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Kiwis
Kiwis will ripen at room temperature or
stored in a paper bag. Store ripe and unripe
kiwis in your refrigerator for up to four
weeks.
Melons
Keep at room temperature until ripe, then
refrigerate.
Okra
Loosely wrap okra in a plastic bag and store
in the fridge for up to two days. Any longer,
the okra will start to get slimy. You can also
freeze okra. Line a tray with parchment
paper and place whole pods or chopped okra
in a single layer. Place in your freezer for a
few hours, then transfer to freezer bags.
Sweet Potatoes
Keep in a basket or container in a dark, cool
spot for up to two weeks.
Don’t store sweet potatoes in the fridge or
their centers will harden.
Tomatoes
Tomatoes are cultivated year round. You
can store tomatoes on your countertop
or in the refrigerator, but we recommend
room temperature, especially for fleshier
tomatoes.
Yellow Squash & Zucchini
Store unwashed yellow squash and zucchini
in a perforated or loosely closed plastic bag
in your refrigerator.
It will last for up to one week.
Eggplant Pirogues
Serves 6
WHAT YOU WILL NEED
9
small eggplants,
washed and dried
3-4 tablespoons Rouses Extra
Virgin olive oil
½ cup yellow onion, chopped
1
large garlic clove,
roughly chopped
¾ pound lean ground beef
¼ pound Rouses Italian
sausage, casing removed
1
teaspoon Rouses salt
½ teaspoon Rouses black
pepper
1
teaspoon ground allspice
1
teaspoon ground cinnamon
1
cup white rice, cooked
¼ cup pine nuts
⅓ cup plus two tablespoons
fresh mint leaves, chopped
1
15-ounce can tomato sauce
1
cup water
Sliced fresh tomatoes for garnish
HOW TO PREP
Lightly grease eggplants with olive oil and place in a
large baking dish. Roast under the broiler for 15-30
minutes until just soft. In a large, cast iron skillet, warm
two tablespoons of olive oil over medium-high heat. Add
onions and garlic and cook until translucent. Add ground
beef and Italian sausage and sauté until browned.
Drain the skillet of any fat and place on a cool burner. Season
with salt, pepper, allspice and cinnamon. Add rice, pine nuts
and ⅓ cup chopped mint leaves, stirring to combine.
Preheat oven to 375 degrees.
Transfer eggplants to a plate or work surface. Cut a slit
lengthwise in each eggplant, and carefully scoop out
some of the flesh. Add the flesh to your meat and rice
mixture, stirring to combine.
Stuff eggplant shells with meat and rice mixture and
return to the baking dish.
In your original skillet, combine tomato sauce, water and
drippings. Pour over eggplants. Cook stuffed eggplants
until bubbly, about 25-30 minutes. Garnish with tomato
slices and chopped mint.
AT SEASON’S PEAK