The Dreyer Flyer Clean & Green in 2018…eating,laughing,moving&loving- 2018 One of our favorite farm bloggers Week#12 THE HARVEST Small & Medium Shares Corn Tomato Onions Lettuce Eggplant Radish Melon-Medium Brightside Coffee Jam Market Box Braised Eggplant and Tomatoes Lettuce From http://whiteplateblankslate.com Tomatoes The famous Erin Berdan Corn 1 large eggplant, halved lengthwise Coffee 1 teaspoon kosher salt, divided 1 small onion, sliced Melon 1/4 cup olive oil Corn Ravioli 1 (14-ounce) can whole tomatoes (about 3 to 4 tomatoes, cut Cottage Bacon into 1/2-inch pieces) 22 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil BAM Preheat oven to 400 F. Film the bottom of a 9x9 pan with 2 tablespoons of olive oil, then place eggplant halves inside, cut Corn sides up. Sprinkle each half with about 1/4 teaspoon salt. Tomatoes Reserve the remaining salt for later use. Lettuce In a small skillet over medium heat, sauté onions in the Coffee remaining 2 tablespoons of olive oil until translucent, about Melon five minutes. Stir in the tomato, basil, parsley, and remaining 5 salt until combined, then scoop the tomato mixture on top of the eggplant. Cover the pan with aluminum foil and bake for 10 minutes.Baste the eggplant with the liquid in the pan, then re- cover and bake for 15 more minutes. Baste again and bake until eggplants are soft and tender, uncovered, about 20 additional minutes. 1 Stuffed Eggplants with with the kitchen towel and • 1 Herbed Bulgur check back after 5 minutes. small onion, sliced Serves 12 Finely chop the parsley and • 1/4 cup 6 small eggplants (I think you cilantro. Once the bulgur is olive oil use the ingredients in this soft, drain any excess water. • 1 recipe to make it work for 1 or Toss the bulgur with the (14-ounce) can whole 2 large eggplants…am I right?) parsley, cilantro, scallions, tomatoes (about 3 to 4 5 tablespoons olive oil, divided pine nuts, pomegranate seeds, tomatoes, cut into 1/2-inch 1 teaspoon sea salt lemon zest and juice, and pieces) 1/2 teaspoon crushed black remaining 2 tablespoons of • 1/4 cup pepper olive oil. Season to taste with chopped fresh parsley 1 teaspoon za'atar spice sea salt. • 2 tablespoons 1 cup dry bulgur wheat Transfer the cooked eggplants chopped fresh basil 1/2 cup fresh parsley leaves, on to a platter and spoon the Preheat oven to 400 F. Film tightly packed herbed-bulgur salad over the the bottom of a 9x9 pan with 2 1/4 cup fresh cilantro leaves, eggplants. Garnish with extra tablespoons of olive oil, then tightly packed pomegranate seeds and pine place eggplant halves inside, 1/4 cup scallions, thinly sliced nuts. cut sides up. Sprinkle each (about 2 stalks) half with about 1/4 teaspoon 1/4 cup toasted pine nuts, plus Eggplant can get a bad rap. salt. Reserve the remaining more for garnish (optional) Some people find it mushy salt for later use. 1/4 cup pomegranate seeds, while others may find it In a small skillet over medium plus more for garnish stringy or even tasteless. But if heat, sauté onions in the (optional) it's prepared well, eggplant remaining 2 tablespoons of 1/2 lemon, zested and juiced can be an extremely satisfying olive oil until translucent, Preheat oven to 350°F. meat substitute and, when about five minutes. Stir in the Wash the eggplants and slice joined with a few tomatoes tomato, basil, parsley, and them in half lengthwise. Using and fresh herbs, the perfect remaining salt until combined, a pairing knife, score the summer meal. then scoop the tomato mixture eggplant halves with diagonal I like this recipe a lot because on top of the eggplant. Cover crosshatches, making sure not it doesn't try and dress up the the pan with aluminum foil to cut through the skin. eggplant with too much oil or and bake for 10 minutes. Drizzle each eggplant