roxbury farm
ROXBURY FARM [email protected]
august 25, 2014 - pickup week # 12
www.roxburyfarm.com
Letter from a Farmer Many people argue that the industrialization of agriculture is the root of the problem in maintaining food quality. It is a strange image that only small unprofitable farms, whereby the farmers are martyrs, are able to create good food. In my mind productive agriculture is more a matter of striking a balance between, what I consider to be, merely perceived polarities. Is being business minded bad in and of itself? Is being rational and scientific contrary to sensing? Rational thinking, reductionism, and analysis find their counter parts (not their opposites) in inspiration, imagination and intuition. It is rather that the artist and the scientist as a team are able to create things neither could come up with alone, as both kinds of qualities represent the complex human brain. Let's look at food preparation which takes as much science as art to elevate plain cooking into haute cuisine. Chefs work with living material. Availability and quality of ingredients differ over the course of a season. As a result spices will have to be adjusted, and even the ingredients themselves might have to be altered. Being a farmer is so much like being a chef as you rely on a similar skill set. For both you have to be an artist as well as a good businessperson. Unfortunately large scale American agriculture has became a one-sided model, slowly having adopted an industrial frame of thought over the last 50 years. Farmers and peasants historically based many of their decisions on their intuitive knowledge. It is really during my generation that this approach has become obsolete. Observation is still valued but when farmers solely rely on GPS instructions, their profession resembles more the qualities of a truck driver than a chef. With the technology at our fingertips we begin to second-guess our judgment which is unfortunate as an important skill set is lost in the process. Whatever happened to the green thumbs amongst farmers? No longer deemed necessary? I am of the old school that believes that growing food of high quality demands a balanced skill set and that our judgment cannot be informed by rational thinking alone. Let's take a specific example to illustrate this: two weeks ago I described a rather elegant example of a crop rotation. You could read it as a methodology or approach, but that would be a misunderstanding. It can only be understood in the context of us having to take some extreme measures to re-enliven the soil. The land we took back under our stewardship had been abused for more than 50 years. What we decide to plant is based on our understanding of a particular piece of land in the context of its history; and it will change as the farm changes. What we plant and where we plant is a combination of art and science. (con’t pg. 2)
GARLIC PLANTING PARTY Join us on Saturday, September 27th from 10:00 am to 2:00 pm to split and plant the garlic for the 2015 season. We will grill Roxbury Farm grass- fed hamburgers and farm fresh veggies. Please bring a side dish to share. The Garlic Harvest Party was a great success, we hope you can join us for the Planting Party. Please RSVP at your CSA site or email the farm at [email protected].
2 (con’t) During the winter months we look at our cropping history and decide what crop (including cover crops) will be planted at what particular place on the farm. A rather complicated process as we deal with 40 different vegetables that are each planted over many different successions. Each vegetable crop demands many different planting dates and has many different requirements for land varying between 140 square feet (for each cilantro planting) to 80,000 square feet (for potatoes). We have 12 different fields that are divided in 50 feet sections each containing 8 beds that are 6 feet wide, all varying in length between 350 and 900 feet. Fitting each crop nicely in a particular section can be a mathematical challenge. But fitting it on paper is just one part of the exercise. Once the ground thaws I take the crop plan with me and sit at every section of every field. Then I try to imagine what the crop will look like during the growing season. It is important for me to actually visualize the crop, not just to grow it, but to see it thrive. If I feel there is a problem I make a mental note. It is very much a sensing exercise. Sometimes it takes me a week or more to digest it. And then one day I will surprise Jody that certain aspects of the crop plan won't work. I tell her that we will not be able to plant a certain crop in a certain field as I am not able to "see" it. To compare cooking to farming again; when we decide what to do with a piece of land we are a bit like a chef looking at the ingredients on our cutting board wondering how to turn it into a flavorful dish. A chef senses similarly to the way I visualize, as he/she can't take the salt out of the soup once it is thrown in. There has to be an intuitive understanding about the correct amount of spices to create the best flavor. I have a need to visualize almost every solution before I make a decision. In other words, if I can't "see" it, I won't do it. This process also allows me to see the need for what is missing in the picture. The picture has to feel complete, whole. It is a bit like a puzzle and I might realize the need for a completely different method in raising a particular crop. Once I see the solution it gives me the liberty to make dramatic changes of procedures in how we raise a particular vegetable or how we care for the animals. And because I can "see" it, there is a great sense of confidence that it will actually work. It is clear that this does not completely determine my decisions. It also includes maintaining good records, and yes, I rely on numbers to make a final decision. Before we make any dramatic change I always double-check the numbers. For example when buying a piece of equipment, I run a cost analysis; understanding that this only makes up a small part of the actual cost and benefit analysis. Making a final decision is all about striking a balance between numbers and imagination. Neither of them rules the other, but combined make for a good decision making process. Yes, there is a strong
