Tag: fairy tale eggplant

  • CSA Summer 2023 Week 5

    Frog Song Organics

    Fairy Tale Eggplant

    Pineapple Pears

    Shishito Peppers

    Tricolor Potatoes

    Malabar Spinach on the stem

    Watsonia Organic Farm

    Green Cabbage

    Zucchini Squash Mix

    Clem’s Organic Gardens

    Carrots

    New Sprout Organic Farm

    Grape Tomatoes

    Tis the season for peppers! We’ve included a mix of sweet and spicy in recent shares, and this week brings the return of our mild Shishitos. An over-abundance of fresh peppers is a great problem to have this time of year. If you’re looking for ways to savor this taste of summer later in the year but don’t have canning equipment, we suggest these methods:

    Pickling is a great alternative to canning. You don’t need any special equipment, and the process is similar to canning regular pickles. Steep sliced peppers in a 50:50 mixture of vinegar and water, with 1 teaspoon salt per pint. The peppers stay crisp because they are never heated, and after a few days in the fridge they taste like pickled peppers.

    To freeze ‘em,  wash and drying thoroughly before stashing in the freezer. We also recommend removing the stem and seeds, unless you need them for later. For larger varieties, like bell peppers, cut them in half, in fourths, or in strips, and remove the stem and seeds. Put the pieces on a cookie sheet so they aren’t touching, then flash freeze for about 15-30 minutes. This will keep them from sticking together later. Once solid, you can store peppers in a baggie, or any other freezer safe container.

    Then there’s drying. The nice part about this is that reduces storage space. Pop them into your dehydrator, or put them into the oven on the lowest setting. Be patient, it can take several hours for them to dry completely. With smaller peppers, the thin walls lend themselves to stringing whole peppers together by passing a needle and thread through their caps, and hanging them in a warm, well-ventilated space for about two weeks. Remember, the thicker the pepper, the longer this will take.

    Once dried, peppers can be pulverized into flakes in a food processor, or steeped in vinegar to make sauce for sprinkling over cooked greens and other veggies. Dried hot peppers are also great for making homemade chili paste! Place a few dried hot peppers in a dry pan, and toast them over medium-high heat, stirring constantly, for four to five minutes. Then cover with warm water for an hour. Add some salt and a couple of cloves of finely minced garlic, pulverize into a paste.

    Here at the farm, we love the taste and simplicity of this blistered Shishito pepper recipe. Scroll for more recipes inspired by this week’s share below!

    Also, those long stalks long stalks in this week’s share are Malabar Spinach. On a rare occasion our Malabar crop jumps up with some abundant, succulent shoots. Instead of picking just the leaves we bunch these shoots, traditional style. The stalks are fibrous but can be sauteed. We recommend snacking on just the new tendrils and the leaves themselves. 🙂

    Mozzarella, Basil & Zucchini Frittata

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups thinly sliced red onion
    • 1 ½ cups chopped zucchini or squash
    • 7 large eggs, beaten
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
    • 3 tablespoons chopped soft sun-dried tomatoes (or substitute 2 fresh grape tomatoes, chopped)
    • ¼ cup thinly sliced fresh basil

    Instructions:

    • Position rack in upper third of oven; preheat broiler.
    • Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
    • Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
    • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

    Carrot Soup

    Ingredients:

    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 2 tablespoons olive oil or lard
    • 6 medium carrots, chopped
    • 2 teaspoons dried dill
    • 4 cups vegetable stock
    • Salt and pepper to taste
    • Garnish with basil or fresh mint (optional)

    Instructions:

    • Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté 10 minutes.
    • Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    • In a blender, puree soup, return to pot, simmer for 30 minutes.
    • Can garnish with basil or fresh mint.

     

  • CSA 2023 Spring Week 13

    Italian Basil

    Fairy Tale Eggplant

    Yellow Peaches (Watsonia Organics)

    Sweet Onions (Cured)

    Sweet Habanero Peppers

    Jalapeno Peppers

    New Red Potatoes

    Malabar Spinach

    Cherry Tomatoes

    Thank you, CSA Members!

