We are members of a local farmer’s co-op program and every week we have the option of ordering and picking up a produce bag filled with lots of locally grown, organic fruits and veggies.
I love having the opportunity to support local farmers and, at the same time, benefit from their produce grown au naturel.
Here’s what else I love about the co-op produce bags…
I have NO idea what will be in them!
Until they’re picked up.
You may be thinking “well that’s weird… wouldn’t you want to know what you’ll be getting?”
No! Because I get stuff like eggplant that I have not yet crossed paths with in my dawning cooking career. So I am then forced to search out a delectable recipe for whatever newfound fruit or vegetable comes my way.
And every week contains a different variety. It’s a cooking challenge.
Now go eat some eggplant… that looks like burger… but really its eggplant… I’m telling the truth…
They really are quite delicious.
Eggplant Fritters; adapted from Martha Stewart Living
1 large eggplant
1/4 cup olive oil
1 small clove garlic, minced
2 tablespoons roughly chopped fresh flat-leaf parsley, can be substituted for dried parsley
1/2 cup fresh or dry bread crumbs
1 tablespoon grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
THE PREP: Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, salt, and pepper; stir to combine. Form mixture into 2-inch patties.
Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 3-4 minutes per side. Drain on paper towels.
I dare you not to get hooked on these.
Nom nom nom,