This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.
This week we got red romaine lettuce, carrots, summer pan squash, peppers, eggplant, onions, red cabbage, string beans, Swiss chard, potatoes, a melon, oregano and the first of the summer’s tomatoes! Wow, what a harvest!
Special thanks to my share partner, Cathy, for her beautiful picture this week. I couldn’t have taken a better one so I used the one that she texted me.
My favorite thing to do with the eggplant and tomatoes is very simple but an extremely delicious lunch or dinner side dish.
Slice the eggplant into strips or rounds (depending on whether it’s long and skinny or shorter and plump) and dredge them very lightly in a mix of corn meal and parmesan cheese. Fry them lightly in olive oil until golden brown and softened. Then place slices of fresh tomato on each eggplant medallion and eat. It is beyond delicious and tastes so light and summery that I crave it all winter.
So, get out to your farmers market and get those early tomatoes and eggplant!
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