lee farms…

11 Aug

Thanks to a friend post on facebook, I discovered a farm that does drop-ofs of a basket weekly of fresh produce!  This past week my husband picked up our first basket, and we are in love!
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lee farms is the name of it!  We picked up our $12 basket this past week and have been eating healthy and delicious!  We made eggplant Parmesan, vegetable lasanga, other pasta, salads, and cucumber sandwiches so far and have plenty of leftovers for the week!  They seem super nice from our one pick-up so far and you don’t commit to a weekly delivery which is perfect as we are saving money for our upcoming trip!
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We also love that we are supporting a local family in the process.

I can’t wait to see how our recipes make out this week as this week’s basket has beets and okra! Two things I have never cooked with.

They also have a website with recipes and this is the eggplant parmesan recipe that we had this weekend:

Ingredients

  • 2 Eggplant, peeled and sliced about ½” thick
  • 2 eggs
  • ¾ cup Breadcrumbs
  • ¾ cup Parmesan Cheese
  • 1 tsp Oregano
  • Garlic salt and pepper, to taste
  • 1 jar of Spaghetti Sauce
  • 2 cups Mozzarella

Directions

Preheat oven to 425 degrees. Grease two cookie sheets well. Mix breadcrumbs, parmesan cheese, and oregano. Dredge eggplant into egg, then into breadcrumb mixture and place in a single layer onto the cookie sheets. Salt and pepper to taste. Bake for 20 minutes on each side or until golden brown. Lower oven temperature to 400 degrees. In a 13×9 pan, spread a layer of spaghetti sauce, layer of eggplant, sauce, cheese, eggplant, sauce, cheese. Bake for 20 minutes.

*Recipe can be halved using a smaller casserole dish and one eggplant.*

source: lee farms

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*Recipe can be halved using a smaller casserole dish and one eggplant.*

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