As luck has it, after writing my first post I was able to come into some local cheese from a neighbor. Yes, the thought to sit and eat the whole pound crossed my mind, but instead I decided to integrate it into my first major recipe for my fellow interns.

I decided that I was going to cook a dish that would be a representation of myself reinterpreted using all local and organic foods available at Taino Farm and neighboring farms.

I crossed the three following ideas, they should be relatively familiar to most, to create something unique. The recipes I combined were those of an eggplant parmesan, vegan lasagna, and a french peasant dish known as ratatouille.

I give you Ratatouille Parmesana

(shout out to local artist Samantha Chilvers for helping inspire this dish)

Used all local organic and sustainable farm carrots, potatoes, eggplant and local cheese similar to mozzarella.

Combined that with a variant of marinara using tomatoes, sweet peppers, and herbs from our personal garden (basil, oregano, sage, chives, and garlic greens

This dish was inspired from my italian upbringing where we ate lots of pasta with marinara. Chicken parm is also one of our holiday traditions and I wanted to take those flavors and create something truly unique here at the farm. Sadly this picture does not do it justice but this place came out spectacular and was a huge hit.

For the full break down and recipe please send me an email at and I’ll have it written up and sent. Same goes for any dish of method I explain in all of my posts. Don’t be shy. I would love to hear about recreations or variations. Inspire me to inspire you.