I am reasonably sure that we are being told a few tall tales in this legendary book. I would not hang around behind your local grocery store hoping to find a treasure trove of discarded goodies. I strongly suspect that the employees would take them home for their own use, since everybody eats. The rest get crushed in the compactor-style dumpsters that grocery stores use these days. Be that as it may, he was a Paladin Press Author of the Month, so visit their website to order this book, learn more about his activities, and to make up your own mind about this colorful figure. I'm not sure how long Paladin Press leaves their links up, but I would assume that you can contact the author through the PP website if you need information about how to purchase the right to use these recipes for any commercial purpose.
The sample recipes I return to again and again are:
Note: Whenever you are lucky enough to see old, squishy eggplant slashed in price to nearly nothing, grab it all! Alas, since everyone seems to be onto this trick, you will likely have to "age" your own eggplants for use in this tasty recipe. Unlike with the banana recipe, fresh eggplant works well too if you cook it long enough.
"Cook the eggplant in boiling water until it is tender. Let cool, peel, chop fine. Saute' chopped eggplant in 2 to 3 teaspoons of olive oil with 1/2 cup chopped onion, one small peeled and chopped tomato (I never bother to peel the tomato since I hold that bits of peel in your caviar are just plain good fiber), and two teaspoons lemon juice. When most of the liquid has evaporated from the mixture, salt and pepper to taste. Chill before serving ice cold."
I like it on crackers or celery sticks or even just eaten as a salad with a spoon.
Note: You can use black bananas -- in fact, they may even be a bit sweeter.
"Use three overripe bananas, mashed, 1/2 cup butter, 1 cup sugar, two eggs, 1 teaspoon soda, and 2 cups flour. Mix all ingredients in a well-greased pan. Bake for 45 minutes (approx.) at 300o."
Note: You can use the same recipe to make muffins but check on them after 20 minutes or so as they will cook much faster than a loaf.
