Fairy tale eggplant

Put a spell on eggplant skeptics with this petite crowd-pleaser

We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.

Our Land’s Sake farmers this week culled dramatic hues of Amethyst, Garnet, and Onyx. Sometimes called Aubergines abroad, we know these beauties as the far less romantic ‘Eggplant.’ Unlike other Nightshade species, eggplant are quite edible, and nutritious too. While no one nutrient dominates its profile, eggplant provide a variety of health-protecting vitamins, minerals, and […]

This recipe is a late-summer take on one of our favorite dishes: tteokbokki, starring chewy Korean rice cakes. Sautéed bok choy and fairy tale eggplants (a petite specialty variety) lighten up our hearty base of pork and rice cakes, while a soy and black bean sauce brings it all together with savory flavor and a touch of heat. For a refreshing counterpoint, we’re topping off each bowl with crisp, ginger-marinated green beans.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

If you are like me, you need a good recipe to handle the absurd number of eggplant varieties, like baby heirloom eggplants, you buy during the summer months. Especially, those sweet little Fairy Tale eggplants. With purple and white stripes and a miniature form, they are completely irresistible. I buy a basket of the adorable veggies from every vendor who sells them at the farmers market. Am I alone?

Microgreens have been making an appearance at grocery stores & markets. Learn all about microgreens, from what they are, to common types & how to eat them.

Ramen takes on a summery vibe in this chilled version, known as hiyashi chuka in Japan. We’re dressing springy fresh noodles in a sweet, salty, and tart combination of soy glaze, ponzu, and vinegar. They’re topped with colorful seasonal ingredients, including juicy tomatoes and fairy tale eggplants—a petite, tender variety—coated with miso paste and roasted for umami-rich flavor. (You may receive yellow or red tomatoes.)

These satisfying veggie bowls highlight a dazzling array of summertime produce. To a base of nutty red quinoa, we’re adding ginger-sautéed sweet corn, green beans and fairy tale eggplants (a petite variety with delicate, creamy flavor). An umami-rich miso dressing ties together all the dish’s flavors—and marinates our crunchy cucumber topping. Sautéed shishito peppers finish the dish off with subtle zing. (Chefs, to get your shishitos to blister in the pan, hold off on stirring them until…

It's been a good summer. I've been doing a whole lot of this: