Archive for August, 2009

Ratatouille Season

August 13, 2009

garden-02 This week’s farm box brought many great ingredients for a Ratatouille.  Originating in Southern France, ratatouille is perfect for this time of year in Wisconsin when tomatoes, zucchini, and fresh herbs are plentiful and eggplant and peppers are ripening.  There are all sorts of versions you can use, pairing them with rice, pasta, or bread if you like, or using it as a filling for omelets and crepes.  I especially like cutting thick slices of zucchini and yellow pattypan squash and cooking them on the grill before adding them to the dish.  Here is a recipe I made today including the pretty green swiss chard that came in my box!

First, on the grill, cook thick slices of 1 zucchini, 1 large pattypan squash, and one small eggplant lightly brushed or sprayed with olive oil.  Bring inside, and rough cut into 1 inch pieces (or desired size)

Heat 3 T. Olive Oil in a heavy pot

Add: 1 onion ( I used a torpedo onion from the market), diced

and 3 cloves of garlic, minced; sauteeing until tender

Add the grilled and cut vegetables along with

2 C. tomatoes, blended to a puree

1/4 C. fresh basil, sliced

2 T. fresh marjoram, minced

and 4 big leaves of chard, rough chopped

Simmer uncovered for 20 minutes, then add salt, pepper, and red pepper flakes to taste.  I keep a little red wine or broth handy to deglaze the pan if it gets dry or too thick.

Serve as you like, with rice or pasta, as a side, topped with fresh grated hard cheese!