Fran informed me that they were in fact an award winning supplier of local/organic food so we thought we must go spend some cash - so that is what we did.
It wasn't particularly local but we managed to avoid the majority of the Bank Holiday traffic and 40 mins later we found the place. It is a great place where you can pick your own fruit or (like us) just go and buy produce that someone else has harvested.
After a successful little shopping trip and we ended up with this array of delights:
Parmigiana Di Melanzana (Baked Sliced Aubergines with Tomato, Taleggio and Parmesan Cheese)
Rick Stein's Mediterranean Escapes was once again the book of choice. As we had organic tomatoes and tomatoes form a big part of this dish we thought it would be perfect (we also had an aubergine that needed eating!).
The only change we made was the Taleggio Cheese which we couldn't find so we replaced it with some Emmental in the hope it would react in a similar way. Our recipe (also adjusted for 2 people) was:
1 large aubergine
Extra virgin olive oil
150g Emmental cheese
Large handful of basil leaves (shredded)
300 ml tomato sauce as shown here
Parmesan cheese (grated)
To serve, I stir fried some of the Patty Pan Squash with salt, pepper and Greek oregano and finished with a sprinkle of Parmesan cheese and a just some organic lettuce on the side.
|Parmigiana Di Melanzana, Stir-fried Patty Pan Squash and Organic Lettuce|