Posted (Lori) in News


I’m not a great fan of the flavor of fennel, but I find that when it’s mixed with other vegetables, it adds a great background texture and taste. People rave over the Marinated Fennel and Mushroom recipe in Recipes from America’s Small Farms, p.115. Steve Waxman’s recipe for Tomato-Fennel Soup, also in recipes from America’s Farms is also great. And Candice provided a link to an article on fennel:


SOME THOUGHTS ON FENNEL from Carnegie Hill website, by Barbara Thalenfeld

Fennel can be eaten raw, although the flavor might be too intense for some. Remove the tough outer skin and core and then shave it into thin slices using a mandoline. Mix the fennel with baby arugula, chopped kalamata olives, thin apple slices and orange segments. I toss with a simple balsamic vinaigrette and season with salt and pepper. Sometimes I top the salad with chopped walnuts. Braised fennel is also delicious tossed in veggie pasta or served alongside fish or chicken. I remove the outer layer (but not the core – this helps it stay together), slice into 1/2 – 1? slices and lay flat in a casserole dish. I season the fennel with salt and pepper and add approx. 2 tablespoons of vegetable stock or chicken stock and 1 tablespoon of white wine, cover and braise in a 325 degree oven for about 30 minutes until tender (you may want to braise it longer or shorter, depending on the size). I then remove the cover and allow the fennel to brown just a bit in the oven, about 15 minutes. The flavor is sweet and mellow.

The leaves on top of the fennel bulb can be saved to use as an herb to add extra flavor or as a garnish.

Cucumber & fennel salad

Good Food Magazine



This refreshing side salad is low-fat, superhealthy and full of summer flavor

1 large cucumber, halved lengthways, deseeded and cut into thin half moons

1 tsp sugar

1 fennel bulb, finely sliced

½ cup reduced-fat sour cream or yogurt

juice 1 lemon

1 tbsp white wine vinegar

small bunch dill, roughly chopped

Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.

Mix sour cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Squash Smothered in Fennel and Thyme


2 small summer squash, (about 12 ounces)

1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup thinly sliced garlic


1      Preheat oven to 450°F.

2      Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Fennel and Celery Salad

From Mark Bittman, NYT

Yield: 4 to 6 servings

2 medium fennel bulbs, trimmed, some fronds reserved

3 celery ribs, trimmed

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice, more to taste

Salt to taste

1/4 teaspoon black pepper, more to taste

Freshly shaved Parmesan cheese.

Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.

Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.


Can be made well in advance of serving. From the California Walnut Board; serves 6.

1 head fennel, the stems and feathery tops removed

4 firm but ripe plums, pitted, halved and thinly sliced

1/4 cup Italian parsley leaves, torn in small pieces

2 tablespoons chopped chives

2 tablespoons olive oil

1 1/2 tablespoons sherry vinegar or wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup chopped toasted California walnuts

To make the fennel and plum salad, cut the fennel in half lengthwise. Slice it very thinly, using a mandolin, the thinnest slicing blade of a food processsor, or a very sharp knife. Place in a large bowl and add the plums, parsley, chives, olive oil, vinegar, salt and pepper. Toss to combine and coat, then refrigerate for an hour or two. When you are ready to serve, add the walnuts and toss the salad again.

Zucchini-and-Fennel Salad With Pecorino and Mint

1 ¼ pounds zucchini

½ cup torn mint leaves

1 cup shaved aged pecorino Romano

1 small head fennel, cored and thinly shaved

Juice of 1 lemon, plus more as needed

2 tablespoons extra-virgin olive oil, plus more as needed

Salt and freshly ground black pepper

Nutritional Information


1      Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Fennel Slaw with Mint Vinaigrette

Prep time: 10 minutesMarinating time: 1 hourYield: Serves 4-6

The sugar helps bring out the natural sweetness of the fennel, don’t leave out!


