Remember the zucchini from a few entries ago? Well, that was just a harbinger of the bounty to come. August in NY means blueberries, peaches, tomatoes, greens, squash, peppers...in short, more produce at once than the average person can handle. My fridge was full to bursting a few days ago with gorgeous local organic produce (lucky me!). I tried to take a photo of it, but it didn't turn out so well...instead you'll have to look at my salad. Everything in that bowl (with the exception of the sunflower seeds) is from the market, or my garden, including the eggs.
I should be making art, but these days call for some time spent in the kitchen. I have blueberries and peaches in the freezer, plus some tomato sauce and chopped tomatoes for winter chili. I've made vast batches of pesto (just basil, garlic, sea salt, olive oil and walnuts...no dairy). Lunch today will be veggies with baba ganouj (roasted eggplant spread).
One of my favorite easy recipes for this time of year is ratatouille. All of the veggies and herbs that is calls for are ripe and plentiful right now. This recipe is basically from page 179 of the classic Moosewood cookbook.
4 cloves garlic, chopped
2 onions, chopped
1 big round or 2 long thin eggplants, cubed
thyme (I have a HUGE thyme plant in the garden, yikes!)
2 zucchini (recipe calls for 1, but you gotta use 'em up), cubed
2 bell peppers
3 large tomatoes, chopped (or a large can of them)
optional: black olives, parsley
Saute the garlic and onions for 5 minutes, add the eggplants, salt, and herbs and cook, covered, for about 20 minutes, stirring once in a while. Add tomatoes, zucchini, and peppers, and cook for another 10-15 minutes. That's it. Makes a delicious summer stew.