Weekly Farm Notes :: July 7th, 2015

Hello!

We have posted three new recipes since last week, all perfect for easy, fresh summer eating: Roasted Tomatillo SalsaMillet TabboulehMinted Eggplant Dip. You can find the main ingredients at our stand tomorrow. We hope to see you at market!

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July 8th Produce

Here are some of the items you can expect this week:

  • Heirloom Tomatoes: in my opinion, you have to make gazpacho at least once during the summer. It’s so fresh and easy. Here is a link to Main Street Farmers Market favorite version – yum!
  • Sweet Red Cherry Tomatoes: you can just toss these into our Millet Tabbouleh, or make a super simple cherry tomato salsa. Start by tossing 6 ounces of quartered tomatoes with a tablespoon each extra-virgin olive oil and cilantro, along with 1-1/2 teaspoons lime juice. Add salt and pepper to taste and enjoy!
  • Diva Cucumbers: these cucumbers are thin-skinned and crunchy, the perfect addition to our Millet Tabbouleh or for use in Tzatziki sauce (see recipe below).
  • Japanese Eggplant: try our new recipe for Minted Eggplant Dip!
  • Rainbow Swiss Chard: pick up some of our eggs and give this Greens & Cheese Frittata recipe a try! It makes for a quick lunch or dinner. Don’t forget to stop by Sequatchie Cove and pick up some cheese to use with it!
  • Tomatillos: try our new recipe for Roasted Tomatillo Salsa!
  • Green Sweet Carmen Peppers: I have read that these peppers are great for roasting and I bet they would hold up well on the grill. Give it a try and let us know how you enjoy them!
  • Papalo: we have been experimenting a lot with papalo lately. Try it in our Fresh Tomato Salsa or Roasted Tomatillo Salsa. I have also tried it in guacamole and as a garnish for a Thai inspired soup. Look for more papalo recipes coming soon!
  • Mint: we have numerous suggestions for using your mint this week: try our Minted Eggplant Dip, the Tzatziki recipe below or this recipe that I created a few years ago for Mint & Pistachio Pesto. Buy extra mint and try all three!
  • Pastured Eggs: there is no limit to what can be done with eggs. Pick up a dozen or two – they last for weeks!
  • Beautiful Cut Flowers: brighten up your day with our beautiful cut flowers!

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Recipe :: Tzatziki Sauce

This recipe is from The Complete Vegetarian Cookbook. They suggests salting and draining the cucumbers to prevent excess liquid from making the dip watery. You can skip this step if you plan to use it all immediately. And given our Diva cucumbers have such thin skins, you could also skip the peeling step as well. Serve with pita, crackers or raw veggies. Makes 2 cups.

Ingredients:

  • 1 (12 ounce) cucumber, peeled, halved lengthwise, seeded and shredded
  • 1 cup whole Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh mint and/or dill
  • 1 small garlic clove, minced

Directions:

  • Toss cucumbers and 1/2 teaspoon salt together and let drain in colander for 15 minutes.
  • Whisk yogurt, oil, mint and garlic together in bowl, then stir in drained cucumber. Cover and refrigerate until chilled, at least 1 hour or up to 2 days. Season with salt and pepper to taste before serving.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She has been experimenting with Chef Watson, and the results are intriguing!


Minted Eggplant Dip

Hello!

Just a quick recipe post for the lovely Japanese eggplant Mark and Gina will have available at market. Japanese eggplant have thinner skins, less seeds (which can make eggplant bitter), and denser flesh than the large Italian variety. They also cook really fast given their small size, making them perfect for the broiler, which I use in the recipe below.

We hope you enjoy!

Minted Eggplant Dip
makes about 1 cup

Ingredients:

  • 13 ounces Japanese eggplant (about 8 small), washed and dried thoroughly
  • 1-1/2 to 3 teaspoons minced mint
  • 1 large garlic clove, minced (about 1/2 teaspoon)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • Crackers, pita or cucumbers for serving

Directions:

  • Adjust oven rack to the highest position and heat broiler on high.
  • Prick each eggplant numerous times with a sharp knife to ensure they don’t explode when cooking. Line a rimmed baking sheet with aluminum foil and evenly arrange eggplant on sheet. Cook eggplant for 4-5 minutes, or until skin is well charred. Carefully flip eggplant over and cook an additional 4-5 minutes. Remove from oven and check for doneness by piercing with a knife. If eggplant is not completely soft, return to the oven and continue to cook. You may need to lower the oven rack and continue to cook further from the broiler if skins are already blackened but the flesh is not cooked through. Once cooked completely, remove from the oven and allow to cool.
  • Once eggplant is cool, cut open and scoop out flesh with a spoon. Transfer to blender with the remaining ingredients, only adding 1 teaspoon of mint to start. Blend on high until smooth, about 15-30 seconds. Taste, adding more mint or other seasoning if desired. Serve.