What’s in Box #12?
Salad Mix: More delicious greens for you this week. For best storage, keep greens in the fridge, in a plastic bag or other covered container, with just a little bit of moisture to prevent wilting.
Eggplant: Galine variety. This veggie will really soak up the flavor of anything used as a marinade. Delicious grilled or roasted. No need to peel before cooking.
Lettuce: Magenta variety. A unique lettuce – beauitful red leaves with the crispness of a head of iceberg lettuce.
Potatoes: Desiree variety. Pink skins with a creamy middle. Versatile and hold together well in soups and salads. Not quite cured yet, so keep in the fridge for best storage.
Sweet Corn: We’d love to hear any feedback you have on this season’s corn. We are trialing a few new varieties this season and it is always helpful to know what you think.
Green Onions: Parade variety. A perfect addition to so many dishes. We are overloaded right now! These are on the larger side.
Beets: Red Ace variety. The greens are starting to die back, so you are getting just the roots. Roasting will bring out the sweetness and you can always pickle some too!
Recipes:
Grilled Corn Salsa
https://www.delish.com/cooking/recipe-ideas/recipes/a53802/best-corn-salsa-recipe/
There are so many ways to eat the late summer staple of sweet corn, but which recipe to choose? I often like my corn grilled and then chilled as it is tasty in the heat of August, but still has that amazing grilled flavor. Enjoy this grilled corn salsa recipe and make substitutions as you see fit. The dressing here that is recommended is a nice blend of sweetness from the lime and spice from the pepper flakes and garlic. However, omitting the dressing is also an option. ~ Derek
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Herbed Red Potato Salad
https://cookieandkate.com/2015/herbed-red-potato-salad-recipe/
This recipe is a twist on the American classic. Unlike the classic version, however, this recipe doesn’t use mayo so it’s great as a lighter side option. Horton Road Organics’ Desiree potatoes are perfect for this dish! ~ Taylor
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Rustic Eggpant Parmesan
I love traditional Eggplant Parmesan but in the heat of summer I prefer something lighter and not fried. This rustic Eggplant Parmesan is fresh and delicious and truly lets your eggplant shine! Definitely don’t skip over salting and draining your eggplant slices to ensure a tender texture after cooking. ~ Laura
Formerly on http://www.ruralintelligence.com/food_section/food_articles_recipes/recipe_rustic_eggplant_parmesan
1 medium eggplant
3 medium tomatoes
1 pound mozzarella cheese
¼ cup fresh basil
Olive oil
Parmesan cheese
Salt and pepper
1. Slice eggplant into ½ inch rounds, sprinkle with coarse salt and leave to drain in a strainer or on paper towels for at least 30 min
2. Slice tomatoes and mozzarella into ½ inch rounds
3. Preheat oven to 375 degrees
4. Layer eggplant, tomato and mozzarella in a baking dish, top with a drizzle of olive oil, fresh basil, parmesan cheese and salt and pepper to taste
5. Let bake for 20-30 min or until eggplant is tender/cheese is melting
6. Serve with pasta or your grain of choice for an entrée, as is for an appetizer