Today’s shopper is Annie Barnes, co-founder of Inspire the Change: Green Your Momfluence. She’s going to make 2 dishes: Eggplant caviar and a salad of figs, cantaloupe and arugula, with orange vinaigrette.
The eggplant caviar begins with an eggplant that you roast whole, then let cool a bit so you can handle it. You scoop out the still warm pulp and toss it with chopped onions, 
garlic 
and tomato 
and a little salt and pepper.
The salad uses chopped figs 
and cantaloupe, added to arugula 
and dressed with a vinaigrette of fresh orange juice, olive oil, garlic, salt and pepper, from the Greens cookbook. Thanks, Annie! Delicious!
The Green Committee Booth today hosted Bikrowave 
(previously profiled here on MVM) and we’re very excited to say they’re doing great in their new space here in the neighborhood! They encourage us all to use our bikes when possible — and to learn how to maintain them ourselves.
Market Update: First of the season Asian pears 
and Gala apples! 
A couple of notes on the Eggplant Caviar: Once the other ingredients are well combined, add a little balsamic vinegar and olive oil, and a pinch of sugar, too, if your eggplant tastes at all bitter. Mix together and allow flavors to blend 4 hours before serving/eating or overnight. Yummy on pita, toasts, crackers.
.-= Annie Barnes´s last blog ..Changing My Bag Habits – Reducing the Disposable Option =-.
Thanks for those notes, Annie! Sounds even better than before!