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Sales: on-farm, you pick (check website for schedule), farmers’ markets in Tahoe City, South Lake Tahoe, and Sacramento. Grocery stores in Tahoe and Newcastle Produce. Restaurants in Auburn & Tahoe.
Hours: U-Pick on Mondays, Wednesdays, and Saturdays, May through November by appointment
Tours: yes
Products: Raspberries, thornless blackberries, boysenberries, olallieberries, blueberries, chestnuts, pomegranates, kiwi, mandarins, pumpkins, squash, tomatoes, loquats, persimmons, figs, rhubarb, cherry plums, Meyer lemons, apples, applewood, olives, herbs, flowers, corn, popcorn, guava.

Sales: CSA, Farm stand
Hours: Farm stand open every Thursday and Friday from 2-7 pm, starting in June
Tours: Yes
Products: Arugula, basil, beans, beets, bok choy, broccoli, cabbage, carrots, cauliflower, celery, corn, cucumbers, eggplant, fennel, garlic, scallions, culinary herbs, kale, leeks, lettuce, melons, mustard greens, onions, peas, peppers, potatoes, pumpkins, radishes, salad mix, spinach, summer squash, swiss chard, tatsoi, tomatoes, turnips, watermelons, winter squash.
About Us: We are located on the historic 150 acre Simpson Ranch in the heart of Meadow Vista. Vast meadows, Wooley Creek, and oak woodlands run through the property creating a delightful back drop for the farm as well as numerous trails that visitors are welcome to explore. Become a member of our farm by joining our CSA (Community Supported Agriculture) program, receiving bountiful harvests of produce for 24 weeks during the summer and 10 weeks during the winter. Or come enjoy the beauty of the farm, stroll the fields, visit our farm stand and pick-up your weeks bounty of produce.

Sales: Farm stand and farmers’ markets at Auburn Old Town (year-round) and Roseville The Fountains (seasonally)

Hours: Farm stand open June-October on Wednesday nights from 4 p.m. – 7 p.m.

Products: Tomatoes (specialty heirloom, cherry tomato medley, red slicers), bagged greens (lettuce, arugula, mustard mix, baby kale), peppers, broccoli, cabbage, melons, cucumbers, basil, carrots, radishes, salad turnips, eggplant, microgreens, onions, summer squash, zucchini, winter squash and more.

About Us: Hillview Farms is a “neighborhood farm” providing the community with local, fresh food. Our goal is to bring people together through an appreciation for food and farming in fun and informative ways to support a healthy community. The farm uses sustainable practices to inspire the community to live a healthier lifestyle.

Hillview Farms accomplishes this goal by providing a farm stand to connect people to the land, and by selling produce at local farmers markets. We believe that healthy soil = healthy families = healthy communities.

Our produce is available at numerous farmers’ markets and restaurants within the Placer County area, as well as at our very own farm stand, which enables us to directly connect the community to the very land on which their produce is grown. We invite you to visit us year-round at the Saturday Old Town Auburn farmers’ market, and at our seasonal farm stand that starts in June. At Hillview Farms we are proud to be YOUR local neighborhood farm!

MAPLE ROCK GARDENS

100 Clark Tunnel Road
Newcastle, CA 95658
916-652-2065
www.maplerockgardens.com

Sales: At High Hand Conservatory and Nursery
Hours:
Tours: Yes, for special events or please schedule a tour
Products: Garlic, onions, Cilantro, Dill, Parsley, Thyme, rosemary, sage, peas, beans, romanesco, cauliflower, carrots, eggplant, peppers, paper lanterns, melons, beets, 50 varieties of tomatoes, asparagus, artichokes, potatoes, mandarins, lemons, limes, sunflower, lavender, French marigolds, marionberries.
About Us: Maple Rock Gardens is a 30-acre estate garden containing multiple themed garden rooms, one of the largest garden Railroads in Northern California and almost 4 acres of bountiful farm lands. Open for private tours during a portion of the year guests will enjoy meandering paths leading to each of the garden rooms ranging from Japanese style settings to a formal English garden room full of fragrant and delicate blooms. Each area contains unique plant life such as peonies, ferns, dogwoods and iris. Water features both tall and wide and many hidden treasures can also been seen around every turn. And of course, the garden’s namesake: beautiful Japanese Maples. One of the most recent additions to the property is the farm which yields produce and plants year round for both the High Hand Conservatory and Nursery. Colorful and unique vegetables are produced for the High Hand Conservatory Restaurant inspiring fresh seasonal menu options and creating a colorful culinary experience for both your eyes and your taste buds. Many plants are started from seed on the farm at Maple Rock, carefully planted by hand in the rich soil of Placer County and made available for sale upon maturity at the High Hand Nursery. We invite you to schedule a tour or plan on visiting during one of our special events planned each year.

