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Recipe: Baked Eggplant Parmesan



  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cup panko bread crumbs (sundried tomato or plain)
  • 2 tablespoons extra-virgin olive oil*
  • 1 (25 ounce) jar pasta sauce (roasted vegetable or any variety)*
  • 1 cup shredded mozzarella cheese*
  • 1/2 cup shredded parmesan cheese


Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Source – Wholefoods

Recipe: Bean & Tomato Salad with Honey Vinaigrette



1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
1 teaspoon salt, divided
1/2 cup minced red onion
1/4 cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
1/2 teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced


  1. If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
  2. Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes"they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
  3. Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
  4. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
  5. To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.

Recipe from Eating Well

Recipe: Kale Chips


1 bunch kale
1 T olive oil
1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Farmers’ Market begins May 5

Summer Farmers’ Market begins tomorrow in Middlebury @ Marbleworks: 9am to 12:30pm. We will have baby bok choi, scallions, mesclun, lettuce, radishes, haikurei turnips! Looking forward to seeing many familiar faces and new ones too! Hope to see you there. There will be sunshine!

First Greenhouse Seeding

For the past few years, we have been growing zucchini in the hoophouse in early April so that we can sell them when the Farmers’ Market begins in mid-May. This year, we decided not to grow a large volume of zucchini. Instead, we will grow a variety of crops in the hoophouse for the start up of Market. This past week, we started several crops by seed that will be transplanted into the hoophouse in the following weeks…several varieties of head lettuce, scallions, mini-onions, beets, snap peas, bok choy and nappa cabbage.

We use soil blocks for most of our greenhouse seedings now. Soil blocks are a way to cut down on using plastic trays and lessen the shock for the plants during transplanting. I am enclosing a few photos here to show you just what i am talking about!