green city market– mid July virtual csa


For the next month, Green City Market (and almost all other markets in this region) will be flush with blueberries, peaches, eggplant, summer squash, and green beans.

Thanks as always to the growers for managing the height of summer bounty and getting to market (at least) 2 times a week. And thank you to Elise Bergman for the beautiful design.

Go here to see the whole packet.

Spicy Sticky Blues w/ Yogurt


I haven’t included a recipe for a crispy cookie with this recipe but the crunch of a thin almond cookie or oat biscuit would be the perfect addition.

  • 1 C maple syrup
  • ¼ C water
  • ¼ tsp cayenne
  • pinch of salt
  • 3 C blueberries
  • 1 lb greek yogurt
  1. In a medium saucepan heat everything except the berries and the yogurt
  2. Bring to a boil and then pour over the berries and toss to coat
  3. Allow to cool and then spoon over yogurt

Crunchy Baked Eggplant w/ Ricotta and Tomato


  • 2 medium eggplant
  • ½ C mayonnaise
  • 2 C breadcrumbs
  • ½ tsp salt
  • ¼ tsp cayenne
  • 8oz ricotta
  • 2 large slicing tomatoes or 1pt cherry tomatoes
  • 1 bu basil
  1. Heat the oven to 350F
  2. Combine the breadcrumbs, salt and cayenne in a shallow dish
  3. Slice the eggplant into ½” thick disks
  4. Brush both cut sides of the eggplant with mayo
  5. Press the eggplant into the breadcrumbs
  6. Flip and press the other side
  7. Lay onto a sheet tray in a single layer and bake until golden brown and tender when pierced (about 20 min)
  8. Cut the tomatoes into planks or large chunks
  9. To serve top the eggplant with the ricotta, cut tomatoes and torn basil leaves
  10. Serve warm or room temperature

Smokey Eggplant Pasta


Inevitably, we get a flush of eggplant right as the season starts to change in September when market goers are more excited about squash and brussel sprouts. When we bring eggplant home from market, I’m secretly so, so excited because I can preserve it for the dark days of winter by grilling it, pureeing it and freezing it in quart bags. You don’t need to freeze this, it is just as good fresh, but you do need to give it a good long time on the grill. Cook it on the side of a hot fire until the eggplant collapses. It is also important to prick the eggplant all over to release the steam created under the skin during cooking. If you don’t you risk an exploding eggplant, which is hilarious after giving a very serious fright.

  • 2 medium eggplant
  • 1 C olive oil
  • ½ tsp salt
  • pinch chili flakes
  • 1 lb dried long pasta, bucatini is my favorite
  • ½ C bread crumbs
  • 4 T butter
  • 1 lemon zested
  • 1 bu parley, chopped
  • ½ C almonds, toasted and chopped
  1. Leave the eggplants whole, but prick the eggplant all over
  2. Grill dry on medium heat until the eggplants collapse when pressed by a firm finger
  3. Remove the stem from the eggplant and puree in a food processor, skin and all, with the salt and chili flakes
  4. When smooth, drizzle in the olive oil and see it emulsify
  5. In a frying pan, heat the butter until foamy, add the bread crumbs and toast stirring occasionally, until golden brown
  6. Add the lemon zest, parsley and almonds to the bread crumbs
  7. In heavily salted water, boil the pasta until al dente
  8. Toss with the eggplant puree
  9. Taste and adjust the seasoning as needed
  10. Transfer to a serving platter and then cover with the bread crumb mixture
  11. Serve immediately

Green Bean “Casserole”


