October 28th, 2011

NU-WAY FARM CSA

News from the Farm this Week:

David reports the first heavy frost of the year last night, but he saw that coming and harvested all the remaining zucchini and winter squash from the fields. The greens are very content to be frosted now and then, on the other hand, and David even has new plantings of spinach and arugula we’ll probably see in our boxes next April.

In appreciation of your investment in NuWay Farm, CSA deliveries will continue for at least another two weeks, unless we get dumped upon with snow (yes, I just bit my tongue while typing that).

In Your Boxes This Week You'll Find Some of the Following:

Carrots

Arugula

Cauliflower

Sweet potatoes

Acorn Squash

Eggs

Daikon radishes

Turnips

Glazed Turnips and Carrots

1 pound turnips
1 bunch small carrots
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar

Trim and peel turnips and cut them into one inch pieces. Trip the carrots (but there’s no need to peel them) and cut each in half. In a steamer set over boiling water, steam turnips and carrots until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

In a large heavy skillet cook steamed vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

Pickled Daikon, Turnips, and Carrots

This colorful pickle is my spin on a condiment used for Báhn Mi (Vietnamese) sandwiches. Or just eat it with a fork out of the jar.

5 turnips, peeled

6-8 small carrots, trimmed and scrubbed

2 daikon radishes, peeled

2 cups hot water

3 tablespoons rice wine vinegar (or regular distilled vinegar)

2 tablespoons sugar

2 tablespoons salt

Heat the water, vinegar, sugar and salt in a saucepan and stir until the salt and sugar have fully dissolved. Julienne the turnips, carrots, and daikon (or simply cut so all the vegetables are of the same size and thickness) and pack into a small mason jar. Pour the hot vinegar mixture over the vegetables until the jar is full and all the vegetables are submerged. Cover tightly and let marinate at least one hour. For better pickles, refrigerate at least three days. These should keep up to two weeks in the fridge.

Easy Cream of Cauliflower Soup

1 large head cauliflower, broken into uniform florets

6-8 small carrots, carefully washed (there’s no need to peel them), then chopped

1 onion, diced

2 cloves garlic, thinly sliced

4 cups chicken or vegetable stock

½ cup cream

1 cup milk

2 T. butter

Salt and Pepper

Bacon (for garnish, entirely optional) or toasted breadcrumbs

Bring a large pot of generously salted water to a boil and cook the cauliflower until very tender, about fifteen minutes. Meanwhile, heat a skillet over medium, then add the butter, onions, carrots, and garlic with a generous pinch of salt and pepper. Toss in the butter for five minutes, then add the stock and simmer until the carrots are very tender.

Drain the cauliflower. Working in two batches if necessary, combine the carrot mixture and cauliflower in the bowl of a food processor and run until the mixture is very smooth. Transfer the puree to a pan set over very low heat, then add the cream and milk, along with a pinch of salt and pepper. Add a little water, if necessary, to bring the soup to your desired consistency, then heat slowly (but do not boil).

Garnish with crumbled crisp bacon and/or toasted breadcrumbs before serving in pre-warmed bowls

A Few Things about Acorn Squash

Although considered a winter squash, the acorn squash is of the same family as summer squash. We tend to treat it as a vegetable, though in fact it’s a botanical fruit. Among the first foods cultivated by Native Americans, squash (along with beans and corn), is part of the triad of the three most important aboriginal staples.

Winter squash will keep well (even over-winter) if kept in a cool, dark place. Keep the stem intact for better storage. Peeled, frozen pieces can also be frozen.

Zucca al Forno

Mario Batali’s Stuffed Acorn Squash

7 tablespoons unsalted butter
2 onions, cut into fine dice
3/4 pound fresh mushrooms, thinly sliced
Salt and freshly ground black pepper
3 cups mascarpone
3/4 pound Emmentaler, grated
1/4 pound Parmigiano-Reggiano, grated
3 whole eggs, beaten
1 1/2 teaspoons freshly grated nutmeg
8 slices white bread, cut into 1-inch squares
2 large acorn squashes, seeds and strings removed, caps reserved

In a medium saute pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften and the onions release their juices. Add salt and pepper, to taste, and set aside.

Preheat the oven to 375 degrees F. In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms.

In a saute pan, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp.

Place the squashes in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squashes. Using a total of half of the bread cubes, place them in even quantities into each of the squashes. Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese. Replace the top on the pumpkin and roast 1 1/2 hours in the oven, until the flesh is very soft. Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve.

