"Rescue the Perishing" Roast

What to do when you have vegetables you don't know what to do with.

We don't buy eggplant in our home. With the CSA, though, we often end up with items that we would not have bought otherwise.

I don't care for the texture and eggplant's flavor is a negative as well, so over the years I have found a few tricks for making it more palatable. This is one of my favorites.

It is a very simple crock pot recipe, pictured here with a nice roast as the centerpiece. You can absolutely use another cut or type of meat, but I choose beef usually because the rich, iron-laden broth masks the eggplant better than other meats. I decided to throw a whole bunch of other veggies in as well so that the broth would come full and nutritious.

Honestly, with a little balsamic vinaigrette and olive oil and a generous amount of salt and pepper, it turned out very well. I had no problem stomaching the flavor or texture of the eggplant—the enormous nicotine-berries usually make me gag something awful! Yes, eggplants have nicotine, are technically berries, and are considered the "King of Vegetables" in India, among other things.

2018-08-29 11.17.08-1.jpg

Most of my articles gush about how good things are, but when you start talking about the variety of produce that comes throughout the whole year, there are bound to be a few things that do not play nice with your taste buds—or the palate of another member of your family.

It is a pleasant reminder that we are a part of life, that the world does not naturally bend to our tastes and preferences. In the age when I can flip a light switch, adjust a thermostat, grab my keys and eat the cuisine of almost any place in the world, Summer still makes certain crops and Autumn makes others. It is relaxing in this way, that when I link myself to my world through the CSA I do not have to decide between all the options in the supermarket—and indeed the world—just what is in season now.

2018-08-29 11.18.40.jpg

Rescue the Perishing: the Everything Crockpot Roast


Step 1: Gather all the vegetables from your fridge you don't want go bad and don't plan on eating before that happens.  The less delicate the better.

Step 2: Wash thoroughly and cut in substantial pieces.

Step 3: Sear thawed roast seasoned with salt and pepper in very hot oiled skillet.

Step 4: Place roast in center of crockpot and surround with vegetable pieces, arranging the largest and most dense pieces on the bottom.

Step 5: Pour in a few cups of water and a few splashes of balsamic vinegar and olive oil.  Season with more salt and pepper, and drizzle with some maple syrup if desired.

Step 6: Cook on low for 6 to 8 hours.