1 large fennel bulb (or 2 medium bulbs)

1 1/2 teaspoons sugar

2 Tbsp lemon juice

1/4 cup olive oil

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1 Tbsp chopped fresh mint

2 teaspoons minced shallot or onion

1 Make the vinaigrette: Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

2 Shave the fennel into thin slices: Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.

3 Marinate fennel with vinaigrette: Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.


Posted (Lori) in News
What’s in the Bag – Week #6
Dear CSA Member,
I hope everyone had a wonderful Fourth of July!  It turned out to be a beautiful day!
As the leafy greens are winding down the Squash, Cucumber, Eggplant and other summer vegetables are ramping up!  The summer vegetables are all flowering and they are all growing beautifully.  Check out our Facebook and Instagram for photos.
New this week is fresh mint.  Here are some delicious ways to use mint.  http://www.elizabethrider.com/10-ways-use-fresh-mint/ One of our favorites is making a mint ice tea.  Great for a refreshing Hot Summer Day!  You will also be getting Fennel this week.  Here is a link with some great ways to prepare and eat fresh fennel. http://www.smithsonianmag.com/arts-culture/five-ways-to-eat-fresh-fennel-78022417/
Escarole will be coming this week as well.  It looks smaller to lettuce but it is an Italian cooking green.  It pairs well will Chicken and beans.  It is very popular being cooked with white beans.  It is a bitter green but has a milder flavor when cooked.
If you have any other recipes you would like to share please email directly to the farm.  We can add them to our website.
Fruit in Bulk Available this week:  Blueberries and White Cherries.
Vegetables in Bulk Available this week:  Garlic Scapes, Scallions, Spinach
To order Login to your account and Click Marketplace.  Follow the steps from there.
Quantities are Limited.  Please order right away if you are interested.
Enjoy the Harvest,
Candice for Everyone at Stoneledge Farm

1 bunch-Mint
1 bunch-Red Scallions
1 bunch- Swiss Chard
1 head- Escarole
1 head- Early Jersey Wakefield Cabbage (Heirloom)  Specialty Arrow Shared Cabbage
Summer Squash
Will send update this weekend with amounts
Optional Shares this week
Mushroom Share
White Button
Fruit Share:
1 basket- Red Sweet Cherries
1 basket- Blueberries
Stoneledge Farm LLC
Mailing Address Only:
359 Ross Ruland Road
South Cairo, NY  12482

Posted (Lori) in News


Last year, we got a ton of eggplants—but most of us never tired of them. Eggplants are versatile—they show up all over the menu, as main dishes, soups, dips, appetizers, and sides; they work in sandwiches and salads and stews. Here are the recipes we used last year to deal with our glut of eggplants; I don’t know if we’ll get as many this year, but we’re ready.

I deal with eggplants three ways: roast them and use the pulp; I cube or dice them and either sauté or steam the cubes/dice; or I slice them and broil the slices. I very rarely bread them and fry them for eggplant parmesan—I think that’s a real chore.  Here are tips and recipes for all three mthods.

(I just thought of a fourth way—I dip them in a flour-and-water batter and fry them. I just mix about ¼ cup of flour with about 1/8 cup of water and mix until the batter is smooth and thick enough to stick to 1/8” thick slices of eggplant (or squash or mushrooms). Heat a few tablespoons of oil on a skiller—not for deep frying just enough to come about half-way up the 1/8” slice. When the oil is hot but not smoking lay the eggplant slices on it in one layer. Fry until one side is done maybe a minute not more than two minutes; then flip and fly the other side. The whole thing takes less than five minutes. Drain on paper towels, add salt and eat hot.)


When eggplants are subjected to high heat, their insides turn soft and mushy and for some reason smoky. This pulp is not pretty, but it’s delicious, low-calorie, full of antioxidants and many recipes are based on it.

There are several ways to turn an eggplant into pulp:

–Prick it with a fork wrap it in foil loosely place it in a 400 degree oven and leave it there for about an hour until it collapses and the skin is black. Allow to cool, split and then scrape out the pulp

–OR don’t wrap in foil just put in on a baking sheet;

–OR—cut it in half brush the exposed flesh with oil place face down on a cookie sheet as above

–OR—impale on a knife or skewer and hold over a flame until blackened and soft (I’m including this one because it’s on a lot of websites, but it sounds like a good way to burn your fingers and drop your eggplant into the fire).