    It’s the final week of our Spring season! Thank you for your support of our farm as well as our partner growers. During the upcoming Summer season, we’ll supplement your share with fresh fruits and veggies from their farms, like the juicy, sweet yellow peaches in this week’s box. We carefully vet each partner to ensure they share our values and high standards and are proud to call them part of our Frog Song family!

    The arrival of summer brings an abundance of spicy peppers from our fields. This week’s CSA share includes two varieties: habaneros and jalapenos. While these aren’t the hottest peppers in the world, they do pack a punch. Both contain large amounts of capsaicin, the compound that gives hot peppers their heat (it’s also a phytonutrient and gives these little guys a slew of health benefits!). So how hot are they?

    The heat level of a chile pepper is measured in Scoville heat units or SHU. Pepper heat ranges from zero to 1,400,000 Scoville units. Habaneros have 100,000 to 300,000 SHU which is around 10 to 30 times hotter than a jalapeño. With that in mind, we share these tips to handle them safely.

    1. Wear gloves. Not only can the burning sensation irritate your skin, but the peppers can also leave a residue on your fingers, and you might forget and rub an itchy eye.
    2. Realize that a little habanero goes a long way. Taste your dish as you go to make sure you don’t overdo it. The hottest parts of the pepper are the habanero seeds and the veins, so remove all of those to reduce the heat before adding to your recipe.
    3. Know the remedy for pepper burn. When you cook with hot peppers, chances are you’ll consume too much at some point. If that happens, drink milk, which has just enough acidity to quell the burning in your mouth. Other options include sugar, milk chocolate, and alcohol like tequila. For topical pepper burns that irritate your skin, apply either cold milk or lemon juice. A glass of cold water might be tempting, but avoid it at all costs—it will only spread the burning sensation.
    4. Remove the pepper’s skin first. The skin of a habanero is thin, but it can be tough to break down with your teeth. To remove the skin, roast the peppers over a gas or coal grill for ten minutes or roast them in the oven for the same amount of time. This will loosen the skin of the pepper and make it easier to peel off.

    Recipes

    Simple Habanero Hot Sauce – peppergeek.com

    Ingredients:

    • 5-10 medium Habaneros
    • 1/4 cup white vinegar
    • 2 tsp olive oil
    • 2 tsp cane sugar (of FSO cane syrup)
    • 1 cloves garlic
    • 1/4 tsp salt

    Instructions:

    • Wash peppers, remove stems, and chop
    • In a sauce pan, heat the olive oil on low until it shimmers. Add the peppers and cover. Cook until the peppers are very soft, about 8 minutes. *
    • Add garlic and cook until fragrant, about 2 minutes.
    • Add remaining ingredients. Simmer, cover, and cook for an additional 10 minutes.
    • Remove the mixture from heat and allow to sit, covered, for 10 minutes or until cool.
    • Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until right.

    *Note: Cooking habaneros releases capsaicin (the hot stuff!) into the air. We recommend opening windows for ventilation and wearing a mask if necessary.

    Jalapeño Infused Olive Oil

    Ingredients:

    • 3 jalapeño peppers destemmed, seeded, and sliced in half
    • 1 cup olive oil

    Instructions:

    • In a sauce pan, heat 1 cup of the olive oil over medium, then add in the jalapeño halves. Let them simmer in the oil over medium for 5 minutes, stirring frequently.
    • Add the remaining oil and reduce the heat to low. Continue stirring for 5 minutes.
    • Remove the saucepan from the heat, cover, and allow the oil to rest and cool for 1 hour.
    • Strain the oil into a bottle or jar to remove the jalapeño pepper halves and seeds.

    FSO tip: Keep the seeds in when cooking for a spicier olive oil.

    Baba Ganoush

    Ingredients:

    • 4-6 small eggplants
    • 1 medium clove of garlic, pressed or minced
    • 2 tablespoons lemon juice, more if necessary
    • ¼ cup tahini
    • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    • ¾ teaspoon salt, to taste
    • ¼ teaspoon ground cumin
    • Pinch of smoked paprika, for garnish

    Instructions:

    1. Preheat the oven to 450 degrees
    2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in a parchment-lined baking dish with the halved sides down.
    3. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
    4. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
    5. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
    6. Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
    7. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with veggies, pitas, or as a sandwich spread.

