One of the community’s most anticipated plant sales is from 9 a.m. to noon Saturday at the Urban Garden Center, 955 Kamehameha Highway in Pearl City. In addition, beautiful potted roses also will be for sale just in time for Valentine’s Day. Shoppers can also visit the center’s rose garden, featuring more than 200 rose plants in some 70 varieties, as well as other themed gardens. For details, visit www.ctahr.hawaii.edu/ougc or call 453-6050.

This week, try a few dishes that you can make with vegetables from your own garden.

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Farmers Market Pizza

>> 1 tablespoon extra-virgin olive oil

>> 2 cups thinly sliced onion

>> 1 teaspoon chopped fresh thyme

>> 2 cups thinly sliced red bell pepper

>> 5 garlic cloves, thinly sliced

>> 1 cup fresh corn kernels (about 2 ears)

>> 1/4 teaspoon salt

>> 1/4 teaspoon pepper

>> 1 (16-ounce) piece fresh pizza crust dough

>> Cooking spray

>> 5 ounces thinly sliced fresh mozzarella cheese

>> 1/3 cup grated Parmesan cheese

>> 1 cup cherry tomatoes, halved

>> 1/3 cup fresh basil leaves, thinly sliced

Heat oven to 425 degrees. Position oven rack at second level from bottom. Place 16-inch pizza pan on rack. Heat large nonstick skillet over medium-high. Add olive oil to coat pan, then add onion and thyme; cook until onion is tender (about 3 minutes), stirring occasionally. Add bell pepper and garlic and cook 2 minutes, stirring occasionally. Add corn, salt and pepper; cook another minute or until veggies are thoroughly heated.

On lightly floured surface, roll dough into 16-inch circle. Remove pizza pan from oven; coat with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread corn mixture evenly over cheese and top with Parmesan. Bake 23 minutes, then add tomatoes, arranging evenly, and bake 5 minutes or until crust is browned.

Remove from oven; sprinkle with basil. Cut into 6 slices. Serves 3.

Approximate nutritional information, per serving: 800 calories, 31 g fat, 11 g saturated fat, 45 mg cholesterol, greater than 1,500 mg sodium, 96 g carbohydrate, 9 g fiber, 16 g sugar, 33 g protein

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Eggplant Caponata

>> 1/3 cup olive oil

>> 1 medium eggplant, peeled and cut into small cubes, about 4 cups total

>> 1/2 green bell pepper, diced

>> 1 small sweet onion, diced

>> 4 ounces white mushrooms, chopped

>> 3 cloves garlic, minced

>> Salt and freshly ground black pepper, to taste

>> 1/2 cup black olives, pitted and sliced

>> 1 (6-ounce) can tomato paste

>> 3 tablespoons red wine vinegar

>> 1-1/2 teaspoons sugar

>> 1/2 teaspoon dried oregano

>> Baguette or ciabatta bread, for serving

>> Fresh mozzarella, about 2 thick slices per sandwich, for serving

>> Fresh basil leaves, for serving

In large, deep pan, heat oil over medium-high. Add eggplant, bell pepper, onion, mushrooms and garlic. Season with salt and pepper. Cook about 10 minutes, until vegetables are soft.

Add olives, tomato paste, vinegar, sugar and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook 30 minutes, stirring periodically. Add water to desired consistency and to prevent sticking to bottom of pan.

Cool; spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip. Makes 5 cups or 10 sandwiches.

Approximate nutritional information, per 1/4-cup serving (not including salt to taste or “for serving” ingredients): 50 calories, 4 g fat, 0.5 g saturated fat, no cholesterol, 100 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein

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Zucchini Fritters

>> 1/2 cup finely crumbled cornbread

>> 1/4 cup all-purpose flour

>> 2 teaspoons loosely packed lemon zest

>> 1 teaspoon kosher salt

>> 3/4 teaspoon baking powder

>> 1/2 teaspoon black pepper

>> 1 large egg, lightly beaten

>> 1/2 cup peanut oil

>> 3 medium zucchini (about 1-1/2 pounds), coarsely shredded and excess liquid squeezed out with paper towel

>> 1 tablespoon olive oil

>> 1 tablespoon drained capers

>> 1 tablespoon fresh Meyer lemon juice

>> 1 (8-ounce) tub fresh small mozzarella cheese balls, drained

>> 1/2 cup coarsely chopped assorted fresh herbs (such as parsley, basil and mint)

In medium bowl, combine cornbread, flour, lemon zest, salt, baking powder, pepper and egg.

In large nonstick skillet over medium, heat peanut oil. Add zucchini to cornbread mixture and combine. Drop 1/4 cup firmly packed scoops zucchini mixture into hot oil; press lightly to flatten. Cook 3-4 minutes on each side or until golden brown. Drain oil on paper towels. Repeat with remaining zucchini mixture.

Stir together olive oil, capers and lemon juice; toss with mozzarella and herbs. Top fritters with herb mixture before serving. Serves 4.

Approximate nutritional information, per serving: 450 calories, 32 g fat, 10 g saturated fat, 85 mg cholesterol, 1,100 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g sugar, 19 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.