COMING NEXT WEEK (OUR BEST GUESS): salad mix or head lettuce, sweet corn, green beans, beefsteak tomatoes, plum tomatoes, cherry tomatoes, tomatillos, hot peppers, Carmen peppers, bell peppers, mustard greens, broccoli or napa cabbage or cauliflower, parsley, onions, garlic, and cilantro FRUIT: peaches MEAT SHARE DELIVERY DATES in Sept: Pork Share #1— Sept. 9—12; Lamb Share #1— Sept 16—19; Chicken Share #3— Sept 23—26 Pork Share #2— Sept 30 to Oct 3 PLEASE TAKE ONLY WHAT IS ON THE SHARE LIST: We have received a couple of emails about sites running out of items before the end of the pickup. We carefully count and weigh all the items to make sure there is enough for everyone. Please remember to carefully follow the share list. If you are splitting a share double check to make sure you are taking the correct amount. We want the first and last members at each site to receive all the veggies in the share. Thank you! business element to running a farm that in and of itself is not a bad thing. It simply is another place of perceived polarity as farms are both a place of service (as we nourish people) and a place of self interest (we do have to pay our bills to keep doing this year after year). But these days many farmers refer to farming simply as agri-business. I have this notion that being totally business minded implies that you are involved in an activity where you do not really care about the customer; the customer is simply the means to make a profit. Care for the customer is expressed as a method to repeat sales and to receive a higher price. The determination in the marketplace if actual needs are met is evaluated by total sales and profit. Jody was just in Iowa and one extension agent told her that these days the corporate take-over of agriculture has made price the most important aspect of farming. (con’t p. 3)
3 (letter con’t) He said, "if I would give corporate farms the choice between receiving $6.00 a bushel for corn to feed people or $10.00 to have it dumped in the Mississippi River, all of them would take the $10.00. The idea that farmers take pride in feeding the world is largely gone. It is all about maximizing profit."
At Roxbury Farm we take pride in not just feeding people, we love to nourish you. How easily our attitude would change if we would see the marketplace as the enemy instead of a partner. To us service and self interest are not truly opposites, but merely two sides of the same coin. Together they create value. Having a dedicated and committed customer base allows us to always feel committed to maintaining the highest standards in how we raise your food. It is not just about receiving a fair price. It is more about how this fairness is created. To us it is never about making a choice between one or the other, but about creating dialogue between two seemingly opposite sides. Richard Rohr, a Franciscan Priest, said it well when he wrote, "Each of us must learn to live with paradox,
or we cannot live peacefully or happily even a single day of our lives. In fact, we must even learn to love paradox, or we will never be wise, forgiving, or possess the patience of good relationships. Untarnished mirrors, as Wisdom says, receive the whole picture, which is always the darkness, the light, and the subtle shadings of light that make shape, form, color, and texture beautiful. You cannot see in total light or total darkness. You must have variances of ~Jean-Paul light to see.”
GARBANZO, TOMATO, AND CILANTRO SALAD WITH CHILE LIME DRESSING 1 can garbanzo beans (chickpeas), rinsed well and drained 4-5 tomatoes or 1 cup cherry, diced in 1/2 inch pieces 1/2 cup green onion, sliced 1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef's knife or food processor 1 avocado, diced (optional, but good) Dressing Ingredients: 2 T fresh lime juice (plus 2 tsp. more for avocado, if using) 2 T extra-virgin olive oil 1/4 tsp. ground Chipotle chile powder 1/2 tsp. chile powder (mild) 1/2 tsp. ground cumin 1/2 tsp. onion powder zest from one lime salt, fresh ground pepper to taste Drain beans into colander and rinse until no foam remains. Let drain well. Mix together the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing, then put beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that's big enough to hold all the salad ingredients.) Let beans marinate in dressing one hour or longer. If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. (You can skip that step if using cherry tomatoes or if your tomatoes aren't that juicy.) Thinly slice the green onions and wash, dry, and chop the cilantro. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.) Season with salt and pepper to taste and serve. http://www.kalynskitchen.com/2006/07/garbanzo-tomato-and-cilantro-salad.html
4
