Week 4

This week we got:

• 2 medium Red onions (conventional) — Long Plain Farm, Whately, MA
• Baby Bok Choy — Lady Moon Farms, Fla
• Romaine lettuce — Lady Moon Farms, Fla
• Baby spinach — Equinox Farms, Sheffield MA
• 2 Pink Grapefruits — Spooners Organics, Fla.
• 2 Apples (low-spray/IPM) — Bashista’s, Southampton, MA
• Red potatoes — Deep Root, Prince Edward Island
• Beets — Deep Root, VT
• Carrots — Winter Moon Farm, Hadley, MA
• Eggplant — Somerset Farms, FL
• Roma Tomatoes — Homestead Organics, FL

I must admit, the beets, carrots, and potatoes are starting to stockpile. I think this is ok, but we need to make a conscious effort to use them soon. Other than that, we’ve been doing fine with all of the produce. Last night we finally used the eggplant from last week’s share and made a spinach/eggplant lasagna based on last week’s farm share recipe. Our recipe (which turned out OK—needed a bit more salt or something) went like this:

1 ¼ cups whole fat ricotta cheese
~5 oz baby spinach (we just used up our leftovers)
~5 oz arugula (again, leftovers)
1 egg
1 eggplant, sliced lengthwise
Some baby portabellas, sliced
¾ box of lasagna noodles
16 oz. tomato sauce
Thyme, coriander, salt, and pepper to taste

Begin boiling the lasagna noodles and cook to very al dente, maybe 10-12 minutes. As they boil, mix the ricotta, spinach, arugula, egg, and spices in a bowl. Once the noodles and ricotta mix are ready, start layering in a greased baking pan! Eggplant first, then a uniform sprinkle of mushrooms, a thin spread of the ricotta/arugula/spinach mix, then tomato sauce, and top with a noodle layer. Repeat until you’ve filled your baking pan, ending on a noodle layer with some tomato sauce and mozzarella cheese. Bake at 375 for 35-40 minutes, and voila!