October 20, 2011

In your boxes this week, you'll find (depending on availability) the following:

Romaine Lettuce

Radishes

Kale

Turnips

Sweet Potatoes

Zucchini

Gingergold Apples (NY State)

Eggplant

Green Beans

David hopes to continue CSA deliveries for an extra week or two in November, just as a bonus for what he feels has been a "less than excellent year on the farm." I may need to hit a few of you up to drive, so keep an eye on your e-mails about that. Enjoy the last of the eggplant, zucchini, and green beans this week!

Western Pennsylvania “Acquacotta” with Mozzarella & Poached Egg “Boats”

This is an adaptation of the wonderfully simple soup from Italy’s Maremma region. The greens actually make the broth (normally you’d add them at the end, but by cooking them along the way you get a rich, slightly greenish, extremely healthful soup base). Use chicken stock for an even richer soup.

For the soup:

1/3 cup olive oil

1 bunch kale, stemmed, rinsed, and chopped

5 small turnips, diced

1 medium zucchini, diced

1 large onion, diced

2 medium carrots, diced

2 celery stalks, diced

Handful of green beans, stemmed and cut into small pieces

1 clove garlic, minced

Pinch of hot red pepper flakes

2 quarts stock or water

For the “boats”:

Eggs

Crusty bread

Fresh mozzarella

Heat olive oil in a soup pan over medium heat; when the oil is warm, add the onion and sweat for two minutes, then add the turnips, carrots and celery and sauté for 5 minutes, stirring frequently. Then add the garlic, zucchini, green beans, and the kale. Season with salt and pepper, add a pinch of hot pepper flakes, then then add the stock or water. Simmer until all the vegetables are tender, about fifteen minutes. Check for salt and pepper.

Toast one thick slice of crusty bread for each serving. While still warm, sprinkle with a little salt and then lay a wedge of fresh mozzarella on top, where it can begin to soften. Place these pieces of bread in the bottom of each soup bowl you intend to serve.

Meanwhile, fill a small pot with water and bring to a boil. Add a drop of vinegar to the water, then crack one egg for each serving and drop them into the water carefully. Soft-poach the eggs, simmering about four minutes each. Remove them with a slotted spoon and place one atop each piece of bread in a soup bowl.

Ladle the hot soup around each mozzarella boat and serve immediately, with some grated Parmigiano as a garnish.

Roasted Turnip & Apple “Coins”

These make an excellent side dish, or warm accompaniment for a salad. Use a mandoline to speed up the prep time.

4-6 turnips, peeled & thinly sliced across the equator

3 apples, peeled, cored, and thinly sliced across the equator

Extra virgin olive oil

Salt and Pepper

Fresh thyme

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Toss the turnip slices with a generous amount of olive oil and some sprinklings of salt and pepper. Arrange the slices in a single layer on the parchment paper. Bake until the undersides of each “coin” begins to become golden (about ten minutes), then flip each coin. Add the apple slices to the baking sheet along with the turnips and bake another 10-12 minutes, until the apples are become slightly soft and the turnips are browned on both sides. Remove from the oven and toss the turnips and apples with additional salt and pepper and some fresh thyme leaves. Serve while still piping hot.

Orange, Almond & Radish Salad

4-6 cups rinsed, chopped leaf lettuce (romaine works nicely)

2 or 3 navel oranges

1 cup sliced red or white radishes

1 garlic clove, crushed

1/2 cup toasted sliced almonds

Citrus dressing:

1 tsp salt

2 T lemon juice

1 T. orange juice

1/4 cup olive oil

1 tsp. Dijon mustard

Black pepper

Make the dressing by combining the salt, lemon juice, orange juice, garlic, and mustard in a jar with a tight-fitting lid. Shake to combine, then add pepper and oil and shake again to emulsify the mixture.

Prepare a base of the lettuce on a flat platter or individual plates. Peel and slice the oranges in half lengthwise, then cut into 1/4 inch thick slices. Arrange the oranges and scatter the radishes and almonds over the top. Pour a small amount of dressing over the salad and serve with the remaining dressing on the side.

