We were invited to visit Mick Farms in Saint Cloud FL to tour and see what they were all about. This family owned 33 acre farm, market and “pick up” opened earlier this year and offers seasonal fruit and vegetables year round.
It was a pleasure meeting them and their hard working kids that gave us a great tour of the area.
They were so welcoming, friendly and the passion for their business is palpable. We left the farm with a beautiful basket of various fruits and vegetables. I got inspired by it and made tonight’s dinner using some of the eggplant and zucchini we got.
1 large eggplant
1 large zucchini
8oz ricotta cheese
8 oz mozzarella cheese
4 large garlic cloves
salt and pepper to taste
1 tbsp olive oil
1 pint small tomatoes
1 Pillsbury pie dough (refrigerated ready to bake)
Bake pie crust per instructions on package. This is definitely a shortcut for us non-bakers but Ive used this product often and its definitely the way to go plus it tastes great!
Once crust is done set aside to cool off.
Set oven to 450 degrees.
Slice eggplant and zucchini into 1/2 inch slices, brush with olive oil, add salt and pepper to taste and bake in tray for 20 minutes.
Bake tomatoes and garlic brushed with olive oil in second baking tray for 20 minutes. *I cover garlic cloves in a foil pouch so they dot burn and roast nicely and soft.
Once garlic is roasted mash with fork and mix in a bowl with 8oz of mozzarella, ricotta, salt, pepper, 1 tbsp olive oil and red pepper flakes.
Assembling all ingredients in the pie crust is super simple. Just lay all eggplant and zucchini slices in the bottom. Add some fresh basil leaves and dollops of the ricotta mix. Sprinkle some extra mozzarella on top and return to oven for 20 minutes or until cheese is melted and golden. Enjoy!
Follow Mick Farms on facebook for for info and events through the year! https://www.facebook.com/mickfarms/