Farmer’s Market Eggplant Dinner

It was an eat-out type of week.  Over the weekend we traveled to Ashland, Oregon to watch my friend Jamie run the Pine to Palm 100.  Watching someone else run an ultra marathon can be really tiring ( I hope you guys are getting my irony, here).  I wonder what it would feel like to actually run one!?

The busy weekend was just a precursor to the busy week. The chill in the air was a constant reminder that it was time to compost, turn, and plant the soil with cool weather crops like mache, carrots, beets, turnips, and radishes.  Feeling under the gun, the evenings after work were spent in the back yard and there wasn’t much time for any cooking.

Luckily, there is this wonderful farmer’s market downtown during the lunch hour on Wednesdays.  I was able to pick up some beautiful veggies for a weekend cooking extravaganza!

I feel so lucky to have this beautiful market in such a convenient location!

I picked some beautiful eggplants from Sun Gold Farm, and held on to them until I reached a calm point in the weekend.  On Saturday night I poured myself a big ol’ glass of vino and started slicing and dicing eggplants into bite size pieces.

Coincidentally, my nail polish matched the food I was preparing. Go fun colors!

Someone reccommended this awesome stir fry eggplant recipe from  It was my first time using our wok, and also my first time cooking with fish sauce and oyster sauce.  I added a little tofu and broccoli and the results were so tasty.

We served this stir fry over some red quinoa and vegged out for the rest of the night watching season 4 of Damages…..ahhh, I love lazy weekends!

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