THE BEET : VOLUME 12, ISSUE 11
In this week’s BEET:
1. CSA FYIs
2. Thank you for a lovely weekend at Windflower
3. Free and fun things to do in Brooklyn this Labor Day Weekend
4. Eggplant Recipes: Stuffed eggplant, Baingain Bhartha
- PLEASE BRING PLASTIC BAGS! Some of you must have a stash laying around somewhere. We have very few left on site and those extra bags really save the day when members forget to bring their own!
- A Note from Milk not Jails:Fall is fast approaching and Milk Not Jails wants to make sure all CSA members have enough butter and cream to make apple crisps, butternut squash soups and more this Fall.
Milk Not Jails will be offering THREE special monthly order options this Fall to our CSA members. If you would like to order some of their fresh, local dairy products for the baking and soup-making season ahead, order dates are below. Please order through their online order form.
CALENDAR OF SPECIAL MONTHLY ORDERSSeptember: Order deadline Sept 8th / Deliveries the week of Sept 16October: Order deadline Oct 6 / Deliveries the week of Oct 14
November: Order deadline Nov 3 / Deliveries the week of Nov 11
- Next Week CSA Delivery as Usual despite the Rosh Hoshanah Holiday, the school will be open.
Windflower Farm Open House
This past weekend the weather was perfect for the annual Windflower Farm Open House. Members from all of the Windflower Farm sourced CSAs in New York (Clinton Hill, Harlem, Park Slope, Prospect Heights, Stanton Street) joined at the farm. Families mingled over a salsa tasting, one member brought her own smorgasbord of homemade breads and cheeses, some lucky kids were able to chase Ted's enormous and beautiful chickens around their ample pen, and members toured the the farm. The windflower crew were so accommodating, setting up a beautiful spread, giving us samplings of several flavors of locally made meade and even rising early to make all the guests a delicious breakfast in the morning. Many thanks to the windflower farm crew and to all the members who participated. I can't wait to continue the tradition next year!
In town this Labor Day?
We all know that the West Indian Day Parade is this Monday on Eastern Parkway, and that the U.S. open is ongoing, but The Skint and Time out New York have guides to more FREE, FUN and FAMILY-FRIENDLY outdoor events this weekend, including a Unicycle Festival on Governor's Island throughout the weekend and a screening of the animated film Despicable Me on Rockaway Beach tomorrow evening.
Recipes: Spotlight on EGGPLANT
Mom's Stuffed Eggplant
(courtesy of foodnetwork.com)
A friend made this dish for me last night. I couldn't get enough. This is great way to use the eggplant from the share and topping it with the sweet fresh tomatoes from this week's share will be the icing on the cake. The recipe calls for meat, but my friend added extra breadcrumbs to keep it vegetarian.
1 large eggplant 3 tablespoons extra-virgin olive oil, divided 1/2 pound ground beef Salt and freshly ground black pepper 1 onion, small diced 1 red pepper, small diced 3 cloves garlic, minced 1/2 cup freshly chopped parsley leaves 1/2 cup freshly chopped basil leaves, chopped 1 1/4 cup grated Pecorino Romano, divided 1/4 cup bread crumbs 1 egg 2 chopped tomatoes
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
Baingain Bhartha (from indianchild.com)
1 Big Eggplant Cumin Seeds: 1 tsp mustard Seeds: 1 tsp hing: 1 tsp Tumeric: 1/2 tsp salt to taste Ginger: 1'inch piece Garlic: optional Onions: 1 no Chopped Tomatoes: 2 nos Chopped Chilli Powder: 1 tsp Dhania powder 2 tsp Garam masala: 1 tsp Coriander leaves For Garnishing
Pre-heat the Oven to 350 degrees F. Apply a little oil on the Eggplant & cook it the oven for about 45 min to an hour. Take it out & peel the skin. the skin will come off easily.
For those who prefer less spicy ,take out the seeds & discard them .Chop the eggplant finely. Heat a pan with little oil , season with mustard & cumin seeds.
Add Chopped onion & fry till translucent. Add ginger, garlic & tomatoes. along with the salt, powders & fry nicely. Finally add the chopped Eggplant & mix everything. Let it cook for a couple of minutes.
Garnish with Coriander before serving with any breads of your choice.