"The Real" Eggplant Parmigiano

Submitted by Marjorie

1/3 C flour, some salt and pepper - mix together in one bowl
2 eggs, slightly beaten in another bowl
Extra virgin olive oil - lots
Farmer Dave's fresh eggplant (if you use store bought eggplant, you must sit slices in salted water for an hour, then drain and pat dry to take the bitterness out)
Tomato Sauce (your favorite brand)
Grated cheese - parmigiano, reggiano, asiago, or a combination



Spread a thin layer of tomato sauce over the bottom of an oiled baking dish.

Preheat oven to 350.

Heat up a fry pan with EVO.

Dredge eggplant slices in flour, then dip in the egg.

Fry until golden brown on both sides.

You will need plenty of EVO as you continue to fry.

Layer fried eggplant slices one deep in baking dish with slight overlap.

Sprinkle on some grated cheese with a light hand, then a thin layer of tomato sauce.**

Make up to three layers thick keeping the cheese and tomato sauce thin.

Tomato sauce is recommended as the top layer (I always top with grated cheese and it bakes just fine)



** Options: add a touch of fresh cut up Farmer Dave's basil, or a touch of pesto made from Farmer Dave's basil

add a touch of garlic scape pesto made from Farmer Dave's garlic scapes

you get the idea



Bake 35 to 40 minutes, cool slightly before cutting.

Couscous Pilaf

- Assorted chopped vegetables, for example: onion, garlic, peppers, or summer squash
- diced ham
- 2 cups chicken broth
- butter
- parsley
- 1 1/2 cups tricolor couscous
- Parmesan cheese
- salt and pepper, to taste

Saute veggies and ham in olive oil. Add broth, butter, parsley, salt, and pepper to pot and bring to a boil. Remove from heat. Add couscous, cover pot and let sit for 5 min. Stir, adjust seasoning, and top with Parmesan cheese.

Zucchini Minestrone

recipe courtesy of Jaimi Kosa, CSA Member

- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced sweet peppers
- 3 T olive oil
- 9 cups water
- 4 tsp vegetable base
- 6 cups sliced and quartered zucchini
- 4 cups peeled, cored and coarsely chopped tomatoes
- 1/2 cup pearled barley (see Instructions note if you use a quick cook barley)
- 1+ tsp light salt
- 1/4 tsp black pepper
- 2 cans kidney beans
- 2 tsp basil
- 1 tsp oregano

Using a large stock pot, saute the onions, carrots, and sweet pepper in the olive oil until tender. Add water, vegetable base, zucchini, tomato, pearled barley, salt and pepper. (Note: if you want to use quick cook barley, do not add until later with the beans.) Simmer 50 min. Then, add canned beans (with liquid), basil, oregano (and barley if you are using the quick cook variety). Simmer 15 min. more. Serve with grated cheese, bread, croutons, etc.

Some people also make this recipe with beef stock, instead of vegetable base; or macaroni, instead of barley.

Mashed Turnips

This recipe courtesy of Ener-G Foods.

Ingredients:

* 1 pound fresh turnips
* 1 tbsp sour cream
* 2 tbsp butter or margarine
* pinch pepper, to taste
* minced fresh parsley, to taste

Peel turnips. Cut into thin strips and boil for 9 minutes. Drain. Add other ingredients. Mash this mixture while turnips are still warm, and serve immediately.

Top of the Stove Turnips

Serves 4 - recipe by American Eats (www.ifoodtv.com)



* 1 c. milk
* 1 tsp. salt
* 3 c. pared thinly sliced turnips
* 2 c. pared sliced carrots
* 1/2 c. sliced onion
* 1/4 c. diced celery
* 1/4c. diced green pepper
* 1 tbsp. butter
* 1 c. grated American cheese
* 3 tbsp. fine cracker crumbs



Bring 1 cup water and milk to a boil in saucepan. Add salt, turnips, carrots, onion, celery and green pepper; simmer, covered, for 20 minutes or until just tender. Add butter, grated cheese and cracker crumbs. Simmer, covered, until cheese is melted.

Apple Stuffing

Adapted from About.com

* 1 cup carrots, grated
* 1 cup celery, diced
* 1 cup diced onion
* 1/4 cup butter or margerine
* 1 tsp poultry seasoning
* 1/4 tsp pepper
* 1/2 tsp salt
* 8 cups dry bread, cubed
* 2 apples, finely chopped
* 1/2 cup chopped walnuts
* 1 1/2 cups chicken, turkey or vegetable broth

Pre-heat the oven to 375 degrees.


Melt the butter in a large skillet over medium heat. Cook the carrots, celery and onion until tender, about ten minutes. Stir in the poultry seasoning, pepper and salt.


In a large bowl, combine the bread cubes, apples and walnuts, then add the carrot mixture. Add enough water or broth to moisten, tossing gently.

Transfer to a casserole dish, cover, and bake for 20 to 30 minutes.

Cheese, Apple and Arugula Sandwich

adapted from "Vegetarian Cooking for Everyone" by Deborah Madison

Spread 2 slices nutty sandwich bread (such as oat, multigrain, or whole wheat) with mayonnaise. Add thinly sliced Gruyere or Jack cheese, thinly sliced unpeeled apple, and arugula. Top with second slice of bread, cut in half, and serve.

Apple Squash Soup

adapted from "Clean Food" by Terri Walters
Serves 6

* 1 large butternut squash (or buttercup squash, or sugar pumpkin)
* 1 large yellow onion, chopped
* 2 tablespoons grapeseed oil
* 4 large apples, peeled, cored and quartered
* 4 cups vegetable stock
* 1 cup rice milk
* 1/4 cup coconut milk
* 1/2 teaspoon ground nutmeg


Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.

In a large pot over medium heat, saute onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.