It’s supposed to heat up a little for the next 3 nights. At least no frost!
I pulled alot of Asian Eggplant for the full shares just in case.
Here are a few links on saving them. Some suggestions are eggplant parm or eggplant lasagne and freeze it, however, if you roast the eggplants, and peel them, you can freeze them whole in the freezer for later
http://www.pickyourown.org/freezingeggplant.htm
http://theoldoakswing.blogspot.com/2010/06/preserving-harvest-freezing-eggplant.html
MUSTARD: Mustard greens can be used in preparations both hot and cold, utilized as a salad green, pot herb or braising green. Mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and corriander.
Check out this cool recipe and the link to a recipe http://www.epicurious.com/recipes/food/views/Skillet-Greens-with-Cumin-and-Tomatoes-241866
Also: Here’s one with Chickpeas, mmmmmmmmmmm
Ingredients
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Instructions
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
Round Zukkini: Here’s that link I LOVE for Round ZukkinI(doesn’t matter which color you have)
http://www.yummly.com/recipes/round-zucchini
Full Shares:
#l. Take 1 bag from ANY shelf of your fridge
#2. Take a squash from the table on the side marked FULL SHARE
Spaghetti Squash
Mustard
Tomatoes
BAsil
Onions
Thai BAsil
Eggplants, lots
HALF SHARE:
#1. Take 1 bag from ANY shelf of your fridge
#2. Take a Bag FROM THE SIDE of the tableMARKED “hALF sHARE”
Thyme
Mustard Greens
Early wonder Beets
Tomatoes
Onion
Round Zukkini
Arugula