The produce for October 13th & 14th

Aloha everyone!  This week we have wonderful salad items in the bag:  Maunawili Greens lettuce, Hauula tomatoes, Nalo Farms arugula, Pit Farms basil, green onions, cucumber, and bananas, and Ho Farms eggplant!

a few recipe ideas:

Easy Arugula Salad

Arugula, Roasted Eggplant, and Ricotta Salata Salad

Eggplant and Arugula Sandwiches with Chick Pea Spread

Thai Charred Eggplant with Tofu

Thai Fried Eggplant with Basil

From the Hawaii Farmers Market Cookbook Vol. 2-

Curry Spiced Eggplant and Green Onion

1 lb long (Japanese) eggplant

4 slices bacon, cut in 1 inch pieces

1 tablespoon curry powder

1/2 cup green onion bottoms, split lengthwise and cut in 2 inch pieces

1 cup green onion tops cut in 2 inch pieces

2 tablespoons Kikkoman soy sauce

2 tablespoons honey

oil for deep frying

Remove the stem caps of the eggplant and cut into 1/2 inch rounds.  Heat 2-3 inches of oil in a saucepan for deep frying.  When the oil is at 350 degrees F, cook eggplant for 20 seconds.  Remove from oil and drain in a colander.

In a skillet over medium-high heat, cook bacon until crisp.  Remove from pan and drain on a paper towel.  Discard all but 2 tablespoons of the bacon drippings.  Add curry powder and green onion bottoms and saute until wilted.  Add green onion tops, soy sauce and honey and cook until green onions are bright green and wilted.  Add eggplant and bacon and toss together until heated through.  Transfer to a platter and serve.

Serves 4.

Enjoy!!