Tuesday, July 20, 2010
Chelsea CSA: Week 7
In addition to several newcomers like boothby blonde cucumbers (whitish-yellow in color with a sweet taste and crisp skin), slicing cucumbers, lilac peppers (they trade their purple hue for a dull brown when cooked), fennel, red scallions and yellow cherry tomatoes, week 7's vegetable share delivered repeats of summer squash, green beans, eggplant and thyme. The fruit share yielded more white peaches as well as sugar plums and nectarines.
White peaches and nectarines in the forefront with sugar plums in the background
With the perfect components for a vegetable sauté before me (and my creativity waning) I cut the eggplant in half, hollowed it out and cubed its interior meat. I then sliced a portion of the red scallions, diced the lilac peppers, fennel, summer squash, and green beans, and sprinkled the mixture with fresh thyme, salt, and pepper. I began to sauté the vegetables with a little bit of extra virgin olive oil, and once finished, I allowed them to cool as I prepared toasted Israeli couscous. I combined the vegetable sauté with the couscous, lemon zest and a squeeze of lemon juice, scooped the mixture into the hollowed out eggplant, wrapped the vegetable couscous eggplant "boat" in tin foil and baked it at 350 degrees for approximately 25 minutes. Before serving I added a quick drizzle of Meyer lemon olive oil.
The crowded vegetable sauté
The vegetable couscous eggplant boats- before baking
As an accompaniment, I assembled a light salad using the boothby blonde cucumbers (I had trouble not eating the entire lot as I was cutting them up- this was my first encounter with this particular variety of cucumber and it is delicious), yellow cherry tomatoes and the fennel I received from this week's vegetable share. I cut a disc of seedless watermelon, topped it with thinly sliced boothby blonde cucumbers, yellow cherry tomatoes, and cubed feta cheese. I scattered strips of fennel around the plate with green fennel fronds for a contrast of color. To finish the salad- Meyer lemon olive oil (as you can tell- one of my favorite ingredients because it adds a great boost of fresh flavor to any dish). It tasted fantastic.
The assembled watermelon salad