Savory Summer Eggplant Sub

Wondering what to do with all those eggplants week after week? This mouthwatering suggestion came straight from the farmer's mouth. Will says he likes his fried and served with tomato and goat cheese on a sandwich.

Think of it as an ELT: Eggplant, Lettuce, and Tomato. But since lettuce isn't in season this time of year, why not substitute some of that wonderfully aromatic basil? Just remember to use a lot less basil than you would lettuce. A little goes a long way.

And if you're like me, and you don't like to deep fry, then try this tutorial for breaded and baked eggplant slices. They taste just as good—and they are probably healthier to boot. But the best part is, you can freeze several eggplant's worth ahead of time and just pop a few in the oven half an hour before you want to eat.

What's in the box? June 7, 2015

It's weeks like this when I'm really grateful for my CSA box. It was just so packed full of produce, and my fridge was just so empty, owing to a couple of jam-packed days with no time for grocery shopping. More importantly, everything was just so darn good looking!

I tend a 20" x 20" community garden plot, where I grow many of the same vegetables that I receive in my share. But, although I am proud of my weekly harvest, it is never as abundant—nor as good looking—as what I get from Native Son Farm.

After seeing what month after month of rain has done to my own vegetable patch, I am regularly astounded by how good Will's produce always looks and how full my box is, when I know he's been dealing with the same soggy conditions. Maybe next year he will take up blogging and share some of his gardening advice...

In the meantime, let's tally up what all was in the box this week:

Large heirloom tomatoes, 7
Roma tomatoes, 15
Cherry tomatoes, 26
Bell peppers, 2
Sweet peppers, 2
Eggplants, 3
Yellow squash, 3
Cucumber, 1
Onions, 3
Garlic, 2
Celery, 1
Basil, 1

Here are a few tips to maximize the utility of all that produce:

Like, dicing onions. Apparently, I have been doing it wrong. This method really is so much better.

All you need to know about eggplants. We received three of them this week, and there is no sign of slowing, so let's get this right. Eggplants taste best within a day or two of harvest. Store them in a cool, dry place away from direct sunlight—not the refrigerator! Or, bread and freeze it for later.

Basil: 1) How to keep it fresher longer, and 2) store it for later.

And here is my plan for incorporating all of that produce into a week of meals for two adults and three children:

Wednesday Breakfast
Quiche, with peppers, onions, tomatoes, basil, and sausage

Wednesday Dinner
Eggplant, Cherry Tomato and Feta Salad

Thursday Lunch
Sarah's Southern Bean Salad (recipe to come)

Thursday Dinner
Tofu and Eggplant Stir-Fry

Friday Lunch
Veggie Spears (cucumber, celery, and pepper) with dip

Friday Dinner
Roasted Garlic on toast
Homemade Pizza with tomatoes, basil and mozzarella*
*Yes, we have a version of this pretty much every Friday night. It never gets old!

Saturday Dinner
Roasted Chicken with Sautéed Squash, Basil and Feta

Sunday
Celery Soup

Friday Night Pizza

When I was growing up, Sunday night was always "pizza night." My grandparents' hosted, and there would be so many aunts, uncles, and cousins in attendance that some of us would have to sit on a red-checkered picnic blanket on the living room floor. I always felt special when my grandfather would single me out to go with him to the Pizza Hut to pick up our weekly order of six large pizzas. I still remember the smell of those pizzas and how their intense heat would burn my lap as we road home in his burgundy Lincoln Towncar.

Now that I have a family of my own, it seemed only natural that we would have a "pizza night," too, although ours is on Friday night and I usually make our pizza from scratch. I've made Alice Waters' recipe for homemade pizza dough so many times now that I can do it in my sleep. But even if you've never made pizza dough before, you'll find this recipe incredibly simple to master. I usually make my dough right after breakfast on Friday morning, and then leave it sitting out on the counter covered with a dishtowel until I'm ready to make dinner. But you can also make it the night before and store it in the fridge overnight. Just make sure to take it out in the morning so that it has all day to rise at room temperature.