  • CSA Summer 2022- Week 4

    This week in your CSA share you will find the following:

    • Red Beets- Clem’s Organic Garden
    • Cilantro-Clem’s Organic Garden
    • Bicolor Sweet Corn – Watsonia Organics
    • Fairytale Eggplant – Frog Song Organics
    • Curly Kale-New Sprouts Organic Farm
    • Okra – Frog Song Organics
    • Yellow Peaches – Watsonia Organics
    • Sweet Potato Greens – Frog Song Organics
    • Cherry Tomatoes – Frog Song Organics

    Mashama Bailey is a regional, James Beard Award-winning Chef and owner of The Grey in Savannah, GA. She is wonderful in her seasonal cooking, focusing on local produce and family recipes, and utilizing what is in abundance. Her succotash from Masterclass is an amazing example of that, and is great as a side dish but can easily be featured as a entrée over rice. Substitute oil for butter and you have a great Vegan meal. Some adaptations for CSA products are included.

    Chef Mashama Bailey’s Succotash- Masterclass

    Ingredients
    • 3 tablespoons unsalted butter
    • 1 white onion, diced
    • ½ cup diced green bell pepper
    • ½ cup diced celery
    • Salt
    • 2 garlic cloves, minced
    • 2 tablespoons seeded and diced Frog Song Jalapenos
    • 2 cups sliced okra, cut horizontally in circles
    • 1 cup Frog Song cherry tomatoes-halved
    • 3 cups cooked lima beans
    • 3 cups corn, fresh off the cob
    • Water as needed
    • Black pepper to taste
    • Flat-leaf parsley, chopped, for garnish
    Directions
    • Melt the butter in a large heavy-bottomed saucepan or Dutch oven set over medium heat. Add the onion, bell pepper, and celery, and stir to coat the vegetables in the fat. Add a few pinches of salt to help concentrate and enhance the flavors of the vegetables. Cook for 5 minutes, stirring occasionally.
    • Add the garlic, stir, and allow the garlic to bloom. Add the chiles, then stir to combine. Reduce the heat and add the okra. Add another pinch of salt. Continue cooking, gently stirring the mixture, for another 4 minutes.
    • After 4 minutes, stir in the tomatoes, lima beans, and corn. Continue to cook the mixture, uncovered, until all the vegetables are soft, stirring occasionally, about 3 to 4 minutes.
    • Add a little water to moisten the vegetables and help emulsify the butter. Stir and continue cooking for another 2 minutes. Add salt and black pepper to taste. Maintain a low temperature, cover, and cook for another 30 to 35 minutes. The cooking liquid will have thickened, and the vegetables will be tender.
    • Transfer the mixture to a large bowl for serving. Add the fresh parsley and more black pepper. Serve immediately.

    Frog Song bacon or pan sausage would be an excellent addition to make this a main dish, as well. As always, pork can be ordered here.

    Sweet Potato Greens in Coconut Cream Love and Olive oil

    Ingredients
    • 1 large bunch sweet potato greens
    • 1 tablespoon vegetable oil
    • 2 shallots, minced
    • 1 clove garlic, minced
    • 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
    • 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
    • 1 red thai chili, finely sliced
    • 2-inch lemon grass stalk, trimmed and finely sliced
    • 1 to 2 teaspoons soy sauce, or to taste
    • 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
    • 2 to 3 teaspoons raw or brown sugar, or to taste
    • Salt and pepper, to taste
    Directions:
    • Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
    • Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
    • Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

    Ruby Slipper Smoothie- The Curvy Carrot

    Ingredients
    • 1/4 cup nonfat Greek yogurt
    • 1 cup fresh blueberries
    • 1/2 cup fresh raspberries
    • 1/3 cup sliced and cooked beets (I used a mixture of golden and red)
    • 1/4 cup orange juice
    • 1 teaspoon honey
    • 1 tablespoon vanilla protein powder
    • 1 tablespoon chia seeds (optional)
    • 1 cup ice cubes

    In a blender, combine all ingredients until smooth. Serve immediately.

