What a beautiful day! Not too hot and just cloudy enough to kill the glare of the sun. A lovely day to be harvesting.
So, what exactly have I been harvesting??
......and they are so delicious (I get sick on them out in the field because I eat too many, they are like candy!)
I will have many delectable varieties including:
- Brandy Wine
- German Chocolate
- Amish Pineapple
- Green Zebra
- Ivory Egg
- Black Cherry
- Thai Pink Egg
OK, but if you think thats good I got something better:
I don’t know what it is about an eggplant, but they truly have to be the “sexiest” damn vegetable that I have ever laid eyes on (and I’ve eyed my share of veggies). And make no mistake, I’m not shallow, looks are not enough for me! I need some substance and some flavor.......EGGPLANT has it all. So listen ladies: get rid of your man and come on down to the BADSEED Farmer’s Market and get yourself some of the best darn eggplant this side of the Mississippi!
No really, in all seriousness, eggplant is one of life’s under rated pleasures. People just don’t know how to prepare it. I have included a recipe to get you on your way.
Other “sexy” vegetables and “other-worldly delights” will include:
- Chinese Red Noodle Beans!!
- Sweet Potatoes
- Rainbow Chard
- red velvet Okra
- Sweet Basil and Herbs
- LOCAL GOAT CHEESE from Goatsbeard Farm!!!!!
- The best EGGS ever!!
- Fresh baked BREADS, COOKIES, and WHOLESOME TREATS
- HERBAL LEMONADES
- Recycled Hand-Made tote bags and ECO Baby Products
- ...and a whole lot of atmosphere!
So come hang out with some crazy farmer’s and fill up those tummies with local organic goodness tomorrow night at the BADSEED FARMER’S Market from 4:30 - 9pm.
I look froward to feeding you!
(eggplant recipe as follows)
Brooke (farmer and mistress of the BADSEED)
Farmer’s Market every Friday Night
4:30 - 9 PM
For those of you wanting to bust out that grill sitting in your garage:
• 1 large eggplant
• 1/4 cup tahini, plus more as needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more as needed
• 1 pinch ground cumin
• salt, to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 cup brine-cured black olives, such as kalamata
2. Prepare a medium-hot fire in a charcoal grill.
4. Preheat an oven to 375°F.
6. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
8. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
10. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
12. Remove from the oven, let cool slightly, and peel off and discard the skin.
14. Place the eggplant flesh in a bowl.
16. Using a fork, mash the eggplant to a paste.
18. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
20. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
22. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
24. Drizzle the olive oil over the top and sprinkle with the parsley.
26. Place the olives around the sides.
28. Serve at room temperature.
For my Crazy “RAW FOOD” Customers:
Raw Eggplant Caponata
1/2 eggplant cut into 1/4" dice
1 tbs. lemon juice
2 roma tomatoes, cut lengthwise, flesh scooped out
1/4 cup sun-dried tomatoes soaked in water for 30 minutes
3 tbs. minced red bell pepper
3 tbs. minced celery
2 tbs. minced green olives
1 tbs. pine nuts
1 tbs. fresh currants (or raisins)
1 tbs. lemon juice (or 2 tsp. of apple cider vinegar)
1 tsp. raw agave
2 tsp. nama shoyu
1 tbs. chopped basil
1 tbs. chopped parsley
Add 1 tsp. salt to the diced eggplant in a colander, toss to coat and let drain for 30 minutes. Rinse eggplant and pat dry with paper towels. Put the eggplant in a small bowl and add lemon juice while you're prepping the rest of the veggies.
Scoop out the tomato flesh from the tomato half and add to a large bowl with the celery, sun-dried tomato, red bell pepper, currants, pine nuts, green olives, basil, parsley, olive oil, lemon juice (or apple cider vinegar), nama shoyu, basil, parsley and black pepper. Drain the eggplant, add to the mixture and stir to combine. Check for seasoning.
Stuff the tomato halves with the eggplant mixture and dehydrate for 6-8 hours at 105F.