ROASTED TOMATO SOUP WITH CORN SALSA For the soup 2 pounds tomatoes 6 cloves garlic, peeled 2 tablespoons olive oil salt and freshly ground black pepper 2 cup (500ml) water (or low-sodium chicken stock) 1 teaspoon minced fresh thyme or savory 1 tablespoon sugar Preheat the oven to 400ºF (200º) Cut the tomatoes in half horizontally and squeeze out the seeds. Toss the tomatoes with the olive oil and garlic on a baking sheet, seasoning them with salt and pepper. Turn the tomatoes so they are all cut side down, and bake for 20 to 30 minutes, until the tomatoes are completely soft and beginning to char on the bottoms. Warm the water or stock in a saucepan with the roasted tomatoes, garlic (and any juices on the pan), and thyme or savory. Once warm, simmer for 10 minutes. Remove from heat and let cool to room temperature, then blend the tomatoes with the water or stock, and the sugar. (At this point, you can chill the tomato soup for up to 2 days.) For the salsa 2 cups fresh or frozen corn kernels 1 tablespoon olive oil 1 small tomato, diced 1 small red onion, diced ½ bell pepper, diced 1 small fresh chile, seeded and chopped ½ cup chopped flat-leaf parsley or cilantro generous pinch of ancho or chipotle chili powder juice of 1 to 2 limes salt Make the corn salsa by warming the corn kernels in a skillet with the olive oil until slightly soft, about 2 minutes. (If you have a grill, you can char them there instead.) Scrape the kernels into a bowl and mix in the diced tomatoes, onions and peppers, as well as the chopped chile, parsley, chili powder, the juice of 1 lime, and some salt. Stir together and taste, adding additional lime juice and salt if desired. Warm the soup in a saucepan and divide into bowl, adding a generous heap of the corn salsa in the center. Note that you want to warm the soup pretty well so that the heap of salsa doesn’t cool it down. http://www.davidlebovitz.com/2013/08/roasted-tomato-soup-with-corn-salsa-recipe/
5
EGGPLANT CAPRESE SALAD 1 cup boiling water ¼ cup dried tomatoes (not oil-packed) 1 pound eggplant 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper 1/3 cup coarsely snipped fresh basil ¼ cup olive oil 2 tablespoons balsamic vinegar 2 7- to 8-ounce balls fresh mozzarella cheese, thinly sliced 4 large tomatoes, cored and thinly sliced Coarse salt ground black pepper Small fresh basil leaves In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes. Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper. For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature. In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped. On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping slices. Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Serve at room temperature. http://www.bhg.com/recipe/eggplant-caprese-salad/
august 25, 2014 - pickup week # 12
www.roxburyfarm.com
Letter from a Farmer Many people argue that the industrialization of agriculture is the root of the problem in maintaining food quality. It is a strange image that only small unprofitable farms, whereby the farmers are martyrs, are able to create good food. In my mind productive agriculture is more a matter of striking a balance between, what I consider to be, merely perceived polarities. Is being business minded bad in and of itself? Is being rational and scientific contrary to sensing? Rational thinking, reductionism, and analysis find their counter parts (not their opposites) in inspiration, imagination and intuition. It is rather that the artist and the scientist as a team are able to create things neither could come up with alone, as both kinds of qualities represent the complex human brain. Let's look at food preparation which takes as much science as art to elevate plain cooking into haute cuisine. Chefs work with living material. Availability and quality of ingredients differ over the course of a season. As a result spices will have to be adjusted, and even the ingredients themselves might have to be altered. Being a farmer is so much like being a chef as you rely on a similar skill set. For both you have to be an artist as well as a good businessperson. Unfortunately large scale American agriculture has became a one-sided model, slowly having adopted an industrial frame of thought over the last 50 years. Farmers and peasants historically based many of their decisions on their intuitive knowledge. It is really during my generation that this approach has become obsolete. Observation is still valued but when farmers solely rely on GPS instructions, their profession resembles more the qualities of a truck driver than a chef. With the technology at our fingertips we begin to second-guess our judgment which is unfortunate as an important skill set is lost in the process. Whatever happened to the green thumbs amongst farmers? No longer deemed necessary? I am of the old school that believes that growing food of high quality demands a balanced skill set and that our judgment cannot be informed by rational thinking alone. Let's take a specific example to illustrate this: two weeks ago I described a rather elegant example of a crop rotation. You could read it as a methodology or approach, but that would be a misunderstanding. It can only be understood in the context of us having to take some extreme measures to re-enliven the soil. The land we took back under our stewardship had been abused for more than 50 years. What we decide to plant is based on our understanding of a particular piece of land in the context of its history; and it will change as the farm changes. What we plant and where we plant is a combination of art and science. (con’t pg. 2)
GARLIC PLANTING PARTY Join us on Saturday, September 27th from 10:00 am to 2:00 pm to split and plant the garlic for the 2015 season. We will grill Roxbury Farm grass- fed hamburgers and farm fresh veggies. Please bring a side dish to share. The Garlic Harvest Party was a great success, we hope you can join us for the Planting Party. Please RSVP at your CSA site or email the farm at [email protected].