  • 2 qts green beans
  • 1 qt crimini mushrooms
  • ¾ C mayonnaise
  • ½ tsp smokey paprika
  • ½ C breadcrumbs
  • 2 cloves garlic
  • ¼ C olive oil
  1. Wash or brush the mushrooms clean and slice thinly
  2. Toss with a glug of oil and sprinkle of salt and pepper
  3. Pan roast mushrooms until cooked through and slightly crispy
  4. Snap the stem ends from the green beans, wash and allow to dry thoroughly
  5. When mushrooms are cool combine with the mayonnaise and paprika and taste adding more salt as desired
  6. Mince the garlic cloves and cook in the olive oil until tender but not brown
  7. Add the breadcrumbs and toast in the garlicy oil
  8. In a separate pan heat a glug of oil until just about to smoke
  9. Add the green beans with a pinch of salt and cook until bright green
  10. Remove from the heat, top with the mushroom mayo and breadcrumbs and serve

Green Bean, Tomato, Zucchini Salad


  • 1 qt green breans
  • 1 medium zucchini
  • 1qt cherry tomatoes
  • ½ C walnuts, toasted
  • 2 T vinegar (sherry or red wine are best but anything will do)
  • ¼ C olive oil
  • 1 bu parsley
  1. snap the stem ends from the green beans and wash
  2. slice the zucchini into thin rounds
  3. halve the cherry tomatoes
  4. smash the walnuts into rough pieces
  5. roughly chop the parsley
  6. combine all ingredients, sprinkle with salt and black pepper and taste adjusting seasoning as desired
  7. Serve cold or room temperature

Jalapeno Peaches


When I worked at Zingerman’s Deli, you knew summer had arrived when jalapeno peaches showed up in the case. Long live the spicy peach!

  • 1 qt peaches
  • 1-2 jalapenos
  • 2-4 T sugar
  • ¼ tsp salt
  • ½ tsp vanilla
  1. Cut the peaches into wedges
  2. Slice the jalapenos thinly
  3. Combine all with the salt, sugar and vanilla and let sit 10 minutes
  4. Serve room temperature either as a side, a snack or to with grilled meats or fish

Grilled Apricot and Shrimp Salad


  • 1 pt apricots
  • 1lb shrimp
  • 2 bags arugula or other salad greens
  • 8oz goat or other soft cheese
  • 1 lemon, zest and juice
  • 1 orange, zest and juice
  • ¼ C olive oil
  • 1 tsp sugar
  • ½ tsp salt
  • 5 sprigs basil and mint
  1. Halve the apricots and grill until well-charred but not falling apart
  2. Remove and allow to cool but do not chill
  3. Grill shrimp until cooked through
  4. Combine the lemon, orange, olive oil, sugar and salt
  5. Remove the shrimp from the grill and immediately dress with the citrus vinaigrette
  6. On a large serving platter lay out the greens and sprinkle with salt and pepper
  7. Top with the peaches, dressed shrimp, and dot with goat cheese
  8. Drizzle with additional vinaigrette and garnish with the torn herbs

Plums w/ Ricotta and Basil on Toast



  • 1 pt plums
  • pinch chili flake
  • glug of olive oil
  • 2 pinches salt
  • 4oz ricotta or other spreadable cheeses
  • 5 sprigs basil (lemon thyme or lemon balm would also work well)
  • 4 thick slices bread
  1. Cut the plums away from the pit and into wedges
  2. Toss with the chili flake, olive oil and salt
  3. Toast the bread and then shmear thickly with ricotta
  4. Sprinkle the ricotta with salt and top with the apricots
  5. Garnish with torn basil

Roasted Patty Pan (or summer squash) w/ Goat Cheese


  • 2qt patty pan squash
  • ½ C hazelnuts
  • 8oz fresh goat cheese
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ C olive oil
  • 5 sprigs mint
  • 5 sprigs parsley
  1. Cut the squash into large chunks
  2. Combine the spices in a small bowl
  3. Roughly chop the herbs
  4. Heat a glug of oil until just about to smoke, add the squash and sprinkle with salt
  5. Cook until the outsides are blistered and brown but the inside isn’t completely soft
  6. Remove from the pan
  7. Off from the heat, add the additional olive oil and spices and allow to toast in the already warm pan
  8. Pour the spice oil over the squash and toss to coat
  9. Smash the hazelnuts into chunks
  10. Dot the squash with the hazelnuts and goat cheese
  11. Garnish with the herbs and serve

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