CSA August 22 and 23, 2012

Tennessee Britches

What's in the box:

Delicata Squash, Zukes and Cukes, a few Serpente de Sicily Squash, Tomatoes, Anaheim Peppers, Bell Peppers, Onions, Grapes,  Tomatillos, Corn and Eggplant.

And if your staying with us, this week's special gift is Zucchini Relish.

This is the last week for Zukes and onions.   I need to save the rest of the onions to make spaghetti sauce and salsa.  Ahhh.  Everyone sigh.  So now's the time to make that Zucchini Bread.

The Grapes are fabulous this year.  Hurray!

Soon there will be melons.

Eggplant Parmesan
Ingredients
Good olive oil, and a little butter for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick (2 eggplants)
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 Jar Holly’s Mater Sauce
A round of Mozzarella
Several slices of Fresh Garden Tomatoes

Directions
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil and a few pats of butter in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil and butter, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In a 9 x 13 glass Pyrex Pan,  pour in the Mater Sauce.  Place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and top with a slice of tomato. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture,  a 1/4 slice of mozzarella and finally 1 tablespoon of grated Parmesan on top. Bake for 25 to 30 minutes and the top is browned.

Savory zucchini bread with parmesan and onion
1 large zucchini, grated
1 medium onion, grated
1/2 cup grated parmesan
1 stick butter, melted
3 eggs
1/4 cup of honey
3 cups whole wheat white flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg or 30 seconds of grating a nutmeg on a microplane
1/3 cup milk (if necessary)
Preheat oven to 350º F. Butter a loaf pan or place parchment paper in it.
Stir together the zucchini, onion, eggs, butter, and honey. Sift together the flour, baking soda, baking
powder, salt and nutmeg. Fold the wet ingredients into the dry. Depending on the amount of juice from
the zucchini and onion, you may need to add some milk to the batter if it is too thick to combine. I
ended up adding about 1/3 cup of milk.
Put the batter int he pan and bake for about 30 minutes. Test the bread with a skewer or knife to see if
its done (the skewer or knife will come out clean). If not bake until it is done.
Cool in the pan for 5 minutes then on a rack for at least an hour. This bread is better if wrapped and
refrigerated then served the next day. Perfect for toast.


For the few of you that decided not to continue with the fall season, we'll miss you.  Have a great week.