Roasted Eggplant Soup

I recently discovered a perfect way to enjoy eggplant. It’s a recipe so simple yet rich in flavor – the best flavors of the late summer months! This recipe comes from the online recipe warehouse, epicurious. I topped my soup with some fresh basil and parmesan cheese (I had just used up my last bit of Shellbark Hollow‘s Sharp 2 Chevre – ugh!). The flavors of the roasted vegetables are so rich and satisfying, I found no need for the heavy cream. But the choice is yours to make!

Roasted Eggplant Soup

3 medium tomatoes, halved

1 large eggplant (about 1 1/2 pounds), halved lengthwise

1 small onion, halved

6 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups (or more) chicken stock

1 cup whipping cream

3/4 cup crumbled goat cheese

Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups of chicken stock and bring to a boil. Reduce to a simmer. Cook until onion is very tender, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender or food processor until smooth. Return to saucepan. Stir in cream. Bring to a simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.

Heirloom Wonders

What’s up with the funny looking tomatoes being sold at the market? Why do they come in such funny shapes and sizes and in such an interesting variety of colors? Is there something wrong with these tomatoes because they aren’t perfectly polished, red and round? Are they okay to eat with their bulges, blemishes and cracks?
Just what kind of tomatoes are these? One simple word says it all: heirloom. The seeds of these tomatoes have been passed down for generations and generations – and lucky for us there is a voluminous variety of these unique fruits! Heirloom seeds have not been changed or altered in any way and the fruit they bear retains the same great flavor that they have had for years and years.

These tomatoes bear lovely and unique names – often coined for the region they are from, their coloring or a person known for saving their seeds: Blaby Special (from Blaby, England), Green Zebra, Purple Cherokee and Lillian’s Yellow. The unique varieties both above and at right come from Hillside Farm and Selene Coop.

The unusual shapes and colors are often indicators of distinct flavors. These seeds were passed down for generations for a reason: taste!  A tomato you might find in a supermarket was bred for a round uniform size and shape (easy for packing) and the ability to travel long distances in trucks and ripen off the vine.

So be adventurous and discover the richness and beauty of the heirloom varieties being offered at the market. These tasty tomatos do have a greater tendency to ripen unevenly or crack, so just cut around any spots; rest assured the majority of the fruit will be delicious.

As always, ENJOY!

North Star Orchard

We welcome North Star Orchard to the market this week as a new vendor! They specialize in unique and heirloom varieties of apples, plums, peaches, and Asian pears. This week, they’ll be bringing delicious yellow and white peaches, several kinds of plums, an early luscious pear variety called ‘Delight’, crunchy apples, and the first of their regionally famous Asian pears. Asian pears are ready-to-eat, as sweet as sugar, and as juicy as a ripe peach. Don’t miss the first sugary bites of Asian pear season!

We Have Another Winner!

Congratulations to Jen Rankin, the winner  of the market basket last Thursday. Jen was the recipient of a basket overflowing with local fruit, veggies, eggs, cheese, bread and sweets. Jen is pictured here with Farmer Nathan from Hillside Farm.

Stop the the manager’s table this Thursday and enter your name. It’s as easy as that. You could be the next lucky winner of a basket overflowing with local goodness!

Zucchini-Crusted Pizza

The farmers market will be bursting with squash varieties galore for many weeks to come. Embrace these magically abundant plants and the countless recipes they can be used in. Here’s a recipe from the Moosewood Cookbook that is a summer staple in our house. It’s a normal pizza on top…with your choice of toppings; the bottom has flecks of zucchini and your favorite market herbs. (pictured left) This tasty dish is perfect for breakfast, lunch or dinner. You can substitute any variety of summer squash for the zucchini. Enjoy!

Zucchini-Crusted Pizza

• olive oil and flour for the pan
• 2 cups (packed) grated zucchini (about 2 7-inchers)
• 2 eggs from Red Haven Farm, beaten (ok to delete one or both yolks)
• 1/4 cup flour
• 1/2 cup grated mozzarella
• 1/2 cup parmesan
• pinches of basil, marjoram, and/or rosemary

TOPPING SUGGESTIONS:

• 1 large ripe tomato, sliced
• 2 to 3 large cloves of garlic, thinly sliced
• sauteed mushrooms

Instructions:

1. Preheat oven to 400 degrees.  Generously oil a 10-inch pie pan and coat lightly with flour.
2. Combine zucchini eggs, flour, mozzarella, parmesan, herbs and 1 Tbs. olive oil in a bowl and mix well.
3. Spread into prepared pan and bake for 35 to 40 minutes, or until golden brown.  About halfway through the baking, brush with remaining Tbs. of olive oil. Remove from oven. When it has cooled 10 minutes, use a spatula to loosen the crust fromt he pan, so it won’t break later.
4. Top with your favorite pizza items and bake at 400 degrees until heated through.