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Recipe: Chinese Steamed Eggplant

2 thin eggplants
2 tablespoons oil
1 large scallion, cut into 2-inch pieces (or use sliced onion or shallots)
2 cloves garlic, minced
3 tablespoons soy sauce
¼ teaspoon of sugar
pinch of black pepper

Cut eggplant into thin wedges and steam until tender, about 30 minutes. Heat oil in wok or large skillet. Stir-fry scallions for 1 minute. Add remaining ingredients and stir-fry for 3 more minutes.

SNEAK PEAK     WEEK 1            Winter  Week 1  January 16th, 2018

       SNEAK PEAK - WINTER WEEK 1   FIRST DELIVERY OF 2018   The first delivery of the 2018 Winter Season will arrive this week.   In the box you will find:  

Tomato Mountain Newsletter - Week 42 | Fall Week 12 - Last week of 2017!December 13th, 2017

 12/13/2017 CSA NEWSLETTER   Whats in the box?!    BEETS, SHALLOTS, CARROTS, BOK CHOI, NAPA CABBAGE, WHOLE ROASTED TOMATOES   THE REMAINDER OF THE THYME PLANTS WILL BE DELIV

SNEAK PEEK - Week 42 | Fall Week 12 - LAST SHARE OF 2017!!December 11th, 2017

WEEK 42 | Fall Week 12 SNEAK PEEK   LAST SHARE OF 2017!!     Whats in the box?!    CHINESE CABBAGE, BEETS, SHALLOTS, CARROTS, BOK CHOI, WHOLE ROASTED TOMATOES 

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