  • CSA Summer 2022- Week 1

    Welcome to your summer share! This week in your CSA you will find the following:

    • Cantaloupe
    • Cucumbers (nonconformers)
    • Fairy Tale Eggplant
    • Figs
    • Green Leaf Lettuce
    • Moringa
    • Onions- varied
    • Tricolor Potatoes

    The star of this show this week is the Fairy Tale Eggplant. The beauty of this fruit-and it is indeed a fruit, defined as a botanical berry, of all things- is not only in its coloration and exterior, but also its culinary versatility. It does well roasted, on caramelizing on the grill, as confit (low cooking in liquid or fat), or sautéing. We hope you enjoy these little beauties this week, and as always, let us know what you think.

    Fairy Tale Eggplant with Cashew Butter and Pickled Peppers –bon appetit.

    4 servings

    Pickled Pepper-(note FSO sweet habanero peppers work wonders in pickling)

    • 1 cup distilled white vinegar
    • ¼ cup sugar
    • 1 Tbsp. kosher salt
    • 3 mini bell peppers (or sweet habaneros from FSO) seeds and ribs removed, thinly sliced crosswise
    • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

    Cashew Butter

    • 1 medium shallot, thinly sliced
    • 2 garlic cloves, smashed
    • 1 cup cashews
    • ⅓ cup extra-virgin olive oil
    • ⅓ cup vegetable oil
    • 1 tsp. sugar
    • 1 tsp. kosher salt
    • 2 Tbsp. fresh lime juice
    • 1 tsp. fish sauce

    EGGPLANT AND ASSEMBLY

    • 3-6 Tbsp. vegetable oil
    • 2 lb. eggplants, preferably fairy tale, cut into 1½”-thick wedges, halved if small
    • Kosher salt
    • 1 medium shallot, finely chopped
    • 2 Tbsp. fresh lime juice
    • ¼ cup basil leaves
    • ¼ cup cilantro leaves with tender stems
    • 1 Tbsp. thinly sliced chives/ scallions

    Preparation

    PICKLED PEPPERS
    • Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
    • Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

    Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

    CASHEW BUTTER
    • Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
    • Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
    EGGPLANT AND ASSEMBLY
    • Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
    • Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.

    Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over. Enjoy.

    Simple Eggplant Fries

    • Fairy Tale Eggplant
    • 2-4 eggs, beaten
    • Panko bread crumbs or Cornmeal
    • Oil with a high smoke point, such as coconut, peanut, or avocado

    Not much instruction needed for this great snack!

    • Beat the eggs in a dish, set aside.
    • Place breadcrumbs in a shallow bowl, and prepare a baking sheet lined with parchment paper.
    • Halve the eggplants, and remove any moisture by patting them dry.
    • Heat oil in a pan- it should be hot enough that if you sprinkle in the oil, it sizzles, but does not smoke.
    • Working in batches, dip eggplant in the egg wash, and then coat with the breadcrumbs. Fry until golden brown, flipping with a tongs halfway through. Let dry on parchment paper backing sheet.

    Enjoy as a snack or as a side dish with your favorite dipping sauce. This a great accompaniment with anything off the grill.

    Honey Roasted Figs with Rosemary and Balsamic

    Ingredients
    • 1 Pint of Figs
    • 1 Tbsp of Balsamic Vinegar
    • 1 Tbsp of Gallberry Honey
    • A few sprigs of Rosemary
    • Bleu Cheese Crumbles
    • Salt to taste
    Directions
    • Preheat oven to 400 degrees
    • Cut figs and place on a baking sheet line with parchment paper, cut side down.
    • Salt the figs and drizzle figs with honey and balsamic, and top with rosemary sprigs (you can brush oil on rosemary to keep from burning but a char is fine.)
    • Roast figs for 8-10 minutes until soft. Remove from heat and increase oven to 425.
    • Flip the figs and crumble bleu cheese over the top. Return to 425 and roast the figs until the bleu cheese has slightly melted and the balsamic is a thick consistency, careful not to burn. This should take 4-5 minutes. Remove from heat, and discard rosemary. If you would like, you can top with lemon zest for a zip of acid or a little more honey for added sweetness.

