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from Wellspring Charitable Gardens this Week - September 22, 2022 - Autumn Edition



From the Garden this Week… Eggplant, Cucumber, Carrots, Tomatoes, Spaghetti Squash, Radishes, Jalapeno Peppers, Red & Green Lettuce, Beets, Parsley, Garlic, Basil, Fuji Apples, a Sugar Pie Pumpkin & Mini Pumpkin


Coming Soon… more Butternut Squash



Using your Produce… by Julie Moreno


Eggplant is a slow growing vegetable that comes alive in September. It produces a few fruit in June or July, but now is the season. If you haven’t yet made baba ghanoush, it is a simple dip, that takes advantage of eggplant’s creamy texture. Today’s recipe is one of my favorites. Sesame seeds add texture and flavor to the eggplant. Remember, the key to cooking eggplant is to make sure that it is cooked all the way through. It should be soft. Undercooked eggplant has a rubbery texture that is not enjoyable.


Sesame Crusted Eggplant

(Adapted from momfoodie.com)


¼ cup raw sesame seeds

1 large eggplant or 2-3 small eggplant

2 cloves garlic, minced or pressed

2 tablespoons olive oil or melted coconut oil

1 teaspoon toasted sesame oil

1 tablespoon white miso paste

2 teaspoons lemon juice

½ teaspoon salt


* Preheat oven to 400 °F. On a parchment lined baking sheet, spread out sesame seeds and cook in the oven for 10 minutes until lightly toasted. Remove from oven and set pan aside to cool. Cut off the eggplant ends, and slice ½ inch thick. In a small bowl, whisk together the garlic, olive and sesame oils, miso paste, lemon juice, and salt. Brush garlic-oil mixture on the eggplant slices. Pour the toasted sesame seeds onto a plate or shallow pan. Replace the parchment on the baking sheet to reuse for the eggplant. Dip both sides of eggplant slices into the sesame seeds and press gently; then place the eggplant slice on the parchment lined baking sheet. After dipping each eggplant slice, sprinkle with any remaining seeds. Cook in the oven for 20 minutes, flip each eggplant slice, and roast about 20 more until the eggplant is soft.