Tag Archives: eggplant casserole

Try Recipes from October’s Harvest Potluck & Fundraiser

7 Oct

 

1003151635 (1)The potluck party was a delicious success. Some 30-40 resident families used garlic, herbs and vegetables from the Community Garden to create dishes for all to enjoy.

Thanks to all who donated much-needed funds, in addition to their time, their food, their hospitality and other crucial resources. The garden would not exist without your generosity!

Donations for this fundraising drive will be accepted through the end of October. Cash or checks (payable to CVOI) can be submitted to Deb VanWetering (225 Adams St Apt 12A) or to the 215 Adams St. management office. We have celebrated the success of this season but we must look ahead and secure resources for the next season. Suggested donation is $10. per family, but any amount will be greatly appreciated. (Garden members are asked to pay annual dues of $25 per family, plus mulch and more.)

Fall Harvest Sangria

A community garden needs everyone’s commitment to keep it going strong!

Most of the costs relate to replenishing and maintaining safe soil. Learn more about where the money goes, as well as other help needed on a regular basis, here.  A community garden needs everyone’s commitment to keep it going strong! Check out the recipes from this potluck and from previous parties here. Thanks again for your interest and your support! We can be reached via cvearthlab@gmail.com

With gratitude,

-Deb, Denise, Ansley, Alison & Shari, CVEarthlab core group

Recipes: Eggplant Casserole, Sangria and more

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Eggplant Casserole Recipe

7 Oct

Ingredients

  • Eggplant
  • Onion
  • Garlic, 3 cloves
  • Olive oil
  • Butter
  • Thyme (1/2 tsp dried)
  • Sage (1 tsp dried)
  • Pepper
  • Crushed tomatoes (1 large can)
  • White beans (1 can)
  • Cooking spray
  • Chicken stock
  • Panko crumbs
  • Olive tapenade

Instructions
Cut up one large eggplant (or 3-4 zucchini), one onion and 3 cloves of garlic.
Fry garlic and onion in olive oil and 2 TBSP butter until soft over medium low heat
Add eggplant (or zucchini). Let cook for 3-5 minutes. Add salt, 1/2 tsp thyme and 1 tsp of sage. Add pepper to taste.
Empty one large can of crushed tomatoes in pot. Cover pot and let coo kfor 20-30 minutes. Allow vegetable to become soft. Add one can of white beans and taste. Add more salt, thyme or sage as needed. Pour into a greased pan. Make sure the liquid goes half up the side of the pan. Otherwise add chicken stock. Top with Panko crumbs mixed with a little olive oil and olive tapenade. Bake in 425 degree oven for 20-30 minutes.

–Served at the Fall Harvest Potluck Party & Fundraiser 10.3.15, contributed by Barbara Leone, 175 Adams

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