EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!
This week's box includes:
From Amy's Garden
- Juliet tomatoes
- mixed sweet peppers
- Mixed eggplant
From Perryhill Farms
- Swiss Chard
- Golden Beets
From Origins Farm
- Red and Yellow Candy onions
- Jalapeño peppers
From Bellevue neighborhood trees
- Honey Figs
This week's recipes:
- 2 medium eggplants
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped Juliette plum tomatoes
- 1t ablespoon fresh oregano, or 1 1/2 teaspoons dry oregano
- 2 teaspoons red pepper flakes, plus extra for finishing
- 1/4 cup fresh, chopped basil, plus extra for finishing
- 1 pound linguine pasta
- Cut the eggplants crosswise into 1-inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so.
- Preheat the oven to 425° Farenheit.
- Drizzle two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheets and roast them until they're tender and browning, about 20 minutes.
- While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and sautée them until onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up (approximately 10 to 12 minutes). When the eggplant is ready, remove it from the oven, chop it into 1-inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.
- Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.
Yields 12 fritters
3 medium golden beets, peeled and shredded
3 leeks, trimmed, cleaned and thinly sliced
1/4 cup all purpose flour
1 large egg, well beaten
1/2 tsp ground cumin (I roast my own)
1/2 tsp ground coriander
1/2 tsp yellow mustard seeds
1 tsp salt
1 tsp freshly cracked black pepper
olive oil for frying
For the sauce
1/2 cup yogurt
juice of 1/2 lemon
Toss the shredded beets, leeks, egg, flour, spices, salt and pepper together on a bowl. Blend the yoghurt and lemon to make the sauce
Coat the bottom of a cast iron or other heavy skillet with olive oil. When the oil is hot, drop tablespoons of the beet mixture into the pan, flattening them out into rounds. You should hear a strong sizzle when the mixture hits the pan, or your oil isn’t hot enough.
Cook until golden and tender, about 3 minutes per side. Drain on paper towels and serve hot with the lemon yoghurt
- 12 to 16 plump figs
- 2 tablespoons unsalted butter
- Tiny pinch of salt
- 2 tablespoons honey, such as lavender honey
- Pinch of ground cinnamon
Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.