My Blog on WCCO-TV: Bite of Minnesota

Friday, July 28, 2006

4th Crop Share

Another crop share has come our way!


*Basil
*Carrots
*Eggplant
*Garlic
*Green Beans
*Green Peppers
*Onions
*Oregano
*Parsley
*Sage
*Salad Mix
*Sweet Corn
*Thyme
*Tomatoes - Sungold Cherry
*Tomatoes - Roma Heirloom
*Zucchini/Summer Squash


Crystal has already rustled up some recipe ideas including: Basil Pesto, Bruschetta, Carrot Cake, Grilled Corn/Eggplant/Zucchini, Eggplant & Smoked Gouda Open Faced Grilled Sandwiches, and Spicy Red-Pepper & Eggplant served over bread.

Anybody have more ideas for these ingredients? We would like to hear what other recipe ideas are out there.

Crystal's parents have been growing some eggplant for us and we also received one in our crop share this week. Upcoming...Let's get familiar with eggplant week

I can't wait for the grilled sweet corn...oh, yeah! I will chomp it while Crystal must cut her's off the cob ;)

12 comments:

  1. You guys have inspired me to look into participating in a crop share here in Beantown!

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  2. That book club idea sounds interesting. Can't say I've ever heard of "reading" a cookbook! ;-) BTW, what is this crop share thing? Those veggies look absolutely delicious!

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  3. In Italian, they call this "abbondanza." Simply beautiful.

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  4. Aww, poor Crystal. Ever since braces as a teen, I've preferred my corn cut off the cob. Yum!

    Can you send some of the carrot cake my way?

    Wish we had something like a crop share in my area, but I haven't been able to find anything like it.

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  5. Since you asked, I'd like to order Chinese eggplant in garlic sauce with a generous side of green beans with garlic and black bean paste sauce. Thanks. Also, a glass of water would be nice.

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  6. I'll have what taylor's having. Thanks! :o)

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  7. wow you guys really get alot of stuff from them thank god that you cook alot! <3 Jill

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  8. Your share looks lovely... Love what Taylor said.. I posted an eggplant recipe on fat free vegan's blog... but I'll post it here too.. it freezes well and you can mix up the veggies.. beans for squash.. or whatever..
    This is a favorite from my cooking class... feel free to cut it in half and subsitute... and it freezes very well.
    Green beans would be amazing.. and I think I've used them in this before..


    Vegetable Curry
    - 4 TBSP Extra Virgin Olive Oil
    -1 Large Onion
    -10 Cloves Garlic
    -1 Jalapeno
    -1 TBSP Coriander
    -1 TBSP Cumin
    -2 TBSP Curry Powder
    -1/4 tsp Cinnamon
    -4 TBSP Ginger
    -1 large Green Pepper
    -1 Eggplant (large)
    -1 Yellow squash (large)
    -1 Red Pepper (large)
    -2 Cups Salsa, Stewed Tomatoes or Diced Tomatoes
    -3/4 Cup Mango Chutney or 2 cups chopped dried Apricots and ¼ cup vinegar and ¼ cup sugar
    -Veggie Stock or Water (About 2 cups)
    -Salt/Pepper
    -Juice of 2 limes
    -Cilantro for garnish (1-2 cups)
    -Diced Red Onion for Garnish

    In a very large wok or pan heat oil, spices, garlic, onions, jalapeno and ginger until fragrant (about 10 minutes or so). If needed, add a bit of stock or water to keep the spices and garlic from burning. Throw the rest of the veggies (except red onion and cilantro) along with the tomatoes and stock. Bring to a strong simmer and add more water/stock if needed. Stir in the Chutney or fruit (vinegar and sugar) and cook for 20 more minutes or so. Taste and adjust seasoning. Just before serving squirt with limejuice, stir in cilantro and top with red onion. Serve over Basmati rice. To make a full meal, add a 29oz can of Garbanzo beans to the veggies and serve over rice. Excellent topped with more chutney and Raita.

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  9. Everything looks so fresh and beautiful. It can be a little overwhelming when you have so many wonderful veggies on hand. It's a good thing you thought about preparing a menu, or else a lot of it would end up going to waste.
    How about a baked eggplant parm? I did a post on one a while back, let me know if you're interested. :)

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  10. I'll have what Taylor and Kleo are having and also some of that curry Melody's talking about.
    I'm so glad to see that corn is ready. I like it done on the BBQ so it's a little chared. Mmmm, so sweet.
    Your veggies look amazing!

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  11. Jeff - I hope you are successful in find a good crop share next year!

    Claire - Our crop share is from Loon Organics, which is a local organic farm. They grow it...we pick it up! I love it!

    urban vegan - Thanks for introducing a little more Italian into my life.

    tara - No crop share? Too bad :( Hey...if we have any leftover carrot cake...I will send it to ya! ;)

    taylor & kleopatra - if you dream...it may happen someday! ;)

    jill – It was nice to see you today!

    megan - I am not too familiar with making pesto...hopefully it turns out great. Well how could basil turn out bad???

    melody - Look for it to be posted soon! Thank you!

    annie - I will check out your baked eggplant parm...if Crystal hasn't already. It does take continuous planning to deal with our great deal of food on hand.

    carrie - The corn was so good last night! Slow roasted on the grill....mmmmmmmmm.

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