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Eggplant Recipes from Facebook!

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I put a call out for your favouorite eggplant recipes last week on Facebook, here's the excellent results!  Thanks to everyone who shared a recipe, loads of great ideas here!  I am excited about cooking my eggplant... So many different ways to try it!

From Laura: Simple Baba Ganoush: http://minimalistbaker.com/simple-baba-ganoush/

From Justine: Eggplant is my very favorite! I like it just brushed with olive oil and grilled. TapRoot eggplant is so flavorful, sweet, and never bitter. I never even salt it beforehand.
With the grilled eggplant you can make a super simple baba with blending it with garlic, lemon juice, parsley, salt, and olive oil. SO GOOD!

From Rachel: We use it as a replacement for lasagna noodles - super tasty!

From Zoe: Ratatouille: I'm pretty sure this is the recipe I used last year at this time. So yummy, and a great way to use up a bunch of seasonal veggies!

http://m.allrecipes.com/recipe/18411/ratatouille

From Linda: Eggplant sliced into thin lengths, brushed with olive oil and grill. Stack a slice of tomato and mozzarella and some fresh basil on one side and fold the other half of the eggplant over, then wrap another slice of eggplant the opposite way. Sprinkle parmesan on the top and put back on the grill or broil in the oven until cheese melts. Ridiculously delicious!

From Kirsten: Eggplant is amazing! My favorite is to dip it in beaten egg, then roll in seasoned flour and fry in a little oil. Top with spaghetti sauce or chopped tomatoes and onion and some mozzarella!
Also great as beer batter fritters!

From Jennifer: We like it in baba ganoush or in roasted veg sauce (toss tomatoes, garlic, onion, eggplant, zucchini, peppers, herbs, etc. into a roasting pan with some olive oil, roast & blend with an immersion blender. We freeze it for a winter treat. It's yummy & easy and a great way to clean out any extra veggies that are kicking around.
We also make moussaka with ground beef or lamb. Mmmmm.

From Cheryl: eezy peezy recipe: grease a cookie pan with olive oil. Slice eggplant into 1/2 inch (12.7mm) slices and lay on pan. Add course ground sea salt & black pepper, pressed garlic & generously drizzle olive oil and balsamic vinegar. Preheat oven to 350o F (170 C). Bake for approximately 7 minutes EACH side. (depending on your oven).

From Ruth: One of my favourite recipes is this one for Griddled Eggplant Roll Ups:

http://recipesfrom4everykitchen.blogspot.ca/2006/10/griddled-eggplant-roll-ups-with-feta.html

From Christine: Bharta: I have used this one from the original book for years. Nothing beats smoked eggplant - that's what charcoal grills are for, in my opinion:

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/Bharta.html

From Meagan:

I found this delicious looking recipe for eggplant that I plan on making
and thought you could share it with the members--  the original had
some steps missing, so I'll just type it out how I
plan on making it:

Eggplant Parmesan Burgers
Ingredients:

1 eggplant of a fairly good size
1 cup all-purpose flour
3 eggs, beaten with 3tbsp milk
2 cups bread crumbs with 1tsp each fresh or dried parsley and thyme
1/2 cup finely shredded parmesan cheese (canned is fine if this is all you have)
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce (I use a can of either store bought or homemade
plain tomato sauce that I have added to a diced onion that has been
browned with some herbs on the stove.)
Buns
Any other burger toppings you like! I think fresh basil, spinach, any
type of lettuce or sprouts, even shredded carrot would be delicious.

Directions:

Slice the eggplants lengthwise into ½-inch thick slices - Leave as a
whole slice if you have buns that size, if not just cut out or use a
cookie cutter to bring it down to the size of the bun you have.

Sprinkle the eggplant with 1½ teaspoons salt and let it drain in a
colander over a bowl or in the sink for 45 minutes to remove excess
moisture.

