Farmstand Hours
Mailing list sign-up




Sign Up for the Farmstand CSA
Categories
Blog archives
Farmstand CSA Card Balance

Blog

Welcome to the blog.
Posted 9/2/2015 2:31pm by Christy and Chris Kantlehner.

Good Afternoon! What beautiful summer weather we've had this week, a great start to September!

Here's what was included in Week 15's CSA boxes, enjoy!

-Pint of mixed sweet peppers-This pint contains only sweet peppers. A great way to get a variety of flavors in your meal! Try this Ratatouille recipe (sub bell peppers with chopped sweet mix).

-Quart of tomatillos- This green fruit is in the tomato family. Be sure to remove outer husk before eating or cooking as it is not edible. A popular treat made with tomatillos is salsa verde, give it a try! Simply saute olive oil, tomatillos, jalapenos and onions in a skillet on high until caramelized (3-4 minutes). Put in food processor with garlic, cilantro and lime juice. Chill until ready to eat.

-Pint of cherry tomatoes- A great addition to lunch during this busy back-to-school time. Try including them in this Greek-Style Chicken Wrap. For those who don't eat meat simply sub out the chicken for some extra veggies!

-Basil-This fragrant herb would be great in a pesto sauce! I recommend this Basil Pecan Pesto.

-Head of Nappa Cabbage- This light colored cabbage would be delicious in a stir-fry or coleslaw. Try this Asian-style coleslaw!

-Frisee- This leafy green is a wonderful addition to a salad! Try mixing it in with other greens to make a cranberry, walnut salad with apples.

-Onions- These can be used in many recipes, including those mentioned above!

-4lb bag of red slicing tomato-These juicy slicing tomatoes would be delicious in a homemade salsa, or maybe as that extra push to make that sauce you've been thinking about having in store for the colder months!

-Mix and match two melons (Cantaloupe and watermelon) -For an easy and healthy snack that can be stored try making watermelon sorbet! Easy two step process; dice up watermelon and discard seeds. Place in a bowl in freezer. Once the melon is frozen take it out and in intervals blend it in the blender or food processor (I recommend adding berries and peaches or your favorite fruit!). Once the batch is blended return to bowl and re-freeze. In a couple of hours you will have a sweet and refreshing snack!

Posted 8/26/2015 1:49pm by Christy and Chris Kantlehner.

Good afternoon!

 

Here's what was included in this week's CSA boxes:

-Two heads lettuce- Looking to try something different with your lettuce? Try this amaranth tabouli recipe that you can use your parsley in too.

-Alisa Craig onions- These mild onions have a yellow skin. Try including them in this salsa recipe.

-Two large eggplant- For a new take on lasagna, try this yummy eggplant lasagna recipe.

-Mix of specialty sweet peppers- This mix would be wonderful in a colorful stir fry or try this recipe for a zesty spaghetti sauce.  

-Parsley- This is sure to spice up any meal! For a great summer snack try this garlic hummus recipe.  

-Cantaloupe- This tan melon is ready to eat when you can smell its sweetness through the skin. Great as an addition to breakfast, or as a snack! We recommend slicing it in half, scooping out the seeds and serving with ice-cream in the middle.  

-Watermelon- This green-skinned melon may be yellow or red on the inside, depending on what variety you selected. Both varieties are sweet and juicy! In addition to being a great summer snack, watermelon is rich in water and sure to help you keep hydrated on a hot day!

-Box of tomatoes- We tried to include red slicers and an heirloom in each of these 8lb boxes. These tomatoes are ready to be used! Great on a sandwich or salad, check out this homemade pizza recipe!

Posted 8/26/2015 9:35am by Christy and Chris Kantlehner.

The melons have ripened!

We have cantaloupes and watermelons galore. We have both red and yellow watermelons - both varieties have seeds and are fabulously delicious.

We have the glut experience here with melons.They come on pretty much all at once and then disappear all too soon. And boy is this hot, humid weather calling for some refreshment! So taste a real, ripe, melon while the gettin' is good!

