Monday, September 24, 2012

Bakbraken Acres CSA Newsletter
Vol. 15
 September 24, 2012

This week marked the last day of the season at the Sierra Valley Farmer’s Market as well as record sales for Bakbraken Acres! Fall is definitely on its way, some crops are coming to an end, and the first pumpkins have been harvested from the fields. I’ve been busy planting greens and roots for fall and winter eating and trying to keep up with weeding the new seedlings. Many thanks to all of the incredible helpers that have been lending a hand in Mary’s absence I appreciate your help and company!

Enjoy this week’s harvest!

Mizuna Feta Salad
(This is my new favorite salad, amazingly quick and delicious)

1 bunch fresh, washed mizuna greens
¾ cup feta cheese
2 cups cherry tomatoes, sliced in half
½ cup of your favorite vinaigrette,

Eggplant, Mozzarella, and Saffron Rice Bake
(Recipe from Claudia and Carol….Thanks!)

2 Tbs. plus 1 cup olive oil
1 medium onion, minced
1 cup Arborio rice
1 pinch of saffron
1/2 cup dry white wine
1 cup vegetable broth
Kosher salt
3 large eggplants cut into ¼ inch rounds
Freshly ground black pepper
4 cups tomato sauce
1 lb. fresh mozzarella, cut into 3/4inch cups (about 2 cups)
1 cup coarsely grated Parmesan

Arrange racks in tip and bottom thirds of oven; preheat to 425 degrees. Heat 2 Tbs/ oil in a large saucepan over medium heat. Add onion; cook, stirring often, until softened. Add rice; cook, stirring constantly for 3 minutes. Stir in saffron, then wine. Cook until wine reduces slightly, about 1 minute. Add broth; season with salt. Cover and cook over medium heat until rice is very al dente ad still crunchy, about 6 minutes, remove pan from the heat.
Meanwhile, divide eggplant between two lined baking sheets, overlapping slightly to fit. Drizzle 1 cup oil over; season with salt and pepper. Bake, turning eggplant and rotating sheets halfway through, until tender and golden brown, 20-25 minutes.
Cover the bottom of a 13x9x2 inch baking dish with 1 cup tomato sauce. Sprinkle 1/3 of mozzarella over then 1/3 Parmesan.
Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them. Add saffron rice, spreading out in an even layer. Sprinkle over another 1/3 of each of the remaining tomato sauce and layer of eggplant. Top with remaining tomato sauce and cheese. Cover dish with foil; transfer to a foil lined baking sheet.
Bake until sauce is bubbling and cheese is melting, about 15 minutes. Uncover dish and bake until golden on top, about 20 minutes longer. Let set at least 10 minutes before serving.

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