The Great Pickle Debate

Arguments may not be as fierce as cat vs dog, superman vs spiderman, or chocolate vs vanilla, but I know more then a few people that get pretty passionate about their pickles.

Sweet or dill?

In my opinion, it's best if sweet pickles are kept very far away to save plenty of room for dill. Ever since I was a little kid, I've been notorious for my love of dill pickles. And there are always plenty around since the Kirby family puts up dozens of jars every year (in fact I'm eating one right now, from this very jar).

However you like your pickles, this is the year to try making them yourself! As with everything else, the season started early and we already have bushels of pickles ready to be partnered with garlic, vinegar and salt. The Ball "Fresh Preserving" website has a great variety of recipes. Instructions are clear and straight forward enough to take all the intimidation out of the process.

Call ahead to place your order for 3-4" pickles or 5-6" pickles. We pick on Wednesday and Friday, so they're available to pick up those days after 3pm or the following day. (585)637-2600

If you're as anxious as I am to bite into a refreshing pickle, here's a recipe that only takes a day or so.

Garlic Fridge Pickles

• 8-10 Kirby pickles, thinly sliced
• 1/2 cup of water
• 1 cup of Cider Vinegar
• 1 Tbsp Salt
• 2 cloves of garlic, smashed

• Put everything but the pickles into a clean, shiny, quart  canning jar. Swirl it all around until the salt melts and everything is nicely combined. Add the pickles. Pack 'em in there (but gently) til the jar is full with an inch to half inch of head space. If the liquid does not cover all of the sliced pickles, top it off with enough cider vinegar to do so. Cover tightly and store in the fridge. Now you have to wait at least four hours to enjoy your pickles, but 12 hours would be better.

Tossing in some other ingredients like a handful of chopped fresh dill leaves, red pepper flakes or a 1/2 tsp of mustard seed would be fun too. This is a pretty loose recipe, so you might find that you have an extra pickle, but when is that a problem? Let us know if you try it out!

Not into pickles? Cucumber salads are a great hot summer day dish (the 90 degree weather this weekend definitely does not motivate us to turn on the stove). Here are a few dozen recipes from tastespotting to inspire you!

June Produce

Almost everything is early this year so we have to keep you informed! That warm weather early this Spring gave everything a little bit of a head start.

• Cherries: in the market since 6/20, we'll have sweet cherries for several weeks yet. Sour cherries will be here before July, we hope. A little later and with a shorter season then sweet, you definitely want to catch some before they're gone. We like to eat them fresh, make some into a cobbler and of course... cherry pie!

• Strawberries: I picked a few quarts this afternoon and there are plenty of big beautiful berries out there.  If you're not interested in picking your own, we have plenty in the market already picked.

• Lettuce: fresh Kirbygrown lettuce is so tender and crisp. (I have been tempted to eat an entire head for lunch on more then one occasion, dressed simply in a cider vinagrette). Red leaf, green leaf and buttercruch!

• Peas: Sweet and Edible Pod are here at the moment. Our second planting is just getting started.

• Coming soon: zucchini, summer squash, early peaches.

As always, call ahead if you're coming for a specific item! You never know when we might sell out of something and we don't want anyone to be disappointed. Feel free to place an order by phone or in person ahead of time and if it's in the field we'll have it ready to go at any time, on any day.

Happy Memorial Day Weekend!

Ah, the first warm sunny holiday of the year. Picnics, boating, visiting with friends and family.... and gardening! It's finally here, the official "safe-to-plant" date. The cut off for frosts and damaging temperatures. From now on,  warm and sunny! ....Right? Well, we hope so. The weather in Western New York likes to surprise us. My Grandpa Kirby could remember a year when it snowed in July, a year without a summer, with a frost every month. That puts last week's chilly rain into perspective, doesn't it!

Because everyone knows Memorial Day Weekend as the weekend to buy plants and really get started on gardening, it's a very busy weekend for us. And we're ready! The early warm weather had everything growing like crazy in early May and our greenhouse is full of gorgeous colorful annuals.

Over the years we've developed a reputation for having big, beautiful, hanging baskets and great, colorful, container gardens. This year is no exception! The selection is really wonderful out there. I swear, I must say "Wow, what a great basket!" at least a dozen times a day as I watch people bring their purchases through the market. The size and bloom are just phenomenal.