Once you’ve scraped the pulp—don’t worry if you get a few bits on skin—you can freeze it or use it any of these recipes; the flesh will last for a couple of days in a tightly closed plastic bag or container. Some of these are repeats, but I thought we should have all our eggplant recipes in one place:

BABAGANOUSH: To the pulp from one large eggplant add (more or less to taste)

1 tbs mashed, crushed or minced garlic

1 tsp lemon juice

Salt and cayenne pepper

¼ cup tahini paste (it tastes better if you use more tahini, but that increases the calorie count and it’s a fine, fairly low-cal dip with just ¼ cup)

Mash it all up or if you want a smoother texture (and don’t hate washing the food processor as much as I do)—whirl in a food processor for a few seconds.

NB: The words ‘baba ganoush’ translate from Arabic to “pampered daddy.” According to the OED: he dish, was named “perhaps with reference to its supposed invention by a member of a royal harem.”

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

2 tablespoons chopped parsley

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

1-2 tablespoons 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

2-3 anchovy fillets.

Add oil to get the consistency you want. You probably won’t need salt—the anchovies are very salty.


Adapted from “Recipes: Russian Cooking” (Time-Life Books, 1969)

Scrape the pulp from 1 large, roasted eggplant and set aside.

1 cup finely chopped onions

6 tablespoons olive oil

1/2 cup finely chopped green pepper

1 teaspoon finely chopped garlic

2 large tomatoes, peeled, seeded and finely chopped

1/2 teaspoon sugar

2 teaspoons salt

Black pepper

2 to 3 tablespoons lemon juice

Dark rye or pumpernickel or sesame-seed crackers, for serving.

1. Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.

In a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.

Chop the eggplant pulp into a mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.

Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar” to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

Yield: 3 cups.


An adaptation of Siri Ved Kaur’s recipe for Baarta, northern indian roasted eggplant and tamarind, which turned out delicious.

The flavors mix really well.

Note from Lori—this sounds like a lot of trouble, but I thought some of you might have tamarind in your pantries.

To the pulp of 3 eggplants, add:

2 onions, sliced into thin  rings

5 cloves garlic, minced

1.5 t turmeric

1 t crushed red chile

1/2 t ground cumin

3/4 t black pepper

1 T ground corriander

2-3 ripe tomatoes, chopped into bite-sized pieces

1 C frozen peas

1 T tamarind concentrate*

4 T fresh lemon juice

1/2 C cilantro

[* Tamarind concentrate is available in Indian and Middle Eastern stores.

Don't buy the blocks of tamarind pulp by mistake as it's a pain to use].

Mix all the spices and crush them. Heat the oil in a heavy skillet. Add the onions and garlic and sauté until soft, then add all the spices and heat until they begin to sizzle. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency.(You may have to add a little water to prevent scorching.)

Mix the lemon juice and tamarind until smooth.

Add into the onion/tomato mixture.

Add the eggplant pulp to the pan; mix thoroughly. Sprinkle with cilantro; serve warm or at room temperature.


Author Notes: Lightly adapted from Claudia Roden’s The New Book of Middle Eastern Food – Nicholas Day

To the pulp of two eggplants add:

3 tablespoons olive oil

1 cup yogurt

1/2 lemon, juiced

1 clove of garlic, crushed (optional)

2 tablespoons fresh parsley, chopped (optional)

2 tablespoons fresh mint, chopped (optional)

Add salt and pepper to taste. Mix in the parsley or mint, if using. Taste again. Serve.


In a saucepan, combine the pulp of large eggplant with:

3 cups of your favorite tomato sauce

Sauteed or roasted vegetables

Your favorite herbs and spice

Stir until combined and hot. Serve over pasta, sprinkled with parmesan cheese



SERVINGS: Makes 3 1/2 cups

Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. “Usually, cooked eggplant absorbs so much oil and becomes full of fat,” he says.

1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice

3 medium tomatoes, coarsely grated on a box grater

2 garlic cloves, minced

3/4 teaspoon ground cumin

1/2 teaspoon sweet Hungarian paprika

1/4 cup tomato sauce, such as marinara or canned tomato puree

1 tablespoon white wine vinegar

Salt and freshly ground pepper

1/4 teaspoon finely grated lemon zest

2 tablespoons chopped cilantro

1 tablespoon chopped parsley

Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.

