condiments by Stephanie 15

weekly wrap up + plate to gate at brooklyn grange


I’m thrilled to wrap up the week with a peek at a special event that look place last Wednesday at Brooklyn Grange. Brooklyn Grange is a commercial organic farming business that grows vegetables on rooftops throughout New York City and sells them to local residents and businesses. Last week they teamed up with bobo restaurant and chef Patrick Connolly to host a sunset dinner on top of their Long Island City headquarters as part of their “Plate to Gate” dinner series.




The menu included local produce, caponata and a Long Island Shellfish Pot (yum) and today Chef Patrick is sharing the recipe for his Brooklyn Grange Caponata with us! Caponata is a cooked vegetable salad that can serve as an appetizer, side or entree so if you’re looking for something tasty to cook up this weekend, check out the recipe after the jump below. Thanks so much to Patrick for sharing this recipe with us today, and to photographer Adrienne Grunwald for sharing her pictures of the event! I’m heading to Virginia for a weekend wedding so I’ll see you all back here on Monday. Have a wonderful weekend. xo, grace

Below is a summary of this week’s highlights:

CLICK HERE for the Brooklyn Grange Caponata recipe (and more pictures) after the jump!

Brooklyn Grange Caponata Recipe (from Chef Patrick Connolly of bobo)

Ingredients

  • 3 cups diced eggplant
  • 1 clove garlic, crushed
  • 1 medium red bell pepper, diced
  • 1 red chili, sliced (include seeds for spice)
  • 1/4 cup extra virgin olive oil
  • 2T apple cider vinegar
  • 1T red wine vinegar
  • 2T honey
  • 1t kosher salt

Instructions

1. In a large saute pan, heat the oil over medium-high heat with the crushed clove of garlic.

2. When the garlic is toasted light brown, add the peppers.

3. Saute the peppers for 1 minute, then add the eggplant and salt and continue to saute.

4. When the eggplant starts to break down, add the honey and vinegar. Reduce heat to low and simmer for another 15 minutes, stirring occasionally.

5. Refrigerate or bring to room temperature and serve with grilled bread.




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15 Comments

Mariko

I think I must be the last person on earth to read your site, but you’re going in my reader now! Caponata is on my list of things to make this weekend.

Rugs

One of my friends told me about Brooklyn Grange and has been raving about it! That caponata recipe looks amazing!

Lou Rota

I LOVE the idea of growing vegetables on rooftops … great pictures and what a way to dine. I want to come to dinner! (However live in London so not terribly practical)

AlpineGypsy

Chef Patrick is looking very ‘protective’ of his rooftop herbs in that one shot….hehe…..

I would be too!

Looks like immense fun!

Heidi

Kitchens Dublin

I think it’s an excellent idea. For anyone living in a large city like New York it’s nice to know where your meal is coming from (grown)

Tom

What a nice place to have a dinner! And the Brooklyn Grange Caponata recipe – thanks so much, a great way to include eggplant into a dinner, and eggplant is elusive for many to cook as they don’t know how, so what a better way to start than with a chef’s recipe!

Sarah @ Natural History

What a completely wonderful idea! There must be a couple of thousand acres of roofspace in Manhattan alone (I’m sure I could work this out more accurately – Manhattan less Central Park is 13,300 acres, I think) that could be utilised for such a wonderful project.

Given my toddlers predeliction for digging things up at the moment, we might wait until she is a little older before investing any energy in a kitchen garden at home though…

polkadotrugs

I all the time like getting a beautiful and good looking rug. Polka Dot Rug have always been my favourite. It make your area look so bright.

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