Summer 2019 Issue
LETTER FROM THE EDITOR
MARKET SEASON
I’M WRITING TO YOU on a Wednesday. In my neighborhood, during the summer that means it’s farmers’ market day. All season, I organize Wednesda...
THE FOOD LIFE
Eggplant
EGGPLANTS BY UCKYO - ADOBESTOCK.COM
Also known by its fancier French name, aubergine, the eggplant is a sleeper hit of the summer markets. This hearty, versatile vegetable can be baked, steamed, roasted or fried. Put some in your basket this week.
TRY SOMETHING DIFFERENT
You’re already familiar with big, purple globe eggplant you find at the supermarket. But at the farmers’ market, look for the tiny fairytale eggplant, the slender Japanese eggplant, or the striped graffiti eggplant.
CUBES BY LEONID NYSHKO - ADOBESTOCK.COM
35
That’s the scant number of calories in one cup of cubed, raw eggplant.
DISH BY MANYAKOTIC - ADOBESTOCK.COM
VEGGIE STAR
In cuisines around the globe, eggplant is a common main ingredient for meatless dishes. Why? Its dense, chewy texture and flavor absorption superpower let it shine on the center of the plate.
142 MILLION
That’s the amount, in pounds, of eggplant grown in the US every year.
GRILLED BY MARA ZEMGALIETE - ADOBESTOCK.COM
GRILL IT
Sliced lengthwise and brushed with oil, eggplant is the ideal veggie to grill.
DIP BY PHOTOBOX28 - ADOBESTOCK.COM
MASH IT
Move over, hummus. Swap in cooked eggplant instead of chickpeas for a winning dip.
SEEDLING BY HEMEROCALLIS-ADOBESTOCK.COM
GROW IT
You don’t need land—eggplant grows well in a pot. Water often and give it lots of sun.
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