In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.

Make Ahead The compote can be refrigerated for up to 2 days. Notes One Serving 39 cal, 0 gm fat, 0 gm sat fat, 9 gm carb, 4 gm fiber, 2 gm protein.


TUNISIAN EGGPLANT — From “Still Life With Menu” by Mollie Katzen

Preparation Time: About 40 minutes

Yield: Appetizer for six

Here is a South Mediterranean version of eggplant caponata (the famous Italian eggplant salad) featuring two outstanding guest stars: green olives and marinated artichoke hearts. It is so good it must be served as a course unto itself, accompanied by wedges of pita bread. (If you serve it with anything else, the other dish, no matter how good, might go unnoticed. *Ed Note: That is the TRUTH.)

It keeps beautifully, so go ahead and make it three or four days ahead of time, if that is most convenient for you.

1/4 cup olive oil (or more, as needed)

1 medium-sized onion, finely chopped

2 to 3 medium-sized cloves garlic, minced

1/2 teaspoon salt (or more, to taste)

1 large eggplant (peeling optional), cut into 1-inch cubes

3 tablespoons tomato paste

1/4 cup red wine vinegar

1 cup small pitted green olives

1 small jar (6 ounce) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces)

pinches of dried tarragon, basil and/or oregano (optional)

Heat the olive oil in a large skillet. Add the onion, garlic and salt, and sauté over medium heat until the onion is soft and translucent (5 to 8 minutes).

Add the eggplant cubes, stir and cover. Cook until the eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 tablespoon at a time, if needed to prevent sticking.

Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives and remove from heat.

Stir in the artichoke hearts, then cool to room temperature. Taste to adjust the seasonings, adding the optional herbs, if desired.

Cover tightly and chill. Serve cold or at room temperature.



Contributed by Dmitry Leonov



Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

Two 1-pound eggplants, sliced lengthwise 1/2 inch thick drizzle or brushed with oil.

1 large jalapeño

Vegetable oil, for brushing


1/4 cup chopped cilantro

3 tablespoons white wine vinegar

1 garlic clove, minced

5 medium tomatoes, cut into 1/2-inch dice

1 small red onion, thinly sliced into rings

2 tablespoons chopped walnuts

Grilled flatbread, for serving

Broil  the eggplant until nicely charred and tender, about 4 minutes per side.

NOTE: Don’t let the oiled eggplant get too close to the broiling element (as I did) or it will catch fire (as mine did).

Transfer the eggplant to a work surface and let cool. Broil or sauté the jalapeño, turning, until charred and almost tender, about 4 minutes. Peel and seed the jalapeño, then finely chop it. Cut the eggplant into 1/2-inch dice.

In a large bowl, combine the cilantro, vinegar and garlic. Add the eggplant, jalapeño, tomatoes and onion, season with salt and toss. Garnish with the walnuts and serve with grilled flatbread.

Make Ahead The salad can stand at room temperature for up to 1 hour.


Really, that’s the whole recipe—a couple of slices of broiled eggplant between slices of bread. The oil and smokiness seep into the bread and make the whole thing delicious. You can add other broiled vegetables—onions, squash, mushrooms, peppers—or condiments (horseradish sauce is nice) or cheese. But plain is just fine.

Really, that’s the whole recipe—a couple of slices of broiled eggplant between slices of bread. The oil and smokiness seep into the bread and make the whole thing delicious. You can add other broiled vegetables—onions, squash, mushrooms, peppers—or condiments (horseradish sauce is nice) or cheese. But plain is just fine.

Eggplant can also be cooked in the microwave, a bonus for hot nights.


1/4 c. butter

1 sm. eggplant, peeled and cut into 1/2 inch slices

1/2 c. dry bread crumbs

1/4 tsp. salt

1 (8 oz.) can or jar spaghetti sauce with mushrooms


1 c. Mozzarella cheese, grated

Use 12 inch round platter with wax paper. Place butter on platter. Microwave on high 1-2 minutes until butter melts. Dip eggplant in butter, then into crumbs and salt, coating evenly. Return to platter, cover microwave on high 8-10 minutes, turning platter once. Spread sauce on eggplant, sprinkle with oregano and cheese. Cover microwave on “8? for 3 minutes. Can be served as main dish.

