New Way to Get Fresh

Having a tough time finding quality fruits and vegetables at your local supermarket? Try a food co-op.

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Q: My supermarket doesn't always have high-quality produce, and there's no farmers' market near me. Any ideas?

A: I have the same problem: The grocery store near my weekend home in upstate New York has a produce section that could turn the staunchest vegetarian into a raging carnivore. So locals have banded together to create a food co-op. This allows us to buy high-quality organic vegetables and other goods at wholesale prices. Some members contribute time; others pay a club fee. (We pick up a week's worth of produce at each outing.)

There are thousands of food co-ops around the country. Some have evolved into large stores; others are still one-day events held at a member's home or farm. The group buying power gives you high-quality goods for less than grocery-store prices. You can find a co-op near you at coopdirectory.org or localharvest.org. Use your bounty to create the dish below, a favorite at a recent potluck at the People's Food Co-op in Portland, Oregon.


Garden's Bounty
Serve this fresh vegetable mélange as an autumn appetizer.

You Will Need
1/2 cup olive oil
12 garlic cloves, peeled
3 large eggplants, cut into 1-inch cubes
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tomatoes, diced
1/2 cup fresh basil leaves


What to Do
1. In a large heavy pot, warm 1/2 cup oil over medium heat. Add garlic and cook until golden. Add eggplants, toss, and cook until softened, adding more as room allows and oil as needed. Add salt and pepper; cover and remove from heat. Let stand 20 minutes.

2. Combine the tomato and basil in separate bowl. When eggplant has cooled, add tomato mixture. Stir; add salt and pepper to taste. Serve warm or cold.

Serves 20


Check out more recipes from Molly O'Neill.

From Reader's Digest - September 2006

 

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