2 (con’t) During the winter months we look at our cropping history and decide what crop (including cover crops) will be planted at what particular place on the farm. A rather complicated process as we deal with 40 different vegetables that are each planted over many different successions. Each vegetable crop demands many different planting dates and has many different requirements for land varying between 140 square feet (for each cilantro planting) to 80,000 square feet (for potatoes). We have 12 different fields that are divided in 50 feet sections each containing 8 beds that are 6 feet wide, all varying in length between 350 and 900 feet. Fitting each crop nicely in a particular section can be a mathematical challenge. But fitting it on paper is just one part of the exercise. Once the ground thaws I take the crop plan with me and sit at every section of every field. Then I try to imagine what the crop will look like during the growing season. It is important for me to actually visualize the crop, not just to grow it, but to see it thrive. If I feel there is a problem I make a mental note. It is very much a sensing exercise. Sometimes it takes me a week or more to digest it. And then one day I will surprise Jody that certain aspects of the crop plan won't work. I tell her that we will not be able to plant a certain crop in a certain field as I am not able to "see" it. To compare cooking to farming again; when we decide what to do with a piece of land we are a bit like a chef looking at the ingredients on our cutting board wondering how to turn it into a flavorful dish. A chef senses similarly to the way I visualize, as he/she can't take the salt out of the soup once it is thrown in. There has to be an intuitive understanding about the correct amount of spices to create the best flavor. I have a need to visualize almost every solution before I make a decision. In other words, if I can't "see" it, I won't do it. This process also allows me to see the need for what is missing in the picture. The picture has to feel complete, whole. It is a bit like a puzzle and I might realize the need for a completely different method in raising a particular crop. Once I see the solution it gives me the liberty to make dramatic changes of procedures in how we raise a particular vegetable or how we care for the animals. And because I can "see" it, there is a great sense of confidence that it will actually work. It is clear that this does not completely determine my decisions. It also includes maintaining good records, and yes, I rely on numbers to make a final decision. Before we make any dramatic change I always double-check the numbers. For example when buying a piece of equipment, I run a cost analysis; understanding that this only makes up a small part of the actual cost and benefit analysis. Making a final decision is all about striking a balance between numbers and imagination. Neither of them rules the other, but combined make for a good decision making process. Yes, there is a strong
COMING NEXT WEEK (OUR BEST GUESS): salad mix or head lettuce, sweet corn, green beans, beefsteak tomatoes, plum tomatoes, cherry tomatoes, tomatillos, hot peppers, Carmen peppers, bell peppers, mustard greens, broccoli or napa cabbage or cauliflower, parsley, onions, garlic, and cilantro FRUIT: peaches MEAT SHARE DELIVERY DATES in Sept: Pork Share #1— Sept. 9—12; Lamb Share #1— Sept 16—19; Chicken Share #3— Sept 23—26 Pork Share #2— Sept 30 to Oct 3 PLEASE TAKE ONLY WHAT IS ON THE SHARE LIST: We have received a couple of emails about sites running out of items before the end of the pickup. We carefully count and weigh all the items to make sure there is enough for everyone. Please remember to carefully follow the share list. If you are splitting a share double check to make sure you are taking the correct amount. We want the first and last members at each site to receive all the veggies in the share. Thank you! business element to running a farm that in and of itself is not a bad thing. It simply is another place of perceived polarity as farms are both a place of service (as we nourish people) and a place of self interest (we do have to pay our bills to keep doing this year after year). But these days many farmers refer to farming simply as agri-business. I have this notion that being totally business minded implies that you are involved in an activity where you do not really care about the customer; the customer is simply the means to make a profit. Care for the customer is expressed as a method to repeat sales and to receive a higher price. The determination in the marketplace if actual needs are met is evaluated by total sales and profit. Jody was just in Iowa and one extension agent told her that these days the corporate take-over of agriculture has made price the most important aspect of farming. (con’t p. 3)
3 (letter con’t) He said, "if I would give corporate farms the choice between receiving $6.00 a bushel for corn to feed people or $10.00 to have it dumped in the Mississippi River, all of them would take the $10.00. The idea that farmers take pride in feeding the world is largely gone. It is all about maximizing profit."
