Hello Friends. Not many frills this week, just some ideas on what to cook with your very summery VRDNT CSA shares. Aren't they wonderful?
While searching for eggplant recipes, I came across this grilled eggplant that used doenjang, an ingredient I had to look up. Bon Appetit describes doenjang as miso's more assertive (Korean) cousin made from fermented soybeans and salt. I often use miso to flavor everything from stews to spaghetti to salad dressings, and the next time I'm at an Asian grocery, I plan to pickup some doenjang, too. Anyway, just thought you should know.
Wishing you all a week nourished by good food.
-Ada
The Tomato
A Tomato Pie recipe by Ada Limon.
*A Tomato Shrub Even (Most) Bloody Mary Skeptics Will Love.
A Tomato Sandwich Worthy of a Little Bacon
Grilled Corn & Barley Salad with Tomato Vinaigrette
Mozzarella and Roasted Cherry tomato Salad
Heirloom Tomato and Mango Lassi with Ground Sumac
The Cucumber
Chilled Cucumber and Avocado Soup with Mango Salsa
It's Hot to Be Cool Thai-Inspired Cucumber Salad
Tomato, Cucumber, and Fresh Herb Salad
White Bean with Cucumber and Sumac Salad
Avocado and Cucumber Sandwiches
The Eggplant
Eggplant and Shishito Phyllo Pie
Grilled Eggplant with Miso & Doenjang
Eggplant-Harissa Sandwiches With Tahini
The Sweet (& Bell) Pepper
What to Do With Crunchy, Sweet & Spicy Bell Peppers
Roasted Sausage, Tomatoes, and Peppers
Yemista (Greek Stuffed Tomatoes and Peppers)
Italian Grilled Pepper Appetizer
P.S. Do you follow VRDNT Farm on Instagram? If not, please do! Following our social media page is one, very easy way for you to support the farm. See you on the 'gram.