7095 GA Hwy 155 N
Ellenwood, GA 30294

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2 Hill Farm CSA Shares

Wednesday, September 10, 2008

CSA Delivery #24

Thai Basil, Peppers, Okra, Malabar Spinach, Green Beans, Muscadine Grapes, Potatoes, Eggplant, and Tomatoes. Fruit Share: Peaches

Tuesday, September 9, 2008


Fairy Tale Eggplant in Ginger Garlic Sauce
From http://coconutlime.blogspot.com/

14 oz fairy tale eggplant, sliced in half lengthwise
3 tablespoons water
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons sesame oil
1 teaspoon rice vinegar
3 cloves garlic, minced
1 inch knob fresh ginger, minced

Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft. Serve as a side dish.

Garlicky Oven Fries

Vegetarian Times, May 2008

1 1/2 lb. russet potatoes, peeled and cut into 1/4-inch-thick wedges
2 tsp. canola oil
2 tsp. olive oil
4 cloves garlic, coarsely chopped
1 Tbs. chopped fresh parsley
1. Place oven rack in lowest position, and preheat oven to 475°F. Coat baking sheet with cooking spray.
Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl.
2. Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.
3. Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10
minutes more, or until golden and crisp.
4. Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper, and serve immediately.

Penne with Eggplant, White Beans and Tomato Sauce

A pasta sauce of eggplant, tomatoes and fresh basil is an enduring classic. Add a can of cannellini beans and it gets even better. Cheese lovers might enjoy this dish with crumbled feta cheese. (Vegetarian Times, April 2000)

Ingredient List
6 Servings

1/2 cup chopped fresh basil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
12 oz. dried penne pasta
1/3 cup pine nuts (1 3/4 oz.), toasted
15- to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked
cannellini beans
28-oz. can whole plum (Italian-style) tomatoes, drained
2 Tbs. olive oil
4 medium cloves garlic, thinly sliced
1/8 tsp. red pepper flakes
3/4 lb. eggplant, cut into 1-inch cubes (4 cups)

1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, pass tomatoes through a food mill into medium bowl (or mash with a potato masher).
3. In large saucepan, heat 1 tablespoon oil over low heat. Add garlic and pepper flakes and cook, stirring,
until garlic is softened but not browned, 1 to 2 minutes. Add mashed tomatoes, increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer while you brown eggplant.
4. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add eggplant and cook,stirring occasionally, until tender and browned, 4 to 6 minutes. Stir in tomato mixture and reduce heat to low. Cover loosely with foil and simmer until eggplant is very tender, about 8 minutes. Add beans and simmer until heated through, about 5 minutes. Stir in basil, salt and pepper.
5. Shortly before sauce is ready, add penne to boiling water; stir to prevent sticking. Cook, stirring often,until just tender, 6 to 8 minutes. Drain well, reserving 1/2 cup cooking water. Place penne in large warm serving bowl. Add eggplant mixture and enough reserved cooking water to moisten and toss to coat. Serve immediately, sprinkled with pine nuts.

Almond Muffins with Gooey Fig Center
This recipe from Self Magazine (January 2006) was recommended by CSA member Jeri from Marietta as a great way to use fresh figs in an almond muffin recipe.

Zest of 1 small lemon
1 1/2 cups almond meal (or finely crushed almonds plus 1 tsp flour)

1 cup all-purpose flour

1/2 cup oat flour (found at health food stores)

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground nutmeg

12 small fresh figs, stemmed

1 small egg
1/4 cup clover honey

1 1/4 cups skim milk

1/8 cup almond (or toasted almond) oil

6 tbsp sliced almonds

Heat oven to 350°. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.