It feels like fall already! Maryland is the only place I know with the ability to change weather so drastically in such a short period of time.
I’m sure you must be thinking: “If they keep giving us sweet potato greens, there have to be sweet potatoes somewhere.” The answer is sort of yes. We keep going and checking for sweet potatoes, and they still haven’t quite tater-ed up yet. But when they do, you will be the first to experience them. And don’t worry, we’re not hindering their growth by cutting their greens—they have plenty to give.
I hope that everyone is having a great summer, and getting to experiment with some new veggies, or find new things to love about old veggies. If you have any recipes that you absolutely love, or want to share your experiences with the rest of the CSA community, let me know and we can make that happen!
From The Food Network
- 1 large eggplant
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ cut finely chopped fresh parsley, plus garnish
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- Preheat oven to 450 degrees.
- Prick eggplant with a fork and place on a cookie sheet lined with foil.
- Bake the eggplant until it is soft inside, about 20 minutes.
- Alternatively, grill the eggplant over a gas grill
- Let the eggplant cool.
- Cut the eggplant in half lengthwise
- Drain off the liquid, and scoop the pulp into a food processor.
- Process the eggplant until smooth and transfer to a bowl.
- On a cutting board, work garlic and ¼ teaspoon salt together with a flat side of a knife, until if forms a paste.
- Add the garlic-‐salt mixture to the eggplant.
- Stir in the parsley, tahini, and lemon juice.
- Season with more salt, to taste.
- Garnish with parsley.