Thursday, August 28, 2014


If you haven't met Judy Tuttle yet, Saturday, August 30 is the date to do so. Judy is another volunteer and loyal supporter of the Holt Farmers' Market, and has been from day one. In her previous life, she was an employee of the Holt Fire Dept.(current location of the HFM) for 21 years, so she is a familiar face in the Holt area. So those who know Judy know what a great cook she is. Yes, that's her standing behind the new, mobile cooking unit that the market obtained (through a grant) just this year. On Saturday, August 23, Judy did a demonstration of how to cook one of her wonderful recipes, using HFM products, of course. 

The good news? If you didn't see her last Saturday, she will be demonstrating again on Sat, Aug 30, at  "11:30ish"she told me. She will be showing how she makes her wonderful Tomato, Peach, Feta and Red Onion Salad, using HFM products as available. She will give out the recipes, and have samples to taste. Just another thing to love about the HFM. Here's a heads-up: Judy has promised to share her wonderful Ratatouille soon, so watch for that as well. 

Other info: Judy told me she bought wonderful (everbearing) strawberries at Rowe's Family Farm in the a.m. They were all sold out when I arrived at 12:30. (Hint, hint!) Luckily for me, Nightengale's still had luscious peaches when I got there. Greenman's had some berries, but I can't promise they'll still be there Aug 30. Dennis G.  also had some lovely looking chard, kale and some smaller beets with their greens still attached. I like those beet greens! They seem a little sweeter than some others. 
I'm getting acquainted with eggplant, and enjoying the results. Here's a recipe I really like: tasty, fav type of recipe.

Roasted Eggplant with Warmed Feta and Honey
1 large eggplant, about 20 ounces
6 TBS. extra-virgin olive oil
1 1/2 cups crumbles, mild-tasting feta cheese
Freshly ground black pepper 
1 1/2 cup honey, or as needed
1 TBS fresh thyme or oregano leaves, chopped for garnish
Preheat oven:400 degrees. Trim each end from the eggplant. With a vegetable peeler, partially remove the skin in alternating strips, creating a striped appearance. Cut the eggplant into 3/4 in.-thick rounds. PLACE  the eggplant slices in rows on a rimmed sheet pan. Generously brush BOTH sides of the slices with oil. ROAST for 10-12 minutes, until the bottoms are lightly browned.  REMOVE the pan from oven, and turn the slices with a wide spatula. Return to the oven and roast for 10 min more until they're lightly brown and tender. Remove from oven and mound a rounded tablespoon of cheese on top of each eggplant slice. ADD a grinding of pepper to each. Return the pan to the oven for about 5 min, until the cheese softens. TRANSFER the slices to a serving platter. DRIZZLE each with the honey and sprinkle with a few fresh thyme leaves. SERVE hot. 

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