Carrot Muffins

Taste tests of this recipe will be available at this week's pick up--thanks to shareholder Tanya Rotenberg!! Ingredients: 1 egg 3⁄4 cup orange juice 1⁄2 cup melted margarine 1⁄2 cup sugar 1 cup white flour 1 cup whole wheat flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1 teaspoon cinnamon (more or less to taste) 2 cups shredded carrots Instructions: Beat egg lightly in large bowl. Add orange juice, margarine, and sugar, beat well. Sift together dry ingredients. Stir into egg mixture, mix only till moistened. Gently fold in shredded carrots (I shred the carrots in my food processor). Spoon into well greased muffin pans about 2/3 full. Bake for 15-20 minutes at 400 degrees. http://www.food.com/recipe/carrot-muffins-86055

Carrot Cake/muffins

Marinated Eggplant

Ingredients:

• 1.5 pounds of eggplant, cut into ¼" thick slice
• ¾ cup olive oil, divided
• ½ jalapeño pepper, seeded and chopped
• 1 large roasted red bell pepper, diced (about 2 ounces from jar)
• 1 large garlic clove or 2 small, finely minced
• 1.5 teaspoon capers, drained, rinsed and chopped
• 1 bunch of fresh Parsley, chopped (about 1 tablespoon chopped)
• 1 teaspoon of Kosher Salt, divided
• ¼ teaspoon black pepper

Instructions:

1. Place the eggplant slices on a paper towel. Sprinkle ½ teaspoon of salt over both sides of eggplant and let sit for 30 minutes.
2. (Eggplant will sweat) pat dry with towel.
   Using ¼ cup of olive oil brush eggplant.
3. Heat a non stick skillet over medium-high heat and add eggplant slices in batches. Cook until golden brown on both sides.
4. Place Eggplant slices in single layer in a casserole dish slightly overlapping and season again with remaining ½ teaspoon of salt and pepper.
5. Combine Chile, pepper, Garlic, Capers, Parsley and ½ cup of olive oil in a bowl.
6. Pour Chile mix over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.

http://ahealthylifeforme.com/marinated-eggplant/

Spicy Sichuan Cucumber Salad

Ingredients:

• 4 Persian cucumbers, sliced to 1/8-1/4″ slices
• 1 tablespoon sugar
• 1/2 cup rice vinegar
• 3-4 tablespoons chili-infused sesame oil
• 2 cloves garlic, sliced
• 1/4 teaspoon salt
• 1 teaspoon hot bean paste (or “chili bean sauce”)
• 1 tablespoon Sichuan peppercorns, crushed

Instructions:

1. In a saucepan, heat the vinegar and stir in the sugar and salt until completely dissolved. Combine the chili oil and bean paste in a mixing bowl and toss in the cucumber slices and garlic; stir to combine. Pour the rice vinegar over mixture and toss thoroughly.
2. Cover and chill at least 6 hours before serving, or overnight. Sprinkle the crushed Sichuan peppercorns on top for serving.

http://noteatingoutinny.com/2012/06/29/spicy-sichuan-cucumber-salad-with-persian-cucumbers/

The Medicinal You-pick is Ready for Harvesting!

By Stephanie Kane This year we started a new section of medicinal herbs and flowers to share with you as a you-pick option. In the first bed at the top of the hill (near where the peas were) we have the following plants, all of which are now ready for harvesting: lemon balm, catnip, German chamomile, calendula and tulsi basil (the yarrow is the only plant not quite ready for harvesting yet). We only have a small amount of these herbs, so we ask that you harvest judiciously so everyone gets to try them (they will be available for many weeks to come). Lemon balm, chamomile and tulsi basil (also known as holy basil) can be dried to make tea. These three herbs have calming effects on the body. The catnip can of course be used to drive your felines crazy, but did you know that catnip has been tested to be 10 times more effective at repelling insects than DEET? The trick is maintaining its effectiveness. Check out the recipe below for your own homemade bug repellent salve, using oils that extend the efficacy of the catnip. Bug Repellent Salve: Assorted small jars or tins 1 large bunch catnip 1 cup coconut oil or soybean oil 2 tbsp beeswax Additional essential oils - Citronella, Clove, Lemongrass, Lemon Eucalyptus, Cedarwood, Rosemary, Tea Tree, Lemon Eucalyptus, Cedar, Lavender, Peppermint, Basil, Rose Geranium, Cinnamon Oil, Thyme, Lemon, Orange, Pine Infuse the Oil: In a small pot, combine catnip and oil. Cover, and warm the oil over low heat. Do not let the oil boil, and allow to steep for 20 minutes. Strain over cheesecloth into a mason jar. You can make large batches of infused oil to make additional salves. Make the salve: To make the oil into a salve, melt 2 tbsp beeswax into 2/3 cup of oil (a 1:5 ratio will give you a nice soft salve that is easy to spread). Remove from heat, and add a few drops of any of the essential oils listed. The ones with the most bug repellent properties are citronella and lemon eucalyptus. Spoon into jars and let set on the counter overnight, then take them with you everywhere you go this summer! Notes: You can take an extra step to dry the catnip first in a dehydrator or by hanging it inside a paper bag in a dark corner of your house or cupboard. Using fresh herbs in oil infusions introduces water, and decreases their shelf life. If you're too excited to make your balm like I was but plan on using it frequently, you can get away with using fresh herbs. Put some away to dry and make larger batches with the dried herbs. Both Soybean and coconut oil have their own bug repellent properties, and work to extend the efficacy of the bug repellent properties in the catnip, with soybean oil being the best. I've had a hard time finding it, especially since you should be purchasing non-GMO oil (and something like 95% of the country's soy is GMO). If you're purchasing Lemon Eucalyptus essential oil for this recipe, make sure it is Eucalyptus citriodora, not a blend of lemon and eucalyptus.