This week’s CSA offering from the farm will include the following:
- Green Beans
- Japanese or Fairytale Eggplant
- Fennel Bulb with Fronds
- Red Sweet Onions
- Jalapeno Peppers
- Squash Mix
- Murasaki Sweet Potatoes
This week we would like to feature great recipe from bonappetit to take advantage of our Pork share (Interested? You can place your order here!). We hope you enjoy!
Sizzling Pork and Eggplant Hiyayakko
“Hiyayakko is a Japanese warm-weather starter or side dish made of a small square of chilled silken tofu, a sprinkling of toppings, and saucy drizzles (think a heap of bonito flakes and puddle of soy sauce, or fresh tomatoes with ponzu). In this version the simple template goes family-style, with sliced silken tofu carefully shingled on a platter, topped with a savory ground pork and eggplant stir-fry. The combination of cold, custardy tofu and hot, saucy pork is exactly what I want on a summer weeknight, spooned into bowls and showered with tons of farmers market basil. —Kendra Vaculin“
- 6- oz. package silken tofu
- 2 medium Japanese eggplant (about 8 oz. total), cut into 3″-long pieces, quartered lengthwise
- 1 lb. ground pork
- 2 red Thai chiles, thinly sliced
- 4 garlic cloves, finely grated
- 1 2″ piece ginger, scrubbed, finely grated
- 1 Tbsp. sugar
- 1 Tbsp. fish sauce
- 4 Tbsp. soy sauce, divided
- 3 Tbsp. unseasoned rice vinegar, divided
- Basil leaves (for serving)
- Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–8 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about 4 minutes.
- Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about 1 minute. Remove from heat.
- Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.
Red Curry Japanese Eggplant- bonappetit
- 6 Fresno chiles, seeds removed from 3, chopped
- 4 garlic cloves
- 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
- ⅓ cup vegetable oil
- 1 tablespoon finely grated peeled ginger
- 1 teaspoon ground cumin
- ½teaspoon sugar
- 1 teaspoon kosher salt, plus more
- 4 Japanese eggplants, halved lengthwise
- Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
- Marinade can be made 3 days ahead. Cover and chill.
Another great dish that uses our bulk sausage and maximizes your share, try this meal with a Italian flare.
Green Beans with Sausage and Fennel- FoodNetwork
- 6 tablespoons extra-virgin olive oil
- 2 pounds green beans, trimmed
- Kosher salt and freshly ground pepper
- 8 ounces hot Italian sausage, casings removed
- 1 small red onion, thinly sliced
- 1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping
- 2 teaspoons fresh thyme
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet
- Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
- Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.
Lemon-Parsley Green Beans-Allrecipes
- One pinch of sugar
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- ¼ cup chopped fresh parsley
- salt and pepper to taste
- 1 lemon, cut into wedges
- Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
- Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.