Soy and Corriander Marinaded Grilled Eggplant

Fall is definitely in the air here in California’s central valley. Already I am seeing winter squash at the Farmers Market and pumpkins being harvested in several fields adjacent to the river. Day and night time temps have cooled by at least ten degrees and my garden’s production has cooled down too. I’m getting a squash, a cucumber and a few eggplant every now and then.

DSCN5631

Recently a friend shared an eggplant marinade with me that used coriander, aka cilantro leaves, soy sauce, rice wine, sesame oil, garlic and ginger. It sounded pretty good there were a couple of eggplants in the garden that would be ripe soon so I printed out the recipe, picked up some fresh coriander at the farmers market and waited for the eggplants to get eat’n size.

DSCN5616

The eggplants finally being big enough to pick, it was time to give the new recipe a try. It’s a pretty simple recipe, although there is a 45 minute marinade time so it’s not something you can throw together last minute. You put all the marinade ingredients in to a blender jar, hit the switch until its well mixed then rub marinade into the eggplant’s cut side, place them in pan with remaining marinade and wait.  The recipe recommends microwaving the marinaded eggplants but I’m not much for microwaving veggies so I grilled them. The link to the recipe can be found here.

All in all I thought the dish turned out pretty tasty. I was worried that I might have put in too much ginger but it seemed to be just the right amount and for those of you who who don’t especially like the strong flavor of coriander/cilantro I didn’t feel it was overpowering in any way.  I think that a sprinkling of toasted sesame seeds would be a nice way to finish the dish. I not sure If I like this marinade better than my favorite green onion marinade but it’s a nice alternative I’ll use again. You can find my recipe for Sesame Eggplant with Green Onion here if you want to try a nice eggplant marinade but really don’t like coriander/cilantro.

As I started writing this I got curious about coriander/cilantro. I found out it is not only an herb it is also considered a spice, it has been cultivated and used as a medicinal and culinary herb for at least 3,000 years tracking back to the Mediterranean and Middle Eastern regions. It’s Asian use goes back several thousand years. Its also unusual as all parts of the plant; root, stems, leaves, flowers and seeds can be used. I found the site The World’s Healthiest Foods to have good information for those of you, who like me always, want who want to learn more.

Advertisements

Inspiration – A True Seedless Sugar Baby Watermelon

Dave's signNot only am I lucky enough to live within cycling distance of what I consider to be one of California’s best Certified Farmers’ Markets, the Sunday Downtown Sacramento Market, there is a wonderful farm stand about 5 miles down river from me for those times when I need to replenish either fresh fruit or veggies during the week.  From May until the end of October, Dave’s Produce becomes my mid-week “go to spot” for fresh produce shopping.

dscn5068

Dave’s Produce belongs to Sacramento River Delta Grown an Agri-tourism Association of businesses adjacent to the lower Sacramento River. The group’s mission is to promote: Agricultural sustainability and profitability through Agri-tourism, and Agri-education, by providing public accessibility to local farms, while enhancing the public’s awareness of production agriculture, and enjoyment of the rural farming experience. The businesses are varied and include many of the wineries from the Clarksburg region, which I might add make some very nice wine. It’s a beautiful area and one I love exploring in all seasons.

Dave's farm standDave’s Produce is part of Vierra Farms which is where the farm stand is located. Here’s how they describe their location on their website: “Vierra Farms is influenced by the Sacramento Delta Region by its proximity to the Pacific Ocean and San Francisco Bay. Situated at the edge of the Sacramento River, Vierra Farms takes advantage of the coastal gap as the northern and southern coastal ranges meet at the Sacramento Delta. As temperatures rise in the central valley, cool maritime breezes are pulled directly across the Sacramento region creating a distinctive climate that helped create Vierra Farms’ premium mouth-watering watermelon and bountiful hard squash​ that has been provided to the greater Sacramento area wholesale, retail and food service customers for over the past 10 years.”

I have to say they are right on when they talk about premium mouth-watering watermelon, the squash too, but I want to talk about one of the varieties of watermelon they grow, Inspiration.

Inspiration watermelonInspiration is what is called a black watermelon, the name referring to the outside color of the melon. It is a true Sugar Baby seedless, early maturing watermelon with a brix of 9.5, Brix being a measure of sweetness , where 7.8 – 8.2 is somewhat sweet, 8.3 – 9.0 is sweet, and >9.0 is very sweet. The melon I bought was definitely sweet, seedless and juicy, a perfect summer melon. 

I think this particular watermelon is grown in other regions of the US and would love to hear from you if you have tried it or other black watermelon varieties this summer. I’ll be looking for it again out at Dave’s next season.

chopped watermelon