From The Bulletin, Norwich, Connecticut
A pump hums. A school of fish meanders. Water spills over charcoal rocks feeding flowering strawberry plants and berries. 
Bright green lettuces stretch to the wall. Basil plants poke from vertical PVC pipes.
Want to smell Spring in January? Visit The Arc New London County’s aquaponics lab. This … all of it … is a dream of people with intellectual and developmental disabilities (IDD).
It wasn’t my idea to build a Farm Stand. But since it’s my job to walk “In Partnership for Full Equality” with the people I serve – well, with grants and determination and vision the next thing you knew The Arc NLC had launched a small aquaculture venture and Farm Stand.
The community is delighted: Plump purple eggplants. Fat red tomatoes. Lean green zucchinis. This year The Arc continues its popular Community Supported Agriculture program – $250 buys a ½ bushel of produce and baked goods for eight weeks.
The Farm Stand challenges us to eat smarter. Here’s my Eggplant “Parmesan” dish, developed last summer. Hope you love it as much as I do.
Vegan Eggplant “Parmesan” (with 
vegan mozzarella)
PREHEAT OVEN TO 350
Spray large glass baking dish with vegetable spray
INGREDIENTS
1 medium eggplant
½ block firm tofu
1 cup vegan mozzarella cheese
1 cup vegan panko crumbs
3 large or 5 medium tomatoes
2 small cloves garlic
2 fresh basil tips (green, about 2 inches in length)
2 fresh basil tips (purple, about 2 inches in length)
4 TBS olive oil
Salt, pepper to taste
Slice 1 medium eggplant into ¼-inch slices
Cut ½ block firm tofu into 1/8-inch cubes
Core and slice 3 large or 5 medium tomatoes into ¼-inch slices
Chop 2 cloves garlic finely
Chop 2 purple basil tips and 2 green basil tips, combine
PREPARATION: Toss eggplant in a ziplock bag with 2 TBLS olive oil. Place eggplant in a paper bag with 2 cups panko; shake lightly. Layer half the eggplant in glass baking dish. Sprinkle panko on top. Add salt, pepper. Sprinkle ½ of tofu over eggplant and panko. Layer half the tomato slices over tofu and eggplant. Sprinkle ½ of the garlic and basil over tomatoes. Sprinkle of shredded vegan mozzarella atop. Repeat. Add a thin layer of panko. Salt and pepper lightly. Add red pepper flakes if desired.
Bake 40 minutes; remove and drizzle olive oil over top. Bake 10 minutes more. Turn off oven. Rest in oven for 10 minutes more. Enjoy!
The Arc Farm Stand opens June 12 at 1671 Center Groton Road, Ledyard. Produce will at first be limited, but a full line of baked goods is available Monday through Friday, 9:30 am-1:15 pm. (Weekend hours to follow.) Favorites include The Arc Classic Crunch Chocolate Chip Cookies, banana and herb breads and coffee cakes.
Kathleen Stauffer is the chief executive officer of The Arc New London County. For information on The Arc, go to www.thearcnlc.org. For more articles by this author visit www.kathleenstauffer.com
