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Returning for Another Week of Saving the World, it's City Fresh: The Freshening


Greetings Maverick Culinarians!

Journeying through a wilderness of taste and texture, your weekly City Fresh shares are back again, with new colors and new treats to ensnare you. August has arrived and the shares are getting bigger and bolder than ever. The weather remains tricky, but our farmers have the panache and the sheer will to navigate an uncertain world, bringing you sweet cantaloupe, savory eggplant, and zesty jalapeño!

Eggplant is in, which means that it's time to travel the world at dinner time - to visit Italy for Parmigiana, France for ratatouille, Greece for moussaka, and the Middle East for baba ganoush. The wife of David Yoder, one of our farmers, sent some recipe ideas along for you. She writes:
How to use eggplant.

Slice lengthwise after washing them, no need to peel if picked young, would prefer peeling if they are big, after slicing them, brush olive oil, or other veg. oil, on both sides of the slices mixed with salt & pepper or any seasoning you like then grill over hot coals or roast in hot oven or broil until surface is nicely browned and flesh is tender, but not mushy. They are also great fried in Butter!

* Fried Eggplant *
2 medium eggplants
2 eggs (beaten)
1 tsp. salt

1 cup flour or cracker crumbs

Pare eggplant and slice 1/4" thick. Soak in salt water for 30 min. Drain eggplants. Dip into beaten egg. Dredge with flour or roll in cracker crumbs. Fry on both sides until golden brown.

Note: a slice of fried eggplant on top of a tomato on bread with mayonnaise makes a delicious sandwich.

Zucchini season is still going strong, of course, which means that we're all in need of finding ways to eat summer squash for breakfast, lunch, and dinner. Having thoroughly studied this, I've come up with a plan.

Breakfast: chop zucchini, onion, and a little cabbage (or whatever veggies are in your fridge needing to be consumed). Sauté onion and cabbage until transparent, add zucchini with two eggs, beaten, along with salt, pepper, fresh herbs of your choice. Cook until eggs have firmed. Enjoy!

Lunch: slice zucchini 1/4", dredge in flour and seasonings of your choice, fry in a little olive or bake on a cookie sheet until browned. Sandwich between crusty bread with layers of cheese, lettuce, and tomato.

Dinner: sauté chopped onions in olive oil until transparent, add garlic, zucchini, green beans. Stir occasionally. Add diced tomato to pan for last few minutes. Salt lightly. Don't overcook the zucchini! It should remain opaque. Garnish with chopped fresh basil and grated Parmesan cheese. Serve over pasta.

Are you stuck on what to do with your excess hot peppers? Here's a couple of ideas:

Dehydrate for later use. You want to use a dehydrator set at 140° for about 8 hours or until crisp. They can be kept in a mason jar for later use or crushed into pepper flakes. You can drop pieces into sauces or chili.

Freeze them! Wash and remove the stem, then place in an airtight freezer bag. These can also be used in chili or sauces all year round. They'll last up to a year when stored properly.

Pickling. Wake Robin makes a delicious carrot escabeche, a traditional Mediterrarean and Latin American preparation, almost identical to our refrigerator pickles in method. Place sliced carrots and peppers in mason jars along with cloves of garlic, chopped onion, peppercorns, bay leaf, and other desired dried seasonings (oregano, thyme, marjoram are all recommended). Boil a 1-t-o1 brine of water and white vinegar then pour into jars. Place lids, allow to cool, then refrigerate. The vegetables will be ready after 4 days and can last up to 3 months in the refrigerator.

Share your recipe ideas with us on Facebook, Twitter, or Instagram!

Have a great week out there!

Peace and veggies,

Anna Kiss Mauser-Martinez
City Fresh
In the shares...

Single Share
Banana Pepper
Jalapeño Pepper

Family Share
Yellow Squash
Green Beans
Banana Pepper
Jalapeño Pepper
Cherry/Grape Tomato

*Share contents subject to change day-to-day and stop-to-stop.
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