Simply Pickled Radishes

1 bunch radishes, stems & leaves removed

1 tsp. coarse salt

1 T. rice vinegar

Freshly ground pepper to taste

Cut the radishes into thin circles. Combine with the salt in a glass bowl and set aside for at least 30 minutes. Drain off the liquid that is left in the bowl and then thoroughly rinse the radishes in water to remove as much of the salt as possible. Press dry with a towel. Combine radish slices with vinegar and mix. Sprinkle liberally with ground pepper. Serve cold or at room temperature. These can be prepared up to 3 hours ahead.

October 14, 2011

In your boxes this week, you’ll find:

Lettuce

Swiss chard

Butternut squash

Eggs

Radishes

Turnips

Kale

About Swiss Chard

Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. The big, ruffled leaves can be used to wrap around stuffings or small fish for steaming or roasting on the grill. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender.

Basic Skillet-Wilted Swiss Chard

1 tablespoons olive oil

4 cups coarsely shredded Swiss chard
2 cloves garlic, minced

4 tablespoons grated Parmesan cheese

Wash the chard carefully and drain but do not dry completely. Heat a large heavy skillet over medium high heat. Add the olive oil, Swiss chard, and garlic. Sauté the mixture for about 5 minutes, or until the Swiss chard wilts. Sprinkle with the cheese and serve immediately.

“Chortorizo”

My adaptation of a greens-forward rice dish served (along with some good cheese and perhaps a few small fish) as a main course in Greece. Because of the long cooking time, you can incorporate the stems as well, though be sure to chop them finely.

1 bunch kale or chard, carefully washed, and then very finely chopped.

1 medium onion, minced

2 cloves garlic, thinly sliced

2 T. olive oil

4 cups vegetable or chicken stock

2 cups basmati or jasmine rice

Sea salt and black pepper

1 lemon

Heat a deep (preferably nonstick) saucepan over medium, then add the olive oil, onion, and garlic, and sweat for two or three minutes. Add the chopped greens along with a tsp. of sea salt and some generous grinds of black pepper. Toss the greens and onions in the oil for another few minutes, then add the stock and the rice and bring to a simmer. Place a snug lid on the pan and reduce to the lowest possible heat. Don’t remove the lid for fifteen minutes, then check to see if all the liquid has been absorbed. If not, stir with a wooden spoon, then replace the lid and cook another five minutes, or until all the liquid has been absorbed.

Allow to rest for ten minutes, then toss with a fork. Serve with wedges of fresh lemon.

Roasted Winter Squash with Chestnuts (or Walnuts) and Candied Ginger

1 acorn or butternut squash

1 cup peeled chestnut or walnut halves

2 tablespoons crystallized ginger* (or see below), coarsely minced

Extra virgin olive oil

Sea salt and black pepper

Preheat oven to 400 degrees.

Use a very sharp knife to split the squash in half, then scrape out the seeds and pith with a spoon. Peel all the tough skin off the squash with a carrot peeler, then chop the flesh of the squash into one inch pieces (trying to keep a uniform size, so they will all cook at the same rate).

Toss the squash pieces in a bowl with a generous gurgle of olive oil and a pinch of sea salt and pepper. Arrange in a single layer on a baking sheet and bake for twenty minutes, or just until one side of the squash begins to brown and the squash is fork-tender. Set aside to cool.

Meanwhile, heat a skillet with a few drops of olive oil and toast the walnut pieces, tossing frequently. Season the nuts with a pinch of salt and remove from heat.

Arrange the cooked squash in the bottom of a lightly oiled baking dish or cast iron pan. Top with the toasted walnuts and sprinkle with the candied ginger. Return to a 400 degree oven for ten minutes, just to heat all the ingredients together. Serve immediately.

*Note: Crystallized (or “candied”) ginger is readily available in most spice aisles. If you cannot find it, you can use fresh ginger root, though the results will be rather different. Peel a one inch segment of ginger root and chop it coarsely. Toss the chopped ginger with one tablespoon of brown sugar, then use as you would crystallized ginger, above. Powdered ginger is not an acceptable substitute here.

October 8, 2011

A great harvest haul this weekend:

Raspberries
Zucchini
French breakfast radishes
Cauliflower
Lettuce
Red mustard
Arugula
Haricot verts

Fall didn’t start well on the farm. Just as the tomatoes were making their final turn toward ripeness, we got hit with two weeks of rain and the crop was mostly a failure: much of the fruit burst on the vine and the plants began to mold and blight immediately. That said, David’s eggplant and pepper crop were prodigious, and needless to say, David is thrilled with this blast of summery fall weather and has just plowed another field for planting with winter greens.

