Week 18: August 28, 2013

In this week’s box:

1/2 dozen eggs

1 flat of peaches

4 heads of garlic

1 pint of blackberries

2 pints of raspberries

4 eggplants

4 peppers

3 pounds of butter beans

*Optional Pick-your-own between 9am-12pm only*

2 pints of raspberries

1 quart of grapes

Total retail value of this week’s box: $100.50

Total retail value of goods distributed this year: $1,117

Emily’s notes:

It’s hard to believe this is the last pickup before October!

One possibility for your eggplants and peppers is a caponata. This is a Sicilian dish made of chopped cooked vegetables dressed with olives and capers. You can alter this recipe to suit your taste, but here’s the basic idea:

Eggplant and pepper caponata

2 eggplant, cut into 1/2-inch cubes

2 bell peppers, cut into 1/2-inch cubes

3 tablespoons olive oil

juice of one lemon

one garlic clove, minced

salt and pepper to taste

2 tablespoons capers, rinsed and drained

handful pitted olives (kalamata would be nice) optional

juice of half a lemon

1/4 cup chopped fresh basil

1/2 cup feta cheese (optional)

Place the eggplant and peppers on a roasting tray. Sprinkle on oil, lemon juice, garlic, salt and pepper. Mix with your hands until all vegetables are coated. Roast in a 450-degree oven for 25 to 30 minutes, until vegetables are cooked and slightly browned.

When vegetables have cooled slightly, toss them in a bowl with the remaining ingredients. Serve warm, room temperature or cold.

Just in case you have trouble getting though your berries before they begin to spoil, here is a recipe I adapted last week from a Barefoot Contessa cookbook. It’s a great way to get a little more mileage out of your berries, as these muffins will keep for about a week in the fridge, or you could freeze them for longer storage.

Summer Berry Muffins

Makes 18 muffins

3 cups flour (I used 2 cups whole wheat and 1 all-purpose)
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tbsp. ground cinnamon
1 1/4 cups milk (substitute any mix of yogurt, sour cream and milk if you are running low on milk)
2 eggs, lightly beaten
1 cup butter, melted
1 cup blackberries
1 cup raspberries
1 1/2 cups sugar

In a large mixing bowl, sift together flour, baking powder, baking soda and cinnamon. Throw in the salt (if you use kosher salt it usually won’t go through a sieve). Stir this mixture lightly to ensure all the ingredients are mixed.

In another bowl, combine milk, eggs and butter. Pour the wet ingredients into the dry, and mix by hand to incorporate but don’t overmix. This batter will have lumps.

Add berries and sugar and stir gently until combined.

Spoon into lined muffin cups and bake at 375 degrees for 20 to 25 minutes, or until a cake tester comes out clean (A cake tester in my house is a dry spaghetti noodle.).

If you’ve only ever had canned butter beans, you are in for a treat. The fresh version is much better! This post from the blog A Taste of Carolina has some helpful tips and recipes for cooking fresh butter beans. It also tells you how to freeze them to eat later in the year.

Enjoy this last boxful of summer. I’ll be back later for some tips on using fall vegetables!

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