August 4th

Thanks everyone for your patience while we were on holidays!  The whole family was in the Kootenys for 2 weeks and we got the honour of watching two of our members get married in Nelson!  Congratulations Gabe and Rosie!  It was a beautiful ceremony at Rosie's Uncle's Nursery.  Nonetheless, it always feels great to be home and get back to home cooked meals and your own bed.  

Now down to business, it's going to be a delicious week:

Plums
Carrots
Chard
Corn
Cucumber
Dill
Eggplant
Fave Beans
Potatoes
Tomatoes

Dill freezes well, toss anything you don't use right away in the freezer and whenever you need fresh dill, just chop some off the top and put it back in the freezer!

Here's that eggplant recipe again:

Baba Ganoush

-2 medium eggplant (~900 grams)
-1/4c tahini
-3 tbsp lemon juice
-2 or 3 cloves of garlic, minced or crushed
-1/4 tsp cumin
-1/2 tsp salt
-2 tbsp chopped parsley
-1 tbsp olive oil

1. Adjust oven rack to middle position and turn on broiler.
2. Place eggplant on baking sheets and stab with a fork a few times.  Broil whole for 2 minutes on all sides.
3. Turn broiler off but do not remove eggplant, heat oven to 375F and roast for 25-30 minutes until soft.  Remove, allow 10 minutes to cool.
4. Combine tahini, lemon juice, garlic, cumin & salt in a bowl.
5. Split eggplant and drain out excess liquid.  Scoop out and add to tahini mixture.  Mix to desired texture.  Garnish with parsley and olive oil.

Serve this with pita or corn chips while your dinner is on the grill.