Since the pick-your-own tomato situation was a flop this year, and David would like to offer some harvest bonus, he invites you out to the farm any day except Sunday in the next two weeks to pick your own bonus portions of eggplant, peppers, arugula, kale, haricots verts, and spinach. Last year, I froze bags of lightly blanched greens and had them ready for soup all winter.

September 16th, 2011

NU-WAY FARM CSA

September 16^th, 2011

This Week You'll Receive the Following:

Heirloom tomatoes
Eggplants
Arugula
Baby kale
Green peppers
Zucchini

You’ve already been receiving peppers and eggplants for a few weeks, but they are really coming on now—David has a very successful and enormous crop of both this year. And the arrival of kale and arugula today marks the beginning of David’s autumn work (as if the recent dip in temperatures wasn’t enough to confirm that fact).

In the meantime, the San Marzano tomatoes are making their final turn toward ripeness and those of you interested in picking tomatoes for canning will be able to begin visiting next week. Keep watch on your email for details about that.

Here are some more ideas about how to use peppers and eggplant.

Enjoy the beginnings of harvest season!

Roasted Chicken with Peppers and Potatoes

Here, the vegetables act as a cooking surface for the chicken—which results in some really killer vegetables. Don’t toss that backbone—simmer it with some celery, carrots and onion to make your own stock.

Ingredients:

1 medium chicken, backbone removed, then split in half

4 or 5 bell peppers (of any color)

5 large potatoes, peeled and cut into ½ inch coins

Extra-virgin olive oil

2 tsp. dried oregano

2 cloves garlic, thinly sliced

Sea salt and freshly-ground pepper

1 lemon

Method:

Preheat your oven to 450 degrees. Rinse the split chicken carefully and pat dry with paper towels. Drizzle the chicken with a generous amount of olive oil, then sprinkle with the oregano and season generously with salt and pepper.

Remove the stems and seeds from the pepper and slice into rather thick pieces. Arrange the peppers and garlic across the bottom of a roasting pan, drizzle with some olive oil and season with salt and pepper. Arrange the sliced potatoes on top of the peppers and drizzle them with olive oil and season with salt and pepper. Pour ½ cup of water over the potatoes, then arrange the chicken halves, cut side down, right on top of the potatoes.

Place the chicken into the oven and immediately reduce the oven temperature to 350. Bake until a thermometer inserted into the thigh meat reads 175 degrees, about 45 minutes. Then remove the chicken from the pan, cover with foil or a heavy towel and allow to rest. Give the peppers and potatoes a toss, turn the oven temperature up to 450 again, then return the vegetables to the oven for another fifteen minutes, until they are very soft.

Remove the baking pan from the oven and drain any chicken drippings from the vegetables, being absolutely sure to reserve those drippings in a bowl. Cut the lemon in half and squeeze it into the reserved drippings; season with a pinch of salt and pepper.

Carve the chicken however you like and serve with the roasted vegetables and the lemon-infused drippings as a sauce on the side. Cut the remaining half of the lemon into wedges as a garnish.

Eggplant “Confit”

The light pickling and a deep layer of olive oil will result in a product that can be stored at room temperature for several days—or keep in the fridge for up to two weeks, warming the jar to room temperature before use. The oil itself will become fragrant and will work nicely in a vinaigrette, whisked with a little Dijon mustard and a touch more vinegar.

Ingredients:

1 small Mason jar

3 medium eggplants, cut into long wedges

½ cup white wine vinegar

2 garlic cloves, thinly sliced

½ tsp. cracked red pepper

Extra virgin olive oil

Method:

Bring 4 cups of water, 1 tablespoon of salt, and the white vinegar to boil. Add the eggplant wedges and simmer for fifteen minutes. Then drain the eggplant and allow them to dry completely. Arrange the eggplant in the Mason jar, layering it along with the garlic, then cover completely with olive oil.

Tomatoes with Eggplant

A classic recipe from Il cucchiaio d’argento (The Silver Spoon)

Ingredients:

4 large tomatoes

2 T. olive oil

1 eggplant, peeled and diced

1 garlic clove, chopped

1 scallion or very small onion, chopped

1 T. capers, rinsed and chopped

1 fresh basil leaf, thinly chopped

3 T. white wine vinegar

Salt and pepper

Method:

Cut off the tops of the tomatoes and reserve. Scoop out the tomato seeds and some of the flesh, sprinkle with salt and turn upside down on paper towels to drain for one hour. Heat the oil in a pan, add the eggplant and garlic and cook over high heat, stirring frequently, until the eggplant is lightly browned all over. Add the scallion, capers, and basil and season with salt and pepper. Pour in the vinegar and cook until it has evaporated. Remove from the heat and let cool. Fill the tomatoes with the eggplant mixture, replace the tops, and serve.