Bread the eggplant by first rinsing off the salt and blotting with
paper towel. Next mix together the breadcrumbs, herbs and parmesan
cheese. Dip the eggplant first in the flour, then the eggs and then
the breadcrumb mixture.

Heat a large skillet over medium heat and add about a half inch of oil
(I prefer peanut or safflower oil). Pan-fry the breaded eggplant in
batches for 2 to 3 minutes, flipping them once until both sides are
golden brown. Remove the cooked eggplant and immediately transfer  to
a paper towel-lined plate. Continue the pan-frying process, changing
the oil as necessary, until all of the rounds are cooked.

Halve your rolls and add 1 tablespoon of tomato sauce to the bottoms
of the rolls. Stack an eggplant round atop the sauce, top it with
another tablespoon of sauce and a piece of sliced mozzarella. Repeat
the assembling process with all of the buns, transferring them to a
cookie sheet lined with parchment paper.

Turn your broiler to high and carefully slide the cookie sheet under
the broiler just long enough until the cheese melts. Top with any
other toppings you like and then devour! 

Jennifer and Allison say: Eggplant parmesan is one of my favorites.

 



Today: CSA Pick-up + Holiday = a full fridge for the week

Posted on by Patricia Bishop

Today: CSA Pick-up + Holiday = a full fridge for the week

Good Morning All,

Lily and I were just driving to the farm and she mentioned how quiet it is today on the road. I told her that it is a holiday......which prompted me to remind you that holiday and all.....the veggies are still coming this afternoon. Same time, same place.

Have a fantastic day!

Jem will see you at 4:30.

Patricia

in for Teri today.



Gorgeous Farm Women and their babies!

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This has been the summer of babies at TapRoot and Noggins Corner!  Here are our three newest farm team members -- Gilbert (with Justine from TapRoot), Kate (with Carolyn from Noggins), and Elsie (with Jillian from Noggins).  Also, Carolyn's daughters Emma and Mary in front.  :) 

CA-UTE!!!  Or, as Tim would say, "adorbs!"



From Farm to Table: Bring the farm closer to the plate with community-supported agriculture - Article

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farm-to-table-embed-small.png
Source: Fix.comHere's a link to an absolutely great article about CSAs.  I've been keeping my eyes open for something like this for a long time.  Jack from fix.com shared this with me, and says: "It’s our aim with this piece to get the message out there in a very visual, instructional way, about the growth and economic, social, and environmental advantages to shopping as direct-to-farmer as possible."

Here's a link to the full article: http://www.fix.com/blog/farm-to-table/

"I grew up in the city, and like most urbanites the closest I got to a farm was the produce section of the supermarket. Barring an elementary school field trip or two, we don’t often have the pleasure of shaking hands with our food producers, and doing just that would require a costly tropical trip if we’re buying bananas and papayas. Given widespread food recalls from contamination and questionable factory farming practices, it’s in our best interest to know exactly where our food comes from and how it’s produced. The easiest and most delicious way to do this is to go local. Luckily for us city folk, we have the bounty of farmers’ markets and now CSAs (community supported/shared agriculture) to bring the farm directly to our kitchen table... (READ MORE)



Corn Maze is open at Noggins Corner Farm!

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The corn is taller than ever this year, and the coming of autumn to the Valley is harkened by the opening of Noggins Corner Farm Corn Maze.

More info including hours and rates available here: http://www.nogginsfarm.ca/

The seasons are officially changing as August 25th, 2014 marks the first day that our annual corn maze is open to the public!  As many of you know, we plant an 8 1/2 acre corn field at our Greenwich location specifically for people to come with their families and friends to get lost in!  Everyone always has fun and fortunately, we've yet to lose anyone forever!  The paths of the corn maze make up an entire image that is different every year.  We won't spoil this year's surprise, you'll have to come see for yourself.  Bring a picnic, bring your dog and come have a healthy and active day on the farm to help celebrate the 2014 harvest season!