It's ironic that I got confused about a Wednesday, because that is the one day I actually have a routine. Wednesday is vegetable day.
As many of you know, we belong to a farm through a program called Community Supported Agriculture. We buy a share in the farm and the return on our investment is a box of vegetables every week from April through November. The risk is you get what's in season (even if you don't like it) and what's willing to grow in this unpredictable weather. The benefits are organic, locally grown produce, trying new and different things and helping to support some really great people. Our farm is Hairston Creek Farm in Burnet, Texas, and we're lucky enough to be one of their drop off sites in Austin, so our veggies get delivered right to our door!
Right now, it's eggplant season. I am a fan of eggplant, but I'm having to learn new ways to cook it when we get it in such abundance. Here is a new recipe I found that I really like. The Attorney described it as "very flavorful."
(Note: We usually get the skinnier, Japanese eggplants in the box. I'm sure this would work with the traditional, larger ones as well. You can also broil the eggplant instead of grilling it.)
Grilled Eggplant and Tomato Salad
6 small eggplants
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 cup cherry or grape tomatoes, cut in half
2 green onions, finely chopped
2 Tbsp capers
3 Tbsp chopped fresh basil
2 Tbsp balsamic vinegar
Fresh mozzarella cheese (pearls or cut into bite size pieces)
Salt and pepper
Slice eggplants into 1/2" rounds. Brush with olive oil. Grill about 2 minutes on each side, until soft and golden brown. Remove to serving platter.
Spread tomatoes, onions, garlic, basil, capers and cheese over eggplant. Whisk oil with balsamic vinegar and sprinkle over dish. Season with salt and pepper. Mix lightly.
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3 comments:
Wednesdays really MUST be veggie day ... it's the same day my box of wonderful veggies gets delivered each week. Inspired by you and the Attorney, I joined a veggie co-op here: Grow Alabama. It is wonderful to know you're supporting local farmers, and that you're getting such healthful food. I've been trying to figure out what to do with all the Okra lately ... no eggplants this week (for the first time in a while). I found myself eating lots and lots of Ratatouille. It is good cold or hot, and easy to make. Just chop up eggplant and tomato and saute it in olive oil with some onion and garlic. You can add any number of other veggies, depending on what you have --- I find the summer squash works well, as do bell peppers. After sauteing, I usually add 3 tbsp of white wine if I have it, but otherwise of water. You let it simmer for about 10 or 15 minutes, and you're done.
To quote Rachel Ray, "Yum-0!" I'll have to try that.
Okra is problematic for me, too. I don't like the texture boiled, so I either have to fry it or include it in something else. I have a recipe for Okra Fritters (still fried, but involving a few more veggies)that I got from Robyn and a "Cajun" skillet dish that uses peppers and okra. Let me know if you want the recipes.
great recepie GY....tell me about the farmers co-op...
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