CSA Week 12
July 31, 2019
Your Share:
Okra
Cherry tomatoes
Mixed carrots
Bell peppers from Moyer Farm
Cucumber from Moyer Farm
Eggplant from Moyer Farm
Canteloupe from County Line Produce
Eggplant Curry with Veggies
Ingredients:
2 Eggplants, large
4 Onions, medium size
4 Bell Peppers, any color
4-6 Carrots, medium size
1 - 28-oz. can Crushed Tomatoes or fresh, crushed
1 - 6-oz. can Tomato Paste
2 cups Chick Peas, pre-cooked or canned
1 cup Raisins
2 tbsp. Cumin, ground
2 tbsp. Paprika
2 tbsp. Turmeric, ground
1 tbsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Basmati Rice or brown, cooked in 6 cups water
Preparation
Make the rice as instructed on the package.
Wash the eggplant and peppers and peel the onions and carrots. Slice the eggplant, removing the stem and flower ends, and cut the slices into bite sized cubes. Place in a covered baking dish or wok. Split the peppers in half lengthwise, removing the stems and seeds. Coarsely dice the peppers and onions and add to the eggplant. Slice the carrots into the other veggies and add the spices and mix well.
Stir-fry the eggplant curry in the wok with a little water until the veggies are tender.
When the veggies are tender, add the crushed tomatoes, tomato paste, chick peas, and raisins, and mix well and simmer for another 5-10 minutes to heat everything and blend the flavors.
Serve the eggplant curry with veggies over a bed of rice and enjoy.
Recipe from allcreatures.org
Carrot Green Ideas
Save those greens! They are high in chlorophyll and Vitamin K. Wash the greens really well to get that farm grit off. Use them sparingly as garnish or in salads. Add them to soups, omelets or homemade broth. They can even be made into a pesto! Another option is to dry them and use them throughout the winter as an herb.
Simple Roasted Carrots
Ingredients:
1 bunch carrots, washed and tops trimmed to about 1 inch
2 tbsp. olive oil
Herbs and spices of your choice
Pesto or glaze of your choice
Preparation:
Preheat oven to 400 degrees. Use 1 tbsp. olive oil to oil a baking sheet.
Place carrots in a single layer on the baking sheet. Drizzle remaining oil, herbs and spices over the carrots. Turn the carrots to coat all sides in the oil/herb/spice blend. Cover tightly with foil.
Bake for 20 minutes and remove foil.
Bake for an additional 10-15 minutes until the carrots are tender and caramelized.
Enjoy!