If you're interested in how your veggies were harvested, check out the One Straw Farm blog at http://www.onestrawfarm.com/blog/ I don't know about you, but I am amazed every week by the brilliant color and variety of the produce! When we cut open yesterday's water melon, the wonderful scent filled the air in the Workroom! I love this time of year, don't you? Hope you got my invitation and you are planning to post some recipes or a tip on how you prepared your produce! You can always Comment, or write to me and I will add you as an author and you can do a whole Post.

Sharon Markley shared this recipe earlier in the summer. From the Baltimore Sun:

Baba ghanouj
Serves 6-8
2 large eggplants
2 large cloves garlic, roughly chopped
2 oz. fresh squeezed lemon juice
1/3 cup tahini
2 tsp kosher salt
1/8 tsp freshly ground black pepper
1/4 cup lightly packed mint leaves (about 35 leaves), roughly chopped
1/4 cup pistachios, broken into pieces
Extra-virgin olive oil
With a fork, poke holes all over the outside of the eggplants (this keeps them from bursting) and place over hot coals on the grill (or in an oven set to 375 degrees). Grill all sides of the eggplants until slightly charred, then move off direct heat of coals. Bake on the grill or in an oven until the eggplant is deflated-looking and soft (approximately 45 minutes). Let the eggplant cool to room temperature, then scrape the flesh out using a spoon or knife.
Transfer eggplant, garlic, lemon juice, tahini, salt and pepper to a food processor and blend until it is a smooth puree. Add the chopped mint and pulse the mixture 15 times in short bursts (less than a second long) to mix and finish chopping the mint. Transfer the baba ghanouj to a serving bowl and mix in half of the pistachios. Smooth the top of the mixture out and make a swirly design with your finger or a spoon (the indentations help evenly distribute the olive oil as well as prettying up a bowl of pureed eggplant) and top with a few good glugs of the olive oil.
Garnish with the rest of the pistachios and serve with pita, plain flatbreads or even tortilla chips.

Welcome to StevensonU Fresh Produce!

This will be a space for members of the Stevenson University CSA fresh produce program can share tips, recipes, and enthusiasm about the experience of eating wholesome organically grown produce. I'll kick things off with some thoughts and links to favorite recipes I have found in books or on the web.