Summer's Harvest isn't Over!

So, as summers go, this has been a great one.  A little bit of hot but mostly, moderate temps. The slow, cool spring gave way to a warm, slightly rainy summer... Perfect growing weather.   We are in full swing with harvesting produce. Everywhere we turn, there is something ready to pick! Sweet corn, Heirloom tomatoes, grape and cherry tomatoes, peppers, okra, watermelon and of course, squash!  We are grateful for the good year.  Although, it's not over yet...  We don't "wind down" or even slow down until late November! We still have all the fall crops we planted in July and August that we'll harvest through December! 
The best is yet to come! 

Here are some ideas to help you prepare all the vegetables you received in your box this week. Enjoy!

One of our members has been entering her CSA gatherings on her blog...
http://makesomethingoutofnothing.wordpress.com/2013/06/
Lots of recipe ideas. Thanks, Sharon! 

Just to make it easier to find, we'll post the link for the Savory Summer Tart:
https://www.facebook.com/Bupperts/posts/621156441235904:0
Get creative and add roasted eggplant, onions and garlic too! 

And Roasted Cherry Tomatoes ... The Savory Tart calls for these
https://www.facebook.com/Bupperts/posts/621167701234778:0
 

Eggplant Sandwiches
Ingredients:
1 small eggplant, halved and sliced
 1 tablespoon olive oil, or as needed
 1/4 cup mayonnaise
 2 cloves garlic, minced
 2 (6 inch) French sandwich rolls
 1 small tomato, sliced
 1/2 cup crumbled feta cheese
 1/4 cup chopped fresh basil leaves
Directions:
Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

 Sautéed Mustard Greens
Ingredients:
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 large bunch mustard greens, stems removed, cut into 2-inch pieces and washed, left wet
Kosher salt
2 to 3 tablespoons red wine vinegar
Directions
Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.

Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.


Read more at: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-mustard-greens-recipe/index.html?oc=linkback


Summer Squash Casserole 
4 cups sliced yellow squash
 1/2 cup chopped onion
 35 buttery round crackers, crushed
 1 cup shredded Cheddar cheese
 2 eggs, beaten
 3/4 cup milk
 1/4 cup butter, melted
 1 teaspoon salt
 ground black pepper to taste
 2 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Baingan Bharta (Eggplant Curry)
Ingredients:
1 large eggplant
 2 tablespoons vegetable oil
 1 teaspoon cumin seeds
 1 medium onion, thinly sliced
 1 tablespoon ginger garlic paste
 1 tablespoon curry powder
 1 tomato, diced
 1/2 cup plain yogurt
 1 fresh jalapeno chile pepper, finely chopped
 1 teaspoon salt
 1/4 bunch cilantro, finely chopped

Directions:
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.