Open Thursday - Sunday, 9am-5pm
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • February

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • March

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes

Seasons & Recipes

Eggplant Tapenade

  • 2 small eggplants from Gull Valley Greenhouses
  • 2 garlic cloves, cut into slivers, 1 Lemon, and a mittful of flat leaf parsley from Cherry Pit
  • a healthy scoop of pitted Nicoise olives and pitted lemon preserved green olives from Soffritto
  • Olive Oil
  • Sea Salt & Pepper (to taste)

Roasting is a foolproof method for cooking eggplants, but with the early arrival of Spring we suggest throwing these on the grill (or in a pan if you’re not quite ready to pull out the BBQ). There is no wrong way of getting these aubergines ready. We like tucking into this eggplant tapenade with the baguette crisps from 2 Greek Gals or luxuriously folded into fresh pasta from Soffritto. Heck, it even makes a great dip for vegetables.

Tip: younger, smaller eggplants which are sweeter are preferable.  Regardless of the size, pick eggplants that feel heavy, have a smooth and shiny skin, and a stem-end “hat” that looks green and fresh.

Visit the Market Blog to see our recipe video.