As for toppings, your imagination is the limit. In summer, I try to make use of the abundance of fresh tomatoes, basil, peppers, mozzarella, and I'll add a little prosciutto if I'm craving meat. In winter, I tend to use pitted Kalamata olives, oven-roasted tomatoes, pesto, feta, and Andouille sausage. If you use fresh basil, try tucking it under the mozzarella so that it doesn't burn. Or else just put it on for the last five minutes of baking.

It's a far cry from Pizza Hut, but our family pizza nights are just as fun—and much more delicious.

Alice Waters' Homemade Pizza Dough
from The Art of Simple Food

Stir together:
2 teaspoons dry yeast
1/2 cup lukewarm water

Add and mix well:
1/4 cup unbleached white flour
1/4 cup rye flour

Allow this mixture to sit until quite bubbly, about 30 minutes.

Mix together in another bowl:
3 1/4 cups unbleached white flour
1 teaspoon salt

Stir this into the yeast and flour mixture with:
3/4 cup cold water
1/4 cup olive oil

Mix thoroughly by hand or in an electric stand mixer. If working by hand, turn the dough onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes. If the dough is too wet, add more flour, but only enough to form a soft, slightly sticky dough. Or use the mixer, fitted with the dough hook, and knead for about 5 minutes. The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom. A very soft, slightly moist dough will make the best focaccia.

Put the dough into a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator. (Remove from the refrigerator two hours before shaping.)

Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan. Gently remove the dough from teh bowl and flatten it ont he baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges. If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping. Try not to deflate or smash all of the air out of the dough as you are shaping it. Dimple the surface of the dough by lightly poking it with your fingertips.

Drizzle with:
2 tablespoons olive oil

Cover and let rise until doubled in height, about 2 hours.

While the dough is rising, reheat the oven to 450-degrees F. If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread. Sprinkle the dough with:
1 teaspoon coarse sea salt

and put the baking pan directly on the stone. Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes.

What's in the box? June 30, 2015

I'm going to go out on a limb here and confess that not only did The Box read my mind this week, it is also starting to speak to me. 

My grocery list included urgent entreaties for celery, onions, and fennel: and, lo and behold!, they were all in the box. This was a huge relief, because the grocery store has not carried fennel recently, and it is the secret ingredient in my recipe for Rainbow Coleslaw, which makes use of the carrots and cabbage I am harvesting from my own little garden this week.

And driving home from the Oxford City Market, where I picked up my share yesterday, it was almost as if I could hear a little voice coming from the big white box in the backseat whispering "Gazpacho." So I swung by the store to pick up a can of tomato juice and a head of garlic. I love it when I can make an entire meal—in this case several meals—with little more than the ingredients in my box. It's an added bonus when, on a hot day like yesterday, I don't even need to turn on the oven!

So here's what was in the providential box this week:

Fennel

Celery

Red Onions

White Onions

Peppers

Tomatoes

Cherry Tomatoes

Cucumber

Eggplant

Cantaloupe

And here's my meal plan for making use of them:

Wednesday Lunch
Tomato, Basil, and Mozzarella Salad

Wednesday Dinner
Summer Gazpacho
Rainbow Coleslaw

Thursday Lunch
Prosciutto-wrapped Cantaloupe with Balsamic Vinegar (recipe to come)

Thursday Dinner
Curried Eggplant with Tomatoes and Basil*
*This recipe was suggested by CSA member Emily Jarrett, and I can't wait to try it!

Friday Dinner
Baby Tomato Pizza with Freezer Pesto (recipe to come)

Rainbow Coleslaw

This crisp colorful salad is the perfect antidote to the typical soggy, neon green coleslaw that comes with take-out. It's also great for potlucks and picnics because it taste better made the day before and keeps for a couple of hours outside of the cooler. I serve it all the time alongside hamburgers or barbecue, and I always have people ask me, "What did you put in that? It's amazing!"  Here's the secret:

Rainbow Coleslaw

For the salad:
1 small head of purple cabbage, shredded
1 small fennel bulb, shredded (stalks discarded)
6 large carrots, peeled, then shredded
1 cup golden raisins
1/4 cup pumpkin seeds

For the dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper

Shred the vegetables and combine with the raisins and pumpkin seeds in a large serving bowl. A mandolin works well for the fennel and cabbage. I use a carrot peeler to shred the carrots.