One way to put up some melons for future enjoyment is to turn them into a sorbet or ice cream. There are lots of recipes online. I particularly enjoyed the descriptions and visuals on the Kitchen McCabe website: Melon Sorbet. If you don't have an ice cream maker, there are definitely recipes out there for making sorbets without a machine.

I searched for "melon" on pinterest and was inundated with ideas! Smoothies, melon ball moscato sangria, melon ice cubes, boozy fruit salad (w/ limoncello). A friend of ours cuts popsicle shaped pieces of watermelon, pushes in a popsicle stick, and freezes them for an all-fruit refreshing treat. don't forget to eat outside and spit the seeds! Even grilled watermelon is a thing! I've seen recipes for stacks of grilled watermelon with feta and Karen Ring said they made grilled watermelon with a mint syrup for dessert at the yoga teacher training she helped put on.

There are savory combinations to be had with cantaloupes. A classic Italian pairing is prosciutto and melon - but really any salty element heightens the flavor of this sweet, sweet fruit. There were some really beautiful dinner party sort of presentations - skewers with melon, prosciutto, and mozzarella or bundles of cantaloupe sticks wrapped with thinly sliced prosciutto. There are lots of ideas for salads. cantaloupe and wide ribbons of shaved cucumber with feta and balsamic vinaigrette. or just melon cubes with mint. it is a great time of year to make a delicious fruit salad! peach and cantaloupe smoothie sounds fantastic.

Watermelon and feta salads are popular these days. I saw a nice looking one with pistachios. I also saw a watermelon pico de gallo recipe (a fresh chopped salsa with red onion, hot pepper, cilantro, lime juice, watermelon and mangoes). This is definitely the time to make a fresh chopped salsa with our tomatoes, too!

Tomatoes are still going. The constant mist and humidity could bring them to a halt soon, so hop aboard for the glut tomato experience as well. We have lots of "seconds" quality tomatoes from this last picking - so if you don't mind hacking off a piece of tomato as you go, it is a great opportunity to get half price tomatoes and cook 'em down. I simmered down a bunch of heirloom tomatoes with just olive oil, garlic and basil the other day and immersion blended it (seeds and all) before putting it away. The next day I had two quarts of ready to go golden colored super flavorful homemade sauce for a quick pasta with onions, peppers, summer squash and zucchini.

Even though school is looming, don't get into the "summer is over" mindset. Nature doesn't know about our calendars. It is still hot, plants are growing and ripening their fruits, and the summer continues!!

Happy Full Moon on Saturday!

We look forward to seeing you throughout the week!

Thanks as always!

Christy and Chris at White Barn Farm

Posted 8/20/2015 9:18am by Christy and Chris Kantlehner.

We are looking for some help at White Barn Farm.

The following are “Work-for-share positions” with a commitment of 4 hours/week. In exchange for your work, you will receive a Community Supported Agriculture boxed share of veggies or equivalent after the official CSA season has ended. If that is not right for you we can offer a Farmstand CSA debit card.  

OFFICE ASSISTANT: We need someone to help prepare deposits, pay bills, do some record keeping, filing, organizing, and make runs to the bank and the post office. At some point, it could include entering bank statements, invoices and payments into Quickbooks. Thursday would be the best day for this, but we are flexible according to the best candidate’s availability. Time of day is flexible (as long as the bank is open). A couple of character references are required.  

GARDEN ASSISTANT This is mostly perennial ornamental garden maintenance. Duties could include: cutting back past blooms, weeding, watering, mulching, planting, dividing, transplanting, and some flower harvest. This is a job I used to incorporate into my flower harvesting work, but now that I’m “cutting back” on that aspect of the farm, the gardens need attention. This is a great opportunity for someone who wants to learn about garden maintenance and just be with nature for a committed amount of time each week. I (Christy) will be setting up the task each week and ideally be working with you, but realistically will have to leave to go manage something else, so you must be willing and able to work independently. You also must not be afraid of insects, must be able to push a heavy wheelbarrow or pull a heavy cart, lift 40 lbs or so, and be able to squat or kneel for extended periods (good hips and knees!), clip for hours (no carpal tunnel!).  Gardening experience is preferred but an unstoppable good attitude is all that is really required.  The best time for this job would be from 9am to 1pm on a Tuesday, Wednesday or Thursday, again we can be flexible for the right person.  

