| Eggplant
Tomato Casserole
from the Vegetarian Epicure with thanks to Maggie
1 large eggplant (about 1 1/2 lb.)
1 1/2 tsp. salt
(optional)
2 eggs, beaten
2 Tbs. melted low
cal margarine (or butter)
ground pepper,
2 to 3 Tbs. chopped
onion,
1/2 tsp. crushed oregano
1/2 cup dry bread
crumbs
2 large tomatoes, sliced thin
2 oz. cheddar cheese,
grated;
1/4 cup grated parmesan cheese,
paprika
Peel* and slice the eggplant. Put the slices in a pan with
the salt and about an inch of boiling water. Cover tightly
and cook about 10 minutes. Drain. Mash the eggplant and mix
in the eggs, melted butter, pepper, onion, oregano and crumbs.
Butter a shallow 1 1/2 qt. baking dish. Cover the bottom with
half the tomato slices. Spoon in all of the eggplant mixture
and spread evenly. Arrange the rest of the tomato slices on
top. Mix together the cheeses and sprinkle over the top layer
of tomatoes. Add a sprinkle of paprika and bake at 375 for
about 45 minutes.
*I didn’t peel the eggplant and they were just fine.
Lemon Buttered
Cabbage
from Recipes from a Kitchen Garden by Renee Shepherd
and Fran Raboff
1/4 cup butter
1/2 tsp caraway
or celery seed
1 medium head cabbage, coarsely chopped
peel and juice
of 1/2 lemon
freshly ground pepper to taste
Melt butter with seed in large frying pan. Add cabbage and
cook, stirring constantly over high heat, 3 - 4 minutes. Reduce
heat and cover. Simmer 3 minutes until tender. Chop lemon
peel coarsely and add along with juice and pepper. Serve right
away.
Remember to Come Visit: All of you who pick up at drop off
locations, remember to come visit the farm. We want you to
see where and how your vegetables are grown and we want to
meet all of you.
Come visit: Please all of you who pick up at drop off locations,
come visit. We are open Saturdays from 11 to 6 and you are
all more than welcome to come take a walk in the field and
visit with your vegetables/ fruits.
HONEY: We’ve got honey from the field: Tierra Vegetables
Estate Honey. It is really sweet and flavorful. Scott, our
beekeeper at Nelson Family Apiary, is using it for his honey
of the month! We can put it in your box. We’ve got two
sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICKLE NEWS: PICKLES! We have pickles! For
those of you who remember from last year, we have great old
fashioned dill pickles. They are fermented in a crock the
old fashioned way and are crisp and slightly sour. Come have
a taste and get a few pickles.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
.
EGGS---Our chickens are starting to lay their
eggs! Hooray. These beautiful and delicious eggs are available
at the Farm Stand. Better watch out, though: the customers
at the Ferry Plaza Farmers' Market would take them all if
we'd let them. You all get priority! Come check them out and
see what a really fresh egg looks and tastes like.
Calling all loyal CSA members. We would love
to put your recipes in the Menu. If you have anything that
you'd like to share, please e-mail me at evie@tierravegetables.com
and most likely your recipe (or comment) will make its way
to this little Menu.
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