Monthly Archives: September 2018

Fall has Fallen

Our first weekend of Fall was nothing short of fun. We started the weekend with much needed errands and ended it with friends and fun!

We were able to celebrate our sweet friend’s daughters’ 5th birthday at a cute little Farm where the kids were able to play games, pet and feed animals and take a wagon ride. I’m not sure who had more fun, the kids or the adults! We had a blast.

We saw a mama bunny who was pregnant with three little babies! I’m surprised all the chaos didn’t put her into labor.

My favorite were the baby goats that were born just hours before the party! They were the cutest little nuggets. Why can’t all things just stay small?

We saw potbelly pigs and got to touch a duck and feed the adult goats. It was so much fun and a great way to spend a Fall morning with friends.

Eggplant ‘Meat’balls

Our weekly CSA has been booming with Eggplant lately and I’m kind of running out of ideas for it! I had shared a recipe a few years back for my eggplant meatballs and zoodles but I upped my game a little this time around and they turned out even better! Sadly, I don’t have the step by step, but it’s really very simple!

Eggplant 'Meat'balls

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 People


  • 8 small eggplant, sliced lengthwise
  • 1 cup cherry tomatoes
  • 1/2 cup sliced onions
  • 4 T olive oil
  • salt & pepper
  • 1/2 cup panko or regular breadcrumbs
  • 2 cloves garlic


  1. Preheat oven to 350 degrees

  2. Toss eggplant, onions and tomatoes on a sheet pan with olive oil, salt and pepper

  3. Roast 30 minutes until soft.

  4. Once the eggplant is cooked, remove from oven and let sit to cool a few minutes. Add all ingredients from the sheet pan along with garlic into a blender and blend until smooth.

  5. You can let cool and refrigerate mixture until ready to make the meatballs later in the week or continue to the next step.

  6. Add panko until the mixture is less watery and can form ball shapes. Taking an ice cream scoop, scoop mixture onto baking sheet and cook another 20-25 minutes until balls are hardened.

Recipe Notes

This can be a "meatless" meal, or I cooked up some ground beef and added it to leftover sauce for some added protein and topped with Soba Noodles.