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Morroccan Eggplant Dip


Ingredients:
1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar



Directions:
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups.
Farm News

We can’t believe that this CSA season is coming to a close! This is the last week for our 10-week members and next week is the final one for our 20-week members. Thank you for being a part of our little farm. We are thankful for you! If you are interested in being a CSA member in 2019 and you sign up by the end of 2018, we will give you this years pricing ($635 Full, $370 Half, 10-Week $235). You must get your deposit to us by Dec 31, 2018 to qualify!

Gift Cards

Fall is here! A STONE CHURCH ACRES gift card is the perfect gift to give for that fall feeling. Use it to get some apples or some of our fresh pressed cider!

Purchase a gift card that can be used for our market!

You can find the form here.

Our CSA

Week 19 (10/12 - 10/13) - To view this weeks CSA newsletter click here.

If you have any question you can call Diane Varner at 925-366-4521.

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