Today at the 6th Ave Farmers Market

August 12, 2008

August 12th at the 6th Ave Farmers Market

Full Circle will be bringing cucumbers and Romano beans. They may even have some green beans! They sold out at the Mercer Island Farmers Market today and are hoping there are more ready to pick for our market tomorrow!

Look for some newly ripening varieties of peaches, pluots, and plums from Tiny’s Organics.

Estrella Family Creamery will be back!

Chef Demo at 5:30 by Chef Diane of Herban Cafe.

Music by Joshua Adams right after the Chef Demo.

Looking for a fabulous, foodie date night? Check out our upcoming Harvest Feast to be held at Terry’s Berries on September 13! Tickets are selling fast; you can get yours at Brown Paper Tickets:

Last week’s market recipe:

6th Ave Farmers Market – Recipe of the Week
Tuesday, August 5, 2008

Baked Eggplant
with Pesto and Two Cheeses

• 6 small-medium sized eggplants
• ¼ cup olive oil
• Flour (for coating)
• ¾ cup pesto
• Mozzarella
• ½ cup grated parmesan cheese
• Salt and pepper

• Cut off the stem part of each eggplant
• Cut lengthwise to five slices. One of the round slices won’t be used, and can be used for other purposes.
• Sprinkle each slice with salt and let stand 30 minutes. Wipe the extracted moisture with paper towels.
• Season each eggplant slice with some slat and pepper, then coat with a thin layer of flour, shaking off excess flour
• Heat some olive oil in a large pan, and fry the eggplant slices on both sides until golden
• Place on paper towels to absorb excess oil and cool to room temperature
• Keep the slices of each eggplant together. You will put the eggplant back into its original shape.
• Spread some pesto on the eggplant slice that will be the bottom layer, and then add two or three slices of mozzarella and a spoonful of grated parmesan
• Lay the next eggplant slice on top of the first one and repeat – put pesto and cheese on the eggplant slice
• Continue with all slices from each eggplant until you end with the top round slices
• Use bamboo skewers to secure each eggplant together in two different points
• Place in a baking dish and bake 10-15 minutes in a 350 degree oven
• Using a flat spoon, transfer carefully each eggplant to individual plates
• Remove bamboo skewers, and serve immediately

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One Response to “Today at the 6th Ave Farmers Market”

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