Many people garden almost entirely with annuals, but perennials are a great way to add lasting structure to your garden. They're also more economical since they come back year after year. If you haven't tried gardening with perennials before, there are a lot of benefits (an upcoming post!). Take a walk in our perennial area and you're bound to be inspired by the great textures and colors out there. Planting with perennials for structure and durability combined with annuals for color is a great way to go.

If you're thinking about buying plants this weekend, try to get here early if you can. The lines can get long. Even though we have a good system at the register, sometimes there's a little bit of a wait as we sort out each purchase. If you can come before Friday, even better!

Have a great holiday everyone and happy planting!!

Locally Grown Gifts

The farm is such a busy place, it's really difficult to pick one thing to write about! A few upcoming posts will highlight what's in our greenhouse, our Integrated Pest Management Program (IPM, otherwise known as "good bugs that eat bad bugs") some of our favorite new perennials and native plants, and a crop update, so stay tuned!

For now, let's talk about some of the great locally grown gifts we have in the market giftshop. Carrying handmade gift items adds a bright spot to our day. We like seeing the displays of pottery, baskets, knit items and purses, created by our friends and neighbors instead of in a factory overseas. Please keep these folks in mind the next time you need to buy a little something for a special gift!

Deborah Wilson was our very first featured local artisan, and her pottery is definitely on the best sellers list. Beautiful bowls, plates, mugs, casseroles, teapots, and pitchers in gorgeous glazes of blue, green or brown.

Brooke Albanese of I Feel Like Dreamin' uses decorative paper to create stylish picture frames and little gift boxes. This year we're also excited to have hand knit items from Brooke. Felted bowls and baskets, cup cozies (keep your hand cool and your drink hot!) and wash cloth sets. The colors and textures are beautiful.

Sue Gaylard of Pursenality creates colorful quilted handbags that are so much fun! The patterns are great and they come in all sorts of themes. Bright and cheery or soft and subtle, a great way to make your wardrobe more interesting.

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We are also featuring the basket weaving of Jan Ferries. Unique, one of a kind baskets, no two are alike. We love the leather or wood handles, different textures and colors.

Our goal is to increase the percentage of items from local artisans every year. If you or someone you know is interested in working with us, just give us a call (585)637-2600 or bring in a sample.

Opening Day!

It's an exciting time of year here at Kirby's Farm Market!

I must confess, I say that a lot. It's hard not to - after Spring comes Summer, and then Fall and Winter... how can I restrain my excitement with an endless parade of seasons, each more delicious then the last? Asparagus, strawberries, peas, then peaches, tomatoes, peppers, and sweet corn, apples, squash... oh my! Hungry yet? And that's just the beginning. I'm sure you all know how I feel. We saw the signs when we posted about the arrival of our first annuals on Facebook, back in April. Even though there were weeks and weeks to wait, we know you're just as excited as we are.

May 1st. May 1st is a phrase that's heard frequently, December through April. Everyone wants to know when the market will be open, when will they get that first peak in the greenhouse? Or that first taste of fresh Kirbygrown asparagus? Even as we close our doors in December, "May 1st" is spoken about a hundred times to customers wanting to know when it will all start up again. A new year, a new season, a new array of challenges, accomplishments and miracles.

As I write this post, May 1st is just a few days away. And let me assure you, there's quite a hustle going on right now! So many things to pack into this last week. So many displays to make just right. One thing that was finished right on schedule, ready for opening day, are the renovations to the front of the market. Maybe you noticed a little bit of construction going on at the market if you've driven down Ridge Road lately. Our usual displays of garden tools, country gifts and Spring décor will look especially nice with new windows and doors as a back drop.

The greenhouse is so gorgeous this time of year, full from wall to wall with perfectly beautiful plants. It's hard to resist filling your garden with color right away, but we all know the danger of frost in this area. Don't worry, you can visit the greenhouse whenever you want to, until it's safe to plant! If you must buy now, you can join the group of determined gardeners that move their plants in and out of garages until the time is right. There are a few annuals that tolerate cooler temperatures - check back for a post on the subject in the near future!

Meanwhile, on the farm: it was only about three weeks ago that the warm weather had asparagus shoots beginning to poke out of the ground. Last week some of the stalks were amazingly tall, as tall as I've ever seen it! There will definitely be plenty of asparagus to start us off this year. As asparagus season goes into full swing, we'll be keeping a lookout for recipes. Do you have any favorites you would like to share?

