"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
I WENT DOWN TO THE FARM FOR MY WEEKLY PRODUCE RUN, WOW THE HERBS ARE GORGEOUS. Pick up some chives, make your favorite baked potatoes and add some snipped chives, also great in your scrambled eggs.
THE GREENS ARE FRESH, PICK SOME OUT FOR YOUR FAVORITE SALAD AND DON'T FORGET THE ARUGLA
OLIVE OIL DIPPING SAUCE
1 cup olive oil
2 garlic cloves, mined
2 Tbsp. fresh parsley chopped
2Tbsp. fresh basil
2 tsp. fresh chopped oregano
2 tsp. fresh chopped rosemary
2 tsp. freshly ground pepper
� tsp, crushed red pepper
� tsp. salt
Whisk together all ingredients on chilled salad plates or cover and chill dressing up to three days. SERVE IN SHALLOW BOWLS WITH WARM CRUSTY BREAD.
EGGPLANT, TOMATOES AND MOZARELLA SNACKS
� cup extra-virgin olive oil
2 tsp fresh thyme
1 tsp. fresh marjoram
1 tsp fresh grated lemon zest
Pinch crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper
12 (1/4-inch-thick) slices of tomatoes
8 (1/4-inch-thick) slices eggplant
2 balls buffalo mozzarella (5 to 7 ounces each) cut into eight slices
Prepare a medium-high gas or charcoal. In a medium bowl, mix the olive oil, thyme, marjoram, lemon jest, red pepper flakes (optional) � tsp. salt and 1/8, 1/4tsp salt and 1/8 tsp. pepper.
Brush the tomato and eggplant slices with 1Tbsp. of the herb oil. Season with � tsp. salt and a few grinds of pepper. Marinate the mozzarella in remaining olive oil.
Grill the eggplant, tuning once until nicely brown and tender, 2 to 3 minutes.
To serve, put a tomato on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a slice tomato. Drizzle with any remaining oil and serve.
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, LOOKING FOR AND OLD FAMILY FAVORITE OR WOULD LIKE TO SEND A RECIPE USING THE PRODUCE FROM THE FARM OR RECIPES FROM YOUR SYSTEMS, PLEASE e-mail Andrea e-mail@verizon.net
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
