Hello fellow eaters:

Recently under the tutelage of friends and neighbors, I have been trying to find the road back to eating eggplant. I used to eat eggplant occasionally, but had an unfortunate eggplant experience a few years ago and thought that I did not like eggplant. Eggplants are related to some of my favorite and some of my least favorite things. The edible nightshades are some of my favorites: tomatoes, peppers, potatoes, but sinister, smelly nightshade, the ubiquitous weed, is in my top five least favorite plants that I am likely to encounter in person. I do find it interesting that even among the edible nightshades, the rest of the plant is poisonous (or in the case of the potato, even the potato itself has toxins if it gets that awkward green color). Just for the record the groundhog that mowed down the tomato and pepper plants in a neighborhood gueril la garden seemed to show no ill effects from eating the plants rather than the fruits. But, I digress. The idea that I did not like eggplant turns out to be nonsense, so I am taking steps to end eggplant discrimination in te eater update. I have had two very tasty eggplant dishes recently; although they were very different dishes, they had three things in common. Number one was that the eggplant was cooked enough to make their starches taste like something savory and wonderful; number two was that both dishes contained healthy amounts of tomato, and number three is that both dishes involved eggs. The first was a ratatouille. While real ratatouille involves turning on the oven (which I try to avoid when it is hot out), sources tell me that you really can do a quicker-and-dirty version stove top by sautéing eggplant, zucchini, peppers, onions, garlic, tomatoes, bay leaf, and thyme or oregano; it is critical that the eggplant gets cooked enough (especially if it is not going to spend half an hour or 40 minutes in the oven continuing to soak up the flavors of the tomatoes, onion, and garlic). This goes on top of a fried egg (fresh local eggs available at the market!) and gets some parmesan cheese on top. The other eggplant I had was a mousaka-esque dish that involved roasting the eggplant first and then layering it with a tomato sauce and egg-and-cheese layer, and it was outstanding (gentle eater, I was still kind of thinking that I did not like eggplant). This dish requires the oven, but boy was it tasty: I barely remembered that it was hot out. So I have taken some of my own medicine and revisited something I thought that I did not like; and it was good. Recipes (more or less) available upon request.

EcoVillage Produce will surprise and delight us with produce I am sure, but I cannot tell you what they will have.

Berry Good Farm is off this week, but they are preparing for a spectacular return next week for the sweet corn festival.

Tinkers Valley Farm will also be selling, but their offerings, too, will be a surprise.

Morgan Farm Stay will have lettuce, eggs and cucumbers. They are also taking order for buckeye chickens (layers and broilers). They will also have worm compost, compost tea, worm bins, and bee boxes.

Old Husher’s Farm will have more melons, heirloom tomatoes, some cukes and paddy pans, etc.

Buzzard’s Nest Farm will be selling, but did not send a list (lots of surprises this week)

Ruby’s Garden –more surprise and delight.

Bethany Presbyterian will have plants, mint iced tea and delicious fudge options at their booth. Anita Nonneman will have the beautiful South African crafts.

Cathie Brenkus is off this week, but she will be back next week for the sweet corn festival on the 28th.

The Beanery @ Urban Homestead will be selling coffee and coffee products.

Thymekeepers are focusing this week on one of their favorite herbs, calendula, featuring it in their newest tea: anytime tea with calendula, raspberry leaf, borage and lemon balm. Calendula is also a main ingredient in our new relief ointment, perfect for minor skin irritations. And they’ll have their usuals: don’t-bug-me cream, calming massage cream, dried herbs, herb blends (french, italian,
mediterranean), hand-painted t-shirts, handmade jewelry, and hand knit creatures. Stop by for a spot of tea.

Haleakala House will have apple crisp, zucchini bread, sweet potato pie, some fresh herbs, a few veggies and plants from the garden, and a big smile (not for sale).

Buena Dea Bakery will have oatmeal, oatmeal raisin, and chocolate chip cookies and lemon cupcakes.

Mobite Products will have sweet potato pie (vegan / organic), organic vegan bean pie, organic vegan chocolate cake and muffins , organic vegan zucchini muffins and loaves, organic vegan carrot cake, and carrot cake cupcakes.

Open Door Bakery may or may not be at the market; I have not heard.

Creative Moms will be at the market booth this week, where you will be able to order eggs for next week as well as chickens and turkeys for longer turnaround time. Congratulate them on their new refrigereator.

Eco Ice Cream / Cle Zen and Back may or may not be at the market this week.

The Gordon Square Farmers’ Market: more food, fewer tourists.

GSFM is located in the parking lot of Bethany Presbyterian Church at W. 65th and West Clinton streets (one block south of Detroit Ave.).

Every Saturday through October, 9am-1pm.

Feed back? Please email or talk to us at the GSFM booth on Saturday.

http://www.gordonsquaremarket.org

Advertisements