Posted (Lori) in News


There’s so much in our share this week, I hardly know where to start. So I’ll sgtart with the recipes that I didn’t have time to post last week. I’ll try to post another piece tomorrow, with beets and leeks.


3 cups all-purpose flour (Farmer Ground Flower Half-White Bread Flour from Lewis Waite is my favorite choice)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 heaping tablespoon ground cinnamon

¼ teaspoon each of ginger and/or cloves and/or nutmeg, etc.

1 ½ to 2 cups sugar

3 eggs, beaten

1 tablespoon vanilla

1 cup vegetable oil ( even better, substitute applesauce up to ½ cup)

2.5 cups grated zucchini (substitute carrots up to 1cup)  ( I pre-grate and freeze the perfect measure in quart Ziploc  bags so I can bake this easily all winter long)

–Preheat oven to 350 degrees F.

–Sift together, flour, baking powder, baking soda, salt, cinnamon and spices in a large mixing bowl.

–Mix the eggs with the oil and sugar and vanilla.  Beat  until whipped and frothy.

–Add the egg mixture  to the flour mixture, mix again, until just blended.

–Mix the zucchini and carrots and add to the mixture gently

–Put this in 2 greased and floured loaf pans and bake for approx 50 – 60 minutes or until done in the center.

HINT:  slice these loaves and wrap in foil and freeze.  They make a great toddler and kid ”fast food” snack, thawing in minutes.


Dick has provided links that will allow our members a free week on his extraordinarily use blog. I joined last year and have learned so much—recipes, exercise hints, general knowledge—from it. Look at these recipes, then surf around the site.

All summer long, when ratatouille ingredients fill our shares, I make a pot of it every Tuesday night, using a big eggplant, 2 or 3 squash, 1 large onion, and 2 big tomatoes. I add some of my mushroom and when everything is soft, I add homemade or canned tomato sauce or paste. I usually sauté the ingredients instead of baking them, but the idea is the same; cube eggplant, squash, onions, peppers, and tomatos; add oil; and cook until everything is soft. Add salt, pepper, and whatever herbs you like. The finished dish is incredibly versatile and goes a long way. I spoon it over pasta and rice on Tuesday night. It’s breakfast on Wednesday morning, folded into an omelette. On Thursday, it becomes a sandwich filling, with a slice of cheese; I put the whole sandwich into the oven for a few minutes to melt the cheese. By Friday—let’s skip Friday, we don’t want ratatouille every day. But on Saturday, I mix it with a grain—rice, wheatberries, farro. And there’s still some left for side dishes on Sunday or Monday. I change herbs and spces, add cheese and even serve it over chicken and fish.


Steve write, “If the goal is 1) to free up all that fridge space used up by multiple eggplants and 2) cook eggplants with the least possible effort:

Super easy – put the two bell eggplants in the oven at 350 until they are soft (wasn’t timing it exactly but probably 20 minutes, turn, another 20 minutes).  Scoop out all the goo and put it in the blender with a bunch of tahini (2-3 ounces).  Blend, blend, blend; salt, pepper, paprika, lemon juice.  very nice.  top with chopped scallions and/or sesame seeds to make the presentation a little more classy.  minimal effort.  probably a million good baba ganoush recipes out there.

“tried something similar with the oriental eggplants but they don’t bake the same way.  it’s good but lends itself more to a chunkier eggplant salad.”

The pulp—or goo, as Steve calls it—can be used in many other dishes.

Abuganoush, a variation on the baba variety: Instead of puree-ing the pulp, chop it roughly and combine with a diced tomato, a diced cucumber, a diced pepper, two tablespoons of chopped parsley and a diced onion or scallion. Drizzle in some olive olive and season with salt, pepper, and cumin.

Thai Eggplant Dip: While you’re puree-ing the pulp, add 2 tablespoons of finely minced fresh ginger, a tablespoon or two of soy sauce, rice wine vinegar and sesame oil (start with one tablespoon and add more to taste). Sprinkle with a tablespoon of chopped parsley.

Bagnacaudaganoush: I just made this one up, and it’s pretty good: Puree the pulp with several cloves of garlic—roasted garlic is even better—and several anchovy fillets. Add oil to get the concistency you want. You probably won’t need salt—the anchovies are very salty.

And some new recipes that use our load of tomatoes:


I think “my” gazpacho is the best one around; it’s from Anna Thomas’ Vegetarian Epicure. It does require a bit of cooking—to set the eggs that makes it richer and thicker than most gazpachos—but the short cooking time doesn’t steam up the house. I’m also including a link to the many gazpachos that Mark Bittman listed in this Sunday’s NYT’s magazine, just in case you missed them.



Peel, seed and chop:

1 small onion

1 cucumber

1 bell pepper

3 ripe tomatoes—original recipe calls for peeling them)

1 chili pepper or hot sauce to taste

Blend vegetables in blender and add:

2 eggs

1/3 C olive oil

¼ C vinegar

1 C tomato juice

2 tbs tomato paste

2 cloves garlic, raw or roasted

2 T lemon juice

1-2 T brown sugar

At this point, the gazpacho is heated before it’s chilled, the eggs set

slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,

stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring

occasionally as it cools.

–Add 2 T mayonnaise when the soup has cooled, whirring it in the blender to

combine thoroughly.

–Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.


Another way to serve gazpacho: puree it until it’s very smooth and think it to the consistency of thick tomato sauce. You might want to increase the sugar and lemon a bit—freezing tones down the tastes. Then pour into popsicle trays—you don’t need an ice cream maker for these, the trays cost under $5—and freeze until very firm. Pop them out—kids love them!


This is not an easy recipe—a lot of chopping and dicing is involved. But it’s delicious and uses a lot of the vegetables in our share.

1 large eggplant (peeled if you want) cut into 1-inch dice

Extra-virgin olive oil

Kosher salt

1 large onion, cut into 1/2-inch dice

Pinch crushed red pepper flakes

1 fennel bulb, cut into 1/2-inch dice

3 ribs celery, cut into 1/2-inch dice

6 garlic cloves, thinly sliced

1 red and 1 yellow bell pepper, cut into 1/2-inch dice

2 zucchini, cut into 1/2-inch dice

1/2 cup water

1/2 cup tomato paste

2 tablespoons sugar

1/4 cup red wine vinegar

1/4 cup golden raisins

1/4 cup capers

1/4 cup pine nuts, toasted—or substitute blanched or slivered almonds

1/2 bunch mint, cut into chiffonade

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

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