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Recipes: Week 10

Posted 8/6/2018 8:33pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us!

 

Easy Roasted Ratatouille

Ingredients

  • 1 large or 2 small zucchini cubed (about 1/2 inch)
  • 1 eggplant cubed (about 1/2 inch)
  • 1 red or green pepper cubed (about 1/2 inch)
  • 1 onion cubed (about 1/2 inch)
  • 2 tomatoes (large, or 4 medium) diced
  • 2-4 cloves garlic minced
  • salt to taste
  • 1 handful fresh basil

Instructions

Pre-heat the oven to 450 degrees F.

  • Combine the zucchini, eggplant, red pepper, onion, tomatoes, and garlic in a large glass or ceramic baking dish. (I use a 9 X 13 stoneware or pyrex pan). Drizzle with olive oil and sprinkle with salt. Toss the vegetables well to make sure they are all coated lightly with the oil.

    Roast the vegetables in the oven, uncovered, 50 to 60 minutes, until they are soft and most of the pan liquid has evaporated, mixing the vegetables after about 30 minutes. Chop or tear the fresh basil leaves.

    Remove the vegetables from the oven and transfer to a serving bowl. Add the basil and stir.

    Enjoy hot or refrigerate and serve cold.

    (I love rataouille, but much prefer this version to standing and stirring a pot on the stove in the summer! I make big batches and freeze it - tastes like summer in a bowl in the dead of winter!)

    *adapted from https://www.veggiessavetheday.com/roasted-ratatouille/

     

    Baba Ghanouj (roasted eggplant dip)

    Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer). This is my favorite thing to do with eggplant. I love it, and it also freezes beautifully!


    Ingredients

    2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
    2 medium cloves of garlic, pressed or minced
    2 tablespoons lemon juice, more if necessary
    ¼ cup tahini
    ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    ¾ teaspoon salt, to taste
    ¼ teaspoon ground cumin
    Pinch of smoked paprika, for garnish
    Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

    Instructions

    Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.


    Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind, and place into a bowl. (Alternatively, you can grill the eggplants, which yields a more smoky flavor.)

     Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant. (You can always use a food processor to blend this mixture if a more creamy texture is desired.)


    Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
    Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

     

    *adapted from https://cookieandkate.com/2017/epic-baba-ganoush-recipe/

     

     

     

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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