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.
A Tomato Pie recipe by Ada Limon.
The Sweet (& Bell) Pepper
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