The following is a paid position:  

CHILD CARE. This position starts immediately. The farm baby, Graham, has grown up into a toddler who is almost three!! (October 26th he’ll be 3). In September, he starts school at King’s Wood Montessori in Foxboro, about 10 minutes from the farm. He will have school Monday to Friday from 9 – 12. We are going to inquire within the parent community there if he can carpool with another family for September and October until things slow down enough at the farm that I can take him. If we don’t find anyone, part of the duties would be taking Graham to school and picking him up. Otherwise, we will just need afternoon childcare – 1pm to 5pm Monday to Friday. We do have a wonderful network of grandparents and the amazing Steiner family who can take a couple of days a week if the right person is only available a few afternoons a week. We only need this schedule for September and October. Is there anyone in a transition period, looking for other work, coming back from being abroad, graduated college and doesn’t know what to do? It is asking a lot, but have to put it out there. It is possible that part time hours could continue over the winter and ramp up in the spring when the farm gets going again.  

Graham is an adorable and bright little guy, extremely active!! He loves sports, running, and playing so you must be able to keep up! He speaks really well and loves books. He is just entering his terrible two/threenager mode of loudly fake crying when he doesn’t get what he wants and having bizarre tantrums if you break his snack bar in half, for example. He still takes one nap a day, but we think he may be phasing out of that, considering how late he stays up afterwards! He is not potty trained though we are working on it. You will need to prepare simple meals for him and possibly take him on shopping trips to target or trader joe’s or stop & shop for groceries. He loves to go to parks and the YMCA and libraries and the beach. He is still learning to swim. He can play at the farm or the family’s lake house on Lake Archer, where we are living for the summer.  There is a lot of opportunity to work in fun outings. Since he doesn’t have siblings, play dates or library story times or whatnot would be great. You must be able to drive and have several references.  

If any of these jobs strike a chord with you, Please send an email response to info@whitebarnfarm.org

Include a description of your work experience, interest in the job, your phone number, and a couple of work or character references.  

Thank you all! I am hoping that these magical people will materialize out of the fabulous community that surrounds our farm!  

And also, TOMATO TIME!!

Posted 8/18/2015 4:01pm by Christy and Chris Kantlehner.

Hello!

CSA week 13

This is Kat, I'm new to White Barn Farm. You may be seeing me at the farm stand! Here is a list of what was included in this week's CSA box and some delicious recipes we recommend trying!

Your box either included a patty pan squash or Zucchini (here's a recipe for each). Since you have basil in your share this week, it's a perfect chance to try a zucchini and basil carbonara

Patty pan squash. This yellow squash might remind you of a UFO. It is a bright yellow round squash. Try this delicious stuffed patty pan squash recipe.

Two Italian Eggplants. One classic black eggplant and one specialty. If you're looking for something new to make with your eggplant try baba ganoush !

Summer squash. This is a great addition to any summer meal! Try experimenting with summer squash on veggie kabobs on the grill. I love pairing summer squash with red pepper and onion.

Slicing cucumber. If you're looking for a refreshing salad try this tomato, cucumber and avocado salad

Silver slicer. Similar in flavor to a green slicing cucumber, silver slicers pack in a little more of a crunch!

Golden beets. A little sweeter than their red beet relative these beets are great even thinly sliced and eaten raw. Try roasting them with a balsamic glaze.

Basil. A great addition to spice up any meal. Try this avocado caprese salad!

Lettuce. It has been a hot August week! For a great addition to any cookout or quick meal on a hot day throw some lettuce onto grilled burgers or make a delicious salad.

