Happy Thursday, Misfits! We are officially past the halfway mark for the season. Time flies when you're having fun, right? Here's what's ripe this week:
-Tomatoes: Slicer, Roma, Cherry
-Peppers: Bell, Jalapeno, Chili, Banana
-Kale
-Cabbage
-Sweet Corn
-Potatoes
-Squash: Yellow Crookneck, Zucchino, Patty Pan
-Melons: Watermelon, Cantaloupe
-Eggplant
-Okra
Check out this cool melon! It's a variety from Baker Creek Seeds called "Moon & Stars." I haven't tried one yet, but it's supposed to have pale red flesh and taste very sweet. The melons in general didn't like the weather we've had the last two or three weeks. The random dumping of 1-2 inches of rain at a time followed immediately by intense heat just isn't their ideal growing conditions. Which is why those of you who received cantaloupe got 2 or 3 in your bag, because they are super tiny. I'm keeping a close eye on the remaining watermelon to try and mitigate some of the effects of mother nature. Next year, I'm going to try to put up a low tunnel over the melons so I can block the rain or supply shade when needed.
Eggplant Parmesan
Ingredients:
-2-3 medium eggplant, sliced1/2" thick
-2 tbsp kosher salt
1 cup Italian breadcrumbs
-2 eggs
-1/2 cup milk
-oil for pan-frying
-2-3 cups marinara
-1 1/2 cups mozzarella
-1 cup Parmesan
Directions:
-Place your eggplant slices on a wire rack or in a colander in a single layer and salt the top of them with the kosher salt. let the liquid pull out for at least 45 minutes.
-Brush off the excess salt with a damp paper towel.
-Add breadcrumbs to a shallow plate. In another shallow plate, whisk eggs and milk together. Dip both sides in the milk/egg mix, then into the breadcrumbs. Repeat untill all slices have been coated.
-Preheat oven to 375. Heat oil in a skillet over medium-high heat. Once the oil is hot, add slices and cook on each side until golden brown. Drain on a paper towels.
-In a large casserole dish, add 1 cup of sauce. Add eggplant, then dollop a spoonful of the sauce onto each slice. Sprinkle with parm and mozz. repeat until you run out of slices. Top with more cheese.
-Bake for 20-30 minutes, or until the cheese is bubbly and brown.
If you're looking for something to do this Saturday, the annual Henry County Harvest Showcase is at the Henry County Fairgrounds from 9am-3pm. I'll have my booth with barn quilts, barn quilt jewelry, herbal bath products, herbal candles, herb plants and houseplants, and more! There's so much to do- farmer's market and local artisan booths, great local food and homemade ice cream, and tons of entertainment! There's an antique tractor pull in the afternoon if that's your thing, but there's also live music, a petting zoo, and games for the kiddos put on by the Henry County FFA. It's really a great time, and it's my favorite community event of the year!
If you come out to the showcase, be sure to stop by my booth and say hi!!
I believe that's all for this week, Misfits! Have a great one and don't forget to wash your veggies!
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