Stone Church Acres
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Bruscetta with Eggplant

1 lg eggplant, in 1/2"" slices
1 sm red pepper
1 T extra virgin olive oil
2 cloves garlic, minced to a paste*
1 tsp balsamic vinegar (NOT regular vinegar)
1/4 C chopped Italian parsley
Salt and pepper, to taste
1 baguette Italian or French bread
Olive oil
Garlic clove

Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8"" slices. Brush with olive oil and drub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.

*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it's pasty
Farm News

So don't forget to sign up for your CSA today and give your family the gift of fresh healthy local produce all summer! 

Gift Certificate

Easter is right around the corner! Don't forget to give your family the best gift of the season with a CSA gift certificate! You can find the form here.


We are still accepting CSA applications for our 2018 season.

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