Ratatouille

We are on share number 16 on the farm and it is in full abundance of color, diversity and nourishment.  This weeks share consisted of:  Rose Fig Fingerling Potato’s, Purple Viking Potato’s, Baby Bok Choy, Yellow and Purple Carrots, Chard, Diakon Radish, Tomato’s, Basil, Peppers, Eggplant, and maybe some mixed greens and broccoli.

 

 

This year is an Indian summer.  My mind is already craving meats, pies, and pumpkin everything!!!! This time in recent years past there would already be snow drifting in and out of the valley leaving you waiting for glittering blankets of snow drifts and nightly routines of warming fires.  But this year we have been able to hang onto the tease of fall and peaks of warmth mid afternoon.

The colors on the farm have been brilliant, dynamic and expressive.  Every time I look up from the earth, I’m drawn right back in by the surrounding beauty.  The mountains wrap around me bringing a hug straight from its heart, the breeze whispers in spurts telling the tales of the higher country preparing for whats to come.  This time of year is so beautiful, a roller coaster of ups and downs, warms to colds, reflection followed by anticipation, transition is in the air.

 

 

Today on the farm we hat an excellent recipe of Ratatouille from Dale :)   Traditionally served with summer squash, today she substituted mushrooms and carrots because of the time of year that it is.

Ingredients:

1/4 C. olive oil

1 med. eggplant cut into 1 inch cubes

1/2 chopped carrot

local mushrooms

1 1/2 sliced onions

2 bell peppers cut into 1 inch squares

3 garlic cloves chopped

1 1/2 chopped tomatos

thyme

bay leaf

1/2 c. chopped basil

slat and pepper to taste

Directions:

Heat olive oil in large pot, add eggplant, carrots and mushrooms

Remove veggies from pot and reduce heat

Add 2 T olive oil and onions, cook until onions are soft, add peppers and garlic.  Cook 8-12 minutes (soften onions but do not brown)

Add tomato’s, thyme and bay leaf.  Reduce heat to low.  Cook for 5 minutes.  Add eggplant, carrots and mushrooms.  Cook on low for 20 minutes until everything is soft.

Adjust seasoning and add basil

 





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