Welcome

So, what have you been doing during the long cold WNY winter? Dreaming of Spring and sun?

Imagining the flavor of a fresh strawberry?

Vacations on the farm are short, and for us they always happen in January. February is pretty nice too, but before it's over the books come out and we start to organize for the coming season. One of the first signs of Spring happens somewhere around the last week of February, when Mr. Kirby sits down with seed catalogues and puts together his plan for the year. Broccolini or broccoli rabe? Golden beets or sugar beets? Will there be time to plant spinach and swiss chard? So many questions are answered at the kitchen table as seed orders are placed while snow still covers the ground.

Soon that same table is the meeting ground for brain storms and idea sessions. This year has been particularly exciting for us. Between my sister Jaime Brennan and myself, we've hatched some pretty revolutionary plans. First a facebook page, then a website and blog, soon to be followed by twitter and youtube! I know, I know. It's not exactly cutting edge, but things happen slowly when you work in one of the oldest fields known to humanity. It will probably be a while before we have things running as smoothly as we'd like, but I can't even tell you how much I'm looking forward to posting a video of my Dad, Tim Kirby (known to some as Farmer Tim) on Youtube. He wasn't too thrilled about the idea at first, but I think he's warming up to it. Maybe if we can get a few questions from our readers, he'll be even more enthusiastic. How about it?

Do you have any ideas for a farm planting it's first seeds online? Anything you'd like to know about farming in WNY, or how your favorite fruit or vegetable is grown? Send us an email or post comments here and we'll be sure to answer as many as possible. We're excited to hear your suggestions and questions!

Happy Spring!

Stacey Kirby

Grilled Zucchini and Summer Squash

Summer is incomplete without a plate full of grilled vegetables. If you don't have a grill handy, broiling works just as well. Based on a recipe from epicurious.com.  

Ingredients

• 3 large Zucchini and Summer Squash, cut into 1/2-inch-thick slices
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh oregano or basil, or 2 teaspoons dried, crumbled
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh rosemary or pinch of dried, crumbled

Preparation: Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini and squash with olive oil.  Grill or broil until tender, about 4 minutes per side. Cut into large chunks, and toss with herbs, salt and pepper in a large bowl. Serve warm.

Variation: Combine all ingredients except zucchini and summer squash in a large bowl. Add 2 tablespoons balsamic vinaigrette and mix well. Add zucchini and summer squash, tossing to coat. Allow vegetables to marinate, refrigerated, for at least one hour before grilling.

Spaghetti Squash

Spaghetti Squash is a 'New World' plant, originating in Mexico or Central America. The type we are most familiar with today was developed in Israel in 1986.  With a texture similar to pasta and a mild flavor that pairs well with many sauces and toppings, Spaghetti squash is a great low carb alternative to pasta. Try topping it with marinara sauce, sauteed greens and parmesan, or maybe a putanesca sauce. Stuffing it with Italian sausage, onions, peppers and garlic and then baking it is another delicious way to prepare it. Enjoy!  

TO COOK:  Preheat oven to 375°F. Halve the squash lengthwise and scoop out the seeds.

Coat a baking sheet lightly with cooking spray. Lay halves, flesh side down, on baking sheet.

Bake 35-40 minutes, until you can easily pierce shell.

Allow squash to cool slightly. Scrape crosswise to pull strands from shell.

Black Bean Pumpkin Chilli

This vegetarian chili is a great way to celebrate a cool Autumn day in Western New York.  The subtle sweet earthiness of the pumpkin is nicely offset by a good dose of spices, and complimented by a hint of the dark, sweet, flavor of chocolate. Ingredients:

2 Tblsp Olive Oil

1 Medium Onion, chopped

2 cloves of Garlic, minced

1 sweet pepper, diced

1 large can of Tomatoes with juices

1 can black beans, rinsed

1 cup mashed or pureed Pumpkin

2 tsp Cumin

1 Tbsp Chili Powder

1 tsp oregano

2 Tbsp chocolate chips, or two squares of unsweetened chocolate (optional, but you should try it!)

In a 5 quart pot, sautee onion in olive oil until golden. Add  sweet peppers and garlic, continuing to cook until garlic is lightly golden.

Add the remaining ingredients to the pot, stir to combine, and then simmer for 30-45 minutes.

