Wednesday, August 12, 2009

Grilled Japanese Eggplant.....

and Isabelle Farm.

Several weeks ago, I was invited to visit a great little farm located on Isabelle Road, between Hwy 287 & 95th Street. Many of you will recognize the Isabelle Farm stand at LFM as being on the east strip, right next to Hazel Dell Mushrooms. When you go to the Market on Saturday, introduce yourself to Ben Bowditch, the farm's field manager, and ask him to show you the produce he is most excited about. Like all growers, he's got a thing or two to say about what they grow, and it's inspiring to hear that kind of enthusiasm in someone else besides the Market Chef.

Isabelle Farm is an organic farm, owned and operated by Jason and Natalie Condon. They just completed and opened a beautiful farm stand to provide access to everything they grow on a daily basis. Click on this link to find out more about Isabelle Farm and sign up for their newsletter!


Grilled Japanese Eggplant

1-2 lbs. Japanese Eggplant, sliced horizontally
Extra Virgin Olive Oil
Kosher Salt
Haystack Goat Feta (optional)

Heat your charcoal or gas grill to high, lightly oil grill rack.

Using a pastry brush lightly oil eggplant on both sides. Place eggplant on grill and allow to cook for 3-4 minutes, turn eggplant a quarter turn, and continue to grill for an additional 3 minutes. Turn the vegetables over and grill for 3 minutes more. Remove eggplant from grill onto a serving plate, drizzle with a few more drops of good quality olive oil, season with salt, pepper and a few teaspoons of Haystack Goat Feta. Enjoy.
* Note: an indoor grill pan works nicely. The eggplant is also good cold and served as a sandwich component.

See you at the Market!

Chef Deb

Final Note: The lovely fingerling potatoes in our creamy french potato salad came from Isabelle Farms!