Herbs

They’re not only cute but nutritious and tasty as well! Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. The skin provides a great amount of fiber, potassium, as well as vitamins C, K and B6.

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Try this grilled fairy tale eggplant and tell us what you think!

Ingredients

  • 1 lb. fairy tale eggplant, halved lengthwise, stems intact
  • Kosher salt
  • 1/4 cup olive oil; more for brushing
  • 2 medium cloves garlic, finely chopped
  • 1 tsp. coarsely chopped fresh rosemary
  • 1 tsp. fresh lemon juice
  • Freshly ground black pepper

Preparation

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating.
  • In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add the rosemary, and set aside.
  • Brush the eggplant halves all over with some of the oil mixture. Place them on the grill grate cut side down. Grill, covered, until grill marks appear, 1 to 5 minutes. Using tongs, carefully flip the eggplant and grill, covered, until completely tender, 1 to 3 minutes more.
  • Arrange cut side up on a serving platter. Whisk the lemon juice into the remaining oil mixture and drizzle over the eggplant. Sprinkle lightly with salt and pepper, and serve.

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Let us know how it turns out! Share a picture of your dish on Facebook & Instagram and tell us how it is!

@newsouthcoop #newsouthcoop

@New South Produce Coop

 

Ingredients

  • 2 plum tomatoes (7 ounces; 200g), cored and diced
  • Kosher salt
  • Olive oil or vegetable oil, for frying
  • 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
  • 1/2 large seedless cucumber (7 ounces; 200g), diced
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 1 tablespoon minced flat-leaf parsley
  • 1/4 cored head cabbage (7 ounces; 200g), thinly shredded
  • 2 tablespoons (30ml) white wine vinegar
  • 4 fresh rounds pita bread, warmed and split just enough to form a pocket
  • 3/4 cup homemade or store-bought hummus (6 ounces; 170g)
  • 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)
  • hard-boiled eggs, peeled and sliced
  • Israeli pickles, for serving (see note above)
  • Amba sauce, for serving (see note above)

Directions

  1. Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
  2. Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.
  3. Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
  4. In a medium bowl, toss cabbage with vinegar and season with salt.
  5. In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve.

(Recipe from Jennifer at Natural Things Foods Store)

Peaches do not seem to need a recipe. You just eat them! But I admit to enjoying with relish a good peach cobbler. We often only associate fruits with sweet desserts, but I wanted to create a savory one instead. Not that it doesn’t have its share of sweetness, but it is balanced with savory flavors, too. I make a version of this in the fall with figs, but peaches seemed perfect for a summer dish.

 

Savory Peach Tart

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Ingredients

  • 3 large peaches
  • 1 sheet puff pastry, thawed
  • 1 large egg
  • handful of arugula leaves
  • 1 tablespoon honey
  • 3 sprigs of fresh rosemary

Instructions

  1. Heat oven to 400 degrees F. Roll out thawed puff pastry sheet. Place into a shallow dish and press into the edges.
  2. Beat egg and brush liberally over the puff pastry. Sprinkle arugula leaves on top of egg.
  3. Peel and slice peaches into 1/4 inch slices. Lay over top of arugula leaves. Drizzle honey over the peaches (warm honey slightly if needed to get it flowing). Sprinkle with a touch of sea salt.
  4. Finely chop the fresh rosemary and sprinkle over the tart.
  5. Bake at 400 degrees for 25 to 30 minutes. Puff pastry will be golden brown and peaches will be tender. Cool slightly, but serve warm.

Drying Herbs

Tie stems in bundles and hang the herbs upside down. Use twist-ties so you can easily tighten the bundles when stems shrink as they dry. A warm, dry spot is best; avoid the kitchen. Wrap muslin, a mesh produce bag or a paper bag with several holes around the bundle, and tie it at the neck.

A drying screen helps dry leaves or sprigs. Make your own from an old window screen or hardware cloth mesh stapled to scrap wood or a picture frame. Lay cheesecloth over the screen, and place herbs on the cloth. Herbs can take a few hours to several days to dry fully.

Storage

To store herbs in the refrigerator, first place them stem-side down in a jar of water like you would with fresh flowers. This keeps the herbs hydrated and prevents them from wilting in the bag, allowing them to stay fresh much longer

*Keep in mind that basil should not be refrigerated, but most other herbs should be stored in the fridge.

Recipes

Different herbs may be used in different recipes to bring out their flavor, but here are a few that can be used with almost any herbs:

Herb Butter

Herb-Roasted Vegetables

Herb-Roasted Whole Chicken

Herb Vinaigrette

Herb Mashed Potatoes