Share contents: 1 1/2 pounds green snap beans, 1 Italian eggplant, 2 yellow bell peppers, 2 delicata squash, 4 pounds sauce tomatoes, 1 bunch of leeks, 1 bulb of garlic, 1 head of “summer crisp” lettuce.
The delicata squash needs to be eaten this week. It doesn’t keep long at all. It is sweet and delicious. We like it best just cut in half, seeds scooped out, and baked. The sauce tomatoes are also great raw in salsa, salad, or sandwiches.
olive oil for frying, 1 eggplant peeled and cut into 1 inch cubes, 1 to 2 leeks cut into thin circles, 2-4 sauce tomatoes diced, 1/8 cup red wine vinegar, 2 tablespoons capers (optional), 2 anchovy fillets finely chopped (optional), salt and pepper, 1/4 cup pine nuts or walnuts toasted
Heat a generous amount of oil in a heavy frying pan over medium high heat. Working in batches, fry the eggplant until browned, about 3 minutes. Remove cooked eggplant with a slotted spoon and let drain on paper towel.
When all eggplant has been fried, pour off most of the oil and lower heat to medium. Add the leek and cook stirring often until golden brown. Turn the heat to medium low and add tomatoes, vinegar, capers, anchovies and simmer, stirring occasionally, for 15 minutes. Stir in the fried eggplant and continue simmering for 30 minutes more, until most of the liquid has cooked off and the mixture is thick. Season with salt and pepper. Garnish with toasted nuts. Serve warm or at room temperature.
(This dish is at its best if you can make it a day before serving)
Yesterday was Anna’s last day working on the farm for the season. She is back to school at NC State. The picture above is most of our crew. We are missing Jay and Renzo. These are the people who have been tirelessly tending to the food you’ve been eating this summer. There is no way we could do this without them and they are all awesome and feel like family.
(from left to right: Mary Katherine, Nadia and Addiebelle, Xan, Katelyn, Anna, Lottie, Anne and Cyril. In the middle is Tinna Winna. And in the front Aaron!)