From Our Farm
Basil, Tulsi
Eggplant, Japanese
Peppers, Sweet Habanero
Potatoes, Purple
Sweet Potato Greens
From Our Partners
Beets – Clem’s Organic Gardens
Kale, Curly – Tendwell Farm
Tomatoes, Slicer – Tendwell Farm
Watermelon, Seedless – Watsonia
Try out this great recipe we found around the web that feature items from your CSA share:
Japanese-Style Mabo Eggplant with Tomato
Ingredients:
- 2 Japanese eggplants
- 1 tomato (large)
- 1/2 block firm tofu
- 80 g (2.8 oz.) ground pork
- 1 knob ginger (minced)
- a small amount chili pepper (cut into rounds)
- 1/2 Tbsp vegetable oil
- a small amount of sesame oil
- Japanese pepper powder as desired
Sauce
- 80 ml (2.7 fl. oz.) dashi/bonito broth
- 1 Tbsp Kikkoman Soy Sauce
- 1/2 Tbsp oyster sauce
- 1 & 1/3 Tbsp sake (cooking sake)
- 2/3 Tbsp sugar
- 1/2 tsp potato starch (or cornstarch)
Instructions:
- Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
- Roughly chop up the eggplants, slice the tomato into wedges.
- Mix together sauce ingredients.
- Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
- Once fragrant also saute the ground meat while breaking it apart. When half of the meat is browned, add in the eggplants (2) and the red chili pepper and sauté.
- Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
- Tear up the tofu while adding in, also add in the tomato, give all ingredients a quick stir and then allow to simmer for a short time.
- Drizzle in some sesame oil for aromatic effect, then turn off the heat. Sprinkle on Japanese pepper powder if desired.
Recipe adapted from: https://www.kikkoman.com/en/cookbook/recipe/00001265.html?
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