Sung to the tune of “It’s Howdy Doody Time!”. This week, the 14th one of our Sandy Spring CSA, we got the makings for some serious ratatouille.
The List:
2 pieces Green Zucchini – Windy Hollow Organics
1 bag Green Beans – Freedom Acres Farm
1 pint Sungold Cherry Tomatoes – Liberty Acres
1 bag Lemon Cucumbers – De Glae Organic Farm
1 bag Red Roma Tomatoes – Healthy Harvest Organics
1 bag Mixed Heirloom Hot Peppers – Outback Farm
1 bag Japanese Eggplants – Maple Lawn Organics
1 bag loose Orange Carrots – Red Fox Organics
1 container Cremini Mushrooms – Mother Earth Organics
1 bag Garlic – Friends Road Organics
1 bag Purple Viking Potatoes – Bellview Organics
2 pieces Delicata Squash – Green Valley Organics
Yes, those are baby bellas in the back. Mother Earth is a member of our cooperative of farms. Nice that some of the best mushrooms come from the same area as our farmers for the CSA. As for those lemon cucumbers, I need to find some interesting recipes for them. We have gotten them in the past. I never got very creative with them.
I found a recipe that uses pesto, cucumbers, and ends up with shaved Parmesan and freshly ground pepper. I think that will work.
As for the ratatouille. Here is last year’s masterpiece, my ratatouille pie made using leftover ratatouille and with a recipe from Diary of a Locavore.
As for making ratatouille, my list of ingredients.
1/4 cup olive oil
1 1/2 cups small diced onion, I use sweet white
1 teaspoon grated garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 tsp dried oregano
1 1/2 cups diced green, red, yellow, orange (whatever you have) bell peppers
1 1/2 cup diced zucchini squash
2 cups peeled, seeded and chopped tomatoes, preferably all colors
1 tablespoon thinly sliced fresh basil leaves
Salt and freshly ground black pepper
Make it in a cast iron pan if you can. A deep one. Put the veggies in, using the order above. That is, onion and garlic to soften, then the eggplant, then the peppers, then the squash and tomatoes. Add the basil at the very end.
I let it cook low and slow until all the flavors meld.
I will post pictures of this year’s batch, over the weekend when I make it.
As for my cooking of CSA foods, here is today’s goodie. Golumpki. Made with a combination of CSA veggies, my tomatoes, and a cabbage from Catoctin Mountain Orchards market. The sauce base was from my last container in the freezer from last year. Added some Orchard Breeze sausage to it. Not bad, but I wasn’t that happy with the final stuffing. I need to work on this recipe.
Now, I need to figure out what to do with those heirloom hot peppers, and the delicata squash.
hocofood@@@
AnnieRie Unplugged 