The Food Trust's

Headhouse Farmers' Market


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Find Your Farmers' Market

 

The Food Trust's 2010 farmers' market schedule is now available. Find your farmers' market:

 

In Philadephia

 

In the suburbs

 

Full schedule (PDF)

 

News

 

Your Donation -- Doubled

 

Donate to The Food Trust now to help ensure that everyone has access to affordable, nutritious food. Through the generosity of the Phillies' Brad and Lindsay Lidge, donations recieved by August 1st will be matched dollar for dollar.

 

Donate now!

 

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All Things Eggplant


We've seen a glut of eggplants at market, so here's a quick list of The Food Trust's favorite eggplant recipes.

Free-Form Ratatouille
From Moriah Zimmerman, Community Nutrition Program
Cut a whole eggplant into 1/2-inch-thick rounds, and then cut each slice into quarters. Throw the eggplant into a pan with a little bit of cooking spray and cook on medium heat for about 5 minutes, flipping once, until slightly browned. Take the eggplant off the heat and set aside. To a large pan with olive oil, lemon juice and a clove of garlic, add roughly chopped fresh basil (about 2-3 leaves), sliced zucchini or yellow summer squash, tomato, and any onions/shallots on hand. Let that cook together for about 5 minutes or so, then add the eggplant and toss it together for another 2 to 5 minutes. And then YUM!
 
Eggplant on the Grill
From Brian Lang, Supermarket Campaign
Slice the eggplant into 1/2-inch slices, brush the slices with oil, sprinkle a bit of sea salt, and throw 'em on the grill. They're done when they look done.

Eggplant Puree
From Jon Glyn, Farmers' Market Program
You can roast, fry, grill or smoke the eggplant and then puree it with other ingredients in a food processor or blender.  Add tahini, garlic, and lemon juice and you have a traditional baba ghanoush.  I like to add cilantro and paprika.  Eggplant and sage are always a winning combination.  And for something different, puree the eggplant with mustard and nori and you get a spicy, sea-salty dip.

Eggplant-Tomato Spread
From April White, Communications
Peel an eggplant and cut it into one-inch chunks. Toss them in a roasting pan with roughly chopped tomatoes and roasted red peppers, a crushed garlic clove or two, some red pepper flakes and lots o' olive oil and roast it all until delicious. It's great vegetarian sandwich filling.




Learn more: How to contribute your favorite farmers' market recipe

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