Stuffed Sicilian Eggplant

A few weeks ago one of our customers at the downtown Sarasota Farmer’s Market came up to Chris to welcome him back to the market after the summer hiatus.  Chris was standing near the table of eggplants (globe, Asian, purple, and Sicilian).  Our customer saw the Sicilian eggplants and mentioned that they reminded her of her Sicilian grandmother’s cooking and in particular, stuffed Sicilian eggplant. … Continue reading Stuffed Sicilian Eggplant

Sticky post

Asian Eggplant and Mint Baba Ganoush

If you’re looking for a healthy party pleaser for your Thanksgiving celebration, look no further. Try this classic baba ganoush using our organic Asian eggplant and mint. We have it paired with whole wheat tandoori naan or Indian flatbread.  It’s like pita bread without the pocket and is traditionally made with yogurt. Preparation Time:  30 minutes Cooking Time:  15 minutes Servings:  4 cups Ingredients: 3-4 large … Continue reading Asian Eggplant and Mint Baba Ganoush

Classic Mojito with Organic Mint

While there are countless dishes that use mint, we wanted to present a beverage that really incorporates it and the mojito won the day. This recipe was inspired by the recipe found on Bacardi’s web-site,, but modified for use with a cocktail shaker. The photographs and original recipe were contributed by Ray Toves, a Sarasota-based chef and food photographer.  Preparation Time:  10 minutes Serves: 1 Ingredients: … Continue reading Classic Mojito with Organic Mint

Stuffed Grape Leaves with Goat Milk Yogurt and Mint Sauce

Mint is commonly used in Greek cuisine and although it isn’t the featured ingredient in this recipe, the stuffed grape leaves just wouldn’t be the same without it.  We also added it to the goat milk yogurt sauce.  Yum! Stuffed grape leaves or dolmades do require a bit of prep work but they are well worth the effort.  Most recipes call for uncooked long grain … Continue reading Stuffed Grape Leaves with Goat Milk Yogurt and Mint Sauce