Recipe by Courtney McDonald
Serves 6-8

For the lamb:
-1 bone-in or boneless leg of lamb (3-5 lbs)
(you could also use a rack, loin or loin chops for this recipe if you prefer – adjust cooking time accordingly)
-1/2 cup extra-virgin olive oil
-4 sprigs fresh rosemary
-1 orange, sliced into ¼ inch rounds
-6 cloves garlic, thinly sliced

Marinate the lamb a day ahead: Place the leg of lamb in a large bowl. Add the ½ cup olive oil, rosemary sprigs, orange slices and garlic. Toss to coat the lamb, cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F. Remove the leg of lamb from the marinade and place on a rack in a small roasting pan. Put the orange slices and rosemary in the roasting pan as well, and pour the olive oil from the marinade over the leg of lamb. Season the meat generously with salt and pepper. Roast in the preheated oven to desired doneness (internal temperature of 135 degrees for medium). This could take from 45 min-2 hours, depending on your liking. Once lamb is cooked, remove from the roasting pan and set aside to rest for 15-20 minutes before slicing.

Ratatouille:
-2 lbs. ripe red tomatoes, cut into 1 inch chunks
-6 Tbsp. olive oil
-1 lb. eggplant, diced into 1 inch pieces
-2 large white or yellow onions, chopped
-8 cloves garlic, peeled and crushed
-2 sweet peppers, diced into large chunks
-1 lb. zucchini, yellow squash, or combination,
cut into 1 inch chunks
-2 Tbsp fresh thyme leaves
-juice of 1 lemon
-salt and pepper, to taste

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet, drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes. While the tomatoes are cooking, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid and discard. In a large Dutch oven or heavy pot, heat 4 tablespoons olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper. Add tomatoes, eggplant, zucchini and/or squash, and thyme to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetable are tender but not mushy, 15 minutes. Season to taste with lemon juice, salt, and pepper. Serve as accompaniment to roast leg of lamb.

Recipe by Courtney McDonald; Serves 6

Ingredients:
1/2 cup extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, peeled and thinly sliced
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
1 Tbsp. smoked Spanish paprika
1 ¼ lbs. black beauty or other eggplant
1/2 tsp. crushed smoked dried chilies
1/4 cup chopped fresh parsley
1/2 cup sesame tahini
1/4 cup fresh lemon juice
1 tsp. toasted sesame seeds, for garnish
salt, to taste
1 recipe Zephyr squash chips (recipe follows) peeled and diced into 1/2 inch cubes

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sweat until onions are soft and fragrant, about 6 minutes. Add the cumin, coriander, paprika and crushed chilies. Cook until spices are fragrant, about 2 more minutes. Add the eggplant and reduce heat to low. Stir to coat evenly with the onion/spice mixture and cook until eggplant begins to soften. If eggplant begins to stick to the bottom of the pot, add a little water. Cook, stirring occasionally, until eggplant is completely soft, about 20-30 minutes. Add salt to taste and remove from heat.

Puree the eggplant mixture in the bowl of a food processor to the desired consistency, or mash finely with a potato masher. Transfer to a medium mixing bowl and add the parsley, tahini, and lemon juice. Taste and adjust seasoning, if necessary, and serve hot or cold with the squash chips.

Zephyr Squash Chips

Ingredients:
2 medium-sized Zephyr squash, rinsed
1/4 cup olive oil
salt and pepper, to taste

Preheat oven to 225. Line 2 baking sheets with non-stick silicon baking mats. Brush the mats with olive oil. Using a mandolin slicer, slice the Zephyr squash as thinly as possible and line the slices in a single layer (not overlapping) on the baking sheets. Brush the top side of the squash with olive oil, lightly season with salt and pepper and bake in the preheated oven until chips are completely dry and crisp – 1 ½ to 2 hours. Let cool completely before removing from the baking mat. Store in an airtight container until ready to eat.

Sales: The Fountains, Year-round, Tuesday mornings in the Whole Foods parking lot; R.C. Wiley Parking lot starting in May, Blue Oaks, Saturday mornings; Lincoln Hills at the Orchard Creek Dr. starting in May, Wednesday mornings; Downtown Loomis, Thursday mornings.
Hours: Farm stand open during mandarin season Nov.-Jan. 7 days a week, 9 a.m. – 5 p.m.
Products: Blackberries, blueberries, peaches, nectarines, plums, apples, pears, lemons, navel oranges, Satsuma mandarins, grapefruit, grapes, pomegranates, onions, potatoes, lettuce, tomatoes, summer squash, cucumbers, okra, beans, winter squash, eggplant, carrots, pluerries, pluots, salsa boxes, local raw honey, strawberries and more.

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