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Mizuna greens - Corn - Field Plum Tomatoes - Shallots - Summer Squash -Chinese Eggplant -

Japanese Eggplant - Orange Sweet Peppers - Lemon Drop Hot Pepper - Lemongrass - Thai Basil - Carrots

The corn has returned! The temps have dropped! It’s raining eggplant this week! I won’t go too deep into farm ins and outs because of said eggplant. I will spend the majority of this newsletter providing hot tips on this magical purple fruit. But I do need you to know that I am no longer starting the day in shorts and t, and have really gone all out with woolens, neoprene gloves and negative-30-degree friendly boots. Oh Summer, I miss you already!

All that said we are gearing up for the Fall. Ray, Mike and Pooh just began the nightly potato dig-til-after-dark, The onions are curing in the greenhouse, and last night I convinced my 4 year old that it was midnite at 8pm (PLEASE GO TO SLEEP IT'S SO DARK OUT).

HOT TIPS:

Babaganoush

Sourced from http://www.kitchen511.com/blog/2020/5/19/baba-ganoush by Eden Grinshpan

JENNY’S NOTE: This is one of my all time favorite ways to eat eggplant- if you are overwhelmed with eggplant and do not have it in you to make a curry or eggplant parmesan, this is by far the easiest and most delicious way to go. Fin.

2 eggplants
1/4 cup garlicky tahini (I just added a grated garlic clove to my tahini)
1 tsp kosher salt
1 tsp fresh lemon juice
pomegranate seeds (JENNY’S NOTE: optional- perhaps get your hands on some FALL RASPBERRIES to keep it local)
pomegranate molasses (JENNY’S NOTE: again, use honey to keep it local!)
fresh mint
fresh basil
za’atar olive oil (In a bowl combine 2 tablespoons za’atar spice with 3 tablespoons extra virgin olive oil; stir until blended) JENNY’S NOTE: Even if you can’t get your hands on za’atar, make this- still delish)
Heat a grill (high heat). You can also use the burner on your stove, just be sure to line it with tinfoil.
Score the skin of the eggplant. Place on a very hot grill for 30 minutes until the skin is black and the eggplant has deflated, is fully cooked and has developed a smoky flavor, making sure to turn the eggplant several times on the grill.
Let cool on a strainer so all the juices drip away. Once cooled, removed the skin from the eggplant meat and place in a bowl with 1/4 cup of the garlicky tahini, fresh lemon juice and the kosher salt. Mix with a whisk until all is combined. You may need to add more garlicky tahini depending on the size of the eggplants.
Place a cup full of the dip into a bowl and using your spoon to spread it so there is a well in the center. Drizzle around a teaspoon of pomegranate molasses on top, then 1/2 tsp of the za’atar olive oil. Sprinkle on pomegranate seeds and garnish with leaves of fresh basil and fresh mint. Serve with warm bread. If you can’t find warm pita, challah works great too.

Recipes below from the cookbook: Chang Mai Cookery School (inside scoop, i’m a graduate!)

GREEN CURRY PASTE:

The idea of making this Thai green curry paste from your kitchen in NH/VT might seem daunting. You will have to go out of your way to source other ingredients BUT this is my plan for the weekend, and I thought it could be yours as well. I will make a couple of batches and freeze into ½ pint jars to be consumed all winter long. Just add coconut milk and veggies, then close your eyes and make-believe that you are in Thailand.

DRIED INGREDIENTS:

1 teaspoon coriander seeds- roasted until brown

½ teaspoon cumin seeds

½ teaspoon black peppercorns

½ teaspoon salt
FRESH INGREDIENTS:

1 teaspoon ginger- skin removed finely chopped

3 tablespoons lemongrass - lower ⅓ only, chopped

1 teaspoon kaffir lime peel - chopped

2 tablespoons coriander (cilantro) root - chopped

2 tablespoons shallots - chopped

1 tablespoon garlic crushed

1 teaspoon shrimp paste

1 teaspoon turmeric - skin removed, chopped

20 small, green chillies

1 cup thai basil leaves

Put the coriander seeds, cumin and black peppercorns into a mortar and grind them into a powder using a pestle. Then add all the remaining ingredients and pound using a pestle for 10 minutes until the paste is smooth. All the ingredients for the paste can be put into a blender and liquidized. If the paste is too dry you may need to add a bit of water. This makes 4-5 tablespoons of curry paste.

GREEN CURRY WITH CHICKEN (or tofu or veg!)

1 ½ cup chicken breast- thinly sliced

2 cups coconut milk

4 tablespoons green curry paste

3 big eggplants cut into ½ inch pieces

½ cup smaller eggplant

2 tablespoons sugar

2 tablespoons fish sauce

2 kaffir lime leaves- torn into pieces discarding the stem (i have purchased dry kaffir lime leaves from the spice shop in Claremont NH)

1 cup basil leaves

2 chilli peppers (if you dare)

Put the coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the green curry paste and fry for 1-2 minutes. Once the paste is cooked add the chicken and cook until the outside of chicken turns white. Then add the big and small eggplants. Simmer for about 4 minutes until the eggplants are lightly soft. Then add the sugar and fish sauce, kaffir lime leaves and ½ of the basil leaves. Turn off the heat and garnish with the other half of the basil leaves.

OTHER WAYS TO USE LEMONGRASS:

I add it to every broth I cook with- especially chicken broth- especially chicken broth thickened with coconut milk. You do not eat the lemon grass directly- chop the bottom whiter/pinker bottom portion and simmer for deep healing aromatics.
TEA! As I was washing the lemongrass Ramone commented on the fever grass- I corrected him (lemongrass), he corrected me (fever grass). So today I learned that lemongrass is known as fever grass in Jamaica. Steep in hot water, sip it if you are feeling a cold coming on or currently sick- its good for what ails ya.