Pint of cippollini onions. (pronounced Chip-o-leeny). Cipolle is onion in Italian. Cipollini is a little onion. These flattened little disks are sharp when you're cutting them (wear your swim goggles), but the sweetest when you cook them. Try roasting quarters of these treasures. They would be great thrown in with some potatoes and carrots at the bottom of a pan of roasted meat (a whole chicken or a pot roast). I've heard of success wrapping them in a foil packet on the grill, too. 

5lb Tomato Box. A great addition to any summer dish!

Pint of cherry tomato. Perfect as salad toppers, diced into dishes, or grilled on skewers!

 

Posted 8/14/2015 9:04am by Christy and Chris Kantlehner.

Get the Mozzarella Balls! Grab some Bacon! It is time to feature tomatoes on your menu!!

We have tomatoes up to our ears!!! It is time to get them moving!!!

Summer Hours Reminder:
Tuesday through Friday: 10am to 6pm
Saturdays: 10am to 2pm
Seafood at the Stand: Tuesdays and Fridays: 2pm to 6pm
 
cherry tomatoes

Here are this weekend's deals on mass quantities of our favorite Nightshade crop! (not really, potatoes, peppers, eggplants, hot pepps - I love you, too).

Cherry Tomatoes!!!
1 pint is $3.50
2 pints for $6
10 pints for $25
 
Red Slicing Tomatoes. We harvested 1,000 pounds of red slicers from our high tunnel yesterday. Not even exaggerating.
10 lb box for $20
20 lbs for $30
 
Heirloom Tomatoes. Is there anything more fetching than a rainbow of sliced heirlooms in a caprese salad?!
10lbs box for $25
 
Rack your brain for anyone you know who is a chef, caterer, giving a dinner party, wanting to can tomatoes, freeze sauce, dry cherries, etc... and pass this on. It is a tomato bargain basement. 
 
That's not all! Lots of summer squash, zucchini, beets, potatoes, onions, lettuce, basil, swiss chard, cucumbers, celery, eggplant, peppers.
This would be a great weekend to try roasting poblano or anaheim chiles, pickling hot wax pepper rings, making stuffed cherry bomb peppers, doing a fresh chopped salsa. those hot pepps won't quit!
 
And SUNFLOWERS!!
 
love y'all,
Christy, Chris, Zach, Dan, Sarah, Karen, Kat, Luke, Emma, Justin, Cam, Paige, Graham, Nikki, Echo, Patrick, Eliot, Patty, Tom, Ben, Monique
and that's what I mean by the White Barn Farm Team!!
 
Posted 8/13/2015 8:04am by Christy and Chris Kantlehner.

csa 12

3 lbs of Tomatoes. A mix of heirlooms and regular reds. These are all ripe and ready to enjoy. Even if they are yellow or green or orange - they could be any of one of our many heirloom tomatoes. Cancel all plans and make BLT's or tomato mayo sandwiches or a caprese salad. I love a bagel with cream cheese (or goat cheese) and a slice of tomato, grind of pepper, pinch of salt, torn up basil leaf and drizzle each of balsamic and tasty olive oil. These should sit out at room temperature. Putting tomatoes in the fridge tends to change their texture to crystally and meally.

pint of cherry tomatoes. yum. cut in half with a serrated knife if you want to avoid an explosion!

a specialty globe eggplant and a couple asian eggplants. Slice and roast on a baking sheet at 400 degrees, tossing with salt, pepper, and oil (i say a blend of organic canola and olive). turn once one side has browned. You could do a mix of onions, squash, and eggplant for a nice roasted veggie mix. for a composed salad try roasted eggplant with feta and mint.

assorted sweet peppers - a green bell, a limegreen bell named Flavorburst, and a couple random specialty peppers. There are no hot peppers in your box this week. (Even though the cubanelles look just like the hot wax type).

