Eggplant Lasagna with Ricotta and Asiago

Ingredients:

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens

Preparation: 

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-lasagna-herbed-ricotta-asiago-00000000019598/index.html

Raw Kale Salad

Ingredients:

bell peppers, sliced thinly

kale cut into 1 inch square pieces (approximately) (they need to be small or the lemon doesn't do its thing fast enough)
avocado cut into 1/2 inch pieces
tomatoes cut into 1/2 inch pieces
cucumber cut into 1/2 inch pieces
red onion (i usually use a 1/8 inch slice and cut it like a pizza so no piece is longer than 1/2 inch)
basil leaves cut into 1/2 inch pieces
hemp seed
lemon juice
olive oil
salt

Preparation:

Combine all ingredients, tossing well and let sit at least an hour. the lemon helps soften the kale.

recipe courtesy of All Ways Cafe: http://www.allwayscafe.com/

Massaged Kale Salad

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg!

Ingredients:

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Preparation:

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html

International Scientists Visit Farm

Thank you shareholder Ali Lacombe for suggesting Henry Got Crops as a field trip for the USDA! Ali knew what farm to recommend when her coworker mentioned he wanted to organize a fieldtrip for a team of visiting international scientists. He was showcasing Philadelphia agriculture to a team of agronomy specialists who focus on the study of sorghum grasses. The group was meeting at the Wyndmoor USDA office to exchange ideas from their various research projects in countries as diverse as Mexico and China. They were particularly impressed by the number of people that we feed off this farm (over 100 families), and the diversity of vegetables we grow.

Canning Workshop Recap

Thank you to everyone who came out to our Jam Canning Workshop with Marisa McClellan two weeks ago. It was one of our best attended workshops yet, with about 25 people there. Marisa brought her kitchen to the farm and demonstrated how to make plum jam, from start to finish, outside under the cherry tree. She shared stories about how she got into canning herself, as well as do’s and don’ts in the canning world, and shared some of her tried and true favorite recipes. Everyone went home feeling inspired to capture the taste of summer in a little jar, to be enjoyed on a grey winter day!

Grilled Vegetables

Ingredients:

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Preparation:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html

Thanks for your Feedback!

In the last couple of weeks, a handful of shareholders have gone out of their way to pass on quick comments about how much they are enjoying this season so far. I’ve been told the farm looks neat and tidy, that the potatoes and tomatoes have been delicious, that picking up a share on Fridays is the best way to kick off the weekend, and one young girl (maybe about 7) even told me that this is her favorite farm of all the farms she has been to (turns out she has visited quite a few for an urban 7 year old!). When I asked her why, she said, “the food, the way it is grown and the people.” I couldn’t have received a better review! I want to thank all of you for passing on your comments of appreciation. It really goes a long way for not only me, but also for Emma, Nancy, Chris and Hannah who are on the farm production team with me. When all we see are the weeds getting away from us, the items on the list of things to do that aren’t crossed off, and watch the sun setting earlier in the evening with dismay; your positive feedback really helps keep us going! Thank you!