half with gobs of cheese. So often Baste the eggplant with the about a half-tablespoon of people will fry up their liquid in the pan, then re- olive oil each. Season with the eggplant (which isn't half-bad, cover and bake for 15 more salt, pepper and za'atar spice. I'll be the first to admit) or minutes. Baste again and bake Bake, cut-side up, for about 45 douse it with loads of olive oil until eggplants are soft and minutes or until the eggplants and cheese while baking in the tender, uncovered, about 20 are completely soft. oven. Especially in the hot additional minutes. While the eggplants are summer months, it's nice to baking, place the dry bulgur in let eggplant stand on its own Piggery/Kreimheld/Breadsmith a medium-sized bowl and as it does here. BLT…. pour boiling water over to The ingredients are in the cover by 1/2 inch. Place a Braised Eggplant and name…it is so easy…it is so kitchen towel over the bowl Tomatoes delicious…I recommend the and let stand for 10 minutes. Serves 3 to 4 sour dough, English muffin, After 10 minutes, remove the • 1 country butter top, pretzel or towel, fluff the bulgur with a large eggplant, halved French peasant bread…yes fork, and taste. If the grain is lengthwise butter on a BLT..it’s good no, still hard, recover the bowl • 1 teaspoon actually it’s fantastic now kosher salt, divided make it, eat it, thank me 2 later…I’ll even let you take the serve. To enjoy, scoop corn 3. To assemble your credit when you tell other salad into lettuce leaves, top sandwich, spread the people about this great with hot sauce, sour cream, guacamole on one side Sammy you made with Dreyer fold up like a taco and eat em of the bread and lay the Farms ingredients! up! bacon on top. On the other piece of bread lay Chef Nick’s Corn Ravioli with Rad Raddish BLT out 7-8 leaves of Cottage Bacon, Kreimheld watercress (or just a Butter and Wightman’s Red Author Notes: I'm a sucker bunch) and layer the Onion for a BLT, so recently I tried to sliced radishes on top. vary up the usual Lettuce- Fold together, cut in BLT Corn Salad Wraps Tomato-Mayo combo. This half and enjoy! makes about 5 cups of salad wild and crazy sammie has 3 ears of shucked corn radishes, watercress and 1 cup cherry tomatoes, sliced guacamole for a spicy, earthy in half twist. — 1/2 cup chopped green onions SeaweedandSassafras.com 1 avocado, diced Makes: 1 sanwich 3 sliced crisp cooked bacon, • 2tablespoons diced Guacamole juice of 1 lime about 1 tablespoon olive oil • 2pieces Bread, toasted salt and pepper to taste a good sprinkling of chili • 4pieces Bacon, cooked powder and smokey paprika butter lettuce or iceberg • 1-2Radishes, sliced lettuce leaves hot sauce and sour cream for • 1bunch Watercress, topping rinsed (I think you Shuck corn on the cob of all could substitute their husks and strings. Over lettuce) a gas burner, or on the flame grill, char raw corn. Rotate 1. Toast your two slices of corn until cob is charred on all bread to a desired sides. Allow corn to cool done-ness. While that's before slicing corn kernels going on you can from the cob. This invariably assemble the other creates corn shrapnel all over ingredients. In a the kitchen counter. microwave safe dish, Add corn kernels to a medium put a paper towel down bowl. Top with sliced cherry on the plate and lay the tomatoes, green onion, diced bacon slices side by avocado, and diced side, cover with a paper bacon. Squeeze in lime towel and cook for 5 juice. Top with a bit of olive minutes. (Or cook it oil, salt, pepper, and how you usually do) slices. Stir to combine. Taste 2. Wash and slice the and re-season accordingly. radish into thin rounds. Rinse and clean individual Rinse and trim the lettuce leaves. Serve alongside leaves off of the bunch a bowl of corn salad to of water cress. 3 .