Our boxes are getting almost too heavy to lift! Fall’s bounty of butternut squash still can’t equal the bulk of a juicy seedless watermelon. And then tomatoes, corn, eggplant … the bunch of Swiss chard the only lightweight item in the box. Or maybe the bag of okra?
Speaking of okra …. My goal, like many of yours, is to be sure I’ve used everything in the box before the next one arrives. Last night I realized there was a little bag of okra still sitting in the refrigerator. So I made Kahari Bhindi, which is maybe my favorite way to prepare okra. https://grassfedcow.com/
With this week’s bag (and some corn, peppers and the little tomatoes along with whatever Riverview sausage I find in my freezer), I’m going to make an adaptation of this Maque Choux recipe – https://grassfedcow.com/
Speaking of that melon, we’ve had such a bounty of melons that I’ve been introducing my friends to agua frescas – cubed watermelon (or cantaloupe) pureed in a blender with a little lime juice. It’s the perfect way to start a dinner (along with a little salty nibble like cheese straws or toasted pecans – is that not totally Southern?) and people are amazed at how delicious it is. And so easy. I put out bottles of all kinds of rum and let folks turn it into a cocktail if they wish. Have you tried the Cayrum honey- and ginger-infused rum that comes to us from the Dominican Republic via a Cabbagetown family? Perfect with these lush summer melons.
I leave you with a recipe we published in the AJC a few weeks ago.
Pricci’s Rigatoni Alla Norma
I’ve adapted this recipe slightly.. When Pricci sent the recipe originally, it called for fresh tomatoes. Then they revised it for canned Italian tomatoes. That was fine, and probably is closer to what they serve at the restaurant, but I liked it best with fresh tomatoes. Today’s eggplant and tomatoes are exactly what you need for this recipe.
3/4 pound Italian eggplant
Sea salt and pepper
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 garlic cloves, chopped
2 cups chopped tomatoes or 1 (16-ounce) can diced San Marzano tomatoes
1 pound rigatoni
1/2 ounce roughly chopped fresh basil leaves
6 ounces Ricotta Salata, crumbled or coarsely grated
Cut cap off eggplant and cut into 1-inch dice. Put eggplant in a colander and sprinkle lightly with salt. Set eggplant aside. This step will remove some water from the eggplant and reduce any chance of bitterness.
In a large skillet over medium heat, warm olive oil. Add eggplant and cook until crisp on all sides, about 5 minutes. Do not crowd skillet. Remove eggplant as it is done and set aside. Continue until all eggplant is cooked. Set aside.
Once eggplant is finished, add onion and garlic to empty skillet and cook until onion is translucent, about 5 minutes. Add cooked eggplant and tomatoes. Simmer sauce 20 minutes or until thickened.
While sauce is cooking, cook pasta according to package directions to the al dente stage.
Drain pasta and add to sauce. Taste for seasoning and simmer 1 minute. Garnish with Ricotta Salata and serve immediately. Serves: 6
Per serving: 387 calories (percent of calories from fat, 17), 14 grams protein, 66 grams carbohydrates, 4 grams fiber, 7 grams fat (3 grams saturated), 14 milligrams cholesterol, 38 milligrams sodium.