September 5, 2010

Summer Goodies Continued

Another nice vegetable from our food coop was this Japanese eggplant. In past years we've grown this very successfully and enjoyed using it in Eggplant Parmesan especially. I made some wonderful eggplant curry with this batch and unfortunately forgot to take a photo! But I will recommend this book - "Indian Recipes for a Healthy Heart". I've never been a bit disappointed in any recipe I've tried from this book.

These are eggplant roll-ups, for which there are a number of recipes on the internet. I decided to simply saute my seasoned eggplant slices in olive oil, drain them on paper towel, then spread on some lemon-basil goat cheese from Northern Prairie Chevre in Woodward, IA. I popped them in a 350 degree oven to warm them through just a little more. I loved them, husband not so much, but I'm the eggplant fan in the house!

Organic cucumbers and Red Sangre potatoes were also part of our last order - yes we got a lot of veggies last round!

I made another version of a cucumber tomato salad with feta cheese and put the recipe on the recipe page.

And we also had a side dish of potato, red onion, green peppers and a little bacon to go with our pork burgers with ground pork from a local farmer - Crooked Gap Farm. You can see a little of our homemade pesto peeking out from under the bun. What a great thing to put on a burger!

Just as I'm feeling the withdrawal from fresh summer veggies coming on, we have a few things coming up in our own garden. We have decided that we aren't going to leave our acreage after all, and in a sort of celebration of that, DH put in a couple of fall crops. Pictures to come!

1 comment :

  1. I accidentally deleted your comment on my last post, but I wanna let you know how much I appreciate it. My mom has been cooking with egg plants lately. I think she cooked it with ground pork, green onion, some soy sauce and hot chili sauce.