SELLMEYER FARM NEWSLETTER

Another big thunderstorm last night! Now it needs to wait about 1 1/2 to 2 weeks, then rain again! The zucchini is going mad, which is so much fun, and the okra is picking up, too, the heirloom tomatoes in the hoop house are huge! So everyone today is going to get 1 huge tomatoes along with some littler ones! Today's CSA full share boxes are getting eggs, eggplant, zucchini, potatoes, peppers, onion, cabbage, blackberries, tomatoes and okra. The half shares are getting eggs, eggplant, zucchini, potatoes, peppers, cabbage, blackberries, cabbage and tomatoes. Since the eggplants are coming on and everyone will be getting some this week and for weeks to come here is some infromation on them! Check out the recipe page for some more eggplant ideas!

EGGPLANTS
Eggplant are related to potatoes, tomatoes and peppers. There are many different varieties, including varied shapes, sizes and colors. Eggplant varieties are interchangeable in recipes. Eggplant is believed to have originated in India or Burma. Introduced through trade routes, it became popular in many Arab countries & Northern Africa around 900 A.D. Eggplant appeared in Europe in the 15th century, but believed poisonous, it was cultivated only as an ornamental curiosity. Eggplant reached the U.S. during the 17th century. Eggplant is low in calories and high in fiber, and offers very small amounts of vitamins and minerals.

Cooking Tips:
Eggplant can be peeled, but peeling is not essential. It depends on personal preference and the intended dish.
To remove any acrid flavors and excess moisture, lightly salt slices of eggplant and allow them to sit in a colander for 10-15 minutes. Gently squeeze out any liquid. Eggplant will now soak up less oil & need less salt in preparation.
Eggplant is always cooked, eliminating a toxic substance called solanine.
Eggplant is surprisingly versatile! Here are some very basic ideas. Don't hesitate to elaborate: To bake: Prick eggplant all over with a fork & bake at 400 degrees until flesh is tender, about 30-40 minutes. Flesh can be pureed. To Stuff: Bake 20 minutes, scoop out seeds, replace with stuffing, and return to oven for 15 minutes. To saute: Try dipping slices or chunks in flour or eggs & bread crumbs before sauteing. Saute in hot oil until light brown. Season with herbs, garlic, grated cheese, etc. To Steam: Whole eggplant will steam over an inch of water in 15-30 minutes. Use the flesh for pulp or season with olive oil, lemon, salt, and pepper, or cover in a tomato sauce.
Blend cooked eggplant with lemon juice and seasonings of choice for a dip or spread.
Grill slices along with other vegetables, such as peppers, or skewer and grill along with other shish kabob ingredients.
Dip in a favorite batter and lightly fry in vegetable oil.
Storage Tips: Eggplant is best when it's fresh. Store unrefrigerated at a cool room temperature, or in hydrator drawer of the refrigerator for up to 1 week. For long-term storage, dishes like baba ghonouj and ratatouille freeze well in airtight containers.
The above information is from Asparagus to Zucchini a guide to cooking farm fresh seasonal produce.