What I Made:Grilled Veggies and Halloumi Cheese; Tomato, Watermelon and Basil Salad and Sweet & Sour Eggplant with Tomatoes and Chickpeas

Grilled Veggies and Halloumi Cheese:


So, this one you can pretty much throw whatever else you want into the mix, too. Here was my take:


  • Halloumi Cheese
  • All of my thin white eggplants from this week’s share
  • Shishito peppers
  • Zucchini (I happened to have one I got at the farmer’s market in Maine)
  • Scallions


  1. Heat up a grill, or a cast iron skillet
  2. Thinly slice all ingredients
  3. Brush all ingredients with olive oil and sprinkle with salt and pepper
  4. Grill everything up. I had to go in batches, so I started with eggplant, then added peppers and cheese and then zucchini and scallions (though I sliced my zucchini very thin, so it took less time)
  5. Eat

This is great! And worked at room temperature the next day for lunch at work, too.

Tomato, Watermelon, Basil Salad


I served this with the Sweet & Sour Eggplant dish, so, only one photograph for both.

Tomato, Watermelon, Basil Salad

Chop tomatoes and watermelon and throw into a bowl. Sprinkle with feta or ricotta salata and coarsely torn basil leaves. Toss with olive oil, balsamic vinegar and sea salt.

Sweet & Sour Eggplant with Tomatoes and Chickpeas


  • 1 large eggplant 1 1/4 to 1 1/2 pounds, halved lengthwise then cut in 1/2-inch slices
  • Salt to taste
  • 3 to 4 tablespoons extra virgin olive oil, as needed
  • 2 large garlic cloves, minced
  • 1 ½ pounds tomatoes, grated or peeled, seeded and chopped
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 2 tablespoons pomegranate molasses
  • 1 1/2 cups cooked chickpeas
  • 2 to 3 tablespoons of fresh mint


  1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
  2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
  3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.




How A Busy Mom Uses All Those CSA Veggies

Sunday night dinner in the Foley-Murphy household.

Among other things, I’m a mom to an almost five year old and a two month old. Before I was a mom I had hobbies and crafty creative projects going on in my life; now my main hobby is making good food. It works out nicely because my family likes to eat. And for this hobby I love the CSA season. There is nothing better than taking something that we’ve never heard of and turning it into something delicious, especially if my daughter agrees that it is delicious.

I get really excited about it. When I talk about it at social functions and family reunions, I’m met most often with people looking at me like I have three heads (oh, really you made kohlrabi “french fries”… ) but sometimes my excitement finds a kindred spirit.  I’m guessing that in the CSA community there will be more in the later camp and thought I’d share my strategy and a couple of recipes that we have liked in the past few weeks.

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Late Summer Pasta with Tomatoes, Zucchini, and Eggplant

Pasta with Tomatoes, Zuchini, and EggplantIt can be difficult coming up with recipes for the bounty of fresh Red Hook Farm vegetables every week.  We all need a break, even me.  That’s why this week, my girlfriend, Scarlett, is using a variety of fresh, delicious CSA produce to create a tasty pasta dish for everyone (including me).

{Recipe after the jump.}

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Zucchini Flatbread

Zucchini Flat Bread

Since zucchini season is almost winding down, and I’m certain that many of you may be at your wit’s end trying to create something new with those last few summer squash in your refrigerator, I thought that I should publish this recipe post that I created earlier in the summer.  Though it is a little late, the old adage “better late than never” still rings true, especially after enjoying the bounty of summer squash for several weeks now.  So take advantage of the last few zucchini of the season and enjoy this simple, quick, and fresh flatbread any time of day, for breakfast, lunch, or dinner.

{Recipe after the jump.}

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Baked Zucchini and Summer Squash Fritters

Despite my efforts to waste as little as possible this summer, a squash was a little squishy when I took it out of the refrigerator to make zucchini/squash fritters today. Deciding I could still use it, I asked for a Sharpie and instead of becoming a fritter, it embarked on a modeling career.

I grated the remaining yellow squash, since my zucchini had already become bread, for these fritters I found via Gojee. Since they’re baked and not fried, they’re lighter in the belly and, in my opinion, easier and less messy to make. —Josie Rubio

{Recipe after the jump}

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Preparedness and Zucchini Bread

Fellow CSA members, by now you know that a hurricane is coming this weekend, and we all live in evacuation zone A. There will be wind and rain, maybe some damage, but we can prepare.

Make a plan, pack a go bag, gather emergency supplies, maybe find a place to stay in Sunset Park.

One more thing you need to do: make this zucchini bread. It’s quick and tasty, it lasts a long time, and it’s way more useful (and relaxing) than trying to tape all of your windows.

Stay safe, Red Hook.


(Recipe after the jump.) Continue reading