News from the Farm, July 18

Potatoes--Beans--Sweet Onions--Red Chard--Arugula--Cilantro--Eggplant or Summer Squash

Two week forecast:
carrots, tomatoes, sweet corn

The newsletter this week is heavy on recipes, light on commentary. Jack and I returned Sunday from a five day vacation to Michigan and are still readjusting. We had a great time and even visited a local farmers' market in Empire--as shoppers! Cherries are in season and we bought six quarts. Too bad we can't grow 'em here.--Jenni

This Week's Vegetables
Potatoes: These are Red Norlands. Store these in the fridge in a plastic bag.
Red Chard: I've included two recipes for chard this week. Remember, it's a versatile green that can be added to soups and stir-fries. You can also use the stems as a substitute for celery. When cooking, remember to give the thicker stems longer cooking time.
Eggplant/Summer squash: This week you have a choice between globe eggplant, Japanese eggplant, or summer squash (for those of you who just aren't into eggplant). If you choose to use the recipe below for the eggplant, remember that it calls for globe eggplant. You will have to use two or more Japanese eggplant to get the right amount.
This recipe also calls for tahini, which is basically sesame butter. It is available at Bluff Country Co-op on Second Street in Winona, and possibly at Econo. It's a unique food well worth keeping on hand for recipes; it has a great shelf life.
Cilantro: Cilantro is used in Indian, Asian and Mexican cooking. Try it in the following recipe for raita, a yogurt-based condiment served in Indian cuisine to compliment spicy dishes. The recipe is from Mollie Katzen's Still Life with Menu. (I've substituted chard where she calls for spinach).
If you don't want to make the raita, you can also chop your cilantro and add it to salsa. Use it earlier in the week to make the most of its flavorful essential oils--the elements that give fresh herbs their vibrant flavors.

Recipes
Chard-Cilantro Raita
1 cup finely minced chard leaves
¼ cup minced fresh cilantro
For best results pulse chard and cilantro together in a food processor
1 ½ cups firm yogurt
¼ teaspoon whole fennel seeds
¼ teaspoon whole cumin seeds (or cumin powder)
¼ teaspoon salt
Cayenne
Combine everything except cayenne, and mix well. Arrange in attractive small bowl.
Lightly dust top with cayenne, cover, and chill until serving.

Swiss Chard with Apples and Pine Nuts
½ medium apple, peeled and diced small
2 cloves garlic, minced, (or garlic whistles)
1/3 cup apple juice or cider
Swiss chard bunch (stems & leaves), washed and chopped
2 tablespoons pine nuts
Salt and pepper to taste

In a large skillet, cook the apple, garlic, and apple juice or cider over medium heat until softened. Add the Swiss chard and cook until the chard is wilted and the volume reduced by about half--about 5 minutes.
Add the pine nuts, salt, and pepper. Cook for another minute and serve.--from The Genesis Farm Cookbook

Warm Marinated Swiss Chard

Bunch Swiss chard
3 tablespoons olive oil
6 cloves garlic, minced (or garlic whistles)
Salt and pepper to taste
2 tablespoons vinegar (balsamic ideally, but red wine is fine)

Coarsely chop chard.
Heat wok or heavy skillet. When it is hot, add the olive oil and garlic. Stir and cook for about 30 seconds
Add chard stems and stir-fry on high heat for a minute or so. Add chard leaves and continue to stir-fry until chard is tender but not mushy.
Sprinkle lightly with salt and vinegar. Toss with vinegar and serve.

Pasta with Spicy Eggplant Puree

This is a recipe for baba ganouj (eggplant and tahini dip) that Mollie Katzen says tastes great with pasta.

1 medium sized eggplant or the equivalent
A little oil, for baking
2 cloves garlic, or more to taste
¼ cup fresh lemon juice
¼ cup sesame tahini
½ teaspoon salt
Freshly ground black pepper
Crushed red pepper to taste
1 to 1 ¼ lbs. spaghetti, linguini, or fettucini
3 to 4 tablespoons olive oil
Parmesan cheese (optional)

Preheat oven to 350. Lightly oil a baking sheet.
Slice eggplant in half lengthwise, and place the halves open side down on the baking sheet. Bake for about 30 minutes for regular eggplant, somewhat less for Japanese. Cool until eggplant can be handled comfortably. Meanwhile, put the pasta water up to boil.
Scoop out eggplant pulp and place in blender or food processor along with garlic, lemon juice, tahini, and salt. Puree until smooth. Transfer to a large bowl and season to taste with black and red pepper.
Cook the pasta in plenty of water until al dente. Drain, and add to the eggplant puree. Immediately drizzle with olive oil and, if desired, add a small amount of parmesan. Use tongs or two forks to mix witha lifting motion, bringing up the puree from the bottom of the bowl until everything is nicely combined.

Last two recipes from Still Life with Menu
by Mollie Katzen