Laura Avery talks with Jill Davie, chef de cuisine at Josie Restaurant, about cooking Chinese eggplant. Jill recommends coating 1/4" slices lightly with olive or canola oil and roasting them with salt and pepper on a sheet pan for 20-25 minutes. Eat them crispy or your desired consistency. Add basil and red pepper flakes for dressing.
Laura also visits with Barbara Spencer of Windrose Farm, located in Paso Robles. With five apple varieties currently available, Barbara's favorites are the New Jersey (small and red striped), the Anna (sweet, crisp flavor), and the Gravenstein (excellent for cooking in pies and desserts).