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Sisters Hill Farm 2018 CSA: Week 7

Post Series: CSA 2018

This week is a quintessential summer vegetable share. Eggplant and yellow squash are finally here and tomatoes are a bit early this year!

What we received in this week’s share:

  • Lettuce, carrots, cucumber, scallions, tomato – Lunch salads!
  • Cabbage – I’ll combine this with last week’s cabbage and start some homemade sauerkraut.
  • Squash, Japanese eggplant, basil, and garlic scapes – I added this to a pasta dish tonight with chicken sausage and the spinach from last week. I let the flavors shine with olive oil and fresh grated pecorino instead of a tomato sauce. We’ve been using a red lentil pasta from Trader Joe’s to cut down on carbs.
  • Italian Eggplant, peppers, and garlic scapes – I love charring the skin of the eggplant and then roasting the eggplant whole along with a hot pepper, an onion, and some garlic (scapes will do!). Purée everything in the food processor with some fresh oregano and eat it with pita chips or tortilla chips.
    • I’m also thinking seriously about trying this za’atar eggplant fries recipe with a lemon tahini dipping sauce.
    • Eggplant is also great sliced and roasted or grilled. Combined with the squash it could make a nice ratatouille.
  • Kale – Just like the past few weeks, I’ll make a frittata with the kale and some sausage. I also toss in any leftover garlic scapes.
  • Carrots and squash – Both are great for roasting for a quick side dish. Cut the carrots into quarters along their length and the squash into 1-inch thick discs along their width. Roast for 20 minutes at 400F with olive oil and your spices of choice. I like garlic powder or paprika for the squash and cumin for the carrots.

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