“Gemista” (Greek Stuffed Peppers)

Ingredients:

8 bell peppers

1 onion, diced

1.5 cups white or basmati rice

1 cup chicken or vegetable stock

2 diced tomatoes, with their juice

3 T. minced parsley

1 pound ground beef or lamb

1 tsp. sugar

Salt and Pepper

6 potatoes, peeled

Extra virgin olive oil

Method:

Preheat the oven to 350 degrees. Heat a deep skillet over medium high, add 2 T. of olive oil and sauté the onion with the sugar just until the onions show some color, then add the ground meat and toss until it is brown. Add the rice and “toast” the rice for a few minutes, tossing with the meat mixture, then add the diced tomatoes and the parsley as well as a generous amount of salt and pepper. When the mixture is hot, add the stock and another cup and a half of water, lower the heat and cover the rice. Cook over low heat until most of the liquid has been absorbed and then remove from the heat (note: the rice does not need to be fully cooked, though it should have begun to soften—if not, add a little more water and cook a little longer).

Cut a “lid” into the top of each pepper and set it aside; remove the seeds and pith from each pepper and then fill each pepper about 7/8 of the way full with the rice mixture. Replace the lid on each pepper and arrange the peppers on a well-oiled roasting pan. Repeat with each pepper. Slice the potatoes into thick wedges and scatter them around the peppers. Drizzle the peppers and potatoes with a little more olive oil, add a cup of water to the pan, and then bake for 45 minutes, or until the peppers begin to get very soft and slightly browned. Serve hot or at room temperature.

September 2, 2011

In your boxes this week, you'll find lots more eggplant (as well as peppers, heirloom tomatoes, and other things that help ring in harvest season). The eggplants will be coming on strong for several more weeks. In case you're running out of ideas, see below for a handful of good eggplant recipes.

Though a member of the deadly nightshade family (as are tomatoes), eggplants are healthier than you might think. Here's what WH Foods has to say:

Health Benefits

In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.

Brain Food

Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform.

Recipes:

Spaghetti with Eggplant, Sausage and Fresh Tomato “Bolognese”

1 lb. spaghetti

1 medium eggplant

¾ lb. Italian sausage

3 or 4 large tomatoes

¼ tsp. cinnamon

Salt & Pepper

Olive oil

1 small carrot, diced

1 stalk celery, diced

1 small onion, diced

Remove the stem top from the eggplant, then slice the eggplant lengthwise into ½ slices. Salt each slice and place the slices in a colander to drain for 20 minutes. Meanwhile, bring a large pot of water to boil. Cut the stem and hard core from each tomato and plunge them into the boiling water for one minute; then remove from the water to cool. The peels will now come off easily. Coarsely dice the peeled tomatoes and set aside.

Brown the eggplant: Heat a large skillet on medium high heat and then add 1 T. olive oil. Rinse and dry each eggplant slice then add them two at a time (being careful not to overcrowd the pan) and cook until they are lightly browned. Add a little more oil, then turn and brown the other side; remove to paper towels to drain. Repeat with remaining eggplant, adding more oil to the pan as necessary. When eggplant is cool, cut slice the cooked eggplant into bite-sized pieces.

Heat the skillet again with a little more olive oil, then add the onions, carrot and celery with a dash of salt and pepper; sauté 5 minutes. Add the sausage and toss until browned. Add the diced tomatoes and the cinnamon with another dash of salt and pepper, and then cook until the sauce begins to reduce, but remains rather thick (about ten minutes). Add the eggplant to the sauce and reduce heat to low. Cook the spaghetti to al dente and toss with the sauce. Serve with freshly grated parmesan and some minced parsley.

Spaghetti Rigate with Roasted Peppers, Eggplants, Capers and Pecorino

Spaghetti “rigate” has little ridges to hang on to the sauce—it’s easy to find with the other pastas.

