​Eggplant Sausage Pasta
 
•   1 large eggplant, cut into 1-inch pieces
•   1 tablespoon salt
•   7 tablespoons olive oil
•   1 3/4 pounds spicy Italian sausages, cut up
•   1 pound cherry tomatoes, halved
•   6 garlic cloves, finely chopped
•   1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
•   1 1/4 cups canned low-salt chicken broth
•   2/3 cup whipping cream
•   1 pound cavatapi or penne pasta
•   1 cup freshly grated Parmesan cheese
•   1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
•   2/3 cup pine nuts, toasted
•   Additional grated Parmesan cheese
 
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saute until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Cook meat until brown, about 5 minutes. Transfer meat to plate. 
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add sausage, broth and cream. Simmer until sausage is cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately

Much abundance to be eaten these days on the farm.  Here's a recipe to help use all those wonderful field cukes.  
Recipe: Tzatziki - Cucumber Yogurt Dip
 
•   3 tbsp. olive oil
•   1 tbsp. vinegar
•   2 cloves garlic, minced finely
•   1/2 tsp. salt
•   1/4 tsp. pepper
•   1 cup plain yogurt (for thicker tzatziki, strain the yogurt)
•   1 cup sour cream
•   2 cucumbers, peeled, seeded and diced
•   1 tsp. chopped fresh dill
​1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined and set aside.
2. Using a whisk, blend the yogurt with the sour cream.
3. Add the olive oil mixture to the yogurt mixture and mix well.
4. Add the cucumber and chopped fresh dill.
5. Chill for at least two hours before serving.
Yields 4-5 cups

It's time for zucchini for a meal or two each day!  I love it!  We've done a few meals of grilled zucchini, which I feel is really the best way to enjoy it.  Marinate for a few hours (garlic, olive oil, balsamic vinegar); then grill and top with fresh parmesan.  I try to make extra so we can have it on sandwiches or in pasta salad the following day but we keep eating it all!  
This week I came across an old recipe written out by our friend Loren Balisky.  It reads, "A Strategy recipe to cope with Paul Neufeld's gigantic zucchini, as prepared by Loren at Kinbrace House, Summer 2003."  Here's what follows:
Garlic - 2 heads
Eggs - 12
Onions - 2
Zucchini - ask Paul for one of his big ones (50 cm long)
Pepper and salt
- Mince the garlic
- break eggs into a mixing bowl; beat with fork
- cut zucchini into cubes
- coarsely chop 2 onions

Mix together:
1/2 cup soya sauce
1/4 cup red wine vinegar
1/4 cup honey

Heat oil in a large wok and add minced garlic, sautéing until the garlic is nicely browned.  Set garlic aside.  Add eggs to remaining hot oil in wok, stirring gently and continuously as for scrambled eggs; cook well until eggs have released oil, toss with salt and set aside.  Add pepper to remaining hot oil, sauté briefly, then add zucchini/onion mixture.  Sauté this mixture until zucchini softens.  Add the sauce mixture to the zucchini and continue cooking until you're happy with it.  

Ladle zucchini over rice, top the zucchini with eggs and sprinkle all with garlic.  

Thank you Loren!  It's great to remember those early days of farming and all the big zucchini we brought home.  Now that we pick zucchini everyday to keep it from gettting too big it's hard to imagine living in Vancouver and Paul only being out at the farm 3-4 days a week!

​Zucchini Appetizers
 
3 c. thinly sliced unpeeled zucchini
1 c. flour
1 t. baking powder
½ c. chopped onion
½ c. parmesan cheese
2 T. snipped parsley
½ t. salt
½ t. crushed oregano leaves
Dash of pepper
1/3 c. oil
4 eggs, slightly beaten
 
Grease 9 x 13 pan.  Mix all ingredients.  Spread in pan.
Bake at 350 for 25 min. or until golden brown.  Cut in small pieces.