assorted squash and zucchini. Now it is time to get creative! try shredding the zucchini/golden zucchini for baked goods. if you don't have time to bake now, freeze the shreds, and they will be perfect for baking later (Thanksgiving Zucchini Bread?) I also recommend making a corn and yellow squash chowder. both veggies are kind of naturally buttery. you can make a fancy strained puree like Alice Waters or just shake a recipe out of your sleeve - start with a few pieces of bacon, add some onions and your diced new potatoes, maybe carrots, cover w/ a homemade corn broth or chicken stock. when the potatoes are almost tender, add a bunch of diced yellow or zephyr summer squash. You can cut the squash lengthwise and scrape with a spoon to remove some seeds before dicing if you think the seeds are too big. When the squash is tender enough you can add fresh corn cut off the cob. You can add cream or milk to make it creamier. You can use an immersion blender to coarsely chop and thicken the soup a little bit. The most important thing is to taste for salt and pepper before serving. add salt along the way (like with the onions and whatnot) but always taste and adjust. You can also go raw on these if you slice them thin and marinate or spiralize or make fine strands with a special julienne peeler. Here is a good raw zucchini recipe (don't be afraid to use the golden zucchini the same as the green): Shaved Zucchini salad with Parmesan and Pine nuts.

mixed bag of torpedo onions, carrots, and potatoes. these are mostly a no brainer - diced red onion is key to a fresh chopped salsa or guacamole. the three would be fabulous roasted together. the potatoes you can just boil whole in salted water until fork tender then cut up and finish with butter and chopped parsley. or make any creative version of a warm potato salad.

Two heads of lettuce. Complete the "L" in BLT. Make a Salad with cukes and cherry tomatoes and shredded carrots.

More Cucumbers!! try a cucumber, feta cherry tomato salad with fresh basil. slice some and add a pinch of salt, pinch of sugar, and toss to coat with seasoned rice wine vinegar, cover and refrigerate. the cukes will release liquid enough so that when you go back in a few hours they are covered with the brine and these will last for a week or more - if you don't eat them all immediately. Try making a yummy Raita or tzatziki. some sort of yogurt based shredded cuke dip. Here is a recipe for pita crisps with cucumber dip. or make it a main course with a chilled cucumber soup.

Happy Height of Summer Everybody!! Thanks for being so understanding about the rain fiasco that didn't really pan out and the late email, etc. The lovely Paige, who worked at the farmstand this year and has been putting together the CSA email this year, has gone back to college, so the CSA email may be later and less frequent than ever . . . .  .

Thank you all for your fabulous support!!!

Your farmers, Christy, Chris, and the WBF Crew!

Posted 8/11/2015 7:48am by Christy and Chris Kantlehner.

Now you all know we can stand a sprinkle. But 14mph winds, 100% chance of downpours and lightning is a safety issue. We are not willing to put our employees and quite honestly, our customers, in danger! 

No Farmstand today, Tuesday, August 11th.

WE ARE GOING TO BE BACK IN FORCE TOMORROW, WEDNESDAY, 10am to 6pm. INCLUDING SEAFOOD AT THE STAND FROM JORDAN BROTHERS SEAFOOD 2PM TO 6PM. PLEASE COME SUPPORT US!!

Chris and I have been glued to our hourly weather report and radar screens and trying to decide what to do. When we need to sell produce so badly, harvest is at its peak, the decision is a killer. Tuesday is one of our most important farmstand days . . .

We are still going to pack the Boxed CSA boxes, which will probably be ready closer to noon today. They will be packed in the van as usual. Boxed CSA members are more than welcome to pick up tomorrow, if they'd prefer, to enjoy the full farmstand set-up, bread, and seafood from 2pm to 6pm.

The thing is, we have so much produce right now it busts out of our 20 x 20 tent. There is just nowhere to put anything when we can't put up our EZ Up tents to protect the hundreds of pounds of tomatoes we have to pack into cardboard boxes because we don't have enough plastic crates to hold them! 

heirloom tomato rainbow

Please come tomorrow and do all that shopping you were going to do today. This is the time of year we really need you to enjoy your fresh, local produce and we promise it will be delicious!! Tell your friends and anyone you see during errands or playgroup or work or whatever.

