Well, it looks like September is coming in with a bang with high temps and a last taste of summer sun. Hope you get the chance to soak it up and store it for a rainy day. Much like the fruits of our harvest, which coincides with the Full Corn Moon this week.
The September Full Moon is often called the Harvest Moon because it is usually the Full Moon closest to the autumnal equinox. However, every 3 years the October Full Moon is closer to the equinox. That’s when the September Moon becomes the Corn Moon and October adopts the title of Harvest Moon. 2020 is one of the special years where we get the glowing and cheery Corn Moon.
The name Corn Moon is based on Native American and Anglo Saxon harvesting events. Other names for the September Full Moon are Barley Moon or Fruit Moon. All the monikers represent crops that are harvested for the month.
The Corn Moon is about basking in sweet golden abundance. We here at Winter Green wish that for each of you this harvest season. Speaking of abundance, we have quite a full box for you this week.
WHAT’S IN YOUR BOX
Some: Cherry Tomatoes, Sweet Italian Peppers,Basil, Zucchini, Corn
WHAT WE’RE MAKING
Simple Baba Ganoush
Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten-free. Author Minimalist Baker
PREP TIME 15 minutes COOK TIME 10 minutes
- 1 medium eggplant*
- Sea salt
- Olive oil (for roasting)
- 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
- 1 large clove garlic (grated or finely minced)
- 2 Tbsp tahini
- i2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor It should be soft and tender and the skin should come off easy.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
- Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.
We hope you have a great week, and enjoy the last big blast of heat of the summer and a safe Labor Day weekend.
Bronwynn, Linda and Your Winter Green farmers