Today’s pick up was heavy, just like Jamie mentioned. I think a good deal of the weight came from the melons, they are so juicy! Let’s take a look at what the share included:
- 6 butter and sugar corn
- 1 melon
- 2 heirloom crookneck squash
- 1 zephyr squash
- 2 pattypan squash
- 3 bell peppers
- 6 jingle bell peppers
- 6 tomatillos
- 1 heirloom cherry tomatoes
- 7 tomatoes
- 6 Paula red apples
- 1 eggplant
- 1 bunch of kale
- 1 bunch of Swiss chard
- 1 bunch of basil
- 1 bunch of carrots
- 1 head of lettuce
- 4 butter and sugar corn
- 3 sugar beets
- 2 salad cukes
- 4 bell peppers
- 1 box cherry tomatoes
- 1 pattypan squash
- 2 squash bombs
- 1 melon
- 2 eggplant
- 6 Paula red apples
- 1 bunch of kale
- 1 head of lettuce
- 1 bunch of carrots
- 1 bunch of radishes
- 1 bunch of basil
- 2 bunches of kale
- 1 Swiss chard
- 2 melons
As as promised yesterday in the show post, I gave my eggplant some love for dinner tonight. I’m pretty picky about eggplant, it has to be cooked just so for me to like it. I loved this. It’s simple but does involve some cook time so pop it in the oven when you are around the house with some time to spare.
Start by peeling and slicing up two eggplant. I drizzled on some olive oil, balsamic vinegar, salt, pepper, and garlic.
Toss it all to coat the eggplant. Put the dish into a preheated 400 degree oven and bake for 30 minutes.
I pulled the eggplant out of the oven and added my cherry tomatoes. Return the dish to the oven for another 25 minutes or until the eggplant is very soft and the tomatoes are cooked almost to bursting.
This was an awesome side dish. We decided to take it to the next level by using the veggies to top a burger! We drizzled it with a bit of balsamic glaze too! Enjoy!
