I picked up our box of fruit/veggies from Eatwell Farm today. We have recently renewed our subscription for another 26 weeks, and received 2 thank you gifts - rosemary salt and lavender salt.
First thing I did was make up some pesto with the basil (garlic, pine nuts, basil, olive oil blended then grated parmesan or romano cheese added with a little salt and black pepper) and froze it for later use since basil doesn't last very long without turning black. Next, I washed the eggplant, cut it in half oiled the cut sides and placed them cut side down on a baking sheet, then into a 350F oven for 45 minutes to roast. The eggplant is destined for baba ganoush (recipe in Moosewood Cookbook).
A bonus this week not in the box, was alot of plums from my friend, Judy. Those were cut up and pureed in preparation for making jam tomorrow.
I went hunting for a raisin bread recipe in the Baker's Apprentice and put that together. While it was doing it's first rise, got next week's batch of yogurt together and into the food dehyrator for 4-5 hours.
Shaped the raisin bread and set it in pans to complete the final rise, then made up the baba ganoush.
The bread is baking now -- hope it comes out ok. Looking good so far.
What will we eat this week?
Falafel in pita with hummus, baba ganoush and Greek salad
Lamb Vindaloo (from the freezer)
Naan(from the freezer)
Chard with Onions
Greens (of some sort from the farmer's market)
Leftover Kofta with Rice (or potatoes if some leftover) and Green Salad