The Eggplant is part of the nightshade plant family. The nightshade family also includes tomatoes and potatoes. It is a native to India and Sri Lanka. It is a perennial though cultivated as an annual. The fruit is botanically classified as a berry and contains soft seeds which are edible. Believe it or not it contains minute amounts of nicotinoid alkaloids, making it a close relative of tobacco. But, it takes about 20lbs of eggplant to equal the nicotine in one cigarette. So, I don't think you'll get addicted.

The name eggplant developed in the US. European cultivars were yellow or white and resembled goose eggs. Thus the name eggplant.

Different varieties of eggplant produce fruit of different size, shape and color. We are growing the Oriental variety which is longer and narrower in shape, closely resembling a cucumber. This variety is not bitter, the fruit flesh is smooth and the thin skin is also edible. No need to be peeled.

In our sub tropical climate, the eggplant is a natural choice for the hydroponic gardener. It thrives unless there are frost conditions, which we hardly ever encounter.

Studies have shown the eggplant is effective in the treatment of high blood cholesterol . It also helps prevent the formation of free radicals and is also a good source of folic acid and potassium.

Shaping Our
Local Food Systems

What does it mean to shape local policies about our food?

Communities and their elected representatives can make choices that protect the health, safety, and welfare of their citizens. Local control of food allows communities to participate in making decisions about their food supply. Urban and rural communities have a better ability to make sure that food production, distribution, and marketing are carried out in ways that are healthy for the local economy and the environment. Strong local influence over food and agriculture ensures that relevant policies are determined by public interest, not corporate profits. To meet the unique needs of a community, local jurisdictions should have unique standards differing from state or federal laws.

Why should food be controlled locally?

The local control of our food supply helps secure the health and welfare of communities. Local authority strengthens democracy and gives citizens a more direct stake in a healthy future. Local control of our food improves:

• Health: With greater local control, we are able to build food systems that improve community health. We can select foods and ingredients based on the qualities of flavor, freshness, and nourishment instead of factors favoring short-term shareholder profits.
  
  
• Food security: When communities manage their food systems, they are better able to create a healthy, affordable, and stable food supply. In this way, the needs of marginalized segments of the community are met. Conversely, large food manufacturers and retailers inadvertently yet systemically compromise community food security. For example, they encourage: (a) global-scale food distribution systems that are subject to disruption; (b) large-scale, chemical-intensive, monocultural production; and (c) store closures in low income communities where profits are not as high.
  
  
• Local economies: Local control makes it easier to create an economic environment that fosters locally owned and operated food and agricultural businesses. This keeps more money cycling in the local economy. When stores source food and other products locally, even more money is returned to the local community.
  
  
• Environment: Food that is locally produced and sold typically comes from small- and mid-scale, sustainable farms. Creating stronger ties between communities and their local food systems fosters a connection to the land and better protects nature. One of the biggest benefits is a significant reduction in long-distance transport, a leading consumer of fossil fuels and contributor to climate change.
  
  
• Community cohesion and civic engagement: Local food systems build community and develop regional identity and character. They provide more meaningful livelihoods for food and agriculture workers, encourage community interaction, and build respectful relationships

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

MELANZANE ALLA MAREMMANA (Italian for)

FRIED EGGPLANT FRITTATA

Along the Maremma coast toward Rome, there were once only eucalyptus trees. Now the land is covered with vast market gardens where tomatoes, peppers and eggplants are grown. NOW WE ARE LUCKY TO HAVE HYDRO HARVEST FARM IN OUR BACKYARD GROWING ALL THESE ITEMS AND MORE, BIG PLUS, GROWN HYDROPONICALLY, NO CLEMICALS AND SHELP LIFE IS SUBSTANIALLY LONGER THAN GROCERY STORE PRODUCE.

3 Asian eggplants, about 1 pound total weight (do not peel, the skins are very tender)

4 cups extra virgin olive oil

1 cup all-purpose flour3 eggs

3 plum tomatoes, peeled and chopped (drop your tomatoes in boiling water and let skins pop, remove and easy to peel)

Salt and freshly ground pepper

Cut the eggplants crosswise into slices about 1/8 inch thick. Reserve 1 Tbsp. of the olive oil and pour the remainder into a deep heavy skillet. Heat the oil to 350 degrees, if you do not have a thermometer, easy way to check, throw in a pinch of flour and if the oil spits it should be ready to go. Lightly dredge the eggplant slices in the flour. A few at a time, slip the eggplant into the hot oil and fry until golden about 2 minutes. With a slotted spoon, remove the eggplant to absorbent paper towels to drain. Continue frying the remaining

Eggplant slices in the same manner. Let cool completely.

In a mixing bowl, whisk the eggs until well blended. Add the tomatoes and fried eggplant. Season with salt and pepper.

In a nonstick over moderate heat, warm the 1 Tbsp. of olive oil. Pour the egg mixture and cook occasionally moving the egg with a wooden spoon, until the egg sets and only the surface is runny, about 5 minutes. Turn the frittata out onto a plate, browned side up. Slide the frittata back into the skillet and cook the other side for about 1 minute.

Turn the frittata out onto a platter and serve immediately.

"WASTE NOT, WANT NOT" buy extra eggplant and make your favorite recipe for eggplant parmesan or split eggplant in half lengthwise, brush with a small amount of olive oil, sprinkle with salt and pepper and grill meat side down. Also the green onions are wonderful grilled.

BASIL VINAIGRETTE

This is delicious and refreshing summer vinaigrette. Use fresh basil from the farm or your systems at home. Use this vinaigrette not only on salads, also on tomatoes, chicken and other grilled items.

� half of the bulb of Farmer Johns green onions

1 small garlic clove

� a cup of fresh basil

1 Tbsp. Dijon mustard

3 Tbsp. red wine vinegar

9 Tbsp. Olive Oil (not extra virgin)

Pinch of Kosher salt

Black pepper to taste

Coarsely chop the bulb of the onion and garlic. Add all ingredients into a small jar

and using and immersion blender, blend until creamy. A blender or food processor could be used. Add more vinegar if the mixture is too thick.

PICK UP ALL YOUR SALAD INGREDIENTS FROM THE FARM, LETTUCES, ONIONS, CARROTS, PEPPERS, ETC.

"WASTE NOT, WANT NOT" CHOP THE GREEN PART OF ONIONS, PLACE IN BAGGIE AND FREEZE. THEY ARE GREAT FOR HOMEMADE SOUPS, BEANS, CHOPPED AND SPRINKLE OVER STEAMED VEGTABLES, AND IN SALADS.

IF YOU HAVE ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR AND OLD FAMILY RECIPE, CONTACT ANDREA AT afreebody@verizon.net or John@hydroharvestfarms.com  Attention: TERRIE

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL