BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//sebbo.net//ical-generator//EN
NAME:Central Arkansas Library System (CALS)
X-WR-CALNAME:Central Arkansas Library System (CALS)
BEGIN:VEVENT
UID:eeed0550-0974-4852-8d07-8fe663e9781e
SEQUENCE:0
DTSTAMP:20260819T093645Z
DTSTART;TZID=America/Chicago:20260820T180000
DTEND;TZID=America/Chicago:20260820T190000
SUMMARY:August Virtual Cook Along with Be Mighty
LOCATION:Children's Library\nChildren's Library
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Children's Library;X-APPLE
 -RADIUS=10;X-TITLE=Children's Library:geo:34.7435792,-92.3280668
GEO:34.7435792;-92.3280668
DESCRIPTION:Support local producers this summer season with Be Mighty! Thi
 s month\, we are making sauteed eggplants using fresh ingredients from our
  farm partner\, Turtle Island G. K. Learn more about buying fresh and loca
 l ingredients next Thursday at 6pm!.\nhttps://centralarkansaslibrarysystem
 cals.libnet.info/event/17164113
X-ALT-DESC;FMTTYPE=text/html:<p><strong>Children's Library Pick Up</strong
 ></p>\n<p><strong>Limit 1 kit per household</strong></p>\n<p><strong>Live 
 streamed on Be Mighty Little Rock's Facebook and Instagram</strong></p>\n<
 p><br />Our Fresh and Local cook along series continues with guest chef De
 na from Turtle Island G.K.! She's shared her recipe (and delightful chef n
 otes) for her sauteed eggplant recipe.&nbsp\;</p>\n<p>Turtle Island G.K. i
 s a farm rooted in the values of sustainability and health\, owned and ope
 rated by a Marine Veteran located in the South End Community\, 3314 South 
 Arch ST\, Little Rock\, AR 72206. With a deep appreciation for self-suffic
 iency\, he emphasizes the importance of growing your own food\, a lesson l
 earned from an early age. The farm focuses on cultivating a variety of fre
 sh produce and herbs\, which have played a vital role in addressing health
  issues within the community.<br /><br />At Turtle Island G.K.\, all produ
 ce is grown without the use of chemicals or pesticides\, ensuring that the
  food is not only safe to eat but also contributes to the well-being of th
 e environment. Additionally\, the farm practices sustainable beekeeping\, 
 maintaining all hives with a commitment to ecological balance. This holist
 ic approach not only supports local ecosystems but also enhances the quali
 ty of the products offered to the community.</p>\n<hr />\n<h3>Ingredients<
 /h3>\n<ul>\n<li>2 large eggplants (about 2 1/2-3 pounds)</li>\n<li>2 tsp. 
 salt or whatever seasoning you like</li>\n<li>1/4 cup olive oil (keep it c
 lose ... keep it close ... 1/4 cup olive oil- keep it close 😊)</li>
 \n<li>1 tsp. freshly ground black pepper</li>\n<li>Chopped or sliced fresh
  tomatoes (if you want to add them)</li>\n<li>5-6 sliced Shishito peppers<
 /li>\n<li>2-3 sliced banana peppers</li>\n<li>Anaheim pepper (if you like)
 <br />&nbsp\;</li>\n</ul>\n<p>Additional notes:</p>\n<p>Cook this on a sto
 vetop with a non-stick pan\, or you can use a hot plate as well!</p>\n<h3>
 Directions</h3>\n<p>1. Cut the eggplant into 1/2-inch-thick slices. On the
  side facing up on a paper towel\, brush it lightly with olive oil\, just 
 a little\, so the seasoning sticks. Then start sprinkling the top side wit
 h the seasoning you have on hand or like. it. Shaking to your soul says th
 at's enough if you like\, but not so much that the seasoning is overpoweri
 ng.</p>\n<p>2. Time to warm up your non-stick pan and add about 2-3 teaspo
 ons to coat your pan. Let the oil get hot enough that it gives you a littl
 e shake back and dance if you drop a little water on it.</p>\n<p>3. I like
  to add the peppers of my choice and a few tomatoes in the warmed skillet 
 now\, but not in the center of the skillet. They&rsquo\;ll cook slower tha
 n the eggplant\; you just want to blister them some. Then add your seasone
 d side-up eggplant face down in the skillet.</p>\n<p>4. Brush a little oli
 ve oil on the top side showing and season as well. Let the sides start to 
 shrink in some\; I like to peek with a fork. When the bottom side is golde
 n brown\, it's time to flip it\; flip and rotate your peppers as well. Add
  a few drops of olive oil to any veggies sticking.</p>\n<p>5. Flip and rot
 ate your eggplants until they are tender and a little brown/ grilled looki
 ng.</p>\n<p>6. Transfer the eggplant and your veggies to a serving platter
 . Sprinkle with parsley or cheese. You can also serve with marinara sauce\
 , if you like.</p>\nhttps://centralarkansaslibrarysystemcals.libnet.info/e
 vent/17164113
URL;VALUE=URI:https://centralarkansaslibrarysystemcals.libnet.info/event/1
 7164113
ATTACH:https://static.libnet.info/images/events/centralarkansaslibrarysyst
 emcals/BM_Aug2026_CookalongCommunico_CH.png
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END:VCALENDAR