1 pound spaghetti rigate

3 cloves garlic, smashed

3 red or green bell peppers, tops cut off and seeds removed

1 large eggplant

4 oz. Pecorino cheese, cut into small dice (you may substitute Asiago or Romano)

Extra-virgin olive oil

1 T. capers, well-rinsed

Italian parsley

2 Tomatoes, chopped

½ cup dry white wine

Remove the top from the eggplant and cut into bite-sized cubes. Toss with a generous amount of salt and allow to drain while you roast the peppers. Using the flame of a gas burner or a charcoal grill (or your oven’s broiler, if need be), roast the peppers until the skins are blackened and cracked. Set each roasted pepper aside to cool inside a plastic bag; when cool, run the peppers under cold water and the blackened skins will pull off easily. Cut the roasted peppers into large pieces and set aside.

Bring a large pot of salted water to a boil for the pasta. Rinse the eggplant of its salt and then dry the eggplant with a kitchen towel to remove any excess moisture. In a deep skillet, heat 4 T. of olive oil over high heat. When the oil begins to shimmer, add the cubes of eggplant to the pan and toss well to coat with the oil. Let the eggplant sit, resisting the urge to mess with it, until one surface gets very nicely browned; then toss and repeat until all the eggplant pieces have good color and are quite soft (you may need to add a touch more olive oil if they begin to get too dry). Season the eggplant with a bit of salt and pepper and then set the eggplant aside. Reduce the skillet’s heat to medium, then add another drizzle of olive oil to the pan along with the garlic cloves. Saute the garlic for about 30 seconds, tossing constantly, being very careful not to brown or burn the garlic, then add the chopped tomato immediately to stop it from cooking. Season the tomatoes generously with salt and pepper, then add the white wine, capers, eggplant, and roasted peppers and reduce heat to low; allow the sauce to simmer very slowly while you cook the pasta.

When the pasta is just beginning to get al dente, drain it and then add the spaghetti right into the skillet with the sauce. Toss in the diced Pecorino along with a handful of chopped Italian parsley and a drizzle of olive oil. Turn off the heat and toss very well to combine. Serve immediately (before the cheese has a chance to melt everything together).

Batinjan Raheb

A Lebanese Eggplant and Tomato Salad, adapted from the wonderful cookbook, Arabesque.

2 medium eggplants

Juice of ½ lemon

3 garlic cloves, crushed

4 T. extra virgin olive oil

Salt and pepper

Large handful fresh parsley

4 sprigs of mint, chopped

1 small onion, finely sliced

2 large tomatoes, unpeeled, diced

Handful of fresh pomegranate seeds (beautiful, but also optional)

Prick the eggplants in a few places with a pointed knive to prevent them from exploding. Turn them slowly over the flame of the gas burner or a hot grill, until the skin is charred all over (this gives them a distinctively smoky flavor) and they feel very soft when you press them. Alternatively, place them on a sheet of foil on an oven tray and roast them in the hottest preheated oven for 45-55 minutes, until the skins are wrinkled and very soft.

When cool enough to handle, peel the eggplants and drop them into a strainer or colander. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

Mix the eggplant puree with the lemon juice, garlic, olive oil, salt, pepper, chopped parsley and mint. Spread the mixture on a large, flat serving plate. Sprinkle all over with the sliced onion, diced tomatoes, and pomegranate seeds, if using.

Roasted Eggplant and Chickpea Stew

From Deborah Madison’s Local Flavors

1.5 pounds potatoes

2 large peppers

Olive oil

1 cup fresh basil leaves

1 cup cilantro leaves

3 garlic cloves

½ tsp. ground cumin

2 onions, cut into eighths

2 or 3 large eggplants, quartered lengthwise

3 tomatoes, diced

1.5 cups cook chickpeas (one 15-oz. can, rinsed)

Preheat the broiler. Bring six cups of water to a boil and add 1 tsp. salt. Slice the potatoes lengthwise about ½ inch thick, boil them for 5 minutes, and drain. Halve the peppers lengthwise, press to flatten them, then brush with a little oil. Broil, cut side down, on a baking sheet until blistered. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half. Set the oven to 350 degrees.

Coarsely chop the basil, cilantro, & garlic, then puree in a small food processor with 3 T. olive oil, the cumin, and ½ tsp. salt.

Toss all the vegetables with 1 tsp. salt, some ground pepper, and the herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to an earthenware or Pyrex gratin dish. Rinse out the herb container with ½ cup water and pour it over all. Cover the dish tightly with foil and bake until tender, about 1.5 hours. Remove the foil, brush the exposed vegetables with the juices, and back 20 minutes more. Let cool for at least 10 minutes before serving.