Tag: Japanese eggplant

  • CSA 2026 WEEK 30

    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:

    1. Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
    2. Roughly chop up the eggplants, slice the tomato into wedges.
    3. Mix together sauce ingredients.
    4. Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
    5. 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.
    6. Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
    7. 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.
    8. 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?

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • CSA 2026 SPRING WEEK 9

    From Our Farm

    Cantaloupe Melons

    Collards

    Eggplant, Japanese

    Radishes, Purple Daikon

    From Our Partners

    Blueberries – Blackwater Farms

    Cabbage, Napa – Blackwater Farms

    Lettuce, Red Leaf – Tendwell Farm

    Stone Fruit Medley – Watsonia

    Try out these great recipes we found around the web that feature items from your share:

    Mojito Fruit Salad

    Ingredients:

    • 1/2 seedless watermelon (about 5 lbs)
    • 2 cups chopped peaches, plums, mango, or any in-season fruit
    • 1 small honeydew or cantaloupe (about 4 lbs), seeds removed
    • 1 pint blueberries, strawberries, or blackberries
    • 2 limes
    • 2 tbsp honey
    • 1/4 cup thinly sliced fresh mint leaves

    Instructions:

    1. Using a 1-inch melon baller, scoop the flesh from the watermelon and arrange in an even layer in a 2½- to 3-qt trifle bowl. Top with a layer of the peaches. Using melon baller, scoop the flesh from the honeydew and add to bowl in an even layer. Top with a layer of the berries.
    2. Zest the limes into a small bowl. Halve 1 lime and squeeze the juice into same bowl. Add the honey and mint and stir to combine. Pour dressing over fruit in bowl. Toss just before serving, if desired.

    Adapted from: https://www.savoryonline.com/recipes/mojito-fruit-salad-all-summer-any-fruit-salad/

  • CSA Summer 2023 Week 7

    Frog Song Organics
    Japanese Eggplant
    Pineapple Pears
    Sweet Potato Greens
    Ripe Jalapeno Peppers
    Clem’s Organic Gardens
    Carrots
    High Springs Orchard
    Mint
    OSO Sweet Farms
    Sweet Vidalia Onions
    TendWell Farm
    Butternut Squash
    New Sprout Organic Farms
    Grape Tomatoes
    Watsonia Organic Farm
    Zucchini

    The mint in this week’s share follows recent deliveries of powerful medicinal herbs like Tulsi basil and Moringa. Of course these fresh herbs are a delicious, healthy addition to any meal, but they can also be dried for teas or made into tinctures. The process to make tinctures is a cinch! All you need is a jar, high-proof alcohol, and the herbs of your choice. Fill the jar with the herbs, add alcohol, and voilà!  Just make sure the herbs are completely submerged in the alcohol and that the lid is tight.

    Next, wait. Let it steep for two to four weeks. This is when the magic happens. The alcohol will extract the active compounds from the herbs and create a concentrated tincture. When it’s time, strain the herbs out of the tincture using a cheesecloth or a fine strainer.

    Storage is important! Tinctures should be stored in airtight, dark glass bottles in a cool, dark place. It’s also important to label the bottles with the ingredients and date to keep track of their freshness. Done correctly, your tinctures can last for years! We share a recipe for a mint tincture below (you can also use chocolate mint!), along with some yummy ways to use it. Herbal extracts aren’t just medicinal – they’re often delicious as well!

    Mint Extract

    Lightly break up the leaves of one bunch mint to release the natural oils. Place the leaves in a pint jar (full but not packed down). The leaves should have room to swish around and be completely covered by the liquid.

    Many recommend using 80 proof vodka to make extracts; since vodka has little to no taste of its own, it allows the extract to fully be flavored by the plant material. Pour the vodka over the leaves, covering completely. Close the jar tightly, store away from natural light, like the back of a shelf or the back of a cupboard.

    Every day or so, take the jar out and shake it up gently to distribute the leaves. Place it back in the dark. Repeat and store for 2-4 months.

    What to do with your mint extract?

    • Use a drop or two in your coffee, tea or hot cocoa
    • It is delicious in ice cream! Add a tablespoon to flavor homemade batch of ice cream.
    • Use in baked goods along with vanilla extract

    Recipes

    Butternut Squash and Kale Stir Fry

    Ingredients:

    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 butternut squash, peeled, seeded and diced.
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon chile powder (more to taste)
    • Freshly ground black pepper
    • 1 bunch kale, leaves torn, stalks discarded

    Instructions:

    • Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
    • In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss with tongs and cook for 3 to 4 minutes. Add in the cooked squash and gently toss together.

    Grilled Japanese Eggplant – shared by CookingWithJacque.Com

    Ingredients:

    • ¼ cup Ponzu or soy sauce*
    • ¼ cup rice wine vinegar or other favorite vinegar
    • ½ cup olive oil
    • 1 tablespoon brown sugar

    Slice eggplant very thin lengthwise. Marinate in soy sauce mixture for at least 10 minutes. Lift from marinade and place on preheated grill. Grill for about 2 minutes on each side. Serve with Couscous or rice pilaf and feta cheese.

