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Market Newsletter ~ October 1, 2019

October 1, 2019

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Market News ~ July 23, 2019

July 22, 2019

From the Market Manager—Belle Rita Novak

 

 Our terminal is working fine now, so if you got tokens while it wasn’t working properly, please come by the market table and we will swipe your card so that you can settle with us. Thanks.

 

 Our market is one-half done for the season. I hope you come regularly, and bring a friend to enjoy our region’s bounty.

 

 


 
Highland Foundation Free Fridays—Free entry to museums throughout Massachusetts for 10 weeks this summer

 

July 26th—Isabella Stewart Gardner Museum, Boston; Edward M Kennedy Institute for the U.S. Senate, Boston: Cape Cod Museum of Art, Dennis; Commonwealth
Museum, Boston; Commonwealth Shakespeare Company, Boston; Fitchburg Art Museum; Historic Deerfield; Larz Anderson Auto Museum, Brookline; The Gardens
at Elm Bank (Mass Horticultural) Wellesley; Venfort Hall Mansion & Gilded Age Museum, Lenox.

Go to Highlandstreet.org/programs/free-fun-Fridays for more details.

 

 

HIP—Healthy Incentive Program

 

 We have brochures in English, Spanish, Vietnamese and Russian at the market table that explain it.
 
Recipe—Matbucha—Middle Eastern Eggplant Dish (not complicated)

 

2 # eggplant (2 medium-sized eggplants
1/3 cup olive oil, divided
2 whole red peppers, or jarred roasted red peppers
1 whole jalapeno or fresno chili pepper
2 ½ # tomatoes, peeled, seeded and diced, or 2 large cans (1#12oz. each diced tomatoes)
1 clove garlic minced, 3/4th tsp. salt, or to taste, 2 T. tomato paste, ½ tsp. red chili pepper flakes, or more to taste, sugar to taste, 2 ½ tsp. paprika, ½ tsp. smoked paprika.

 

METHOD: Slice stem ends off eggplant, peel them halfway in stripes down the o strips of skin remain intact around the eggplant, with half of the skin peeled away.


This helps the eggplant cubes to hold their shape and not be too tough. Cut into cubes and toss with olive oil.

 

Set oven to 425 degrees

 

1. Place eggplant on one baking sheet and the red peppers on the other if you are roasting the peppers.


2. Bake for 10 minutes, turn the peppers over with tongs and continue roasting for another 3-5 minutes until the small pepper is soft and collapsing. Remove the small roasted pepper and set it aside. Turn the bell peppers again and return them to the oven. Stir the eggplant.


3. While the rest of the vegetables finish roasting, stem the small pepper, peel off any loose skin, and take out the seeds unless you want a really spicy matbucha. Dice into small pieces. You may want to wear gloves during this process to protect sensitive skin from the capsaicin of the pepper.


4. When the eggplant and peppers finish roasting, remove them from the oven. Place the peppers in a bowl, cover the bowl with plastic wrap and allow to steam for a few minutes. Set the eggplant aside. Once the peppers have steamed, seed them and peel the skin off. Dice into small pieces.


5. Combine peppers, tomatoes, garlic, salt, tomato paste, and chili flakes in a 6 quart pot. Bring ingredients to a boil, then simmer for 30-40 minutes, stirring every 8-10 minutes, until the mixture has cooked down and most of the excess liquid has evaporated.


6. Stir in roasted eggplant and continue to simmer for 5-10 minutes longer until thick and saucy. Remove from heat. Stir in sugar to taste. It’s supposed to be a sweet salad with a bit of a spicy kick You can add more hot pepper flakes or salt to taste too, if you like.

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