Well, my CSA finally started today (in FL, it's supposed to run late Oct-May). Sadly, the hurricane did damage to the crops...here is the message from them:

We were off to such a great start this season and then along comes Hurricane Wilma. We lost the majority of our crops and have been keeping an eye on the ones that did survive. Hopefully the damage isn’t too much for them to recover enough to provide veggies until the new crops come in.

The days after the hurricane, our crew worked very hard to clean up and replant our new crops so that we can get up and running as quickly as possible. We will begin preparing boxes again the week of November 7. If you are still without power or unable to receive a box, please let us know so that we can cancel your box.

Part of the theory behind Community Supported Agriculture is that the community takes the risk with the farmer. However, since we use a modified system, we normally do not ask you to do this. But, in this case, we are asking for your patience and support during this time since there will be fewer vegetables in the boxes than there should be due to our crop losses. Once our new crops have matured, we will do our best to make it up to you by putting more in the boxes.

For those subscribers who wish to receive a credit for the skipped boxes on Monday, October 24 through Friday, November 4, please let us know and we will credit your account. For those subscribers who do not wish to receive a credit, we thank you and appreciate your generosity and help to get us back up on our feet.

We really appreciate all your support and words of encouragement. It is in times like these that the differences between a community supported farm and a commercial farm become more apparent.

I decided to not take the credit and support the farm. I got my veggies today and it's plenty - corn (6), radishes (1 bunch), yellow squash (2), eggplant (2 small), cabbage (1), bell pepper (1), small bunch of broccoli. I get it every two weeks, but this will be fine for the two of us. It's sad that so much was damaged by the hurricane - as I am reminded every day as traffic lights are still out and there is "tree debris" everywhere.

BUT..the true nature of the post is HELP...I've never cooked eggplant before - what the heck do I do with it??!!

Mel

Eggplant with Asian style Sauce

I cube it into pieces about 1" big.

I put in in a Med High HOT pan with about 1-3 tsp of peanut oil. I don't move it around much... I stir it about every 3 mins.

After about 15 mins, the outsides are brown and the inside is soft.

SAUCE:
for each person, mix together:
1 TBS of soy sauce
1 TBS of rice wine vinegar
1 TBS of sake
1 tsp of grated garlic
1 tsp of grated fresh ginger.

Take the egg plant out of the pan. Put the sauce in the hot pan and cook for 30 seconds. Add the eggplant back in and coat in the sauce.

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I also take cubes cooked as above (without the soy sauce mixture) and add to lasagna.

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Eggplant sandwiches

take eggplant and slice thin (about 1/3"). Season with salt, pepper and Italian herb blend.

I "fry" it in a tsp of olive oil in a pan heated to med-high. Same as above don't play with it. Just put it in the pan and let it cook for 4-5 mins. on each side until brown.

Sprinkle with balsamic vinegar.

Put on a sourdough roll with tomatoes, lettuce, etc. top with parm, provolone or feta cheese and broil until the cheese melts.

KD did some recipes w/eggplant in 2004...they sound yummy and I meant to try them with my CSA egglplant this summer but alas, didn't. KD's recipes

I did make her eggplant and tomato salad in the 2nd book and it was WONDERFUL!

I have also made pasta sauce/ratatouille w/eggplant and other summer veggies. I usually just saute up the summer squash, onion, eggplant, garlic, spices and what not and then add tomatoes and/or tomato sauce to create a pasta sauce. You could search on ratatouille online if you need a more specific recipe.

They roast up really nice. I put a bunch of roasted veggies including eggplant into a pasta salad late in the season this summer. Yummy.

Peg

We also receive loads of veggies from our CSA (sadly it has ended as the snow is starting to fall). KD has a great recipe for an eggplant dip/salad. This was a big hit with my friends. Here is the link Roasted Eggplant Garlic Salad

There is also eggplant parmesan and it is great grilled on the BBQ