Market Report: What’s in a name?
The overlooked eggplant deserves a place in your menu rotation.
Support for this edition comes from the Wabash River Cycle Club. On Aug. 22, the WRCC and the Lafayette Lions present the 2026 Wabash River Ride. You can ride anywhere from 16 to 100+ miles, on road or gravel routes. It’s your adventure, your choice. Special pricing for kids and students. Adult registration is $50 from now until July 31, when it goes up to $55 until Aug. 19. The price is $60 for day-of-event registration on Aug. 22 (checks and cash only). Well-stocked SAGs, wonderful homemade goodies, live music, and great scenery. Food trucks will serve an after-ride meal until 5:30 p.m. Start at 7:30 a.m. from Fort Ouiatenon, 3126 S. River Road, West Lafayette. For details, check out wabashriverride.com.
Based in Lafayette still is on some scheduled downtime. But what’s a summer week without a look at what’s in season at Greater Lafayette’s farmers markets? That said, here’s …
What’s in a name? Overlooked eggplant deserves a place in your menu rotation
By Carol Bangert/For Based in Lafayette
We are in the thick of it when it comes to summer produce, and I am here for all of it.
Booths are teeming with tomatoes, squashes, berries, peaches, green beans, sweet corn, chiles, myriad greens and more.
It’s easy to get excited about the first big, beefy tomatoes, earthy green beans or snappy sweet corn. But what I was psyched to see at the market might surprise you: Eggplant.
This fruit (technically it’s a berry) is either overlooked or – more likely – avoided at markets, pushed to the suburbs. And that’s a shame, because this stunner is as versatile as it is beautiful.
Why it’s called eggplant is curious to me. Sure, it’s shaped like an egg, kind of, but that’s about it. From my scratch-the-surface research, it seems the first varieties found in the U.S. were small, white varieties, so I guess I get the name. In other parts of the world, though, eggplant has earned the moniker aubergine, for the deep, plum colored skin that drapes the flesh. (Aubergine is the French word via Sanskrit for purple.) I like that name better for this noble fruit, but when I asked about aubergine at the farmers market, I was met with blank looks. You can’t blame a girl for trying.
Anyway, eggplant comes in several varieties and shades of purple, even white and striped. In my experience, they can be used interchangeably in recipes. They are all experts at absorbing the flavors around them
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At Squash Bucklers, I spotted a few varieties, including globe and Graffiti/Zebra. I opted for the globes: I had big plans for them. Susan Wilson at Squash Bucklers is as enthusiastic about eggplant as I am and was happy to share some cooking suggestions. A self-described “lazy cook,” Wilson says she peels and cubes eggplant, then sautés them in olive oil with cherry tomatoes and shallots. She finishes with a sprinkle of Italian herbs.
Another concoction comes from her college days: “Peel and slice eggplant into medallions; top with mayo and a slice of tomato; sprinkle with parm and breadcrumbs, then bake.” Wilson calls it “Cheater’s Eggplant Parmesan.” I call it a great way to introduce eggplant into your repertoire.
At Bear Fruit Farm I spied Chinese eggplant, a long, slender variety whose thin skin makes this great for grilling. I bought a few and used them in an eggplant tomato pasta salad. I sliced and grilled the eggplant, then cubed them, added them to cooked pasta and fresh tomatoes and basil. Easy and delicious.
But I’d waited all year for the other dish I made: Ratatouille lasagna. This dish is chockful of just-picked produce, including globe eggplant, zucchini and yellow squash, onions and garlic. It simmers in a rich tomato sauce with lasagna noodles, then it’s topped with mascarpone and mozzarella cheese. I only make this in July and August when I can use just-picked local produce. It screams summer.
Please try eggplant while it’s in season. Keep it on the counter, away from sunlight. Store leftovers wrapped in the fridge, but expect some browning.
Finally, now’s the time to try another classic summer dish: Horiatiki salata. This Greek salad takes advantage of the best peak summer produce: tomatoes, green peppers, cucumbers and red onions. Toss in a handful of kalamata olives, a few capers and a slice of good feta cheese, then dress with a simple olive oil and red wine vinegar dressing. Unlike revenge, this dish is best served at room temperature. It’s heavenly.
Next week: The zucchini invasion has begun!
Other July produce at the market includes:
Cabbage
Bok choy
Broccoli
Baby carrots
Cucamelons and other cucumbers
Beets
Red, white and green onions
Bell peppers
Chile peppers
Garlic and garlic scapes
Radishes
Turnips and salad turnips
Greens (kale, mustard, arugula, lettuce varieties, microgreens, Swiss chard)
Herbs: Mint, oregano, basil, cilantro, sage, lavender, thyme, chives, parsley and more
Mushrooms
Potatoes
Green beans
Eggplant
Tomatoes
Zucchini, yellow and pattypan squash, squash blossoms
Blueberries and cherries, peaches
DAYS/HOURS FOR THE MARKETS
West Lafayette Farmers Market: 3:30-7:30 p.m. Wednesdays, through October. The market is held at Cumberland Park in West Lafayette with more than 50 vendors.
Lafayette Farmers Market: 8 a.m.-12:30 p.m. Saturdays, through October, on Fifth Street between Columbia Street and mid-block to Ferry Street, and Main Street between Fourth and Sixth streets.
Purdue Farmers Market: 11 a.m.-3 p.m. Thursdays, through October. The Purdue Farmers Market is held on the Memorial Mall on Purdue’s campus. This market is a concession-heavy market that allows students, faculty and staff to have lunch options in a unique outdoor setting.
Carol Bangert, editor of Greater Lafayette Magazine, has been a regular at Greater Lafayette farmers markets for more than 20 years. From May through October, she’ll scout out in-season produce at the markets and report back on fresh finds and how to use them.
Thanks, again, for support for this edition from the Wabash River Cycle Club, presenting the Wabash River Ride Saturday, Aug. 22. Sign up or get more information at www.wabashriverride.com.
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Tips, story ideas? I’m at davebangert1@gmail.com.