Baba Ghanouj ( Microwave Recipe)

by Tarla Dalal

1/3 cup sesame (til) paste (tahini)

1/3 cup peeled and chopped brinjals (baingan / eggplant)

1/3 cup curds (dahi) (or substitute shredded mozzarella or mild cheddar)

1/4 tsp chopped garlic (lehsun)

1 tbsp olive oil

1 tbsp chopped mint leaves (phudina)—or try it with cinnamon basil

1/4 tsp lemon juice

salt to taste

For The Garnish

1 tbsp sliced olives

3 to 4 mint sprigs (or basil)

In a greased microwave safe dish place the brinjal and microwave on high for 2 minutes. Cool, mash to a pulp and keep aside.

Combine all the other ingredients together in another bowl and mix well.

Lightly fold in the brinjal pulp. Refrigerate till chilled.

Garnish with olives and mint springs and serve with pita bread or cream cracker biscuits.

Miriam sent this recipe from Barefoot Contessa, by Ina Garten


2 medium eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tablespoons good olive oil

1/2 teaspoon cayenne pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons lemon juice

2 tablespoons tahini

3 tablespoons chopped parsley, plus extra for garnish

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Aankit and Sweta sent this one; I’m pasting the main recipe below, but you’ll find more detailed instructions if you follow the link.


Sweta wrote, “We made homemade pickled red onions and pickled peppers from the CSA bounty, use whichever greens have come that week, and add mayo and cotija cheese to make it non-vegan – it’s delicious!” We’ll probably get poblano peppers in a few weeks, so you might want to save the recipe for then.


Serves 4. Active time: 45 minutes. Total time: 1  hour

2 medium poblano peppers

1 medium egplant, cut into 1/2-inch planks

Kosher salt

1/2 cup flour

1 quart vegetable oil

1 cup panko-style breadcrumbs

1 cup homemade or store-bought vegetarian refried beans

2 tablespoons finely chopped chipotle pepper in adobo sauce

2 teaspoons dark molasses

4 hearty sandwich or hero rolls

3/4 cup pickled red onions

2 cups shredded iceberg lettuce

Handful fresh cilantro leaves

1 avocado, sliced

If Making Pambazos:

1 1/2 cups store-bought or homemade red enchilada sauce


Place poblano peppers directly over flame of a gas burner and cook, turning occasionally, until blackened on all sides, about 10 minutes. Alternatively, broil as close as you can get to broiler element, turning occasionally, until blackened on all sides, about 10 minutes. Transfer to a bowl, cover tightly in plastic wrap, and set aside.


Meanwhile, season eggplant slices evenly with salt and pepper. Place on a paper towel-lined plate and cover with another paper towel. Combine flour and 1/2 cup water in a medium bowl. Season with salt. Place panko in a medium bowl. Heat oil in a large wok, cast iron fryer, or Dutch oven to 375°F. Adjust flame to maintain temperature.


Press down on eggplant slices to remove excess moisture, then transfer to bowl with flour/water mixture 3 to 4 pieces at a time. Lift eggplant, allow excess batter to drain, then transfer to breadcrumbs and toss to coat, pressing on crumbs to adhere firmly. Transfer to a large plate. Repeat until all eggplant is coated in crumbs.


Working in batches (do not add more than a single layer of eggplant), carefully add eggplant slices to oil and cook, turning occasionally, until golden brown and crisp on all sides, about 4 minutes. Transfer to a paper towel-lined plate, season immediately with salt, and repeat until all eggplant is cooked.


Carefully peel charred skin from poblano peppers, remove stems and seeds, and cut into 1/4- to 1/2-inch strips.


In a small bowl, combine refried beans, chipotle peppers, and molasses. Stir with a fork until homogenous.


To assemble sandwiches, split rolls in half. Spread bean mixture evenly over bottom halves. Top with pepper strips, fried eggplant, pickled red onions, shredded lettuce, and cilantro. Spread sliced avocados evenly on cut-side of top half of rolls. Close sandwiches, pressing down gently to compress.