Thank you for understanding, best customers on the planet

Wishing you a relaxing indoor day as the earth drinks in some water and sprouts the seeds of our fall crops!

Your farmers, 

Christy, Chris and the White Barn Team

Posted 8/6/2015 12:52pm by Christy and Chris Kantlehner.

The Height of Summer has Offically Arrived!!!

We have got Summer! Fresh Ripe Tomatoes, Glossy Eggplants, Sweet Peppers, Hot Peppers, all varieties of Summer Squash and Zucchini, Refreshing Cucumbers, and Perfect Fresh Cut Sunflowers to Finish your Table.

sunflowers on the golf cart

Cooking at this time of year is so quick and easy with so many things to eat raw. Just get out a serrated knife and you have a tomato salad. Chop up some cukes and you have a snack. Get out your big chef's knife, a bottle of olive oil, salt, pepper, and a large bowl and you are ready to throw in big slabs of eggplant, onions, peppers and squash for grilling or roasting.

Caprese Salad

Alice Waters' cookbook, The Art of Simple Food II, has me inspired. I just added several of her wonderful recipes to the website:

To Roast and Peel Peppers

Chile Verde (that classic Southwest stew that uses Anaheim chiles)

Corn and Summer Squash Soup

Pickled Jalapenos and Carrots

 One of White Barn Farm's alumni, Dan Gutstein, who worked at the farmstand on Fridays several years back, shared the following photo of his noodle free zucchini lasagna. We had gone up to visit and left him with all sorts of veggies. Most impressive to me was his use of the Patty Pan, though. He took off the top and hollowed it out like a little pumpkin, discarding the seeds. Then he put in some pesto, slices of garlic, and a handful of feta, replaced the top, wrapped it in foil and put it on the grill for 35 minutes or until tender. The squash produced a decent amount of moisture so he stirred in some leftover cooked rice that he had, then cut the whole thing in quarters to serve. Gorgeous! Anyone who has seen me at the farmstand lately has probably heard me talk about it :)

zucchini lasagna

I suggest having on hand for this weekend: balls of fresh mozzarella, feta or goat cheese, cilantro (we don't have any), a backup bottle of olive oil, and maybe a pork shoulder. If you browse all the latest posts to the recipe page of our website this should all make sense to you.

Here are some excerpts from Alice Waters' introduction to the Eggplant section of her cookbook. It answers a lot of the questions you may have about this beautiful fruit:
"Once it was hard to find any other eggplants than large purple globes. Now the market is full of all kinds of eggplant, from many parts of the world. The smaller Asian varieties have thinner skin and fewer seeds. They are fantastic to grill and when sliced partway through, make beautiful fans to braise on a bed of onions. Large globe eggplants are good roasted or charred whole to cook into a soft puree to season for a dip or sauce. The mild flavor of eggplant is well suited to herbs and spices. I especially like to use garlic, parsley, basil, lemon, and coriander seeds.  Eggplant is an integral part of ratatouille, caponata, and other vegetable braises.  Thai curries, Chinese stir fries, and Japanese salads are some of the delicious non-Mediterranean ways to eat eggplant.
When overly mature or old, eggplant can be filled with seeds and taste bitter. The flesh soaks up an inordinate amount of oil, too. So look for young, firm, freshly harvested eggplant with taut glossy skin and a fresh-looking cap. When picked like this, eggplant is almost sweet enough to eat raw. . . . Eggplant tastes the best when fresh. It does not store well at all."
 
 and finally, an Alice Waters eggplant recipe: Roasted Eggplant with Feta and Mint
 
Posted 8/4/2015 3:31pm by Christy and Chris Kantlehner.

Hello Boxed CSA members! Here is a list, along with some delicious recipes, of what is in your share this week!

CSA Week 11

 

1 Quart Purple Potatoes: These taste, and can be prepared, just like your usual potatoes. Try them whipped as a side to your dinner, or add them to a Roasted Root Vegetable Medley! Yum!!