Season with salt and pepper to taste. Adjust thickness of soup by adding more tomatoes or chicken stock (if you're not making a vegetarian chili), a half cup at a time.

Enjoy with a dollop of sour cream, some grated cheddar, and a sprinkling of fresh cilantro.

Harvest Coleslaw

This recipe was contributed by a CSA member at one of our CSA potlucks! Unfortunately there wasn't a name on the recipe card. If this is your creation, let us know so we can give you credit! Ingredients

Apples, cored and cut into small pieces, any variety and combination

Celery, chopped

Cabbage, chopped into small pieces

Dried Cranberries

Walnuts, chopped (optional

For the dressing:

1 cup of Mayonnaise

2 tblsp Lemon Juice

1 tsp cinnamon

In a large bowl, combine the dressing ingredients thoroughly. Add the fruit and vegetables in desired amounts. Toss to coat evenly.

Key West Strawberry Sorbet

Whip up this delicious sorbet in the blender for a super thick smoothy. For more of a traditional sorbet, use your ice cream maker or, if you don't have one of those contraptions, stick it in a sealed container in your freezer for about an hour. Ingredients

2 cups frozen strawberries

3 Tbsp sugar, honey, or maple syrup

1/2 cup coconut milk

Juice of half a lime

Put it all in the blender, and whirl away! Pour into small bowls or glasses, garnish with a wedge of lime or fresh strawberry, serve with a spoon, and enjoy!

Variation: for an adult version, add about 2 ounces of rum. 

Sour Cherry Sauce

Baking this sauce in the oven is a nice alternative to spending time at the stove, stirring it in a pot. Then you can do whatever you want with it! Pour it on ice cream, add it to plain yogurt (pictured below), pair it with a warm homemade biscuit - be creative! But honestly, I tend to eat it all by itself, as a refreshing sweet treat.

Ingredients

7 cups of sour cherries, frozen or fresh

2 Tblsp Cornstarch

1 Cup Sugar

Preheat oven to 400 degrees.

Blend Sugar and Cornstarch in an 8.5 x 11 glass baking dish.

Add cherries and stir to combine.

Place baking dish on the center rack of the oven and bake for 30-45 minutes, stirring every ten minutes. The cherries are done when it's bubbly all around the edges and begins to bubble in the center as well. Juices should be clear and slightly thickened. It will thicken more into a soft gel as it cools. Allow to cool slightly before serving. Will keep in the fridge up to a week.

Note: this recipe was inspired by a similar recipe on epicurious.com, called "Roasted Cherries". I changed the cherry to sugar ratio dramatically, and it's still plenty sweet!

Kirby's Favorite Potato Soup

This recipe was given to us by an employee years ago. We've enjoyed it many many times since then, at family gatherings and as a simple dinner (with a giant salad!). It's a comforting, simple, potato soup that is absolutely delicious with Kutter's cheddar cheese grated on top. We usually make a giant pot by quadrupling the recipe.   

Ingredients

• 1 cup chopped Onion
• 2-3 Tbsp of Butter
• 2 Tbsp Flour
• 1 Cup Water
• 2 cups of Potatoes, cubed
• 2 cups Milk
• 3 Chicken Boullion Cubes

In a medium sized pot, sautee onions in butter until onions turn a light golden brown. Stir in flour. Gradually add water and stir until you create a paste and there are no lumps of flour. Continue adding water, stirring continually. Add potatoes, milk and boullion cubes. Simmer gently until potatoes are cooked through. Season with salt and pepper to taste.

Toppings: We usually keep it simple with cheddar cheese and maybe a little sour cream, but bacon, scallions, or chives would be a great idea too.

Individual Peach Crisps

Peach Crisp

• Canola-oil cooking spray
• 2 cups fresh peaches, pitted and sliced
• 1/2 tsp vanilla extract
• 3 tbsp whole-wheat flour
• 3 tbsp rolled oats
• 2 tbsp brown sugar
• 4 tsp canola oil
• 2 tsp honey
• 1 tsp cinnamon

Heat oven to 375°F. Coat four 4-oz ramekins or an 8”x8” pan with cooking spray. Combine peaches and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins or pan; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes for ramekins, 20-30 minutes for pan, or until fruit bubbles and top is golden brown.

Topping freezes well for later use. 

Kale and White Bean Soup

This makes a wonderful early Fall meal with some sliced apple and cheddar!

