Barley Salad with Eggplant, Tomato, and Zucchini

This recipe, originally inspired by a recipe of one of my favorite blogs, Smitten Kitchen, is an amped-up version of the grain salad posted in the most recent CSA newsletter. The recipe requires a fair amount of chopping work up front, but your hard work will pay off in the end. scallions, eggplant, tomato, zucchini

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Kitchen Sink Panzanella

As the saying goes, necessity is the mother of invention. This panzanella was made in an effort to use up some veggies in danger of being forgotten in the depths of my frigidaire.

As the saying goes, necessity is the mother of invention. This panzanella was made in an effort to use up some veggies in danger of being forgotten in the depths of my frigidaire. Panzanella, aka bread salad, is a great way to make a quick but delicious dinner while clearing out the fridge. The players: a big hunk of bread going stale; a couple lovely tomatoes; a corner of a tub of homemade basil pesto not large enough to cover a serving of pasta; and some celery that was not going bad, but was persistently in my crisper, taunting me that I would never be able to use it all up. I didn’t really follow a recipe, but my method is laid out below, and I’ve included rough proportions below which you can tweak to your likings and unique frigidaire situation.

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Week 9 Scheduled Harvest

The foods we expect Week 9

Thanks to Veronica (our CSA/farm liaison) and MimoMex, we have a good idea of what to expect in tomorrow’s share:

Tomatoes

Eggplant

Pepper

Kale

Cucumber

& Herbs (not quite sure which one[s], yet)

As usual, this list is subject to change, but we expect most  – if not all – of these great vegetables to be on their way to Central Brooklyn CSA early tomorrow afternoon.