Week eight of fall shares (last week)!

October 18, 2018 / Ali / 2 Comments

Here we are at the end of the season but not with our growing. We will still have vegetables available throughout the winter. Thank you for all of your support this year! Next season of shares are open.

What’s in this weeks share

Persimmons
Pomegranates
Quince
Hakurei Turnips
Yellow Tomatoes
Butternut Squash
Garlic
Spinach
Yellow Onion
Bell Peppers
Herb Bag
Decorative glass gem corn and sorghum

We have hot peppers, quince, persimmons and decorative glass gem corn for our extras today.

Store pomegranates whole in a container in the fridge for longer storage.

Allow persimmons to ripen on counter top.

Serves 4 2 long eggplants 1/3 cup olive oil 1 1/2 tsp lemon thyme leaves Maldon sea salt 1 pomegranate, seeded and set aside 1 tsp za'tar Sauce 9 T. buttermilk 1/2 cup Greek yogurt 1 1/2 T. olive oil, plus extra for drizzle 1 garlic clove pinch of salt For Eggplant: Preheat oven to 200 degrees. Cut eggplant in half lengthways. Use a sharp knife to make three parallel incisions in the cut side of each eggplant piece without cutting through the skin. Place eggplant halves, cut side up on baking sheet lined with parchment paper. Brush with olive oil. Keep brushing until all oil is absorbed. Sprinkle with thyme, salt and pepper. Roast 35 minutes or until flesh is soft and browned. For Sauce: Whisk together all of the ingredients. Season to taste and keep cool till needed. Serve with buttermilk sauce over the eggplant halves with a sprinkle of za'tar and plenty of pomegranate seeds on top. Finish with a drizzle of olive oil.

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Desert Sage CSA

Always Fresh, Always Organic!

Day: October 18, 2018

Week eight of fall shares (last week)!