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August 1, 2012 in Sunflower Farm News | No comments

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 ORGANIC MILK SPECIAL-HALF GAL OF PASTURE RAISED ORGANIC FAT FREE MILK ONLY $3.99 FRESH MILK JUST ARRIVED-WHILE SUPPLY LASTS (savings of $1.50)
 

Just a reminder that our August special includes Sundays:  Spend $20 and receive 6 free ears of corn OR 1lb. of tomatoes, every Thursday through Sunday for the entire month of August.

 

Grilled Eggplant with Tomato and Feta
Ingredients: 1 large eggplant 3 large tomatoes, to match the diameter of the eggplant 0.4 lbs Bulgarian feta, crumbled …
1/2 cup fresh basil leaves juice of half lemon 2 garlic cloves ½ extra-virgin olive oil Kosher salt Freshly ground black pepper to taste
Directions: Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth. Cut the tomatoes crosswise to 1/4” thick rounds. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta. Preheat the oven to 400F. Drizzle some olive oil on top of each stack and bake for 15 minutes. Serves: 4
Photo: Grilled Eggplant with Tomato and Feta</p><br /><br /><br /> <p>Ingredients:<br /><br /><br /><br /> 1 large eggplant<br /><br /><br /><br /> 3 large tomatoes, to match the diameter of the eggplant<br /><br /><br /><br /> 0.4 lbs Bulgarian feta, crumbled<br /><br /><br /><br /> 1/2 cup fresh basil leaves<br /><br /><br /><br /> juice of half lemon<br /><br /><br /><br /> 2 garlic cloves<br /><br /><br /><br /> ½ extra-virgin olive oil<br /><br /><br /><br /> Kosher salt<br /><br /><br /><br /> Freshly ground black pepper to taste</p><br /><br /><br /> <p>Directions:</p><br /><br /><br /> <p>Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.</p><br /><br /><br /> <p>Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.</p><br /><br /><br /> <p>Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth.</p><br /><br /><br /> <p>Cut the tomatoes crosswise to 1/4” thick rounds.</p><br /><br /><br /> <p>Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.</p><br /><br /><br /> <p>Preheat the oven to 400F.</p><br /><br /><br /> <p>Drizzle some olive oil on top of each stack and bake for 15 minutes.</p><br /><br /><br /> <p>Serves: 4</p><br /><br /><br /> <p>Picture credit and recipe found here:<br /><br /><br /><br /> http://www.mazamag.com/2012/05/the-grilled-eggplant-recipe-that-got-1000-repins/

So Saturday morning is on the way, and Saturdays are always special here.  Fresh bread gets baked in the wee hours of the morning, and is usually still warm when we open at 10.  We also have baked in the wee hours stuffed breads, that also are still warm when we open.  Our stuffed bread selection is pepperoni and mozzarella, spinach and sausage, broccoli and sausage, eggplant and spinach sausage mozzarella.  We also have fresh baked pies from Oronoque Farms.  An added treat on Saturdays is cream pies.  This Saturday’s cream pies are banana cream pie and chocolate cream pie.

 

 

 

 

 

 

 

 

 

 

 

There’s nothing like fresh veggies in the summertime.   Here at Sunflower Farm we grow plants such as perennials, annuals, etc.  So during the veggie season we bring in a wide variety of local fresh vegetables.  We prefer naturally grown whenever possible, so we always have a large variety of natural grown, pesticide free veggies.  This week’s fresh picked natural grown variety includes: lettuces of several types, arugula, beets, scallions, basil, cucumbers, zucchini, and more.   Fresh picked conventional veggies are corn, tomatoes and peaches.  All veggies are local and picked up every morning right after they are harvested.

Beets

 

 

 

 

 

 

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