Week 10 CSA
Can you believe it is August already! The summer is flying by but do not fear- we are only half way through our CSA. There is still lots of weeding, planting, washing, harvesting, etc. going on here at the farm. We have one big addition this month to the farm- a new Farmhand! His name is Vincent and you will all have a chance to meet him at some future pickups/ deliveries. He is new to the farm here but has had a lot of really interesting farm experiences both around Indianapolis and around the world during a stint in the Peace Corps. It is great to have extra help and I hope you will all notice it in your future boxes :)
What to expect in your box this week:
- Field Tomatoes
- Mandarin Sweet Peppers
- Cherry Tomatoes
This week we have a new item: Eggplant! This is such an interesting vegetable. It is so beautiful and interesting and yet maligned by so many. Most of you have had the old standby- Eggplant Parmigiana. It is anokay dish but smother anything with red sauce and it tastes good in my opinion. I encourage you to try something different with this one. I normally try to post an easier recipe that is pretty common but this Eggplant Crostada is worth the extra effort:
Eggplant Crostata 4-6 servings
For the dough: 1 cup all-purpose flour ½ tsp kosher salt 1 tsp baking powder 1 stick unsalted butter, chilled & cut in ½ inch pieces ½ cup sour cream or crème fraiche, chilled
For the topping: 6 small eggplants ¼ cup goat cheese ¼ cup roasted pepper strips ¼ cup extra virgin olive oil 1 tbl smoked paprika salt & pepper Preheat the oven to 500 degrees. Place 4 eggplants on a baking tray and roast in the oven 45 minutes to 1 hour, or until the skins are charred and the flesh is tender to the touch. Cool to room temperature. Peel away the skins and scoop the roasted flesh into a food processor. Add 3 tablespoons of olive oil and the smoked paprika and season with salt and pepper. Puree until smooth.
For the dough: Place the flour, salt and baking powder in a food processor. Pulse a few times to mix, then add the chilled butter. Pulse until the butter is just incorporated; some pea sized pieces are ok, but do not over blend. Add the chilled sour cream and blend until the mixture just begins to form a mass. Turn out onto a piece of parchment paper and use the edges of the paper for press the dough into a disc. Wrap in plastic and chill at least 2 hours or overnight.
To assemble the tart: Preheat the oven to 425 degrees. Slice the remaining eggplant as thinly as possible. Lightly flour a work surface and roll the dough into a 12-inch round about 1/8 inch thick. Roll the dough over the rolling pin and unroll it onto an inverted baking sheet. Spread ½ cup of eggplant puree over the dough, leaving a 2 inch border. Layer the eggplant slices over the surface of the puree, then brush with the remaining olive oil and season with salt & pepper. Scatter over the roasted pepper strips and goat cheese. Bake the tart for 30-40 minutes or until the crust is golden brown. Remove from the oven and cool on a wire rack. The tart can be served warm or at room temperature.