For tortas, serve as-is, or toast in a panini press or in a hot oven for a few minutes if desired.


For pambazos, place enchilada sauce in a large bowl. Transfer sandwiches to bowl one at a time and spoon sauce over them until completely coated. Transfer to a panini press and grill until toasted and sauce is lightly charred, about 4 minutes. Serve immediately.

Posted (Lori) in News
Posted (Lori) in News

If you have more summer squash than you can manage, save some for the winter. Here are ways to preserve it without taking up too much space in your freezer:

1. Pulp it. Wash it, trim off the ends, cut into chunks and puree in a food processor or blender—not too fine, just pulse for a few seconds. Measure into one- to two-cup quantities, pack in ziplock bags, remove as much air as possible and freeze. You can use the pulp for zucchini breads or soups after the season. ADD A TAG TO THE BAG THAT SAYS WHAT IT IS, WHEN YOU PACKED AND THE QUANTITY. You think you’ll remember–trust me, you won’t.

2. Make and freeze a zucchini dip: from: http://food.visitphilly.com/zucchini-spread/

This time of year, home gardeners and CSA members alike are positively swimming in zucchini. Here’s a recipe that has the capacity to use up several pounds in a single swoop, freezes well and tastes great to boot. Serve it up at your next cocktail party or backyard bbq.

3 pounds zucchini, cut into a 1/2 inch cubes

3 tablespoons olive oil

1 tablespoon butter

5 garlic cloves, gently smashed

5-6 springs of thyme

1/2 teaspoon sea salt

4-5 turns of a pepper grinder

Place a large, heavy skillet over medium heat. Add olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pot.

Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste. The goal is to cook the liquid out of the zucchini and intensify the flavors without reducing it to total mush. If at any point, the zucchini starts to brown, add a splash of water (or white wine if you happen to have an open bottle) and reduce the heat a bit more.

Total cooking time should be right around an hour. Three pounds of zucchini typically yields around two cups of spread.

Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.

3. Make and freeze or can zucchini relish from http://www.simplebites.net/canning-week-zucchini-pepper-sweet-relish

Serves/Yield: 5 jars

Crunchy and sweet, this homemade relish is pure green gold, and the hot new condiment you need for your sandwiches and burgers.


  • 6 cups/890 g chopped green bell pepper (about 8 whole peppers)
  • 6 cups grated green & yellow zucchini (about 3 pounds zucchini)
  • 2-1/2 cups grated onion (about 2 large onions)
  • 4 cups/960 ml apple cider vinegar, divided
  • 2 cups/400 g granulated sugar
  • 2 Tablespoons sea salt
  • 2 Tablespoons mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon red pepper flakes


1      Prepare a boiling water bath and 5 regular-mouth 1-pint/500 ml jars according to our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

2      Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups/480 ml of the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.

3      Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.

4      Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

5      When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.

4. SHRED IT on the coarsest holes of a box grater or with the shredding blade in a food processor. Pack into ziplock bags; MARK THE BAGS; you can use it in zucchini fritters in the winter.

Posted (Lori) in News



  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon


  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.


Almost every Caesar salad has anchovies at the top of its ingredient list, making it a no-go for strict vegetarians, but this tangy option from an Upper West Side restaurant is a great exception.

The “bruised kale and Marcona Caesar” is the creation of chef Edwin Claflin of the 349 Amsterdam Ave. restaurant TESSA and it draws its savory quality from ingredients besides anchovies.

“This is a super tasty vegetarian salad that still has the great intensity of umami flavor from the mushroom soy, tamarind and parmesan without a fish-sauce base,” said Claflin.

When mixed with French sea salt and pepper, the two types of kale — curly and Tuscan — are then “bruised” or softened so that the texture resembles cooked kale and is easier to eat. It also absorbs the flavor of the dressing better, he explained.

And inverting the plating of the salad helps keep it from getting overdressed and soggy.

“We put our creamy almond milk Caesar dressing on the bottom and bruised greens on top, so with each bite you get fresh greens and creamy dressing and then put more garnishes on top,” said Claflin.

