Tuesday, July 13, 2010
Chelsea CSA: Week 6
Each week I look forward to Tuesday afternoon- when I discover the vegetables and fruits the Kavakos Family has delivered to members of the Chelsea CSA. Week 6's vegetable delivery proved to be the best yet- with two varieties of eggplant (the long, thin Orient Express, and the short, stubby Nadia Italian), green beans, Early Jersey Wakefield cabbage, raddichio, summer leeks, summer squash, and summer savory. The fruit share yielded a basket of yellow and white peaches (I prefer yellow) and a basket of gooseberries (I would liken the taste to a tart grape).
The second fruit delivery- a large basket of white and yellow peaches, and a smaller basket of gooseberries
I like to attempt recipes that will use as much of the share as I can- and I thought the best way to use week 6's produce was to make a pasta sauce incorporating summer savory, leeks, eggplant and summer squash. For dessert- I made a white peach just a tad sweeter by grilling it with some brown sugar and serving it with yogurt, honey and toasted nuts. The recipe for Eggplant and Summer Squash Tomato Sauce and instructions for assembling the sweet dessert are below.
Eggplant and Summer Squash Tomato Sauce (yield, 1 3/4 cups)
1 lb plum tomatoes, quartered and seeded
1 tbsp tomato paste
2 garlic cloves, minced
1 tbsp summer savory leaves
1 tsp granulated sugar
1/4 tsp salt, plus more for seasoning
1/4 tsp pepper, plus more for seasoning
2 tbsp extra virgin olive oil, divided
1/4 cup leeks, thinly sliced
1/2 cup summer squash, small dice
1/2 cup eggplant, small dice
water, as necessary
1. Preheat convection oven to 350 degrees.
2. Combine first seven ingredients (tomatoes through pepper) in a roasting pan and toss with 1 tbsp extra virgin olive oil. Roast in oven for approximately 45 minutes then purée with an immersion blender until smooth and fully blended.
3. While the tomato mixture is roasting, sauté leeks, summer squash, eggplant and a dash of salt and pepper in 1 tbsp extra virgin olive oil over medium heat until tender (about 8-10 minutes). Add water as necessary if the vegetables begin to burn.
4. When the tomato mixture is fully puréed and the sautéed vegetables are tender, add the tomato mixture to the sauté pan and simmer until the sauce is warm. Season with salt and pepper.
5. Use the sauce with your favorite pasta and top with shaved parmesan cheese.
For a demonstration on properly cleaning leeks, click here
The tomato mixture- after roasting for approximately 45 minutes
The leek, summer squash and eggplant sauté
The puréed tomato mixture combined with the sautéed vegetables
The finished sauce over penne with shaved parmesan cheese
To make this light dessert- cut a peach in half and remove its pit. Brush both halves with extra virgin olive oil and sprinkle with a generous amount of brown sugar. Grill for approximately 5-6 minutes. Serve with Greek yogurt and top with toasted pecans and a drizzle of honey