse until pasty. Add red-chili flakes and lemon juice to taste.








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 Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you! 
 

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