8.13.2013

Eggplant Stromboli and Sweet Corn Bisque




Meal 1: Eggplant and Chevre Stromboli, Broccoli Salad, White Beans with Rosemary and Red Pepper
• Warm the Stromboli, on a cookie sheet, in a 350 degree oven for about 10 minutes. The outer crust will crisp a bit and the insides should warm and maybe begin to bubble or sizzle at the ends.
• Serve the broccoli and bean salads at room temp. The broccoli salad will need added salt.
 

Meal 2: Sweet Corn Bisque, Farfalle with Chevre, Roasted Corn, and Oven Dried Cherry Tomatoes, Summercrisp Lettuce Salad
• Heat the soup on the stovetop.
• Toss the pasta salad and serve at room temp.
• Dress and serve the salad.

Menu Notes

River and I harvested a lot of Tree Farm Broccoli last weekend and then at the market picked up some of the season’s first Sungold tomatoes, with more tomatoes to come – I hope. 48 degree nights are not what ripening tomatoes like…
Also we picked up some of the most beautiful sweet corn I have ever had from Crossroads Community Farm. The rich golden color of the bisque says it all, although the flavor has something to say as well about the quality of their organic sweet corn. I liked the corn so much I ordered 10 cases to put up for the winter as frozen kernels. Yep – this is processing time and we will start spending and working big time to put summer’s flavors in a jar for use in your meals this off season. We freeze fruit, rhubarb, corn, edamame, roasted red peppers and peas and can tomato and roasted eggplant to keep local food in your shares all winter long.
Eggplant are also in their prime and we plan of featuring it again next week, but along with that outstanding Dreamfarm Chevre I thought it might make a nice stromboli. Have you met Diana of Dreamfarm? You can at the West Side Market on Saturday mornings. She was one of the first farmers we met when we relocated here, as I was anxious to re-establish a fresh goat cheese connection. And not only is her Chevre absolutely superior but her forays into aged cheeses are excellent too. Her new ‘Table Bluff’ cheese is a goat/ Jersey raw milk blend and is, well, pretty perfect. Its flavors are rich and sound – nutty, sweet, creamy, but matured. Top shelf all the way. Go. Taste. Introduce yourself to Diana and meet one of the most kindhearted women I have ever had the pleasure of knowing.

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