So far this season the Rushton Farm Staff has been pleased with the crop production. Each winter we spend countless hours developing our crop plan- a calendar that will tell us what we are seeding in the greenhouse and planting in the field each day of the season. Some crops like garlic, potatoes, onions and sweet potatoes will have only one planting which we will harvest and offer through the course of the year. Other crops such as tomatoes, peppers, lettuce and greens will have multiple plantings to allow us to harvest regularly through much of the season.  

This past week we finished picking our first planting of tomatoes. We are currently harvesting the second and third plantings which should last well into September. By using several successions of plantings we are able to offer an abundance of quantity and diversity in your share each week.    

Yield: 4-6 servings  

Prep time: 15 minutes

Cook time: 8 minutes 

Ingredients:  

1. In a 12 to 14-inch saute pan, heat olive oil over medium heat until just smoking.   

2. Add the eggplant slices and cook for 3 minutes until golden brown. Turn each piece over and cook another 3 minutes until golden brown.  

3. Add honey and red wine vinegar and toss enough to coat all pieces of eggplant.  

4. Add mint and season with salt and pepper. Serve immediately.    

       -Mario Batali Food Network