Bakbraken Acres CSA Newsletter
August 6, 2012
As harvest becomes the central focus of each day on the farm, I am reminded yet again just how cyclical farm life is. For all of the days in the spring that we spent on our knees, we now bend low over plants to pick their bounty. The fall crops are beginning to peak their heads above soil, reminding us of what’s to come. Gypsy Peppers are new this week, they are tender fleshed and are edible when they are light yellow to fiery red as they ripen. Harvest is the time of abundance, enjoy!
Roasted Tomato Sauce
2 lbs ripe tomatoes
¼ c. olive oil
1 large onion
1 head of garlic
1 bay leaf
1 sprig of thyme
¼ lb of basil
Salt and pepper
Preheat oven to 350 degrees
Cut out stem end of tomatoes and quarter them. Toss them with half of the olive oil. Put the tomatoes in a baking dish and roast them, uncovered, for 30 minutes, stirring a couple times to encourage even cooking. Tomatoes are cooked when flesh is very tender. Meanwhile, peel and slice the onion, carrot, and garlic. Use remaining oil and sauté in stainless steal pot, about 10 minutes or until soft. Add tomatoes and herbs, simmer, stirring frequently to prevent scorching, for about 30-45 minutes. Pass the sauce through a food mill or processor and season with salt and pepper. Makes about 1 quart.
Roasted Eggplant Salad with Almonds & Goat Cheese
2 large eggplants, about 2 pounds
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions
Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade. Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.