This is a simple looking recipe and photo from Cooking Without a Net.



2 medium-small eggplants, or 1 large eggplant
Juice from 1 good-sized lemon
1/2 cup tahini
3 medium cloves garlic, mashed into a paste or grated
1/2 cup finely-chopped parsley
1 tsp salt (to taste)
1/4 cup. finely minced scallions
1 Tbsp olive oil

Cut stem ends off eggplants, prick with fork, and cook on oven rack in 350' oven 30 to 45 minutes, or until the skin has caved in (check after half an hour). The eggplant tastes better roasted in the oven, but during the hot months of summer you can cut the eggplants in half, place them cut-side down on a plate, partially cover them with plastic wrap and cook them in the microwave at 5-minute intervals, until the insides are completely soft.

Scoop insides out of the eggplants into a large bowl, mash them, and combine with all other ingredients except olive oil. Chill. Drizzle olive oil on top before serving.

Tip: Clean Greens

The greens we get (particularly some of the winter spinach) can be pretty dirty. Sometimes they're pristinely clean, but still, we suggest you always wash your food! Give it an initial rinse and then remove the stems and soak the leaves in plenty of clean water. I use my salad spinner, placing the leaves in the...Read more


We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs