Brightside Acres
West Virginia Wildgrown®

Recipe: Linguine with Eggplant Ragout

Sep 30, 2014

What's in this week's basket?

October has arrived. Welcome new members and thank you to those who have extended your membership! 
This week, we expect to have basil, broccoli, cabbage, cherry tomatoes, eggplant, fingerling potatoes, garlic, and greens.   If you didn't place a standing order for chicken, but decide you want one, just let us know. We have extra pasture-raised birds in the freezer.  We also have pasture-raised pork sausage, shoulder roast and chops.
Questions? Requests? Email Want to keep up with all that's going on at our farms? Follow us on Facebook.  Check out Our Growers.

Happy chickens at Maple Mountain Farm near Durbin.
Final Week for
Fresh Flowers

I perhaps owe becoming a painter to flowers. --Claude Monet

Breathtaking bouquets assembled by Tolly Peuleche of Hidden River Farm are available for Thursday pick-up or delivery. Just $15 for a bouquet cut the day before! Please send an email to to reserve yours. These aren't flowers you find at Kroger or Walmart.

Treat yourself or someone you love to a last sensory experience of Summer.
Recipe Idea: Linguine with Eggplant Ragout

This recipe provides a simple and tasty way to use your eggplant, tomatoes, garlic and basil. Makes four ample servings.
  • Two eggplant (about two pounds)
  • A quarter cup olive oil
  • Four cloves garlic, finely chopped
  • About a pound of tomatoes, chopped
  • A third cup chopped fresh basil
  • Salt and pepper
  • A pound of linguine
  • Vegetable broth
Preheat the oven to 350 degrees. Pierce the eggplants several times on all sides, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin. Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain and toss with a sprinkle of olive oil to prevent sticking. In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and cook, stirring for about 2 minutes. Add the chopped tomatoes and their juice and cook until liquid has reduced, about ten minutes. Stir in the eggplant and heat through. Season with salt and pepper. Add the pasta and basil to the skillet and toss to coat. Add vegetable broth as needed to thin sauce.
Let's Talk Turkey! Pocahontas County Poultry on the Move!
Thanksgiving is just around the corner. Are you interested in an alternative to a store-bought bird?  S&S Farm is raising beautiful free-range turkeys on their all-organic farm in Minnehaha Springs. Turkey doesn't get any healthier, happier or tastier than this! Click below to reserve your turkey today. 
Reserve Your Turkey!
Walk-ins Welcome
Can non-CSA members purchase from us? The answer is YES.  Every week we have extra organically grown produce available for purchase at our distribution hub, 503 Third Avenue, in Marlinton.  Sometimes we have more of what's in the baskets, and often a variety of other produce as well.  Potatoes, onions, garlic and free-range farm eggs are staples. We also have whole chicken, pork sausage, chops, ribs, shoulder roast and ham steak available for purchase straight from the freezer.  Wildgrown fruit preparations and teas, hardwood charcoal and gourmet vanilla are also for sale. Please encourage friends and neighbors to come see us from 2-5 pm Thursdays. Email: to receive this newsletter and/or a list of produce available each week.
Now Accepting Online Payments
Tired of writing a check for monthly membership fees, poultry, sausage or other extras? You can now pay online from your credit card or bank account through PayPal. No extra fees are applied.