These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!


From CSA Farmers Market

Aubergine (eggplant)- is a mainstream garden vegetable in Australia. On a recent visit I rediscovered it after avoiding it since childhood. I was under pressure to participate in a cooking event with my grandkids, which included the Disney movie, rat costumes, chef hats, and of course “ratatouille”. This is my daughters recipe.
Source: Lesley Sefcik-Redmond (Entered by Teresa Cheely)
Serves: about 6

1/2 cup olive oil
1 Tablespoon Slow Dog Herbes de Provence
1 whole bulb garlic peeled and chopped
1 bay leaf
2 large yellow onions roughly chopped
2 medium zucchini cut in large chunks
1 large eggplant or equivalent, cut in chunks
2 bell peppers yellow,red,orange any combo. chunks
10 whole tomatoes, canned or fresh in chunks
2 teaspoons Slow Dog Basil or 1 T. fresh
2 teaspoons dried parsley or 1 T fresh
salt and pepper to taste

Step by Step Instructions
  1. In a large stockpot over medium heat, add oil, herbes de Provence, garlic, onions and bay leaf.Cover and cook slowly for about 10 minutes stirring as needed.
  2. Add everything else. Cook slowly until vegetables are tender. Add water if necessary to keep from sticking.
  3. This can be served as a pasta sauce over linguine topped with parmeson. If you use this variation, it's good with the vegetables coarsly shredded rather than chunks.
  4. My grandkids like the shredded variation much better