Wanted: Your Recipes!

What an evening! The brief shower that passed through the area cooled temperatures and chased away critters, leaving CSA staff, members and friends to enjoy quite a feast indeed. The stars of the show were, of course, the tomatoes. It is hard to believe such a variance of flavor exists among fruits bearing the same name, but each was unforgettable and delicious in its own way. My personal favorites were the Striped Germans. Do you have a preference, or did you just love them all? We'd love to hear your thoughts!

We sat on comfy bales of hay and watched Farmer Fred's nieces play on the tractor as we ate. Blue sky peeked in gaps through the clouds, and although the heat returned to the area by Sunday, the temperatures were as pleasant on Saturday night as they have been all summer. We feasted on, to name just a few of the incredible dishes shared by participants: a bright purple beet-and-walnut-hummus; delectable baba ganouj, a salad of chick peas, tomato and basil; curried squash soup; a potato and onion tart; a rich tomato tatin; tangy shrimp salad; crunchy lentil and carrot salad; and a scrumptious eggplant gratin.

The Beckett family has forwarded the recipe for their incredible baba ganouj, and we're thrilled to be able to share it.

We'd love to hear from the rest of you! Please email recipes to diggingrushtonfarm@gmail.com if you'd like to share!

Baba Ganouj (roasted eggplant dip)
Mollie Katzen, Moosewood Cookbook

2 medium-small eggplants
Juice from one large lemon
½ cup tahini (sesame paste)
3 medium garlic cloves, crushed
½ cup finely chopped parsley
1 tsp. salt (or more to taste)
¼ cup finely minced scallions (optional)
Lots of fresh black pepper
1 Tbs. olive oil (optional)

Preheat oven to 400 degrees.

Cut off the stem-ends of the eggplants, then prick eggplants all over with a fork. Place eggplants directly on oven rack and let them roast slowly for about 45 minutes (put a baking sheet on the rack below to catch any drips). When the eggplants are sagging, wrinkled, crumpled and totally soft, you’ll know they’re ready. Remove them from the oven and wait until cool enough to handle. Scoop the insides out and mash well. Combine with all other ingredients, except olive oil. Chill completely. Drizzle olive oil (if using) over the top just before serving.

Good with fresh or baked pita bread or crudités.