Good Afternoon Members - and Happy Saturday! Has it been a chore day - Activity day - or a Relaxing day - probably some combination of each!
I am looking forward to playing golf with my son!
The garlic is in the greenhouse curing— essentially just letting it dry. As the garlic dries, the skin shrinks and turns papery, forming a protective barrier against moisture and mold. In this dried down state, under optimal conditions, cured garlic can store for several months after harvest.
We are still on a learning curve concerning the packing of your shares - the most pressing detail is reading the label and putting the correct item in the box or items if it requires more than one - I know this sounds pretty simple - however when you are on the line and trying to move the box expeditiously, packing the veggie and reaching for the next box (did I put that in the box or not?) has gone through my head more than a few times - sorry to those who did not receive a vegetable(s) or the incorrect number this week - if that does occur - send me an email - and if possible we will supply you with the vegetable or give you a credit on your account. Thank you!
Another question that has come up frequently is what to do with the boxes - for many reasons this year - sites are not holding the boxes for us - Options - if the box does not appear to be in good shape - please just put it in your recycle at home - if it is OK - My suggestion is - you store them at home and when you have a good amount and happen to be heading toward the Food Bank - please drop them off - Monday - Friday - 8 am - 5 pm - Thank You!
The next fruit share is scheduled for next Thursday July 13th - I will check with the Orchard and let you know in my email on Wednesday if that is a good date!
We have a few new entries making their way onto your plates this week - and they are - Carrots - Eggplant - Radishes -
Grilled Eggplant can be one of the great treats of summer—lusciously tender eggplant, with bits of crispy charred edges here and there. It works on its own, as part of a grilled veggie combo, or even as a stand-in for a meat patty in burgers. Sadly, it is more commonly either overcooked and flavorless or under cooked and spongy. Luckily, there is a way to grill tender, flavorful eggplant
This easy recipe uses the power of salted water (or brining) to guarantee great grilled eggplant. It's easy and adds 30 minutes to this otherwise quick recipe, but it's worth it. Every time you pop a few slices of this brilliantly flexible vegetable on a hot grill, it will come off crispy brown on the outside, creamy sweet on the inside, and full of flavor.
Feel free to embellish with spices and other flavors. Serve it with a drizzle of balsamic vinegar, a dollop of pesto, a spoonful of romesco, or a scattering of crumbled feta cheese and make this simple technique a recipe of your own.
Ingredients
- 2 tablespoons fine sea salt (plus more for sprinkling)
- 1 cup warm water
- 6 to 8 cups cold water
- 3 medium eggplants
- 1/3 cup olive oil (approximately)
Steps to Make It
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Gather the ingredients.
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In a large bowl, dissolve the 2 tablespoons of salt in 1 cup warm water; stir until the salt is fully dissolved. Add 6 to 8 cups cold water. Set the brine aside.
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Cut off and discard the stem end of the eggplant.
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Cut the eggplant into 3/4-inch thick slices (either diagonal, crosswise, or lengthwise).
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Place the slices in the saltwater brine.
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Weigh them down with an upside-down plate, and let soak for at least 30 minutes or up to an hour.
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Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
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Drain the eggplant and pat it dry with paper towels or a clean kitchen towel.
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Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt.
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Place the slices with the oiled side on the grill. Close the lid if using a gas or electric grill and cook until grill marks appear; about 5 minutes.
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Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid on a gas grill and cook until grill marks appear on the other side and the eggplant is very tender; about 5 more minutes.
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Serve hot or at room temperature.
Tips
- Depending on the size of your grill, you may need to cook the eggplant in two batches.
- Be sure to use a heat-resistant basting brush when grilling.
Why Is Brining Eggplant So Important?
Raw eggplant has a slightly bitter taste and it's full of moisture. Brining helps lock in that moisture through osmosis, so the fruit's flesh holds together on the grill. It also transforms the raw taste into a delicious sweetness and the salt enhances the eggplant's flavor.
Should Eggplant Be Peeled Before Grilling?
Some people find eggplant skin difficult to digest. However, leaving the skin on for grilling helps the eggplant slices keep their shape on the grill and makes them easier to handle. Diners don't need to eat the skin.
Recipe Variations
- For more flavor, sprinkle dried or fresh oregano and parsley on the eggplant along with the salt or use an Italian seasoning mix. You can also stir minced garlic into the olive oil.
- Some grilled eggplant fans enjoy brushing Italian dressing onto the slices. It's an oil-heavy dressing so no extra oil is required
We appreciate your support - brought in a lot of cukes and zukes to the food bank this week - to help feed those in need - Thank you!
Enjoy the rest of your summer weekend with family and friends -
Very best, Bob
