Week 2 of Spring Shares

April 11, 2019April 11, 2019 / Chelsea

We are so glad that crazy wind is behind us and the weather is looking good this week. This week in the garden we are planting tomatoes, peppers and eggplant.

What you will find in your basket this week…

Golden Beets

Watermelon Radish

Valentine Mix Radish

Green Onions

Leeks (last until fall)

Salad Blend

Baby Cilantro

Pac Choy

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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

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Week 2 of Spring Shares

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