Happy Thursday! Here's what 's in the box this week:
-Sweet corn
-Cucumbers
-Zucchini or Summer Squash
-Tomatoes
-Roma and grape tomatoes
-Cherry tomatoes
-Eggplant
-Cantaloupe
-Peppers- Bell, sweet banana, cayenne
-Green beans (double bi-weekly only)
Teriyaki Eggplant
Ingredients:
-2 medium eggplant
-1/2 cup soy cause
-1/4 cup sherry or dry red wine
-1 tbsp rice wine vinegar
-4 tbsp brown sugar
-Grated ginger, to taste
-4 garlic cloves, minced
Directions:
-Whisk all ingredients except eggplant in a bowl, making sure the sugar is dissolved.
-Cut the eggplant into small chunks, place in a large bowl, and pour the marinade over the top. Stir to thoroughly coat.
-Let marinate for about 20 minutes.
-In a griddle pan or skillet, cook the eggplant over medium-high heat. Pour any excess marinate in over the eggplant.
-Cook until brown on all sides.
-Serve warm over sticky rice. Garnish with sesame seeds or green onion if desired.
Stella kicked off the fall calving season with this little cutie this week! It's a little bull so I can't get attached, but he's a cute little feller! Stella is my cow that I raised on a bottle who actually thinks she's a dog. All of my girls that are her descendants get names. So far I have Stella, Bella, Della, and Bailey. I had "Ella" all ready to go for this little calf but I'll have to save it for next year!
It looks like we will get at least a couple more weeks of corn. I think I'm starting to slowly win the battle against the critters. Some of the ears might have slightly small kernels, so if you get a few like that, it's because they were in a part of the field that was getting heavily eaten. I'd rather have some smaller kernels that still taste just as good, than let the raccoons and deer have them for supper!
Have a great week and remember to wash your produce!
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