Mother’s Day Gift Idea: Start an Organic GardenMay 3rd, 2010 - Barbara Feiner
If your mom loves to garden—or if you’d like to help her get started—pick up a container or two of Ecosource’s Organic Grow Your Own Seedling Starter Kits for Mother’s Day. Nine USDA-certified organic varieties are available for last-minute shoppers (ground, 2-day or overnight shipping): Read More:Mother’s Day Gift Idea: Start an Organic GardenEggplants & Cancer PreventionJuly 7th, 2009 - Barbara Feiner
We’ve published our share of organic eggplant recipes over the years, including these five favorites: Other posts have focused on eggplant cookbooks, posters and merchandise, as well as storage, basic nutrition info and what to look for when shopping for an organic eggplant. Now, let’s add some science to our repertoire. Read More:Eggplants & Cancer PreventionPurple ProseJune 29th, 2006 - Barbara Feiner
The clear winner is Essentially Eggplant, by Nina Kehayan, which offers a cultural history of its sometimes maligned subject, followed by a unique collection of recipes. Anyone for Eggplants with Gruyere and Ricotta, Spicy Eggplants with Salsa, Eggplant in Ginger Sauce, Turkish Fritters or Eggplant Tempura? Our second pick is The Totally Eggplant Cookbook, by Helene Siegel—a steal at $5.95. It features 96 pages of roasted, stuffed, grilled, rolled, fried and baked French, Italian, Greek, Middle Eastern, Indian and Chinese recipes. Read More:Purple ProseTurkish Stuffed EggplantJune 28th, 2006 - Barbara Feiner
Today’s recipe features ingredients that can be easily found at your local natural and organic food store. If you have trouble finding organic eggplant, you may substitute organic zucchini or yellow squash. Read More:Turkish Stuffed EggplantOrganic EggplantJune 26th, 2006 - Barbara Feiner
Culinary times have changed. Walk into your local natural and organic food store and you’ll find a new breed of eggplants that are pleasing to the palate. Especially popular is the narrow Japanese (Oriental) eggplant, known for its sweetness and thinner skin. Italian (baby) eggplants resemble their larger purple cousins, but they’re smaller, with delicate flesh and skin. Thai eggplants are round and green (golf-ball size), often used in curry dishes and Asian soups. White eggplants are oval, with a bright green stem and heavy skin—ideal for steaming, broiling and baking. Read More:Organic Eggplant |
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Yesterday’s blog entry featured a wonderful recipe for 
Just a few years ago, supermarket produce departments offered only one variety of eggplant: the large Black Beauty, with its familiar dark purple skin. Many tasters found it to be mealy and unappetizing, adding eggplant to their list of “hate it” foods.
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