fresh from the farm: week 4

i can't help but think this week's farm produce is beautiful and colorful. i was so excited to bring it all home! and what a bounty of heirloom tomatoes! this week's loot includes corn, tomatoes (and more tomatoes), zucchini, summer squash, green and purple peppers, onions, melon, eggplant, and basil.

i've made a few delicious dishes already. one of my favorites is an eggplant, tomato, and mozzarella salad recipe that was part of our csa newsletter -- courtesy of ms. martha stewart. it's a twist on the classic caprese salad. and i loved it!

when we sat down to dinner, i thought, "wow, this is a lot more salad that two people need." but i was so happy the next day to have leftovers for lunch. it's worth a try and it is easy to make. (you'll look like a culinary superstar setting this down on the dinner table. or at least that's what mr. pike told me.)


Eggplant, Tomato and Mozzarella Salad
From Martha Stewart.com

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar. Serves 6.