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This Week’s Westchester Farm: Tomatoes, Beets,Eggplant

Roasted Eggplant and Pickled Beet Sandwich
Roasted Eggplant and Pickled Beet Sandwich

The only consolation to the cruel end of summer is what’s now in the garden.

What to do with Tomatoes, Eggplant, Beets, Watermelon, Peaches and Herbs.

Recipes and suggestions compiled by Larchmont-based Farm Share which delivers Community Supported Agriculture. Winter Shares are now available.


Tomato Sandwich
Melissa Clark (heard on NPR)

Start with crunchy toast
Rub toast with garlic and olive oil
Crush your tomato on the bread so the juices run onto the toast and the rest of the tomato rests on top
cover with sliced or chopped avocado
Sprinkle smoked paprika on top


Watermelon, Tomato and Feta Salad
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 small shallot, minced
3 cups seedless watermelon chunks, diced or thinly sliced
4 tomatoes, sliced
4 ounces feta cheese, crumbled
Basil, Purslane or Cilantro for garnish

In a large bowl combine the vinegar, olive oil, and shallot. Whisk until smooth. Toss in the watermelon, tomatoes, feta to coat, serve immediately. Garnish with Basil, Purslane or Cilantro


Pickled Beets

You can keep these in the refrigerator and add more cooked beets to the liquid when they start to get low.

6 medium to large fresh beets, scrubbed and tops cut off
2 cups sugar
2 cups cider vinegar (real–not cider flavored)
2 cups water
1 1/2 teaspoons salt
2 cinnamon sticks
1 Tablespoon whole allspice
3 Tablespoons pickling spice

Serves / Yields
3 quarts

Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.
Place the sugar, cider vinegar, water, salt, and spices in a smaller saucpan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liter or 1/2 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.
Keep adding more cooked beets as needed. May keep in the refrigerator up to 6 months.


Roasted Eggplant and Pickled Beet Sandwiches
Bon Appetit


Roasted Eggplant And Garlic Mayo
1 eggplant sliced into 1/2-inch-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar

Beet Salad
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers
1 tablespoon olive oil
4 6×4-inch pieces focaccia, split
6 ounces feta, thinly sliced or crumbled


Roasted Eggplant And Garlic Mayo
Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Beet Salad And Assembly
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.


Easy Peach Syrup (made in the microwave!)
The Peach Truck
Use for desserts, cocktails, ice tea, natural soda

Makes approx. 4 cups
4 fresh peaches
¼ cup fresh lemon juice (juice of about 2 lemons)
3 cups granulated sugar
1 cup boiling water

Microwave Method:
This method is not only easy, but results in a fresh peach flavor. Wash and pit the peaches. Cut into wedges and place in a large microwave-safe glass bowl. Pour lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap (wrapping all the way around the bowl to seal in steam while cooking). Microwave on high for 5 minutes. Remove and carefully remove plastic as to not burn yourself on the steam. Stir well. Cover and repeat the process until all sugar has dissolved. Once complete, strain syrup to remove solids. You can save the peaches to use as jam. Whisk in boiling water and transfer syrup to a jar. Makes about 4 cups. Refrigerate until needed.

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