September 2 TapRoot Farms 2014 CSA Newsletter

Welcome to September!

Can you believe it's September?!  The summer has flown by, and I'm sure you are all looking forward to getting back into your routines as kids go back to school...  Or, you're lusting over the last few moments of summer as they slip past!  At any rate, the bountiful harvest just keeps rolling in at the farm, with lots of exciting things hitting the CSA boxes soon!! This week Eggplant makes an appearance, check out all the great recipes we've collected below.


IMPORTANT NOTICES:


MY Local Food Movement - By Teri

(I never interviewed myself for Faces of the Farm, so I guess this is it!)

Anyone who knows me, knows I LOVE the market -- At market is where I'm most inspired and excited about the local food movement, and can let my passion for food, people, and gorgeous local produce really come out.

An opportunity has opened up at Noggins and I have decided to make a shift -- MY local food movement --  to working there and doing markets. Those of you who have seen me each week at the Hammonds Plains Market will continue to see me there as well as various other market locations for Noggins, including Seaport and Friday Pop-Ups. I'm excited and looking forward to challenging myself with new experiences and being a part of the farm team at Noggins!

Thanks to everyone at TapRoot for a great two years! I'll miss all the great folks I work with at the farm, and I'm sad to be leaving the CSA desk, especially all the members I have gotten to know-- some even to the point that I consider you friends!-- but, we'll cross paths as I'll still be most places that TapRoot produce is... And, that's a good place to be! :)

Follow my farming journey on my blog: http://grownbyjonandteri.com


Eggplant Extravaganza!

I put a call out for your favouorite eggplant recipes last week on Facebook, here's the excellent results!  Thanks to everyone who shared a recipe, loads of great ideas here!  I am excited about cooking my eggplant... So many different ways to try it!

From Laura: Simple Baba Ganoush: http://minimalistbaker.com/simple-baba-ganoush/

From Justine: Eggplant is my very favorite! I like it just brushed with olive oil and grilled. TapRoot eggplant is so flavorful, sweet, and never bitter. I never even salt it beforehand.
With the grilled eggplant you can make a super simple baba with blending it with garlic, lemon juice, parsley, salt, and olive oil. SO GOOD!

From Rachel: We use it as a replacement for lasagna noodles - super tasty!

From Zoe: Ratatouille: I'm pretty sure this is the recipe I used last year at this time. So yummy, and a great way to use up a bunch of seasonal veggies!

http://m.allrecipes.com/recipe/18411/ratatouille

From Linda: Eggplant sliced into thin lengths, brushed with olive oil and grill. Stack a slice of tomato and mozzarella and some fresh basil on one side and fold the other half of the eggplant over, then wrap another slice of eggplant the opposite way. Sprinkle parmesan on the top and put back on the grill or broil in the oven until cheese melts. Ridiculously delicious!

From Kirsten: Eggplant is amazing! My favorite is to dip it in beaten egg, then roll in seasoned flour and fry in a little oil. Top with spaghetti sauce or chopped tomatoes and onion and some mozzarella!
Also great as beer batter fritters!

From Jennifer: We like it in baba ganoush or in roasted veg sauce (toss tomatoes, garlic, onion, eggplant, zucchini, peppers, herbs, etc. into a roasting pan with some olive oil, roast & blend with an immersion blender. We freeze it for a winter treat. It's yummy & easy and a great way to clean out any extra veggies that are kicking around.
We also make moussaka with ground beef or lamb. Mmmmm.

From Cheryl: eezy peezy recipe: grease a cookie pan with olive oil. Slice eggplant into 1/2 inch (12.7mm) slices and lay on pan. Add course ground sea salt & black pepper, pressed garlic & generously drizzle olive oil and balsamic vinegar. Preheat oven to 350o F (170 C). Bake for approximately 7 minutes EACH side. (depending on your oven).

From Ruth: One of my favourite recipes is this one for Griddled Eggplant Roll Ups:

http://recipesfrom4everykitchen.blogspot.ca/2006/10/griddled-eggplant-roll-ups-with-feta.html

From Christine: Bharta: I have used this one from the original book for years. Nothing beats smoked eggplant - that's what charcoal grills are for, in my opinion:

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/Bharta.html

From Meagan:

I found this delicious looking recipe for eggplant that I plan on making
and thought you could share it with the members--  the original had
some steps missing, so I'll just type it out how I
plan on making it:

Eggplant Parmesan Burgers
Ingredients:

1 eggplant of a fairly good size
1 cup all-purpose flour
3 eggs, beaten with 3tbsp milk
2 cups bread crumbs with 1tsp each fresh or dried parsley and thyme
1/2 cup finely shredded parmesan cheese (canned is fine if this is all you have)
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce (I use a can of either store bought or homemade
plain tomato sauce that I have added to a diced onion that has been
browned with some herbs on the stove.)
Buns
Any other burger toppings you like! I think fresh basil, spinach, any
type of lettuce or sprouts, even shredded carrot would be delicious.

Directions:

Slice the eggplants lengthwise into ½-inch thick slices - Leave as a
whole slice if you have buns that size, if not just cut out or use a
cookie cutter to bring it down to the size of the bun you have.

Sprinkle the eggplant with 1½ teaspoons salt and let it drain in a
colander over a bowl or in the sink for 45 minutes to remove excess
moisture.

Bread the eggplant by first rinsing off the salt and blotting with
paper towel. Next mix together the breadcrumbs, herbs and parmesan
cheese. Dip the eggplant first in the flour, then the eggs and then
the breadcrumb mixture.

Heat a large skillet over medium heat and add about a half inch of oil
(I prefer peanut or safflower oil). Pan-fry the breaded eggplant in
batches for 2 to 3 minutes, flipping them once until both sides are
golden brown. Remove the cooked eggplant and immediately transfer  to
a paper towel-lined plate. Continue the pan-frying process, changing
the oil as necessary, until all of the rounds are cooked.

Halve your rolls and add 1 tablespoon of tomato sauce to the bottoms
of the rolls. Stack an eggplant round atop the sauce, top it with
another tablespoon of sauce and a piece of sliced mozzarella. Repeat
the assembling process with all of the buns, transferring them to a
cookie sheet lined with parchment paper.

Turn your broiler to high and carefully slide the cookie sheet under
the broiler just long enough until the cheese melts. Top with any
other toppings you like and then devour! 

Jennifer and Allison say: Eggplant parmesan is one of my favorites.


Shares Deliveries: Sunday, August 31, 2014 - Saturday, September 6, 2014

Veggie Share 2014

Egg Share 2014

Flower Share 2014

Staple Share 2014

Fruit Share 2014


Three of the newest arrivals to the farm teams at TapRoot and Noggins, with Justine (from TapRoot) Carolyn and Jillian (from Noggins)  -->

Have a great week everyone!

--The TapRoot Team