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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

Pre-boxed half sharesMarch 8th, 2018

Based on your feedback, Downtown Harvest CSA  will offer pre-boxed half shares this season as an alternative to "splitting" full shares with partners.  “Grab your box and go” wil

Downtown Harvest's Circle Brook Farm Egg SharesFebruary 13th, 2018

Last spring Circle Brook Farm built a “chicken tractor”- a mobile chicken coop used for raising birds on pasture. They acquired a flock of laying hens; Rhode Island Red crosses, and by mid

Enrollment is now open for the 2018 Season! February 11th, 2018

Downtown Harvest CSA is thrilled to announce details of our 2018 season, our 14th year of bringing healthy New Jersey food to our urban community.  We will be adding new options to our offerings

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