    *Ponzu is a citrus flavored soy like sauce that adds a complex flavor to this marinade. Soy sauce is a good substitute. Both products are a fermented produce that contains probiotics. Produce such as Japanese eggplant is a prebiotic that works with the probiotics to maintain gut health.

  • CSA 2023 Spring Week 11

    Here’s what our team is preparing for your CSA share this week!

    • Celery
    • Cilantro (Clem’s Organic Gardens)
    • Cucumbers
    • Japanese Eggplant
    • Sweet Red (Cured) Onions
    • Yellow Peaches (Watsonia Organics)
    • Bonita Sweet Potatoes
    • Watermelon
    • Yellow & Green Zucchini

    Our partners

    This week’s CSA share includes fresh and tasty items from two partner-growers a bit farther north. How does that work? Well, first we carefully vet our partners to find those who share our values and standards. We pick up the produce ourselves using a refrigerated truck to ensure what arrives to your kitchen is the freshest, highest quality possible.

    Last July during the vetting process we visited the peach orchards of The Watson Brothers in South Carolina, and – wow! Their fruit is grown with tons of organic compost just like our orchards and loves the conditions of the peach capital of the US. The “Early 8 Ball” variety this week is a super flavorful ‘cling’ peach that we’re especially proud to include in this week’s share. Below is a recipe for a refreshing watermelon-peach salad that combines some of the best of our farm’s harvest this week with the best of theirs.

    Your cilantro comes from Clem’s Organic Gardens, a farm growing certified organic vegetables just outside of Brevard, NC. By using organic practices, caring for the soil, and emphasizing quality of their produce, their small-scale organic farm meets (ok, exceeds!) our standards. Here’s more information about all our partners. We love that by supporting these like-minded farmers we give you, our beloved CSA members, more diversity in your weekly share – together we truly are building a more sustainable food system!

    Check out our cilantro pesto recipe below, or if you prefer to hold onto yours for a few more weeks, here’s some storage tips:

    1. Prepare the herbs by snipping off the bottom of the stems. Make sure the leaves are completely dry.
    2. Put the herbs in water by filling a jar or a water glass partially with water (just enough to cover the stems and not touch the leaves!) and place the stem ends of the herbs into the water in the jar.
    3. Cover and store. This means that if you’re storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. It’s different than basil, which doesn’t like the cold and prefers room temperature.

    FSO time hack: wash cilantro, coarsely chop, and store in a paper towel-lined airtight container in the refrigerator for easy access during the week. If you can’t use the cilantro before it wilts, all is not lost! Bring it back to life by submerging it in ice-cold water for a quick pick-me-up.

    Recipes

    Watermelon Peach Salad – adapted from whatsgabycooking.com

    Ingredients:

    • 1 small seedless watermelon, cut into 1 inch cubes or melon balls
    • 1 shallot, finely chopped
    • 4 tablespoons torn mint plus extra for garnish
    • 2 tablespoons olive oil
    • Kosher salt and freshly cracked black pepper to taste
    • 1 sheet fresh feta cheese, cut into ½ cubes (about ½ cup once cubed)
    • 2 yellow peaches, sliced
    • 3 cucumbers, sliced into ½ inch thick rounds

    Vinaigrette

    • 4 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 3 cloves garlic, chopped
    • 1 shallot, finely chopped
    • 1 teaspoon dried oregano
    • Kosher salt and freshly cracked black pepper to taste

    Instructions:

    1. Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
    2. Remove from the fridge and add the sliced peaches, cubed feta, cucumbers and toss to combine. Transfer to a serving platter, drizzle with the vinaigrette and season with salt, pepper and extra mint.
    3. In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.

    Zucchini Bread – adapted from cookieandkate.com

    Ingredients:

    • Optional: ¾ cup roughly chopped raw walnuts or pecans
    • ⅓ cup melted coconut oil or extra-virgin olive oil
    • ½ cup honey or FSO cane syrup
    • 2 eggs
    • ½ cup milk of choice or water
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon + more to swirl on top
    • 2 teaspoons vanilla extract
    • ½ teaspoon fine-grain sea salt
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups grated zucchini (1 small-to-medium zucchini—gently squeeze out excess moisture before stirring it into the batter)
    • 1 ¾ cups white whole wheat flour or regular whole wheat flour

    Instructions:

    1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
    2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
    3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
    4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
    5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
    7. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

    Cilantro Pesto

    Ingredients:

    • 2 cups of cilantro
    • 2 garlic cloves
    • ¼ cup pine nuts
    • ½ cup extra-virgin olive oil
    • ½ a lemon, juiced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup shredded Parmesan cheese

    Instructions:

    • Pick the cilantro leaves off the stems and set the leaves aside.
    • Peel and mince the garlic.
    • Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
    • Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
    • Blend on the lowest setting for 15 seconds.
    • Place the cilantro inside the blender until smooth, about 15 seconds.
    • Transfer the cilantro pesto to a bowl or jar and serve as desired.