Local items available at the farmers markets this week:

• Beef, grass fed

• Beets

• Bellpepper

• Corn

• Cucumbers

• Eggplants

• Eggs

• Fresh poultry

• Greenbeans

• Honey

• Okra

• Onions

• Peaches

• Peas

• Peppers, assorted

• Pork

• Potatoes

• Red onions

• Sauerkraut

• Squash

• Sweet Italian Peppers

• Tomatoes

• Zucchini

• Baked goods, canned goods, Muscadine juice, fresh ground corn meal, homemade dog treats, dried herbs, Flavored butters, fresh herbs, plants, natural jellies and jams, sugar free jams, pickles and jellies, Hot sauces, spices, Lip balms, Cowboy candy, Goat milk soap, shampoo and lotion, bath and body creams and soap, beeswax candles, quilts, crafts and homemade children’s clothes.

Area farmers markets:

Tuscaloosa Farmers Market: 3-6 p.m. Tuesday and 7 a.m.-noon Saturday at Tuscaloosa River Market, 1900 Jack Warner Parkway.

Northport Farmers Market: 6 a.m.-noon Wednesday and 6 a.m.-noon Saturday at 4150 Fifth St., Northport.  

 

 Eggplant Hummus

• 1 large eggplant

• 1 can chickpeas, drained

• 3 cloves garlic

• 1/4 cup lemon juice

• 3 tablespoons tahini

• Dash salt

• 1/4 cup olive oil

• 2 tablespoons fresh chopped parsley

Slice eggplant in half and roast in 400-degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out the inside of eggplant, discarding skin.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, and process until smooth. Mixture will be somewhat thick.

Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.

Note: Tahini is a paste made of ground sesame seeds that can be found at most larger supermarkets.