It’s fantastic to see that  more and more residents are able to access fresh and local produce through the Fresh Food Box. We have over 400 orders at our Oakville location this month and with Ontario revving up with local romaine and eggplant being added there couldn’t be a better time for it for our local farmers and economy. It’s only April but our boxes are already back up to being 2/3 sourced from Ontario farms and greenhouses!

With the increase in orders for Oakville we are also definitely in need of a couple of volunteers to help with the delivery of our boxes. With shifts from 10:45- 1:00 and 12:30 to 3:30 (or both) we are in need of helpers to join our drivers in loading and unloading boxes at our pickup locations. It’s meant to be a beautiful sunny day this Tuesday and anyone looking for some exercise and a chance to help out their community should send an email to manager@haltonfreshfoodbox.com with your interest.

Your Oakville Fresh Food Boxes for Tuesday April 12th:

In your $10 bag we have included: Ontario Apples, Oranges, Ontario Romaine, Ontario Tomatoes, Ontario Orange Peppers, Ontario Eggplant Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli as well as Celery and Ontario Squash

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli, Celery, Ontario Squash as well as Zucchini and Ontario Mushrooms

Eggplant Tomato Sauce

• 1 Medium Eggplant
• 1 medium orange or red bell peppers
• 1/2 medium yellow onion
• 2 medium garlic cloves
• 4 tablespoons olive oil
• Salt and Pepper to taste
• 2 diced Ontario tomatoes
• 1 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley

1. Cut the eggplant into small cubes and place in a strainer in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.
2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.
3. Remove any excess water from the eggplants by pressing them with paper towel. Heat 3 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes. Remove the eggplant to a medium bowl and set aside.
4. Add the remaining 1 tablespoon of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
5. Add the browned eggplant, diced tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.
6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.