2 cans white beans such as Great Northern 4 garlic cloves, minced 6 cups chicken broth 1 bay leaf 1 tsp finely chopped fresh rosemary 1 lb smoked sausage such as kielbasa, sliced into bite-sized pieces 8 carrots, coarsely chopped 1 bunch kale 2 onions, coarsely chopped 2 Tbsp olive oil 2 tsps salt ½ tsp black pepper

Cook onions in oil in an 8 quart pot over moderatley low heat, stirring occasionaly, until softened, 4-5 minutes. Add garlic and cook, stirring, for 1 minute. Add beans, broth, salt, pepper, bay, rosemary, and simmer, uncovered, for about 20 minutes. While soup simmers, brown sausage (if using) in a heavy skillet over moderate heat. Then stir carrots into soup and simmer 5 minutes. Stir in kale and sausage and simmer uncovere, stirring occasionally, until kale is tender, 12-15 minutes. Season with salt and pepper.

Broccoli Salad

It's easy to add your own spin to this simple and delicious recipe. Toss in grated carrot, apple, raisins, or sunflower seeds, for a start! Or lighten it up a little by replacing half the mayo with yogurt.

1 Large Red Onion 1 Head Broccoli ½ lb Bacon ½ Cup Mayonnaise ½ Cup Sugar 2 Tblsp Cider Vinegar

Chop the head of broccoli into bite-sized florettes (coarsely grate the stem as well if you would like). Chop onion, then cook and crumble the bacon. Mix mayo, sugar, and vinegar in a bowl to make the dressing. Toss the broccoli, onion, and bacon in the dressing and refrigerate for two hours.

Melon Agua Fresca

Try this refreshing, cooling drink on a hot day!

• 1 cup cantaloupe, seeded and cut into 1-inch cubes
• 1/2 cup water
• ½ teaspoon fresh lime juice
• ½ teaspoon sugar
• ½ cup chilled club soda or seltzer

Purée cantaloupe in batches with water in a blender. Transfer to a colander lined with a kitchen towel (not terry cloth) or fine cheesecloth set over a deep bowl and let drain 1 hour. Gather ends of towel and very gently squeeze any remaining juice from melon, then discard solids.

Stir in lime juice, sugar, and 1/4 tsp salt and chill 1 hour. Pour into a glass and top off with club soda. Garnish: lime wedges; melon slices.

Note: Drink, without club soda, can be made 4 days ahead and chilled. Add soda just before serving.

Simple Sauteed Asparagus

Growing up on the farm, asparagus was always boiled until tender, and then served with butter, salt, and pepper. Simple, pretty healthy, and nutritious! But I have to say, I didn't gain an appreciation for asparagus until I got older, and I think finding other ways to serve it helped. Even though boiled asparagus will always be the stand-by, my favorite way to cook it at the moment is tossed in a pan with some fresh garlic (or garlic scapes) and olive oil. Sometimes I'll add parmasean cheese, lemon juice, balsamic vinegar or soy sauce to switch it up. Ingredients:

• About 2 tsps Olive Oil or Butter
• 1 pound Asparagus
• 1 Clove Garlic, minced, or 2 Tbsp Garlic Scapes, minced
• Salt to taste

1. Rinse the asparagus thoroughly (it grows in the sandy soil by our farm market, and often grains of sand cling to it), then cut into one inch pieces.

2. In a large frying pan, warm the olive oil over medium heat.

3. Add minced garlic and asparagus. Stir to keep the garlic from sticking and cover with a lid. Cook for 5-8 minutes, stirring occasionally, until tender. Season with salt and pepper to taste.

Tip: I've found that the water clinging to the asparagus helps to keep everything from drying out and sticking to the pan- sometimes I'll add a little more water and cover it with a lid as it cooks, to create steam.

Variations

• At the end, toss with 1 Tablespoon of lemon juice and  1/2 tsp of lemon zest.
• Sprinkle with chopped walnuts or grated parmasean cheese.
• Stir 2 tsps of soy sauce or balsamic vinegar into the cooked asparagus. 

If you have a favorite asparagus recipe, send it our way. We would love to try it out and share it!