In a separate bowl, make the dressing by whisking together the mayonnaise and the red wine vinegar with a fork. Stir in the sugar, salt, and pepper. (The amounts given here are estimates. I always do this to taste. Some people like a sweeter coleslaw. I prefer mine on the tangy side.) Then add the dressing to the slaw, tossing it with your bare hands to get it evenly distributed.

Keeps for three days refrigerated.

Tomato and Mozzarella Salad

This is my go-to summer dish. I make it several times a week, either as an appetizer using cherry tomatoes and the smallest ciliegine mozzarella balls, or as a meal by itself using the largest slicing tomatoes and the biggest ball of mozzarella. I often fall back on the version with the cherry tomatoes to take to potlucks. The secret to making this dish to-die-for is using the best possible ingredients, naturally.

Here, Native Son Farm's heirloom tomatoes take center stage. Then I use gourmet olive oil and balsamic vinaigrette, which is now available at a specialty oil-and-vinegar shop in Oxford, at a ratio of 1 part vinegar to 2 parts olive oil. The gourmet versions are an investment, to be sure, but they really pay dividends in bringing out the flavor and sweetness of the tomatoes. Either drizzle the vinaigrette over the salad just before you serve it, or, for more flavor, marinate just the tomatoes in the vinaigrette for an hour or more before adding the mozzarella. Then, sprinkle with freshly ground sea salt.

Finally, I like to pick the basil from my garden the minute before the salad goes on the table. Voila!

Summer Gazpacho Two Ways

This cold vegetable soup is the perfect remedy for hot summer days when you can barely imagine eating much less turning on the oven to cook. There are probably as many ways of making it as there are cooks in the world, but this recipe focuses on the ingredients that came in the box this week.

My favorite advice for doing gazpacho "right" is to run each vegetable through the food processor or blender separately, which I learned from Ina Garten. Having tried this tip, I will never waver from it again as it processes each vegetable while preserving the necessary "chunkiness." Blending them together all at once leaves you with the dreaded "tomato smoothie."

A traditional method for making a heartier, more pureed gazpacho included blending day-old bread into the soup, like this one from Martha Stewart.

Here, I've prepared the gazpacho both ways: First the chunkier version, without the bread; then smoother version, with the bread.

Tips:

I try to make my gazpacho a day in advance to give the flavors time to develop.

This soup is perfect for using up those precious heirloom tomatoes that you have allowed to become overripe.

Summer Gazpacho, Two Ways

2 large heirloom tomatoes, roughly chopped
2 stalks celery, finely diced
3 small peppers, cored and seeded and roughly chopped
1 red onion, finely diced
1 cucumber, seeded and roughly chopped, but not peeled
1 garlic clove, minced
3 cups canned tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1 teaspoons ground sea salt
Ground pepper to taste
Chopped basil for garnish
*Optional: 1 to 2 cups stale bread, cut into 1-inch chunks

Step 1: Chop the vegetables, keeping them separate. Run each vegetable separately through a food processor or a blender (on the lowest setting), until each is coarse and chunky but not pureed. Then, add all of the vegetables to a large serving bowl.

Step 2: Combine vegetable mixture with the olive oil, white wine vinegar, tomato juice, and garlic. Stir well, then add salt and pepper to taste. Chill, if possible, for a day to allow the flavors to develop. Add chopped basil just before serving.

*Optional: If your prefer a heartier, more smooth soup, add the stale bread cubes in between Step 1 and Step 2. Then, before you season and chill the soup, run the whole mixture through your blender on a medium setting. If it is too thick, simply add more tomato juice until it is the consistency desired. Example below.