2 lbs eggplant, peeled, cut into 1 inch pieces
1/4 cup thinly sliced scallions
1/4 cup diced red pepper
4-6 basil leaves - thinly cut
1/4 cup grated parmesan
1/4 cup sharp cheddar cheese
2 eggs beaten
1/2 cup itallian bread crumbs
1 tsp butter
1-2 large tomatoes thinly sliced
salt to taste
Steam eggplant until tender, drain and mash. Add butter, scallions, pepper and basil. Mix well then add eggs and bread crumbs and mix.
Butter a baking dish, line pan with sliced tomatoes, add eggplant mixture. Top with sliced tomates, top with cheeses.
Bake in 350 degree oven for 20-30 min or until cheese is lightly brown. Serve and enjoy.
Recipe by Frandelle Gerard, inspired by The Vegetarian Epicure by Anna Thomas 1972
Green Papaya (peeled)
Vegetable Oil (for frying)
Whole Wheat Flour
1. Cut the peeled papayas in slices and boil in hot water until consistency softened. Bring water for noodles to a boil and cook according to package instructions.
2. Sift papayas. Heat vegetable oil in a pan. Put half of the slices of papaya first in mixed eggs (seasoned with salt and pepper), then in flour and then fry in pan from both sides.
3. Heat olive oil and stir-fry onions. Add battered papaya slices and heat for a moment.
4. Put soy sauce, a bit of milk, chili in a pot and thicken with a little flour. Then add noodles and rest of sliced papayas.
5. Serve noodle mix with battered papaya-onion mix on top. Enjoy.
Recipe by Nadja Hofmann
For the dough
½ cup chilled butter plus 3 tablespoons lard
2 cups all-purpose flour
½ teaspoon salt
5 to 6 tablespoons cold water
For the topping
2 cups milk or cream
1 cup shredded cheese
1 onion, chopped in cubes
bunch of Chaya (boiled for 15 minutes), cut in slices
salt, paprika, nutmeg
Mix the ingredients for the dough and spread it out in a buttered pie dish. Make sure that you have dough standing out on the sides so the liquid topping will stay inside. Bake in the oven for 20 minutes at 350 F.
Beat the eggs and mix with milk and the seasoning.
Get the dough out of the oven and put the egg-milk mixture on top. Add the chopped onion, the sliced Chaya and the shredded cheese.
Put back in the oven for about 30 more minutes. Check on it when it starts to smell good. Serve warm or cold. Enjoy.
Recipe by Nadja Hofmann (based on the "Joy of Cooking")
CSA Use-up Curry
CSA Bounty (We use stems, peels, and all unless noted)
Tat Soi, entire bunch, shredded
Mizuna, entire bunch, shredded
Bok Choy, I had only rind, sliced thin
Green Tomatoes, the more the better, sliced thin!!!!
Pole Beans, entire bunch, sliced thin lengthwise ‘julienne’
Green Papaya, 1, peeled, deseeded, then shredded
Basil, entire bunch
Turmeric, large hunk, peeled
Lemon Grass, blended paste from previous week, 1 Tbsp?
Green Onion, 6 whole (we include roots and all)
Chiles, 2, deseeded, stem removed
Sugar Cane, a simple syrup from previous week, 1 Tbsp?
Moringa Powder, sprinkled in ~ 1 Tbsp
Ginger, medium chunk, peeled
Cumin, a good bit
Cinnamon Stick, a good bit, grated on micro planer
Curry, a good bit, I used green paste, but to each their own
Coconut Milk, 3 Cups
Garlic, 10 Cloves, peeled then minced
Red Onion, 1 Large, peeled then sliced thin
Garbanzo Beans, 2 Cups, cooked
Chicken, 1 lb, sliced thin*
Brown Rice, to serve curry over
To make the sauce, blend until smooth: Basil, Turmeric, Lemon Grass paste, Green Onion, Chilies, Sugar Cane syrup, Moringa Powder, Ginger, Cumin, Cinnamon, Curry, and Coconut Milk. Set sauce aside.
In a big deep skillet heat a splash of oil on medium heat. Sauté veggies until soft. I went Red Onions and Garlic till soft. Added Pole Beans and Green Papaya cooked covered until soft. Then added Green Tomatoes and Garbanzo Beans for a few minutes before adding Tat Soi, Mizuna, and Bok Choy along with the Sauce. Finally reducing to simmer until everything was nicely thickened and cooked together. Throw over brown rice & eat. Also surprisingly tasty served cold either over rice, in a wrap, or on a salad of lettuce.
*If you are adding chicken: Pour just enough blended sauce over sliced raw chicken to cover and let sit for 30 minutes to marinate then cook chicken in small batches spreading pieces out in the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked and no pink remains, remove from pan. Use the same pan to cook the veggies as above but add the cooked chicken and remainder of the sauce back to the pan at the same point you add the last batch of veggies.
Oh yes, my personal waffling statement: I have a hard time with recipes. Cooking uses so many of my senses but often bypasses my brain so at the table if there is an enthusiastic reception and the question of, “what’s in here” I am reduced to checking my cutting board to investigate what went in the pot. Thus all elements are estimates, and most likely results are not exactly replicable, isn’t that nice? We just ended up loving this dish and were so excited that it could represent such tastiness from all our CSA odds and ends lingering around the kitchen. Cheers!
Recipe by Diana and Rustin Cameron via Member 2 Member
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.