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Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf

Saute in 3 TBSP olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.

2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.

*Taken from Simply in Season.
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Current News

 


            

Spring is here! Bringing fresh Strawberries, tender greens, and delicious veggies. 

Our Farm Market will RE-OPEN on April 16th! During April we'll be open on Tue, Thus, and Sat from 9-4. Starting in May we'll have our regular schedule. 

On April 10th the Myrtle Beach Farmers Market OPENS for the season! Come see us on Wed, Fri, and Sat from 9-3 every week.

We're also at 

The International Culinary Institute of Myrtle Beach

at Market Common on Thursday afternoons from 1:00 - 6:00. 

 

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