Ratatouille

If you haven't made Ratatouille yet, it's definitely worth a try.  If you have kids, plan a night to watch the animated film (Ratatouille), and beforehand, bring everyone in the kitchen to make the recipe together.

This post is inspired by Doug, who posted in the comments last week:

Ratatouille makes a great dinner if you fry some polenta slices in olive oil, put the ratatouille on it, and top it with a big chunk of goat cheese. - Doug

Below is a recipe I found on SparkPeople several years ago:
Nathan's Two-Thumbs-Up Ratatouille
This veggie-packed dish makes six healthy and hearty servings.

Ingredients
2 small onions, chopped
2 cloves garlic, minced
1 bay leaf
3 Tbsp. olive oil
1 medium eggplant, peeled and chopped into 1-inch cubes
1.5 Tbsp. chopped fresh basil OR 2 tsp. dried basil
1/2 tsp. dried rosemary
3/4 tsp. salt
1 tsp. chopped fresh marjoram, OR 1/2 tsp dried marjoram
2 summer squash, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 cups chopped tomatoes
12 ounces dry pasta, cooked according to package directions
 
Optional ingredients: sliced black olives, fresh parsley, Parmesan cheese, Mozzarella cheese
 
Directions
Sauté onion, garlic and bay leaf in olive oil for 5 minutes.
Add eggplant, basil, rosemary, salt and marjoram.
Cover and cook over medium heat.
Stir occasionally until eggplant is soft, about 15-20 minutes.
Add squash, sweet peppers and tomatoes.
Simmer 10 minutes until tender.
Remove the bay leaf carefully.
Serve over hot, prepared pasta.
Sprinkle with parsley, black olives, shredded Mozzarella cheese and/or grated Parmesan cheese, if desired.

That's Not Trash, That's Dinner

In case you didn't see it - New York Times article on using food scraps:

https://www.nytimes.com/2011/07/27/dining/thats-not-trash-thats-dinner.html?pagewanted=1&nl=todaysheadlines&emc=tha210

This Week's CSA Selection - July 27, 2011

Leeks

Mizuna

Corn

Collards

Yellow Squash

Broccoli

Steamed Eggplant with Sweet Miso Sauce

This is one of my creations from years ago. The sweet miso sauce goes with a lot of different vegetables. In fact, last night I sauteed eggplant, kohlrabi, onions, garlic, a beet, and beet greens and after cooking, mixed it all in this sauce. YUMM!

Steamed Eggplant with Sweet Miso Sauce
2 large eggplant
4 TBSP Miso
2 Tsp Agave Nectar

Chop eggplant into small slices or pieces.  Place in about 2 inches of water.  Steam until skin and pulp are soft.

Drain water.  Mix miso and agave nectar in a separate bowl.  (if you need extra, it’s ½ tsp of agave nectar to every 1 TBSP of Miso).  

Pour sauce over eggplant, mix together and serve

This Week's CSA Selection - July 20, 2011

I know you already know what the distribution was this week. However, I'm posting it on the blog anyway so we have it on record. That way people who are interested in joining next year can have an idea of what to expect.

Squash

Cilantro
 
Bell peppers
 
Onions
 
Tomatos
 
Eggplant

This Week's CSA Selection - July 13, 2011

Broccoli

Kohlrabi

Lettuce

Mint

Beets

Zucchini

Beets! Storage and Preparation Tips

Some tips on beets from Just Food. 

What's red or gold or striped all over? Beets!

If you're guilty of forsaking beets in the summer months, you're missing out! Unlike the full-grown winter version, the root of young summer beets can be eaten raw and makes a beautiful addition to salads. Summer beets also usually have their greens attached, which can be used like Swiss chard. Still not convinced? Check out the beet tips below for more inspiration.

*Beet greens are an excellent source of Vitamins A and C.
*To prolong shelf-life, store your beet roots and greens separately.
*Beets taste especially delicious with: citrus flavors like apple cider vinegar or lemon juice; bold spices like mustard, cilantro, and curry; and tangy dairy like yogurt, sour cream, or goat cheese

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Tuna and White Bean Salad

From Doug:

The sage was really good this week and I love sage, but have only used it in dishes that it's too hot for cooking now. So I searched on Epicurious and made the tuna-white-bean-sage salad at http://www.epicurious.com/recipes/food/views/Tuna-and-White-Bean-Salad-103430. It uses the red onion too, and reviewers suggested using cilantro as well. It turned out to be very good hot-weather dish.

Barley and Lentil Soup with Swiss Chard

(A week ago, Lizzie posted this recipe in the comments. Be sure to check the blog throughout the week to see what recipes CSA members are sharing.)

Made this soup tonight and it was delish! Got the recipe straight from epicurious but it fittingly had most of this weeks ingredients.

Barley and Lentil Soup with Swiss Chard

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils

4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill


Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper.

This Week's CSA Selection - July 6, 2011

Beets
 
Carrots
 
Sage
 
Peas
 
Cilantro
 
Red onions
 
White onions