WEEKLY NEWSLETTER HAPPY HOLLOW FARM august st th Week 14 of 25, August 21 & 24 distributions
What’s in your share?
Full, Partial & Single Shares Swiss Chard Swiss Cherry tomatoes
Cucumbers Eggplant
Leeks Leeks Peppers EGGPLANT Pickling Cucumbers Summer Squash Red Long of Tropea Onions (this H i g h l i g h t e d is an Italian heirloom onion and is V e g e t a b l e delicious eaten raw!) of the week Tomatoes (a wide variety of the many types we’re growing on the farm this year) Roasting Eggplant into 1/2 inch rounds. Brush with olive oil (seasonings optional), and This week’s recipe is courtesy of Full & Partial Shares my friends Tom & Rebecca at Fair roast in an oven for about 20 Share Farm north of Kansas City. minutes at 450 degrees F, until Beets Tom’s Italian background and his eggplant is soft. love of cooking inspired me to make the featured recipe (below) Summer Pasta this week and it is fabulous!!!!! Cook a pot of the pasta of your Eggplant meatballs is a good choice. example where it is good to have Roast some eggplant, let cool and some roasted eggplant on hand. So chop coarsely. Please remember to return is baba ghanoush, or for another Chop 1 to 2 tomatoes coarsely your box every week when simple summer dish, try Summer Chop 3 to 4 tablespoons of basil. you pick up your next share Pasta. Roasting is a great way to Combine in a pan with some olive pre-cook eggplant so you can use it oil and cook until tomatoes are in a variety of dishes. warm Add pasta & some fresh goat The instructions are simple: cheese, toss. Cut top from eggplant. Cut long Season with salt and pepper. eggplant lengthwise, round ones 3"G4%2B4%5"24%% 3/05"$,%34#24+F4*%HI " HappyHappy Hollow Hollow Farm, Slow Farm, Food KatySlow Trail Food and Katy &5% 2%2B Josh Smith (head chef at Les Bourgeois) are & 4% Trail and Josh Smith (head chef at Les %) ) collaboratingBourgeois) for aare delicious collaborating local-foods dinner for a " at Happy Hollow Farm near Jamestown. ( * & delicious local-foods dinner at Happy ' + 3 Late-aHollow!ernoon Farm farm tour,near cocktails, Jamestown. appetizers, and early-evening dinner.
Menu,Late-afternoon directions, ticket-purchasing farm and tour, other cocktails, detailsappetizers, will be announced and by early-eveningthe end of August. dinner.
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Popette di Melanzane Veggie Recipe of the week
oil and roast at 400 degrees F for 20 to 30 minutes, until tender. Let cool. In a food processor chop the eggplant and then add the bread crumbs, garlic, eggs, herbs, salt and cheese and process Ingredients until blended. 2 eggplant (about 3/4 to 1 lb) Form into "meatballs." Use some flour 1 to 1-1/2 cups bread crumbs to keep the mixture from getting too 1/2 cup grated Italian cheese sticky, and dust the meatballs with flour 1 large egg after forming them. 1 clove garlic, crushed Fry in oil until brown. Drain on paper 1 tsp each dried oregano and marjoram and serve as is, or add to tomato sauce. 1/2 to 1 tsp salt flour for dusting
Method Trim the top off the eggplant and cut it into rounds or slices. Brush with olive