- Purple Carrots
- Yellow Onions
- Green Peppers
- Summer Squash
- Corn
- Savoy Cabbage
- Cauliflower
- Grapes
- Eggplant
- Tomatoes
- Apples
*as always these box contents may vary once we get out in the field to harvest
Recipes
We continue with the late summer boxes with our greatest variety of veggies! The slowing of the tomatoes is always a sad time, but thankfully there are so many other things to get excited about instead! The grapes are doing wonderfully and rarely make it home with me after work. Snacking on those makes sitting in traffic a little more tolerable.
Happy eating!
-Liz
Roasted Ratatouille Toast
A classic combination, this topping while amazing as written on toast would be equally good tossed with pasta or add some protein (ahem, sausage) and call it a meal in and of it self.
2 large tomatoes, roughly chopped
1 medium eggplant cut into ½ in pieces
1 medium summer squash, cut into ½ in pieces
1 large or 2 smaller peppers, seeded and coarsely chopped
1 yellow onion, chopped
4 cloves of garlic, minced
Pinch red pepper flake
1/3 C olive oil
2 ½ tbsp balsamic vinegar
Salt and Ground black pepper
1 loaf rustic bread, sliced into ½ in slices
8 oz crème fraiche or ricotta
½ C fresh basil, thinly sliced for serving
Preheat the oven to 400F. In a large roasting pan, toss the tomatoes, eggplant, squash, pepper, onion and garlic with the redpepper flakes, oil, vinegar and a good pinch salt. Stir well to combine. Season with a few good pinches of black pepper and bake it for 45-55 minutes or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir halfway through cooking.
Remove the vegetables from the oven and increase the temperature to broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast till lightly browned, 1-2 minutes.
Divide the crème fraiche or ricotta among the toasts and top them with the ratatouille, basil and additional salt and pepper to taste.
Adapted from Dishing up the Dirt
Quinoa Veggie Bowls
This is one of those recipes that gets pulled out when I have a bunch of loose vegetable ends to tie up in the fridge. Half a cabbage, a few summer squash, some older carrots in the crisper drawer, a not so firm beet? Yes, all of those things happen even to the best of us. You can be redeemed by roasting them all together and throwing them with some quinoa and serving your family a delicious, easy and darn healthy meal!
1 C dry quinoa
1 small head cabbage, cored and cut into 2in pieces
1 lb carrots, chopped into ½ in. chunks
1 yellow onion, roughly chopped
Any other veggies you have laying around waiting to be used: cauliflower, eggplant, summer squash will all work in here.
1 C cooked chickepeas, rinsed and drained if from a can
Olive oil
Salt and pepper
Dressing
¼ C tahini
2 tbsp unseasoned rice vinegar
2 tsp white miso
2 tsp tamari or soy sauce
2 tsp maple syrup
Pinch of red pepper flakes
Preheat the oven to 425F. Prepare the quinoa according to package instructions. Set aside.
Place the cabbage, carrots, onion, chickpeas and whatever other veggies you may have on hand in a large bowl. Drizzle them with olive oil and toss till coated. Spread the veggies on a large rimmed baking sheet. Bake until the veggies are lightly browned and the carrots are tender, 18-20 minutes. Toss the veggies halfway through cooking.
While the veggies roast, make the dressing. Add all of the dressing ingredients along with ¼ C water to a small bowl and whisk till smooth. Taste and adjust seasonings if need be.
Serve veggies on top of the quinoa and a good drizzle of the dressing.
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Serve hot with summer veggies on top with a dusting of parmesan.
Adapted from Dishing up the Dirt
Roasted Eggplant Spread
I made this last week and single handedly ate an entire box of crackers in one sitting. Ok, they were fancy crackers so the package was pretty small but still. I’ve always been resistant to making dips and things at home, seems so fussy just for a snack but I can’t wait to get my hands on more eggplant to make another batch. If you have your oven on anyway this is a good time to throw an eggplant in and then you too can eat an entire package of crackers in one fell swoop. Or you could use those purple carrots if you’d rather.
1 lb eggplant
3-4 garlic cloves
Juice of a lemon
½ C tahini
Salt and pepper
Red pepper flake (optional)
Heat the oven to 450F. Prick the eggplant a couple of times so that it doesn’t burst during roasting. Set it on a baking sheet and roast until completely tender and starting to collapse, 30 minutes to 1 hour. Let the eggplant cool until you can handle it.
Scrape the flesh into a food processor. Add the garlic and lemon juice and pulse to make a rough puree. Add the tahini and let the processor go until a smooth.
Season with salt and pepper and pepper flake and eat with everything.
Jubilee Farm 