A visit to Sweetfield Farms

When was the last time I visited a working farm? I really cannot even remember. Well, not true, as kids my mom had us participate in a program called "the garden". The garden was, as I recall, a muddy spot where several hopeful people attempted to grow vegetables. Did not really enjoy that adventure. Sweetfield farms was a fantastic experience. We picked our own Japanese eggplant, and beautiful okra. The farmer/owner showed the kids why ladybugs are so valuable to a vegetable farmer. He told us that the ladybugs eat the aphids. Aphids are the naughty little cloning bugs that destroy some crops. Later after having the kids pick the veggies (they really enjoyed this by the way), they played in the hay maze, jumped bales of hay, and even enjoyed a tractor hayride. Oh, did I mention that my basket of farm fresh eggplant/squash cost me 3 bucks! I can live with that, especially since the farmer uses organic methods too! Hernando county has alot to offer and Sweetfield farms is a trip that was worthwhile.

I then made Curried Eggplant from this Epicurious recipe

• 3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
• 1 3/4 teaspoons salt
• 1 large garlic clove, chopped
• 1 tablespoon finely chopped peeled fresh ginger (only had powdered stuff)
  
• 2 teaspoons chopped fresh jalapeño chile including seeds (omitted)
  
• 1 teaspoon yellow or brown mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 3 tablespoons vegetable oil
• 1 large onion, halved lengthwise and thinly sliced lengthwise
• 1 (3-inch) cinnamon stick
• 3/4 cup water (I like coconut milk so I added 1/4 c water and 1/2c coconut milk)
  
• 1 tablespoon packed brown sugar (I omitted this)
  
• 3 tablespoons chopped fresh cilantro
• 1/4 cup roasted cashews (1 1/4 oz), chopped (optional)
  

• Accompaniment: steamed basmati or jasmine rice (brown rice or quinoa also good)
  

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Preparation

Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.

While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.

Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.

Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

Read More http://www.epicurious.com/recipes/food/views/Curried-Eggplant-109738#ixzz11M4s1Cpn

Sweetfield Farms: