Eggplants and tomatoes from the Burning Kumquat, Washington University's community garden. They have a table out over the lunch hour each Monday selling produce, and I figured this is probably the shortest food distance I'll be able to find, considering I don't have a garden of my own.I used one of the eggplants and the tomatoes in a roasted vegetable pasta with goat cheese, and I think I'll use the other with lentils, onions, etc. in some attempt at Middle Eastern cooking.
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