Almond Caesar Dressing


1 cup egg yolks

3 garlic cloves

1 pint almond milk

1 cup roasted Marcona almonds

3/4 cup lemon juice

salt to taste

black pepper to taste

1 tablespoon mushroom soy sauce

1 tablespoon tamarind paste

1 teaspoon Espelette pepper or Espelette jam (chili flakes or paprika can be substituted)

1 teaspoon extra virgin olive oil

1 cup grated Grana Padano


1. Add all the ingredients to a Vitamix or blender, except the olive oil and cheese.

2. Blend till smooth.

3. Add the cheese and blend.

4. Pour the olive oil in at a slow stream while the blender is running.

Bruised Kale and Marcona Caesar Serves Four


1 lemon (for juicing and zesting)

1 teaspoon salt

4 broad leaves of Tuscan kale

4 broad leaves of curly kale

extra virgin olive oil to drizzle

1/4 cup grated Parmesan

Almond Caesar dressing (see recipe above)

1/4 cup shaved Parmesan

3-4 Marcona almonds for grating

1/2 cup focaccia breadcrumbs (or panko breadcrumbs or other type)


1. Separate the kale from its spine and rip into shreds and place in a large bowl

2. Zest the lemon with a microplane grater on top of the kale, add the lemon juice and salt and begin massaging the kale with your hands for a couple of minutes.

3. Add the grated Parmesan cheese and drizzle with olive oil.

4. Divide dressing among four plates, spreading evenly across the plate in a zig zag pattern.

5. Place kale mix on top of the dressing on each of the four plates, then grate each plate with almonds.

6. Add breadcrumbs and top with shaved Parmesan.

Napa Cabbage Salad with Buttermilk Dressing

https://smittenkitchen.com/2008/07/napa-cabbage-salad-with-buttermilk-dressing/Adapted from Gourmet, November 2007

The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but. This is my new go-to creamy dressing. I am sure it would equally delicious with some crumbled blue cheese mixed in, if you’re into that kind of thing.

The dressing would be really great on an iceberg wedge or romaine hearts salad, or any kind of everything-but-the-kitchen-sink mega mixed bowl. Like your lunch tomorrow.

1/2 cup well-shaken buttermilk

2 tablespoons mayonnaise

2 tablespoons cider vinegar

2 tablespoons minced shallot

1 tablespoon sugar

3 tablespoons finely chopped chives

1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)

6 radishes, diced

2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Zucchini Fritters

Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini

1 teaspoon coarse or Kosher salt, plus extra to taste

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive or another oil of your choice, for frying

To serve (optional)

1 cup sour cream or plain, full-fat yogurt

1 to 2 tablespoon lemon juice

1/4 teaspoon lemon zest

Pinches of salt

1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Date, Feta and Red Cabbage Salad


If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.

Serves 4 to 6 as a side

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin

3 tablespoons olive oil

2 tablespoons lime or lemon juice (I use lime)

Salt and red pepper flakes (I used the mild Aleppo variety) to taste

About 1/2 cup pitted dates, coarsely chopped or sliced

4 ounces feta, crumbled into chunks

1 tablespoon chopped flat-leaf parsley

2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.

Zucchini and Ricotta Galette


Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water


1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves


1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Shrimp with Zucchini Noodles

Prep Time: io minutes Cook Time: 10 minutes
Total Time: 20 minutes Servings: 4

Shrimp served in a lemony, garlicky and buttery
sauce over a bed of light and fresh zucchini noodles,
aka zoodles; a lighter take on shrimp scampi.


1 tablespoon olive oil

1 tablespoons butter

1 pound (16-24) shrimp, shelled and deveined
4 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1/4 cup white wine or chicken broth or shrimp broth

1 tablespoons lemon juice

1 medium zucchini, cut into noodles
salt and pepper to taste

1 teaspoon lemon zest
1 tablespoon parsley, chopped

Heat the oil and melt the butter in a pan over
medium-high heat until frothing, add the shrimp,
cook for 2 minutes, flip, add the garlic and red
pepper flakes and cook for 1 more minute before
setting the shrimp aside.

  1. Add the white wine and lemon juice to the pan,
    deglaze it, simmer for 2 minutes, add the zucchini
    noodles and cook until just tender, about 2
    minutes, before seasoning with salt and pepper,