Diving into Fall
As we dive into fall, things are cooling down at the farm literally and metaphorically. It's easy to get caught up in the long days of summer and forget to slow down and take care. One way I'm taking care is starting to grow cut flowers and making bouquets.
Another way I'm taking care is forcing myself to cook more! People always say "you must eat a lot of vegetables since you have a farm" and sadly, I haven't lately because of our busy schedule. (We have mostly been eating out). So this week I have two recipes to share that are easy and can be made with ingredients almost 100% sourced from the Kailua Town Farmers' Market. (I forgot to take pictures but will remember next time!)
Farmers’ Market Inspired RecipesGround Pork Yakisoba
Ingredients:
* 1 sweet onion (Lovan)
* 1 bunch green onion (Lovan)
* 2 Ahiki Japanese eggplant
* 1 bag Ahiki baby carrots
* 1lb ground wild boar (Forage)
* 2 bags mushrooms (Small Kine Mushroom)
* 5 yakisoba packs (Sun noodle)
* Vegetable oil
* salt
* yakisoba sauce
Yakisoba Sauce
* 8 Tbsp Worcestershire sauce
* 2.5 Tbsp oyster sauce
* 2.5 Tbsp ketchup
* 1.5 Tbsp soy sauce
* 2 Tbsp sugar
Directions:
1. Heat oil on medium high heat. Cook the meat until no longer pink.
2. Add the onion and carrot and cook for 5 minutes.
3. Add eggplant and mushrooms, cook until tender.
4. Add the noodles and sauce and mix well with tongs. Garnish with green onion and enjoy!
Baked Brie Pasta
Ingredients:
* 3 Ahiki Italian eggplant
* 1 bunch Ahiki Italian basil
* 1 "brie" wheel (The Vegan Cheese Shoppe)
* "Parmesan" (The Vegan Cheese Shoppe)
* 2 containers Pappardelle pasta (Onda Pasta)
* Marinara sauce
* Garlic
Directions:
1. Pre-heat oven to 400°F.
2. Cut eggplant into rounds and sprinkle with salt. Let sit for 20 min to release water. Pat dry and bake for 8 min, flip, then another 8 min.
3. Place brie in a 9x13 baking pan and sprinkle 5 crushed cloves of garlic on top. Bake for 20 min.
4. While brie and eggplant are cooking, cook the pasta. Bring water to a boil and cook for 3 min. Drain.
5. When brie is done cooking, add eggplant, pasta, and marinara sauce. (I eyeballed the amount of marinara sauce used.) Mix well with a tongs.
6. Garnish with basil and parmesan. Enjoy!!