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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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Fall At Last!

We are loving the cooler weather that Fall has brought and so are the crops! 

Our collards are growing rapidly as are our raddishes and we can't wait to move our tiny lettuce plants from the greenhouse into the field. 

We are also very excited to be partnering with The Mocha Cafe & BBQ to host our Pumpkin Patch on Saturday Oct. 10th and 17th (10-2pm)!

We also have pumpkins available at all of our Market locations during the week. 

We have several Market Locations, each open on different days, with different hours. See the bottom of our Home Page for the details on each.  

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or calling 910-287-6794 during our Farm Market business hours each week.

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