Fun with Vegetables

I was reminded several times today why I love being part of a Co-Op (see previous post "Geeking Out on the Co-Op). There is the challenge that "new" and interesting produce provides, the conversation amongst friends that it can ignite, and more than anything the fun that seems to follow every box pick up...especially working with the amazing people at Garden of Eden. Today's pick up was especially fun when I was handed this little eggplant character...I'll leave the imagination up to you, but let's just say he's providing many laughs here with my two young boys and the bigger "boy" (daddy). I think I'll wait until later in the week to chop him up...it'll be a good stress reliever, especially living in a house full of men!

In addition to the eggplant in this week's Co-Op box I found spinach, Russian kale, butternut squash, mint, sorrel, pink lady apples, tangerines, dates and fuyu persimmons.

I am learning more and more about persimmons as fall progresses as it's not a fruit I'm used to playing with. I have generally taken the easy route and peeled it, chopped it and thrown it into salads. Fuyu's can be sliced and eaten raw. They can also be peeled and blanched (boiled in water a few minutes and then put into ice water) and eaten when ripe (they'll still be a little firm). Fuyu's can also be dried out and eaten like fruit snacks by peeling,slicing, and rising them with limes juice and setting them on a tray in an oven set on low with the door cracked open about 4 inches until they are leathery and no longer sticky. Around 3 hours.

I'm going to let them ripen this week and then try this Sweet Persimmon Bread later in the week.

• 1 apple or pear, pureed. About 1/2 cup
• 1 egg, white and yolk separated
• 2 egg whites
• 1 cup honey
• 1 1/2 cup mashed very ripe persimmons, skins removed
• 1 cup whole wheat flour
• 1 cup oats
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 2 teaspoons nutmeg
• pinch of salt

In a bowl mix together pureed apple/pear, egg yolk, sugar, mashed persimmons, and vanilla. In a separate bowl, whip the egg whites with an electric mixer and set aside.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Alternate adding the flour and whipped egg whites to the persimmon mixture, stirring well before each addition.
Pour batter into lightly oiled bread pan and bake at 350F 40-50 minutes for cake/bread or until a toothpick inserted in the center comes out clean.
Allow to cool approximately 15 minutes before removing from pan and another 10- 15 before serving.
Tip: To cleanly remove the persimmon flesh from the skin, cut the fruit in half from top (the green stem) to bottom. Take a spoon and scoop out the fruit and toss out the stem and skin.

Uses: Persimmons and apples

This will be a week in which the key to success and nourishment will be in the planning. This s a busy week so some time dedicated to preparation on Sunday will make the week nights much easier.

Sunday (Prep day for this week)
Pulled Chicken

Vegetable Stock
Whenever I find myself with a lot of veggie odds and ends (herbs, onesies of potatoes or carrots, cabbage, etc.) I like to throw it all in a big pot of boiling water and make vegetable stock. Chop it all up and add any stems or skins. Add an onion or leek with trimmings, 2 bay leaves and some garlic or a more robust stock saute the veggies first then boil. The boil should take about 25-40 minutes then drain the broth into a storage container and store or freeze depending on when you're going to use it. This is a great way to to use up some veggies and herbs you don't know what to do with.

Date Bars
1 1/2 cups chopped dates
3/4 cup brown sugar
3/4 tsp salt
1 stick of butter cubed
1 1/4 cups rolled oats
1 cup flour
1 1/2 tsp ground cinnamon
1/2 tsp baking powder

Boil 1 cup water, dates. 1/4 cup sugar and 1/2 tsp salt until jam like. Let cool. Mix remaining  ingredients. Press three-quarters oat mixture into the greased 8-inch baking dish. Top with date jam and remaining oat mix. Bake at 375 until golden, 30 minutes.

Uses: dates and leftover veggies

Monday
Leek and Potato Soup with Sorrel

Uses; Sorrel

Tuesday
Shredded Chicken with Kale and Lentils
Roasted butternut squash

Uses; Kale, squash

Wednesday
Off or leftovers

Thursday

This is a vegetarian recipe by Mollie Katzen. This is a filling, hearty main dish.
Use 2 large or 3 med. sized eggplants

• 3 tablespoons olive oil
• 5 cups minced onion
• 5 cloves garlic, minced
• 2 teaspoons salt
• 4 cups chopped fresh tomatoes
• 2 teaspoons dried basil
• black pepper to taste
• 3 cups good bread crumbs (from good bread)
• 1/2 cup ground sesame seeds (use a blender, grind in quick spurts to flour-like consistency)
• 1 cup toasted pine nuts
• 1 cup crumbled feta cheese
• 2 tablespoons lemon juice
• dash of cinnamon
• dash of nutmeg
• dash of paprika
• small amount of finely minced fresh parsley

Preheat oven to 375° F. Cut the eggplants in half lengthwise. Using a teaspoon, scoop out the innards, leaving a shell approximately 1/4" thick. Set the eggplant shells aside.Finely chop the innards. Heat olive oil in a deep skillet. Saute the onions and garlic with the salt. Cook over medium heat, stirring intermittently. When onions are very soft and translucent (10-15 minutes), add the chopped eggplant. Cover and let cook another 8-10 minutes. Add tomato, basil and pepper. Cover and cook another 10 - 15 minutes over medium heat. In a large bowl, combine bread crumbs, ground sesame seeds, pine nuts and crumbled feta. Stir this mixture, along with the lemon juice, into the cooked vegetables. Mix well. Stuff the eggplant shells. Arrange them in a shallow baking pan and cover with foil. Bake for 30 minutes. Ladle some Bechamel sauce or melted cheese sauce over each individual portion. Garnish with cinnamon, nutmeg, paprika and parsley.

Friday
Off or leftovers

Saturday
Winter Minestrone