I haven’t done a CSA update for awhile. Honestly the past few weeks have been rough because I have had to heavily supplement my share with the markets. Lots of fruit…not a whole lotta greens. So I haven’t been feeling the inspiration. One thing, beside bushels of zucchini which apparently has the world’s longest growing season, we have been getting by the butt load is eggplant. Yup…eggplant. Not a fan of eggplant?  Me neither. Now I don’t mind an eggplant parm now and again, but for the sake of not being shaped like an eggplant, I keep that at the scarce end of diet frequency. I made two huge batches of ratatouille for the freezer which is okay…but labor intensive for an okay kind of meal. I made babaganoosh and it got tossed after a week of everyone pretending they couldn’t see it in the fridge. So what am I to do with nature’s unappreciated bounty? Are you ready….drum roll please….I hide it. Well…it is a little more involved than that. I slice the babies in half, slather them in olive oil, add a touch of salt and pop them in the toaster oven under the broiler. I spend the next 30 minutes thinking about how cool my hair would look feathered with a snazzy sparkly bow accent. I then simple pop the bad boys into the stew pot with the rest of the basic tomato sauce gang…tomatoes, garlic, onions, & basil. Puree the whole gang with my immersion blender. Not only does it hide the eggplants, but it actually gives a nice body to the sauce. I can leave the sauce a little on the fresher side, spend less time cooking, and still get a good rich sauce. You can simply send your fan mail to Organicneedle.com.

This entry was posted on Thursday, September 11th, 2008 at 6:20 am and is filed under CSA/ Local Food, csa, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.