One Week To Festival

The Garlic Festival is exactly one week away and we are busy busy. There are still some areas where we could use help with volunteers.

Fresh Sheet 

Yesterday we harvested eggplant, cucumbers, amaranth and basil … lots of basil. We also cleaned garlic for the upcoming Garlic Festival on 24 August.

This week your CSA baskets contain:

– scallions
– leeks
– potatoes
– kale
– chard
– zucchini
– tomatoes
– carrots
– beets
– cucumbers
– basil
– parsley
– beans
– turnips
– eggplant
– and, pesto kits

While a fan of pesto, I have to say I am most excited about the eggplant. Next to cauliflower, it is the one vegetable (well savoury fruit) I could eat every day. And this week’s basket has all the fixings for a roasted ratatouille that, if planned right, can make two very different meals.

Roasted Ratatouille

You need:

  • 2 summer squashes (any variety works)
  • 1 eggplant
  • 2-3 bell peppers (any colour)
  • 3-4 tomatoes
  • 1 onion
  • 2 cloves of garlic, crushed
  • Some fresh basil, torn
  • 1t coriander seeds
  • 3T Olive Oil
  • Salt
  • Pepper
  1. Wash and cube the squash and eggplant (skins on). Toss them with salt. Drop them into a colander to sweat. You can place a bowl full of water on top of the cubed and salted vegetables to help squeeze out their bitter juices. Let them rest this way for one hour.
  2. Use your favourite method for peeling the skins off the tomatoes. We cut a small “X” on the bottom of our tomatoes and drop them in boiling water for about a minute. While still hot, we run cold water over the tomatoes and remove the skin. Quarter the skinned tomatoes and set aside.
  3. Preheat oven to 425oF
  4. Rinse and squeeze out the excess juice from the eggplant and squash cubes. Dry them in a clean cloth and set aside.
  5. Chop peppers, onions into 1” squares.
  6. Arrange eggplant, squash, onions and peppers on a large shallow baking pan. Sprinkle with garlic, basil and seasoning. Drizzle with olive oil, using your hands to make sure everything is coated and seasoned.
  7. Roast on the highest shelf for 30 minutes or until vegetables are tender and browned at the edges.

Serve with rice or pasta immediately.

If you have leftovers, stew them with generous chunks of lamb or beef or puree into a soup and enjoy with homemade hearty bread.

(Little picky eaters can be encouraged to try it with a little help of the Pixar movie with the same name)

Thank you!
The CSA helps to support the Sharing farm, and the community programs that we grow for, in a big way. So, not only are you eating your veggies, but you’re also helping out a local non-profit.

With love,
Bonnie & the 2014 Sharing Farm Crew

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