 Midsummer Farm CSA Weekly Newsletter: Share Pick Up #8 Greetings! Well, the first of the eggplants have arrived this week! I'm so excited to grill them! Last year I discovered that grilled eggplant is really delicious - I had never tried it ever before, and I couldn't believe how good it is! 'Grilled' Eggplants and Onions ~Cut small eggplants in 1/4" thick slices
~1 medium red onion - peeled and cut in 1/2" slices through the root end so slices stay attached together
~1 teaspoon balsamic vinegar
~About 2 teaspoons extra virgin olive oil
~salt and pepper to taste To grill the eggplant slices - you can do this on the BBQ, but you can also do this in the oven; so preheat the grill or oven to 350 degrees F. Lightly brush the eggplant slices on both sides with olive oil. Sprinkle with salt to taste. Then place them on the grill or on the rack in the oven (with a cookie sheet underneath the rack tp catch drippings). This is a quick process - flip them over once grill marks appear and once there are grill marks on both sides, transfer to a dish with a paper towel on it.
I like these with the grilled onions - For the onions, place the onion slices in a bowl, and add the vinegar, oil, salt and pepper. Toss carefully, taking care not to break the slices apart. Then transfer to a perforated stainless steel pan or cookie sheet and grill or bake until the edges are charred. This is lovely served with a salad of baby greens, hard boiled eggs and/or cold chicken along with this Mustard-Vinaigrette Dressing:
~2 tablespoons red wine vinegar
~1 tablespoon Dijon mustard
~1 shallot (or mild onion or scallion) - skinned and quartered
~12 large leaves fresh basil
~1/2 cup extra virgin olive oil
~sea salt and freshly ground pepper to taste
To make the vinaigrette, Simply place all ingredients in the bowl of a food processor and process until the basil is finely chopped and the vinaigrette well blended. Transfer to a bowl and set aside.
I am also harvesting bright green mustard greens this week. My favorite way to use them is in Tuna Salad. I chop the greens up very fine and then add them to tuna salad. Very fresh and summery! Tuna Salad ~3 large cans of chunk light tuna in water (drained and broken apart with a fork) ~1 bunch of mustard greens, chopped fine ~1 bunch of parsley leaves and stems, chopped fine ~A couple stems of celery, diced ~1 small onion, chopped fine ~2 tbsp red wine vinegar ~1 tbsp Olive oil ~1 tbsp Mayonnaise ( I use Spectrum Brand) Mix first five ingredients together evenly. Then add the 3 wet ingredients and thoroughly mix. Refrigerate overnight to let flavors meld before using.
Very best & happy eating,
~Barbara and Mark
Midsummer Farm
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