From CSA to table
What has been most fun about the CSA is being able to get the stuff home and use it right away. It has been a creative outlet of sorts that my family has come to look forward to. This week there was summer’s end vegetables a plenty. Eggplant, peppers, the last of the tomatoes, collard greens, onions and jalapenos. The ingredients spoke to me very clearly this week. Ratatouille. I am not a huge ratatouille fan but this simple recipe was really quite tasty. And the best thing about vegetables that come at the end of summer is that fall is not far behind.
Summer’s End Ratatouille
(4-6 healthy servings)
1 large onion, sliced 2 cloves garlic, chopped 1 red pepper, thinly sliced 1/2 jalapeno pepper, finely chopped
1 medium eggplant, cut into 1-inch cubes 4 medium tomatoes, cut into 1 inch pieces 6 leaves collard or other such greens, chopped roughly
salt and pepper to taste 1/2 cup olive oil
In large skillet add oil, onion, garlic, both peppers and jalapeno. Cook over medium-low heat until all vegetables are wilted. Stir in eggplant, cover and let simmer 15 minutes. Add tomatoes and collard greens, stirring very well. Cook an additional 20-25 minutes until eggplant is very tender and tomatoes has released all their juices.