Fresh onions: This variety of fresh onions can be used in a Summer Vegetable Tian, or in the Roasted Root Vegetable Medley recipe above.

1 Pint Cherry Tomatoes: yum. snack em. or slice in half with a serrated knife and put on a Greek Salad With Cherry Tomatoes  or with diced, peeled cukes, feta, herbs (like mint, basil, or parsley), s&p, oil & vinegar.

4 Heads of Lettuce: Use this lettuce to make a salad! The cucumbers, cherry tomatoes, and bell peppers are a few things in the share this week that will go great on it.

3 Slicing Cucumbers: slice and eat as a snack, or try them in a Japanese Cucumber Salad!

1 Silver Slicer: This light colored cucumber can be used just like a slicing cucumber!

2 Specialty Peppers: These peppers are a banana pepper or Cubanelle pepper. Peppers and onions are a classic combo for pizza topping, accompanying grilled sausage, as a base to a stir fry, or rice and beans. Veggie burritos are a great easy meal at this time of year. Just cook some rice, open a can of beans, and sautee some veggies. Shred some cheese. finish with fresh herbs sour cream, and hot sauce.  

1 Summer Squash: Try the summer squash with your zucchini in a Zucchini- Crusted Pizza! Enjoy!

2 Zucchini: Great grilled or roasted! Also try it shaved raw in a Shaved Zucchini Salad with  Parmesan Pine Nuts!

2 Bell Peppers: Use these bell peppers with your purple potatoes in a Roasted Potato and Red Pepper Salad! Also try in a chicken fajita, or eat them raw with your favorite vegetable dip.

1 Italian Eggplant: Try it sliced and grilled on a sandwich, or create Roasted Eggplant Rolls with Ricotta.For some good comfort food, I recommend dusting slices in flour, then beaten egg, then a tasty mixture of breadcrumbs, parmesan, salt, pepper, and fresh herbs. Line them up on a baking sheet prepared with a layer of oil (I usually do some organic canola, some olive oil) and bake at 375 or so, turning once, until golden brown and delicious. If you do not use all of the slices right away for eggplant stacks (with ricotta and tomato sauce), on a pizza, or for an eggplant parm casserole or sandwich - they freeze very well. To freeze just wait until cool and freeze on a baking sheet (just so they don't stick together). Then put them in a freezer grade plastic ziplock and you have an excellent commodity for a quick meal

1 Specialty Eggplant: This is another variety of eggplant that can be used similarly to an Italian Eggplant. The easiest way to prepare this veggie is to marinate and grill it, right alongside your halved onions, squash and zucchini, perhaps. You can either whisk together a quick vinaigrette (tsp dijon, fine diced onion or garlic, balsamic vinegar, chopped basil, and olive oil, for example) to throw the veggies into or use a bottled dressing (Italian is always good) or maybe go asian style with some diced garlic, ginger, soy sauce, canola oil, and maybe a squeeze of siracha (hot sauce). You could drizzle with a little toasted sesame oil after grilling for a tasty finishing touch.

Tomato: If it is not really solid red, give it a day or two of sitting out on the counter to ripen. Never Refrigerate tomatoes! It makes them mealy and crystallized. Wait until it’s perfectly ripe, then slice and enjoy. A BLT or just a tomato mayo lettuce sandwich can really hit the spot at this time of year. A nice piece of toast spread with goat cheese or cream cheese and topped with a slice of tomato and finished with salt and fresh pepper and perhaps a drizzle of balsamic vinegar and extra virgin olive oil is just divine. Tear up a couple basil leaves to really complete the dish. Of course there is always the classic Caprese salad: Sliced fresh mozzarella instead of the toast with cheese described above. Don’t underestimate the power of a pinch of salt and grind of fresh pepper – it’s as important for the mozzarella as for the tomato.

a hot pepper - serrano, jalapeno or hot wax - your choice.