- eggplant (see below)
- purslane (see below)
- early wonder beet
- scarlet nantes carrot
- lemons (from the orchard of a farm school graduate)
Please make a note! We are giving the farm--and our staff—a break to renew and replenish during the middle of August. There will be no Farmshare on August 12 or 19. We'll be back with more fresh produce on August 26. We will give you a refund for the missed weeks after your next renewal. Please enjoy visiting one of San Diego's many farmers' markets while we're on break.
Purslane is a low growing, drought tolerant succulent look alike. It contains more omega-3 fatty acids than any other leafy vegetable plant, and lots of other vitamins and minerals too! The stems, leaves and flower buds are all edible. It has a slightly sour and salty taste, and is eaten throughout much of Europe, the Middle East, Asia and Mexico. It may be eaten fresh as a salad or quickly stir-fried, and it can replace spinach in many recipes. Because of its mucilaginous quality, it is also good for soups and stews. But go easy on cooking it, as too long a cooking time can make it slimy. And let us know how you like it!
ROASTED EGGPLANT WITH LEMON
1 or 2 eggplant
3 Tbsp olive oil
sea salt & pepper to taste
2 Tbsp fresh lemon juice
To prepare the eggplant to dry it out a bit and give it a better texture, first salt each piece of eggplant. Let it sit for 30 minutes, then rinse. This allows the eggplant to lose some of moisture, and makes for a better texture from roasting.
1. Preheat the oven to 400°F. Lightly grease a baking sheet.
2. Slice the eggplant in half lengthwise. Then cut each half into 1/2-inch slices. Place on baking sheet skin side down. Brush each piece with olive and season with salt & pepper.
3. Roast in preheated oven until softened and golden brown--25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot. from: allrecipes.com
We'd love to hear how it comes out!