  • Summer 1 CSA – Week 3

    It’s watermelon season! We are planning to include the following produce in this week’s CSA share:

    • Sweet Italian Basil, clamshell
    • Fairy Tale Eggplant
    • Malabar Spinach
    • Yellow Onions, Cured
    • Red Potatoes
    • Acorn Squash – New Sprout Organic Farms
    • Green Tomatoes
    • Salad Tomatoes
    • Watermelon!

    Sweet Soy Stewed Acorn Squash with Cherry Tomatoes – Food & Wine

    Ingredients
    • 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges
    • 2 tablespoon extra-virgin olive oil 
    • 1/2 medium onion, diced
    • 2 garlic cloves, minced
    • 1 1/2 cups chicken stock
    • 1/4 cup soy sauce
    • 1/2 teaspoon sesame seed oil
    • 3 tablespoons brown sugar
    • 1 cup halved cherry tomatoes
    Instructions
    1. Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
    2. Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
    3. Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.

    Watermelon and Fresh Basil Salad

    I would keep it simple with these two ingredients. There are many watermelon salad recipes that add oil and balsamic vinegar, salt and spices, goat or feta cheese. I’m sure they are delicious, but our flavorful and juicy melons are a star on their own – Add some fresh snipped basil to cubed or scooped melon, and the sweet simplicity of this combo is one of may favorite ways to serve watermelon on the side. I’m thrilled we have them in the same box this week!

    Green Tomato Frittata – NYT Cooking

    Ingredients
    • 1 pound green tomatoes
    •  Salt
    •  freshly ground pepper to taste
    •  Cornmeal for dredging
    • 3 tablespoons extra virgin olive oil
    • ¼ cup finely chopped onion
    • 2 garlic cloves, green shoots removed, minced
    • 1 tablespoon slivered fresh basil
    • 1 tablespoon snipped chives
    • 8 large eggs
    • 2 tablespoons low-fat milk
    Instructions
    1. Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
    2. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
    3. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
    4. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
    5. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

    Tomato and Basil Roasted Potatoes – source : Fresh City Farms

    Ingredients
    • 2 lbs red potatoes
    • 1 pint grape or cherry tomatoes
    • 3/4 cup living basil
    • 2-3 cloves garlic
    • 2 tablespoons delicate extra-virgin olive oil
    • 1 teaspoon fine grey sea salt
    Instructions
    1. Preheat the oven to 400F.
    2. Rinse, scrub and dice the potatoes. 
    3. Rinse and halve the tomatoes. 
    4. Rinse and roughly chop the basil.
    5. Mince the garlic.
    6. Add all of the veggies to a large bowl and drizzle with olive oil.
    7. Sprinkle with sea salt and toss to thoroughly coat.
    8. Pour the veggies into a baking dish, and roast until the potatoes are fork-tender, about 20-30 minutes.
    9. Let the potatoes cool slightly before evenly dividing them between two plates!

    Meltingly Tender Moroccan Eggplant – source : Feasting At Home

    Ingredients
    • 2 lbs eggplant- Japanese, Chinese or fairytale
    • 10 garlic cloves
    • 2 fat shallots, quartered
    • 3/4 cup olive oil
    • 1 1/2 teaspoons salt
    • 2 teaspoons ras el hanout or Villa Jerada Ras El Hanout (Moroccan Spice mix of clove, cinnamon, all spice, coriander, salt, black pepper, ground ginger and cumin)
    • 1 teaspoon caraway seeds (or sub fennel seeds)
    • 1/2 teaspoon pepper
    • 4 medium tomatoes (or 1 lb cherry tomatoes)
    • large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)
    Instructions
    1. Preheat oven to 375F
    2. Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
    3. In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
    4. Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
    5. After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
    6. Continue baking 50-75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient here and check more often if eggplants are very small.
    7. Once the eggplant is very tender, and edges are crisp,  pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
    8. Serve warm or at room temp. Garnish: kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)