At Roxbury Farm we take pride in not just feeding people, we love to nourish you. How easily our attitude would change if we would see the marketplace as the enemy instead of a partner. To us service and self interest are not truly opposites, but merely two sides of the same coin. Together they create value. Having a dedicated and committed customer base allows us to always feel committed to maintaining the highest standards in how we raise your food. It is not just about receiving a fair price. It is more about how this fairness is created. To us it is never about making a choice between one or the other, but about creating dialogue between two seemingly opposite sides. Richard Rohr, a Franciscan Priest, said it well when he wrote, "Each of us must learn to live with paradox,
or we cannot live peacefully or happily even a single day of our lives. In fact, we must even learn to love paradox, or we will never be wise, forgiving, or possess the patience of good relationships. Untarnished mirrors, as Wisdom says, receive the whole picture, which is always the darkness, the light, and the subtle shadings of light that make shape, form, color, and texture beautiful. You cannot see in total light or total darkness. You must have variances of ~Jean-Paul light to see.”
GARBANZO, TOMATO, AND CILANTRO SALAD WITH CHILE LIME DRESSING 1 can garbanzo beans (chickpeas), rinsed well and drained 4-5 tomatoes or 1 cup cherry, diced in 1/2 inch pieces 1/2 cup green onion, sliced 1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef's knife or food processor 1 avocado, diced (optional, but good) Dressing Ingredients: 2 T fresh lime juice (plus 2 tsp. more for avocado, if using) 2 T extra-virgin olive oil 1/4 tsp. ground Chipotle chile powder 1/2 tsp. chile powder (mild) 1/2 tsp. ground cumin 1/2 tsp. onion powder zest from one lime salt, fresh ground pepper to taste Drain beans into colander and rinse until no foam remains. Let drain well. Mix together the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing, then put beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that's big enough to hold all the salad ingredients.) Let beans marinate in dressing one hour or longer. If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. (You can skip that step if using cherry tomatoes or if your tomatoes aren't that juicy.) Thinly slice the green onions and wash, dry, and chop the cilantro. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.) Season with salt and pepper to taste and serve. http://www.kalynskitchen.com/2006/07/garbanzo-tomato-and-cilantro-salad.html
4
ROASTED TOMATO SOUP WITH CORN SALSA For the soup 2 pounds tomatoes 6 cloves garlic, peeled 2 tablespoons olive oil salt and freshly ground black pepper 2 cup (500ml) water (or low-sodium chicken stock) 1 teaspoon minced fresh thyme or savory 1 tablespoon sugar Preheat the oven to 400ºF (200º) Cut the tomatoes in half horizontally and squeeze out the seeds. Toss the tomatoes with the olive oil and garlic on a baking sheet, seasoning them with salt and pepper. Turn the tomatoes so they are all cut side down, and bake for 20 to 30 minutes, until the tomatoes are completely soft and beginning to char on the bottoms. Warm the water or stock in a saucepan with the roasted tomatoes, garlic (and any juices on the pan), and thyme or savory. Once warm, simmer for 10 minutes. Remove from heat and let cool to room temperature, then blend the tomatoes with the water or stock, and the sugar. (At this point, you can chill the tomato soup for up to 2 days.) For the salsa 2 cups fresh or frozen corn kernels 1 tablespoon olive oil 1 small tomato, diced 1 small red onion, diced ½ bell pepper, diced 1 small fresh chile, seeded and chopped ½ cup chopped flat-leaf parsley or cilantro generous pinch of ancho or chipotle chili powder juice of 1 to 2 limes salt Make the corn salsa by warming the corn kernels in a skillet with the olive oil until slightly soft, about 2 minutes. (If you have a grill, you can char them there instead.) Scrape the kernels into a bowl and mix in the diced tomatoes, onions and peppers, as well as the chopped chile, parsley, chili powder, the juice of 1 lime, and some salt. Stir together and taste, adding additional lime juice and salt if desired. Warm the soup in a saucepan and divide into bowl, adding a generous heap of the corn salsa in the center. Note that you want to warm the soup pretty well so that the heap of salsa doesn’t cool it down. http://www.davidlebovitz.com/2013/08/roasted-tomato-soup-with-corn-salsa-recipe/
5
EGGPLANT CAPRESE SALAD 1 cup boiling water ¼ cup dried tomatoes (not oil-packed) 1 pound eggplant 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper 1/3 cup coarsely snipped fresh basil ¼ cup olive oil 2 tablespoons balsamic vinegar 2 7- to 8-ounce balls fresh mozzarella cheese, thinly sliced 4 large tomatoes, cored and thinly sliced Coarse salt ground black pepper Small fresh basil leaves In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes. Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper. For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature. In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped. On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping slices. Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Serve at room temperature. http://www.bhg.com/recipe/eggplant-caprese-salad/
