Pink Beauty Radishes
Japanese and English Cucumbers
Italian and Japanese Eggplant
Some evening shots today from around the farm...
1/2 pound firm tofu, cut into 3/4 inch cubes
2 tbsp rice vinegar
2 tbsp untoasted sesame oil
1 tbsp tamari or soy sauce
1/2 tsp sugar
freshly ground pepper
1 bunch of radishes
2 cucumbers, quartered lengthwise, cut into 1/2 inch slices
Bring 2 quarts of water to a boil in a medium pot. Add the tofu cubes; boil for 1 minute. Transfer the cubes to a clean dish towel to drain and cool.
Stir the rice vinegar, oil, and tamari or soy sauce in a small bowl. Stir in the sugar and pepper to taste. Whisk until well combined.
Transfer the cooled tofu cubes to a serving bowl. Add the radish slices and cucumber; briefly toss. Add the dressing; toss again until the salad is thoroughly combined.
(from Farmer John's Cookbook)
3/4 cup silken tofu
1/4 cup soy milk
3/4 cup toasted breadcrumbs
1 tsp oregano
1 tsp dried basil
1/2 tsp freshly ground pepper
1/2 tsp salt
1 large eggplant or 2-3 smaller eggplants
2 to 4 tbsp melted coconut oil
Preheat oven to 350. With a hand blender, combine the tofu and soy milk. Blend to the same thickness as beaten eggs. It should still be thick enough to act as a coating to hold the breadcrumbs onto the eggplant. In another bowl, combine breadcrumbs, oregano, basil, pepper and salt.
Slice eggplant into 1/2 inch slices. With a fork, dip each slice into the tofu mixture and then into the seasoned breadcrumbs, patting the crumbs into both sides on each slice. Lay eggplant flat on a lightly oiled baking sheet. Drizzle melted coconut oil over the slices of eggplant. Bake for 15 minutes, then flip eggplant slices over, drizzle with more coconut oil and bake for another 15 minutes with the opposite side up. Serve as a side dish or transform into an entree by toping with homemade tomato sauce and parmesan cheese. Serve with pasta or crusty Italian bread.
(from Local Vegetarian Cooking)
1 lb romano beans, stems removed
A handful of small tomatoes or 2-3 larger tomatoes cup into quarters
1 tbsp garlic, minced
1 tbsp balsamic vinegar
1 tsp dried oregano
2 tbsp olive oil
salt and pepper
Heat oil in a shallow, wide-bottomed pot over medium-high heat. Add garlic and cook until just starting to get golden brown. Add tomatoes and simmer for 6-8 minutes. Crush tomatoes then add balsamic vinegar and beans. Simmer until beans are tender – about 7-9 minutes. Remove from heat. Add oregano and salt and pepper to taste.
(from Wilson Farms)