Eggplant Curry

2 medium eggplants
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
2 teaspoons minced garlic
1 tsp minced ginger (or ginger powder)
1 tablespoon curry powder (cumin, turmeric, coriander, cinnamon, nutmeg)
1-5 tomatoes, diced (depending on how much you love tomatoes)
1/2 cup plain yogurt
1 fresh hot pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped (optional)

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender.  Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger, garlic, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt.  Mix in eggplant and hot pepper, and season with salt. Cover, and cook 10 minutes over high heat.  Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.


I was going to put a recipe for Ratatouille on the blog, but Ratatouille is more flexible than a recipe. So here is an outline for what I consider the ultimate in summer eating.

What you are aiming for: A vegetable stew of sorts united by tomato and basil but with other summer fruits such as eggplant and summer squash.

Basic Ingredients: Tomatoes, eggplant, summer squash, sweet pepper, onion, garlic, fresh basil.

Cooking strategy: You will want to cook the onion and garlic first (onion for longer) to flavor the olive oil. Then add tomatoes and once they start to release their juice add the eggplant and summer squash in order to let them cook in that tomato juice. Basil can be added very last.

Oregano (Singing Tree)

Other good flavors to consider adding: Oregano, thyme, rosemary, pepper, salt.

Serve with: Good crusty bread, pasta, rice, Parmesan cheese, mozzarella cheese or whatever else you please.

Week 4: August 3

Well it looks like the heat is back with us, but this August heat means that tomato season is upon us. Besides tomatoes many of our warmer weather crops such as eggplants and peppers are quickly ripening and in the next few weeks expect to see more of these items. For those of you who opened your box to see a strange, green, alien looking globe of a vegetable and had no idea where to begin to deal with it or for those looking for a little extra inspiration check out this article on kohlrabi: And now to the main event.

In your share this week:

 Cherry Tomatoes (Buffalo St. Farm)

Arugula (Vinewood Knoll)

 Roma Tomatoes (Singing Tree)

 Hungarian Hot Peppers (Fields of Plenty, Farnsworth)

Green Peppers (Fields of Plenty)

 Kohlrabi (Vinewood Knoll)

Cucumbers (Fields of Plenty, Farnsworth)

Kale (Buffalo St. Farm, Vinewood Knoll)

Basil (Singing Tree, Farnsworth)

 Flower Bouquets (Buffalo St. Farm, Singing Tree)

Kale Chips

  • 1 1/2 teaspoons sea salt
  • 3 tablespoons virgin olive oil
  • juice from one lemon
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Optional: 1 1/2 teaspoons coriander

Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside. Wash and dry kale. Using a large bowl add in the kale and drizzle with olive oil and lemon, sprinkle with salt and seasonings. Toss well. Place on baking sheet and put into hot oven. Bake for 30 minutes. Toss 1/2 way through and cook till kale is crunchy. Serve!

Fresh Basil Pesto

Not sure what to do with all the basil you’ve been getting? Use this easy recipe to whip up a quick batch of fresh pesto.

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta with fresh tomatoes, or over baked potatoes, or spread over toasted baguette slices.

Week 3: July 28

The rain made our harvest a little soggier this week, but will easily improve the quality of future harvests.  It has been a hard year for rain and most of the irrigation systems at our farms are very labor intensive.
Singing Tree Garden will be on the Detroit Agriculture Network (DAN) Tour this upcoming week.  If you haven’t checked out any of the farms in the city this is a great opportunity.  We’re also tentatively planning a CSA farm tour sometime later this summer.


This week we started with 15 empty boxes:

and then added:

Squash blossoms (Fields of Plenty, Farnsworth) You can find some inspiration at or check our recipe for squash blossom quesadillas


Kale (Fields of Plenty, Buffalo St)
Mixed greens (Vinewood Knoll, Farnsworth, Fields of Plenty, Buffalo St, Singing Tree)
Use as salad greens or cooked
Basil (Farnsworth, Buffalo St)
About half the shares are getting Italian basil, the rest are getting Thai basil. The Thai basil has a more floral smell.
Cabbage (Buffalo St, Farnsworth)
Tarragon (Singing Tree)
Tomatoes (Buffalo St, Vinewood Knoll)

Chard (Vinewood Knoll)

plus the finishing touch of:

Flowers (Buffalo St, Singing Tree, Fields of Plenty)


All packed up and ready to go:

We still have veggies to make more boxes!  If you know anyone who would like to join please have them contact us (e-mail Alice at or call 734-788-2109) and we can pro-rate a share for the boxes they missed.