dear shoppers, Eggplant season is here.
Eggplant - so named for the first varieties of its kind that were white, and the size and shape of an egg - are most abundant from late July to October. When you think of eggplant, the obvious ratatouille, parmesan, moussaka and caponata preparations come to mind. Nothing wrong with that - but this gorgeous nightshade has so much more to offer.
Always keep grilled eggplant on hand during the season....it can be added to a burger, or any sandwich for that matter (esp. with Painted Goat goat cheese, arugula or cress, roasted pepper and slices of heirloom tomato.) Try stuffing your eggplant or building a grain dish like risotto around it. Either way this spongy vegetable is not only heart-healthy, but it is high in bioflavonoids, which are known to control high blood pressure and relieve stress.
Check out this eggplant recipe gallery from Cooking Light magazine. My favorite is the eggplant stuffed with falafel and tahini sauce (Taiim can help you there) with a tomato relish. Or, the Vietnamese Banh Mi sandwich...
The Cookery Pizza Truck, Bombay Emerald Chutney, Gaia's Breath and Hummingbird Ranch are the rotating vendors who are here this week. Gaia's Breath has lots of cuts of veal from shanks to riblets and veal sausage made with fresh garlic scapes and herbs.
See you at the market!