|
From the Washington Post via shareholder Eileen Hanning 1/4 cup extra-virgin olive oil 2 cloves garlic, chopped One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips 2 tablespoons plus 1/2 teaspoon salt, or more as needed 1/8 teaspoon freshly ground black pepper, or more as needed 1 pound ripe tomatoes, peeled and […] 2 small eggplant 2 zucchini or yellow squash 1/2 sweet onion Flat parsley or basil Garlic 2-4 Tbsp Coconut oil Sea salt to taste Preheat oven to 375 degrees. Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated. Bake […] I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […] From RealSimple.com 2 Tablespoons pine nuts 2 medium eggplants, sliced 1/2 inch thick 1/2 cup olive oil 1/4 cup red wine vinegar 2 teaspoons fennel seed kosher salt and black pepper 2 tablespoons chopped flat-leaf parsley Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast in oven until […] From “Vegetarian and Vegetable Cooking” by Christine Ingram 4 bell peppers, halved and seeded1 eggplant (or Summer squash), cut into chunks1 onion, sliced1 garlic clove, crushed2 Tablespoons Olive Oil2 coups chopped tomatoes1 teaspoon ground corianderSalt and freshly ground black pepper to taste1 Tablespoon chopped fresh Basil4 oz. goat cheese, coarsely grated2 Tablespoons dried bread crumbs […] From on-farm shareholder Ellen Berg Stuffed Vegetables Stuffed tomatoes 3 or more ripe Tomatoes, cut in half cross-wise, pulp and seeds removed 1 cup fresh ricotta 1/2 cup cubed Mozzarella cheese 1/4 cup grated Parmesan cheese 1/4 cup grated […] This recipe for the season of peppers, eggplant, garlic, and squash is from Arlington Shareholder Matt Iden. He says he’s been meaning to share it for a year. We’re glad to have it at just the right time. Adapted from Michael Chiarello’s show Easy Entertaining, episode #MO0803. Caponata agrodolce is a grilled vegetable salad served […] I love to make this recipe in Eggplant season; it freezes fine, too. ~Rachel 2 medium eggplant4 cloves of garlic1/3 cup olive oil1/2 cup water3-4 Tablespoons Tahini (roasted sesame butter)1 tsp salt (to taste)1 1/2-2 1/2 Tablespoons Lemon Juice Preheat oven to 375 degrees. Halve eggplant , put a generous splash of olive oil to […] – 2-3 pounds eggplant 3 teaspoons lemon juice 1/4 cup tahini 2 garlic cloves 1/4 cup parsley sprigs — minced 1/2 teaspoon salt 2 tablespoons green onion — minced black pepper — to taste 1 1/2 teaspoon olive oil Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick […] From Arlington shareholder Anna Santos De Dios: "I thought your shareholders might enjoy this easy and delicious recipe I dicovered in Donna Hay’s cookbook ‘New Food Fast.’ It’s a great way to use the eggplant and basil we’ve been getting lately!” 1 heart of romaine (a baby head of romaine lettuce) 1 small eggplant 6 […] I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty. In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil. Add 2 […] This recipe from Rachel’s Mom is easy to prepare ahead. 1 large eggplant, peeled and cut into 1-inch cubes 2 onions, chopped 3 cups chopped fresh tomatoes or 1 large can (1lb, 12oz.) diced tomatoes 2 large bell peppers, cut into ¾ inch squares 3 medium zucchini cut into ¾ inch chunks 3 tbsp olive […] From: This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen, by Brother Victor-Antoine dAvila-Latourrette (The Overlook Press). "I find this recipe is quite adaptable, you can vary the proportions and the ingredients, to include, for instance, odd bits of summer squash or such," ~On-farm shareholder Renate Chapman. 2 Eggplant, 1 pepper, 2 onions, […] From our friends Sara and Dave Mitchell. (I’ve modified the recipe to make it quicker to prepare -Rachel) Serves 4 1 large eggplant 1/2 small red onion, sliced 1 1/2 cups coconut milk 1/2 tsp. salt 2-3 Tbsp. vinegar 1/2 tsp Curry Powder* 1/4 tsp. Turmeric 1/2 cinnamon stick 1-2 Tbsp. sugar Canola oil […] We had this at a visit to Radical Roots Farm, near Harrisonburg. You can cook it in the coals of a campfire, or you can also cook it in your oven or on a charcoal grill. It’s a fun meal! Have your campfire music ready for the wait while they cook. A campfire that has […] |
Follow us on Instagram and Facebook at WaterpennyFarm We're Eric Plaksin and Rachel Bynum, and we run Waterpenny Farm. CONTACT USWaterpenny Farm
[email protected]
|
|
Copyright © 2008-2024 Waterpenny Farm - All Rights Reserved Powered by WordPress & Atahualpa |
|