Full Disclosure: In case you missed me last Saturday (and you did, right?), I was playin’ hooky at the Jersey Shore…more specifically: OCNJ and the annual Baraldi sibling get together.
To be fair, the LFM traveled with me: Big Sky’s pepperoni/cheese loaf and Amazing Acres’ lemon rosemary chèvre representin’!
And…I got to show off my ‘DOWNE not ‘DALE tee shirt to all the expat in-laws…serious shirt envy ensued.
Despite all the efforts to cover every inch of sand with a McMansion or condo, the Jersey Shore is still right where I left it… at the water’s edge, and packed full with a lifetime of memories. But I’m always glad to get back to the place I love the best…Lansdowne, PA and my own backyard.
So…FYI: It can get pretty challenging to come up with a new topic for discussion each week. But, based on a few recent FaceBook posts, it seems that it’s time to talk up the under-appreciated eggplant. If you immediately flashed on something big, purple and shaped like the Phillies Fanatic, you aren’t alone. But really, the eggplant defies description…green, white, striped, tiny to humongous, meet the “aubergine” in all its shapes and sizes.
Rich in nutrients, low in calories and, as my non-carnivorous friends will attest, grilled, roasted, sautéed or crumb-coated and fried, this super fruit (that’s right…fruit, and cousin to the tomato) is more of a main attraction than a side dish (give it up for eggplant parmesan!).
But when some generous (or desperate) farmer friend gifts me with a big purple, my go-to dish is caponata (ratatouille to any Francophiles out there). BONUS: This is also a great way to use up some of the last tomatoes (grate them, red or green), and (true confession) also clear your crisper bin of that last celery stalk and any wilting carrots. Caponata is an idea rather than a rule; what we’re making is nothing more or less than a veggie (fruit?) stew, so really…anything goes. And because vinegar is one of the basic ingredients, this mélange is ideal for putting up in jars and giving as gifts.
One note: The larger the fruit, the more prep needed to offset the tough skin and bitter flavor. So, here is my super-duper time-saving trick for dealing with that. Don’t peel the thing…and don’t slice it and set it on towels to dry. Do cut the eggplant in half, place on a cookie sheet with a sprinkle of salt, and roast in a moderate (325°) oven for an hour or so, while you prep whatever else you’re gonna throw into the mix. When the flesh starts to pull away from the skin, just scoop it out, give it a quick chop, and proceed with the recipe.
You’re welcome.
In the Music Tent: Doc Terry and Auld String Theory. Some auld men who still have a lot of life left in their fingers and pipes.
In the Artist Tent: Award-winning Pineapple Cottage Designs (Kristin Adams). Upcycled art and furniture for the home.
Health & Beauty: Love Naturally. Natural skin care lotion, soaps, and bath salts made just up the road.
Hard to believe that there are just a few weeks left of the 2019 LFM. It’s a labor of love that takes a special town and special people to make such a thing happen every year. But it isn’t a given…just like any successful program, it takes volunteers and muscle to keep the lights on. Why not you? Hmmm?
See you soon!
Terry Baraldi