Share contents: 1/2 pound okra, 1 pint cherry tomatoes, 1 pound mini eggplant, 1 pound cucumber, 1 small head each of romaine and frisee, 1 bunch of leeks, 2 pounds of fingerling potatoes.
Saute the leeks in butter or oil until translucent and tender. Add cubed eggplant (unpeeled) and a couple cloves of garlic. Let saute awhile until tender. Add a can of cannellini beans and let cook together until warmed thru. Cut a few cherry tomatoes in half and add them fresh.
You could eat the above with a side of roasted fingerling potatoes and roasted okra. I cut the fingerlings in half long ways and toss with salt and olive oil and roast in a 425 degree oven until soft…maybe 20-30 minutes. I do the same thing with okra but leave it whole.
And finally, a salad of romaine, frisee, cucumber, and cherry tomatoes.
Hot peppers are starting to come in. If you’d like a few, you are welcome to grab them at market. We don’t put them in the boxes because so many people don’t eat them.
Hope you have a great week!