When you’re growing food in Texas, it’s often all or nothing.
We’ll get months of dry hot weather, which peppers and eggplant love, and then we’ll get weeks of rain, which can delay fall planting but also revive those crops that are barely hanging on.
We are squarely in that in-between season right now. Local farmers are eager to plant those fall crops, but they are also trying to use up (and sell) the rest of the summer bounty.
At Hairston Creek Farm, where Hannah Beall and her husband are working with longtime farmer Gary Rowland to take over his organic farm, they are still slinging more eggplant than they know what to do with. Over the weekend, she posted a recipe for eggplant guacamole that stood out but because it’s good to have recipes to help you use up produce you might not otherwise use.
I understand that the use of the term “guacamole” will rile up plenty of people because this recipe doesn’t contain avocado, but I think we can let this one lie. You can always add avocado in addition to the eggplant, but the goal here is using up a crop that might otherwise sit unused in your refrigerator.
You can find Beall at the Texas Farmers’ Market at Lakeline on Saturdays, as well as @hannahsim86 on Instagram.
3 cloves garlic
3 serranos, whole
1 large jalapeno, seeded
1 1/2 cups peeled and roasted eggplant
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lime juice
Handful of cilantro
1/2 cup chopped tomato
1/2 cup chopped onion
In a blender or food processor, combine the garlic, peppers, eggplant, salt, cumin and lime juice. Blend until smooth and then add cilantro, tomato and onion and pulse to reach the desired consistency. Makes about 2 1/2 cups.
— Hannah Beall