Nov 132012
 
If you are like many of our customers, you often look at a vegetable and think, “What can I do with this?” Oftentimes this way of thinking can limit your interest in trying new things as cooking with different foods can seem overwhelming. Below is a tasty AND simple recipe for eggplant, using seasonal ingredients.
Turned On Eggplant Pizza
Originally from the Hippie /Kitchen Cookbook (pg. 95) by Jean Johnson, Amended by Devin Hunter (F2F Market Coordinator)

Ingredients:

1 medium- sized eggplant per person, sliced in half long ways

Handful of arugula, spinach, or other leafy green of your liking

Goats ‘R Us feta or Old Church Creamery kefir cheese

5-10 leaves of fresh basil depending on preference, chopped

Olive Oil

Red Wine Vinegar (or may I suggest one of the delicious Bombolini vinegars)

Paprika

Salt & pepper to taste

Details:

Slice eggplant long ways and lightly brush with olive oil. Place eggplant halves on barbecue over low heat with the lid on.  Grill until desired tenderness. Work additional olive oil over the chopped basil and greens. The oil helps keep the basil from discoloring. Once the greens are coated, drizzle with vinegar. It will bead up nicely and offer tiny tart hints of flavor. Put all toppings on pizza and enjoy!

Jul 232012
 

We are in the heart of summer fruits and vegetables and the market is overflowing: corn, tomatoes, peaches, plums, watermelons, cantaloupes, honey dews, raspberries, blueberries, blackberries, figs, grapes, squash and eggplant — 8-10 varieties weekly! Peppers, onions, potatoes, beans, cabbagesGrab and Go boxes are available every day filled with the best the market has to offer.

Tomatoes of all varieties are in season grown right here at BusFarm — Heirlooms for salads and sandwiches, romas for sauces and to sun-dry, big red slicers for sandwiches (try our Henricos vs Hanover!), Sungold cherry tomatoes sweet as candy.

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