Summer Week 8: Recipes

Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella

Uses: eggplant, tomatoes (substitute cherry tomatoes)
You will also need: basil pesto, olive oil, mozzarella, bread or buns
Time: 30 minutes to let the salted eggplant sit + 10 minutes to cook/assemble sandwiches
Description: Hearty, filling, and delicious! Feel free to add basil leaves or another herb instead of pesto.
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Mid-Season Survey Response, Summer 2013

As we approach the seventh week of the program, we are taking time to consider all of the feedback offered in our mid-season survey and would like to share some of your thoughts and ours.

To begin, thank you to everyone who filled out our survey! We appreciate the time and thought put into each response. We will do our best to incorporate your suggestions not only for the rest of this season, but in future seasons as well. If there is anything you forgot to say, be sure to check out our suggestions box, which is out at every market day.

Lettuce Overload? Lett-uce Help...

One of the most common comments on our mid-season survey was that folks are swimming in salad greens. And while this week’s share does seem to call forth a rather delicious salad (romaine, peaches, tomatoes and caramelized onions, oh my!), lettuce can be used for so much more! Check out these recipe ideas below:

Summer Week 7: Recipes

Ricotta Pizza with Peaches

Uses: Peaches, basil
You will also need: ricotta, balsamic, olive oil, pizza dough
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Pasture to Plate: Meal at Matunuck

Taste the local flavors of the Ocean State at Matunuck Farm, where you can feast your eyes and appetite during a sunset, multi-course farm dinner overlooking Matunuck farm. The meal will feature a raw oyster bar fresh from Matunuck Pond and drinks followed by an elegant meal crafter with Matunuck’s freshly harvested aquaculture and produce. Explore Matunuck Farm and Pond through land and boat tours which will precede and follow the meal.

Sunday, July 21st. Dinner from 6-7:30, Farm Tour from 5-6 or 7:30-8:30. Reservations required. $35 dinner and tour, $5 drinks. RSVP to Pasturetoplatekitchen@gmail.com.

Find out more at www.pasturetoplatekitchen.com

Uses for Leftover Bread

Bread shareholders may know that it is a miracle if a loaf of seven stars bread makes it through the day without being eaten. If it does survive the first day and is not stored appropriately, fresh bread dries out quickly. But do not fret! There are many divine recipes that rely on stale bread and the drier, the better. So if you are becoming disenchanted with the crunch of day-old bread, here are a few ways to change things up.

Spotlight: Cucumbers

Part of the gourd family, cucumbers are known for their crispness and fresh, refreshing flavor. While perhaps most commonly used as an addition for salads, cucumbers are good on their own, in sauces, pickled, or even sauteed!

Storage
Wrap loosely in plastic and store in crisper. [source]