Wednesday, July 25, 2012


Our share this week:

 summer = farm fresh tomatoes

And a sneak peek at what is to come...

Who can identify this vegetable (or is it a fruit)?


The key to a good ratatouille is to cut everything the same size, and to cook each part individually so that nothing is overcooked.
2 small onions,
2 zucchini
2 eggplant
2 red peppers
1 green pepper
2-3 medium sized tomatoes (or whatever collection of veggies you have)
2 cloves garlic
Fresh herbs
olive oil
Cut your veggies up. Heat oil in a skillet and fry each veggie in turn, then remove from pan and add to a big bowl. Season each veggie with salt and pepper as you are cooking. If you are short on time, you can cook all the vegetables (except the eggplant) together and add in the eggplant at the end. Eggplant can get a bit slimy if overcooked. Don't cook the tomatoes, just add those in raw. Chop the herbs and toss. I like this at room temp or served warm on rice topped with a bit of good cheese  (Dubliner or Parmesan are my favorites).

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