Recipes from Florida's freshest markets!
Farmer's Market Fresh Cookbook
Pompano State Farmers' Market

Alfonso Castro,
Regional Agricultural Market
Supervisor
 

Dale Fargo,
Senior Clerk

1255 West Atlantic Boulevard
Pompano Beach, FL 33069
Tel: 954/786-4828
Fax: 954/786-4830

Main crop: vegetables

"Add a crisp green salad and hot bread for a fast and easy meal.



State Farmers' Markets
An online cookbook featuring recipes with commodities handled by Florida's State Farmers' Markets
Garden Casserole

pound zucchini, sliced into 1/8 inch slices
pound eggplant, sliced into thin 3/8 inch slices
3 teaspoons olive oil
pound thinly sliced yellow onions
1 sliced green bell pepper
2 cloves mashed garlic
1 pound ripe tomatoes, peeled, seeded & juiced
3 teaspoon parsley
salt & pepper



Preheat oven to 400F degrees. Spray 2 cookie sheets with olive oil. Put zucchini and eggplant slices on the cookie sheets. Brush with olive oil and bake until slightly brown on each side. In a skillet, cook onions and peppers slowly in 2 tablespoons of olive oil for 10 minutes. Stir in garlic and seasons to taste. Slice tomato pulp into 3/8 inch strips. Place tomato slices over onions and peppers. Cover the skillet and cook over, low heat for 5 minutes. Uncover baste with the tomato juice, raise heat and boil until most of the juice has evaporated. Put 1/3 of tomato mix in the bottom of a casserole. Sprinkle with 1 Tablespoon parsley. Put of the eggplant and zucchini on top, then of the remaining tomatoes and parsley. Then the rest of the eggplant and zucchini along with the remaining tomatoes and parsley. Cover and simmer for 10 minutes. Taste for seasoning. Raise heat for 15 minutes and serve hot or cold.