Recipe: Pan-fried Eggplant Rounds

Aug 17, 2015

Eggplant: Truly Elegant

Deep purple, pear-shaped globe and plum-hued, slender Japanese eggplant. Such an elegant fruit with such scrumptious possibilities.

Recipe: Pan-fried Eggplant Rounds
Please don't fear the eggplant! While eggplant aficionados whip up a parmigiana, ratatouille or baba ganoush with hardly a thought, those of us unschooled in the wonders of the jewel-toned fruit might find ourselves more than a bit intimidated. Don't fret. This recipe is for you! And all the hesitant vegetable eaters in your household. ;-)
TO BEGIN: Slice a globe or slender Japanese eggplant into half-inch rounds. Peeling a fresh, naturally-grown eggplant is not necessary, although you can if you wish. If you have prior experience with eggplant, you may have been taught to salt the rounds and let them sit to remove bitterness. Again, I find that this step is not necessary with fresh eggplant, but it doesn't hurt if you want to do it. Just rinse and pat dry the rounds after salting them.

Next, heat a couple tablespoons of canola or grapeseed oil in a skillet. Beat two eggs in one bowl. Mix about 3/4 cup seasoned breadcrumbs and 3/4 cups cracker crumbs or cracker meal in another bowl. Dip each eggplant round into egg, then roll in the crumbs, making sure each piece is well-coated. Fry 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle with salt. YUM! SPECIAL NOTE: While this really is "guilding the lily," sometimes, like last night, I create a little topping for the rounds out of finely chopped tomatoes, shallots, garlic & peppers that I sautee just until soft. A dollop on top of each eggplant round is divine. The same can be said of a dollop of basil pesto. Experiment! And as Julia Child reminds us: Never, ever apologize. After all, YOU are the one cooking! :-)

Pretty as a picture: Pocahontas County Produce on the Move! delivers only the best.

This week's produce forecast:
This week's CSA basket will include eggplant, salad mix, beans of several colors, slicing & cherry tomatoes, basil, cucumbers, red & yellow bell peppers, shallots and at least a surprise or two! WHAT WILL WE HAVE AVAILABLE AT THE MARLINTON STORE? Beans, bok choy, cabbage, chard, cucumbers, kale, lettuce, peppers, potatoes, squash & tomatoes. We also have free-range eggs ($3.50/dz) and whole free-range chickens ($4.25/lb).
Decide you want a dozen eggs or a chicken included in your basket? Want us to hold something for you at the store? Drop us a line.

Shallots: What are shallots?
This member of the allium family is sweeter and milder in flavor than its bigger onion cousins. Used raw, shallots add a bright, aromatic intensity to vinaigrettes and relishes. When sauteed, fried, or roasted, they become rich and sweet.

Recipe: Classic Vinaigrette
In a small bowl, whisk together 1/2 cup white wine vinegar, 2 teaspoons Dijon mustard, one tablespoon minced shallots. Add 3/4 cup extra virgin olive oil in a steady stream until emulsified. Season with salt & pepper. Cover and refrigerate up to one week. Really nice drizzled over a bowl of fresh salad greens and tomatoes!

Echinacea in the Brightside flower garden.

“Bees do have a smell, you know, and if they don't they should, for their feet are dusted with spices from a million flowers.”
― Ray Bradbury, Dandelion Wine

Want fresh veggies one week at a time?

For the remainder of August, we are offering our basket service on a single-week basis. If you or someone you know has been hesitant to commit to a whole month, now is the chance to try our delicious, nutritious 10-lb basket of fresh-picked organic produce one week at a time. Online payment in advance of single-week delivery is required. Please sign-up by noon on the Wednesday prior to delivery. Monthly and seasonal memberships remain available September through November. Questions about signing-up? Contact us!

CLICK HERE to Reserve Your Basket by the week, month or season!

Coming Soon: Cantaloupe. Yes, Local Cantaloupe.
This photo of S & S Farm melons was taken August 12. Almost ready! Reserve your September basket now to insure you get one!

Special Shout-Out to Our Summer Camp Customers!
What would we do without Camp Hidden Meadows, High Rocks, and Camp Twin Creeks? Frankly, I don't think we'd be here! The two months of camp, coming relatively early in our growing season, are very important to launching us into the late summer/fall. And just think: When camps buy from Produce on the Move! kids from around the county, country, and the world, eat Pocahontas County-grown veggies! Yay! THANK YOU Camp Directors and Chefs for putting your trust in us. We look forward to 2016!

Dawn's Moment of Zen:
Tending new sprouts in the Brightside greenhouse.

This season is far from over, ya'll. In fact, we're only now getting to the good part. We're not even halfway done!

Membership has it's privileges...
When you purchase a CSA membership, whether by the week, month or season, you're guaranteed that you will receive the highest quality and greatest variety of local organic produce available. But you don't have to be a CSA member to enjoy a taste of what Produce on the Move! offers. Walk-ins are welcome 12-5pm every Thursday at 503 Third Avenue in Marlinton. Come see us for Good Things to Eat!

Visit Us Thursdays: 503 Third Ave in Marlinton
Questions? Contact us!

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HEARTFELT THANKS TO ALL OUR CUSTOMERS.
With your dollars, you've not only purchased produce raised using the most environmentally sustainable methods, you've also supported the reality of small farming as a business. We small local producers simply can't survive without your choice to spend more of your dollars with us.
THANK YOU FOR SUPPORTING OUR LOCAL FOOD ECONOMY.