Tuesday, September 25, 2012

Roasted Baby Eggplant

Cute little things.
Eggplant is one of my favorite vegetables. That said, eggplant season is so long in Austin that I often get tired of them by the fall.

But when I saw these sweet baby eggplants at the farmers market, I had to try them.

Roasting is always a good option when I prepare eggplant. It's super simple and it brings out the natural succulence of the eggplant, making it sweet and juicy.


Here's how I made them:
1. Cut the eggplants in half lengthwise.
2. Toss them in a big bowl with salt, pepper, and olive oil.
3. Bake them at 375 for about 30 minutes.
4. Eat with your fingers. (It's hard not to, really.)

Sunday, September 9, 2012

Green Corn Project 2012 Fall Festival Tickets on Sale

The Green Corn Project's annual Fall Festival is October 28th. Green Corn Project aims to increase access to affordable, sustainable, nutritious food. Entirely volunteer run, the organization does this by installing organic vegetable gardens in folks' backyards, and at schools, community centers, and shelters.

Put on at Boggy Creek Farm, one of Austin's favorite urban farms with friendly farmers and gorgeous chickens, this festival will the fourth one I attend, and it keeps getting bigger each year.

During the festival, chefs and restaurants set up around the front yard at the farm, cooking demonstrations are out on the back porch, and there's a silent auction in the barn. With live music and lots of good food to eat, it's an excellent way to spend an afternoon and a bargain for a fundraiser like this at $35.  Tickets are here.