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We Got Recipes!
I came upon a new recipes that I'd share. I've been trying out new ways to use eggplant, since our garden is producing a lot right now and I love em.
This one starts with potatoes- we had a mix of lil fingerlings, purple vikings, some reds, and we used sweet potato. Probably a third to a quarter of mix is sweet potato. So we boiled that. A lot of the spuds were small and we just tossed em in. I left and did some other things.
Drained out the potatoes, and then used the pot for sauteeing chopped eggplants in a little safflower oil. I have been using light oil (and very little) with the eggplants because they soak it up more than any other veg. Get them on high heat, chop 3 or more big cloves garlic and get that in there. Just get this until the eggplant is cooked, less than 10 minutes and meanwhile can be chopping up a bunch of fresh parsley or something green.
Then when satisfied I poured back in all the cooked potatoes and mashed them up and mixed that all together. I used a splash of rhody fresh milk to wet it up, some dark chipotle pepper sauce that i tend to use with sweet spuds and a glob of aquidneck Honey (because I had all these bee experiences that day). Cracked black pepper is good, and I used a bunch of some other spice I mistook for pepper, along with salt. Mix that all up, then toss in chopped parsley/ herbs, keep some herbs aside to top on each bowl.
It's a summer sweet mash potato that even the kids love. The glory of this one was SUPER easy to prepare and yet tasted great.
We used almost 3 pounds of spuds, a quarter head of garlic, bunch of parsley, and 4 eggplants, grown from starts that Adam G gave us (thanks F&M!!). Two folks and one child ate dinner, and todays lunch.
This is a way to take straight veg and make it interesting. New textures, new flavor combos, it's easy to make it taste good when it's FRESH.