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Research, Education and Farming

FarmShares Week of May 14, 2012

Capay Valley Olive Oil Experience

Broccoli Noodle Stir Fry

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WHERE WE ARE

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We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include:

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Baba Ganouj

Ingredients

1 lb , whole (any variety will work, but rounder varieties can be easier to use)

1/4 cup tahini

2 cloves , peeled and minced

3 Tbsp cup extra virgin

Juice 1/2

salt to taste

Preparation

Bake eggplant whole, rubbed with EVOO  at 350 F until soft and wrinkled and easily punctured with a fork (about 30 minutes). Slice the eggplant lengthwise and scoop out the pulp. Mash the eggplant, add tahini, minced garlic cloves, olive oil, lemon juice. Place all in a blender until smooth. Salt to taste and let stand for half an hour to allow to cool and meld flavors.  Just before serving, sprinkle with a few drops of olive oil, dashes of cumin and paprika.

This is great spread on bread or crackers or used as a veggie dip.

Adapted from Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal



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