Week Eleven Newletter and Recipe

Greetings Friends and Members,
It seems we are finally getting back to some summer weather and it sure feels good, doesn't it?  That was some spell we've been under.  Hopefully we can put all of that behind us and enjoy a beautiful late summer and fall.  We sure deserve it.
 
We're finding ourselves feeling a little quiet this week.  Despite the change in weather, the fields are still looking pretty rough-- sort of like how things look following a moderate frost!  The pumpkins, for example, are standing alone out there missing their leaves.  It's an odd sight for mid-August.  We also find ourselves feeling reflective and grateful, as our favorite little sprout Eli, turns two this week.  The heavy rains certainly haven't stunted his growth or energy!   Talk about the cycle of things....
 
We're hopeful that some nice weather and a bit of organic fertilizer lightly sidedressed along our rows will get things going in the right direction again.
 
This week's share:  Lettuce, squash, cukes, onions, potatoes, tomatoes, maybe the first corn, maybe some melons (which are ripening despite the fact that the plants look dead), maybe peppers & eggplant, cabbage, greens
 
U-Pick:  Flowers, cherry tomatoes, beans, herbs
 
Have a great week and enjoy the sunshine,
D, E, & e
 
RECIPE:   Grilled Eggplant Layered with Tomatoes and Mozzarella
 
2 large Eggplants, each cut into 9 1/2 inch thick rounds 1/4 cup, Plus 6 teaspoons extra virgin olive oil 2 Medium tomatoes, each cut into 6 rounds Freshly ground pepper to taste, salt to taste   Approx. 12 large fresh basil leaves, plus sprigs for garnish Crumbled feta cheese (6 ounces) or slices of mozzarella

1. Heat grill to medium.
2. Spread eggplant slices on 2 baking sheets or trays. Brush 1/4 cup oil over both sides of eggplant slices. Spray another baking sheet with cooking spray and arrange tomato slices on it. Season eggplant and tomatoes with pepper.
3. Oil the grill rack. Grill the eggplant slices until browned and tender, 5 to 7 minutes per side. Set aside. Place the baking sheet with the tomatoes directly on the grill rack; cover and grill until tomatoes are bubbling and warm, about 7 minutes.  (OR, we often just grill the tomato directly on the grill, just be sure the slices are thick enough to not completely fall apart!) 
4. Preheat oven to 350 degrees F. Spray six 7 to 10 ounce ramekins or custard cups (about the same diameter as an eggplant slice) with cooking spray.
5. Assemble the towers: Using a wide spatula, layer an eggplant slice, a tomato slice and a basil leaf in each ramekin. Sprinkle with about 1 tablespoon feta (or use mozzarella slice). Repeat the layering once more, then top with an eggplant slice. Press down lightly.
6. Place ramekins on a baking sheet and bake until heated through and juices are bubbling around the edges, 25 to 35 minutes.
7. To serve, run a paring knife around the sides of each ramekin. Invert a plate on top and, grasping ramekin and plate with oven mitts, carefully invert the ramekin onto the plate. (Use caution as both the ramekins and juices are extremely hot.) Remove the ramekins. The juices will form a sauce around the tower. Drizzle each tower with 1 teaspoon oil and garnish with a basil sprig. Serve hot, warm or at room temperature.