(Adapted from Cooking Light Magazine)The following recipe is based on the food we glean and the product we prepare from the Farmer’s Market – you can use our product in the following recipe for quick, delicious, and healthy eating. Not only do you save time using these prepared vegetables, but you support our venture as we move forward into making Farm to Freezer a sustainable operation. ~To thaw frozen vegetables and sauce, immerse package in cold water for one hour or place package in a bowl and thaw in refrigerator overnight. Do not thaw at room temperature.~ Ingredients 1 T olive oil 1 qt. package frozen roasted eggplant-thawed. 2 T chopped fresh flat-leaf parsley 1 T minced shallots 1-1/2 teas. capers, drained and chopped 1 Tablespoon olive oil 1 Tablespoon fresh lemon juice ¼ teas. salt ¼ teas. black pepper 1 Tablespoon anchovy paste 1 garlic clove, minced Parsley sprigs for garnish Recipe Coarsely chop thawed eggplant. Heat skillet with 1 T oil and sauté on medium heat stirring often until eggplant is tender, about 5-10 minutes. Place in a medium bowl to cool. Add parsley and next 8 ingredients (through garlic), stirring until blended. Serve at room temperature or cold. Garnish with parsley sprigs. Serve with pita.
What Our Collaborators are saying:“Farm to Freezer will be taking a portion of the surplus produce from Manna’s farm market partners to freeze for use during the months we do not receive an abundance of fresh, local produce. We at Manna are excited to launch this new initiative to ensure that our clients have access to more healthy food all year long.”—Jenna Umbriac MS,RD, Director of Nutrition Programs, Manna Food Center
Farm to Freezer Inspires Other Communities
Totally fired up after watching your TEDxManhattan presentation and want to work on something similar here in Waltham, MA, a city outside of Boston. - Martha Creedon
I work quite a bit on how much food gets wasted across the country, and love to point to solutions like yours! I’m presenting to the California Secretary of Ag next week and want to include your project as a solution case study. –Dana Gunders, Food and Agriculture Project Scientist, Natural Resources Defense Council.
What Volunteers Are Saying
"I've had such a great time at each Prep Day I've attended. I've met some wonderful people, felt great about all the food we got prepped, and had a delicious lunch and even got to take home some fresh veggies! Cheryl, please post your recipe for Baba Ganoosh--it was great!" --Lise