Hi Everyone! We are very happy to be back open! Our CSA "from farm to table" program is up and running. We had I think the best box this week: yellow squash, potatoes, carrots, zucchini, eggplant, kale, cucumbers, pears and bananas! Whew now that's a box full! Never too late to join! Runs every 4 weeks, stop or start anytime!
Very happy to announce that we have a new pickup location in Tallahassee! New Leaf Market located on Appalachee Parkway. We will be there every Wednesday from 4pm till 6pm for you to pick up your box. Please check them out! and please tell your friends that live in Tallahassee that love to eat healthy about us! https://www.facebook.com/NewLeafMarketCoop Also....have you heard about Bainbridge Farmer's Market??? Starting this Saturday Oct. 11 from 8am until 12 noon located in the town square. We will be there! We are adding that location and time frame for our CSA "from farm to table" program!!! Come see what its all about! Harvest Moon is doing our best to making eating healthier an easier choice!
Eggplant Parmesan For the Slow Cooker Time: 30 MinutesCook Time: 5 Hours Ready In: 5 Hours 30 MinutesServings: 8"Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven."Ingredients:4 eggplant, peeled and cut into 1/2-inchslices1 tablespoon salt, or as needed1 cup extra-virgin olive oil, or as needed2 eggs1/3 cup water3 tablespoons all-purpose flour1/3 cup seasoned bread crumbs1/2 cup grated Parmesan cheese1 (32 ounce) jar prepared marinarasauce1 (16 ounce) package mozzarella cheese, slicedDirections:1.Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.2.Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.3.Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.4.Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from Allrecipes.com 10/9/2014
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