Fresh Tomato Sauce

a slightly modified recipe from epicurious.com

• 1 quart tomatoes
• 1 to 2 garlic cloves, minced
• 2 to 3 tablespoons olive oil
• ½ onion, chopped
• 1 sweet pepper, chopped
• 1 tsp salt, plus 2 to 3 tablespoons
• Freshly ground black pepper
• 5 to 6 quarts water
• 14 to 16 ounces spaghetti
• 3 tablespoons chopped fresh basil
• 1/2 cup grated Parmigiano-Reggiano for topping pasta (optional)

Peel the tomatoes, if desired, by blanching the tomatoes in boiling water, then chop tomatoes coarsely.

Heat one tablespoon olive oil in a large pan. Add onion and cook over medium heat until translucent. Add garlic and sweet pepper, and cook until the garlic barely begins to color.

Add the tomatoes to the pan and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and moist but not all the liquid has evaporated. Add salt and pepper to taste.

For a smooth sauce, blend the cooked tomatoes in a food processor with the remaining extra-virgin olive oil and return the sauce to the skillet. For a chunky sauce, add the remaining oil before serving.

Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around three quarters of the cooking time.

Drain the pasta, reserving 2 cups of the cooking water. Add the drained al dente pasta, 1/2 cup pasta-cooking water, and the basil to the skillet with the tomato sauce. Cook over high heat, stirring to mix sauce and pasta, until the pasta is cooked. Add more pasta water if the sauce becomes too dry. Serve immediately, topped with Parmigiano if desired

Marinated Eggplant, with Variations

Not only does eggplant look and feel spongy, it also acts like a sponge, soaking up and holding onto whatever flavors you marinate or cook it in. Try using Indian, Thai or Mexican spice combinations for something that tastes completely different! Email us for suggestions.

• 1 large or two small eggplant 
• 1 Tablespoon chopped herbs (basil, oregano, parsley, thyme)
• 2 Tablespoon olive oil 
• 2 ½ Tablespoons Balsamic vinegar or lemon juice
• 1 clove minced garlic

1. Preheat broiler.
2. Whisk all ingredients except the eggplant in a large bowl.
3. Wash the eggplant, then trim off a 1/2” s1ice on both ends. Slice thinly (about 1/4”) crosswise. Toss eggplant slices with the balsamic mixture and allow to marinate for at least twenty minutes.
4. Arrange eggplant slices in a single layer on a lightly oiled cookie sheet.
5. Place under broiler and cook for about five minutes, until the eggplant is slightly browned.
6. Flip and brown on the other side, about five minutes longer, until tender

You now have delicious, tender eggplant ready to add flavor to a variety of dishes!

Variations:

Try it on a sandwich with fresh (or roasted) tomato, basil and mozzarella! Be sure to use a really excellent loaf of crusty bread. Rub each slice of bread with garlic and drizzle with balsamic for some extra flavor. I bet this eggplant sandwich would be really good grilled or smooshed in a panini press.

Greek Salad (inspired by Aladdin’s in Rochester): One of my favorite meals of all time is a Greek salad with marinated eggplant. Top fresh greens with red pepper, cucumbers, olives, feta and some freshly broiled eggplant. Drizzle with balsamic dressing and serve with toasted pita. Yummmm!

Healthy Eggplant Parm: On a lightly oiled baking sheet, top each eggplant slice with 1 Tablespoon marinara and 1 Tablespoon freshly grated Parmesan cheese. Bake at 450 for ten minutes, until heated through. Alternatively, layer the eggplant, sauce, and cheese in a baking dish and bake at 350 for about 35 minutes, until it gets bubbly and heated through.

Tip #1: Here is a great way to make jarred sauce taste a little closer to homemade. Take your favorite jar of marinara, add 1 cup diced Plum Tomatoes and 1 clove minced or 2 cloves of roasted garlic. Simmer for about twenty minutes. Toss in a tablespoon of fresh basil near the end.

Tip # 2: You should probably make a trip to Rochester Public Market, the very best place to get cheese. You can get your kalamata olives, feta, mozzarella and Parmesan from the lovely people in blue aprons (A Shed) for much less then you would pay in the store. There is also an AMAZING bakery next to Java's (at the North End) called Flour City Bakery. The best bread I ever bought. Be sure to stop at our stalls 49A & 51A – to say hi to Ted! Now you're all set to put together some incomparable meals with the very best ingredients around.

PS: Can you tell I love eggplant? Please feel free to shoot me an email if you have any questions! I'm always looking for new ways to cook up this beautifully alien looking vegetable, so I would love to hear about your favorite recipes.