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Sunday, 21 July 2013
Colorful Summer!
Topic: Harvest Hills Farm activity
Colorful Summer!
 
In the middle of winter, I always look at my wardrobe and realize I am wearing black, navy, dark brown, maroon--maybe a hint of gold or dark green--you know the drill...
 
And then I might glance at the colorful aquas and lilacs and peachy  bright colors of Summer and say to myself--how could I EVER think of wearing those colors???
 
But Summer eventually rolls around and I find myself wondering how the heck I could think black was a good idea for a blouse or dress during the day.
 
Same with your plate--Summer screams COLOR!!!
 


 

Your dinner plate should be looking like this if your garden is starting to produce. And, if you don't have a garden, then the local produce section at your store or Farmers' Market should be bulging at the seams with a variety of veggies and herbs.  
 
For today's blog, let's look at the Ratatouille--about 12N on the plate. I'll save my comments on kale and indrect-grilled chicken and Southwestern salad for another entry. 
 
Ratatouille is basically a stewed squash, tomato and herb concoction packed with nutirents. Cooking it is simple--and, in a way, it's like chili--every pot is unique and depends upon your tastes and what you've got around.
 
 
 
 
 
Ratatouille
 
 
Saute together 4-6 cloves of chopped garlic and 1 chopped onion in about 3-4 Tbsp olive oil in a large skillet.
 
Add: 1-2 diced/chopped green peppers--though you can substitiute sweet banana peppers if you'd like --which I did since my green peppers aren't ready yet. 
 
Add: Summer Squash, Zucchini squash,  eggplant--smaller sized, no seeds, thin skin OK otherwise, peel it.-cut into cubes or small chucks. Any/all of the above. I did not have eggplant so this version is just yellow Summer and green zucchini squash.
 
Add: skinned and seeded diced fresh tomatoes- at least 2 large, or 1 can of diced tomatoes .
 
Keep cooking in your large skillet pan on medium heat.
 
Add plenty of chopped fresh or dried herbs to taste--here you either can use an Italian blend or herbs de Provence (preferred--if you want the most authentic taste)--but like chili, it's ultimately about YOUR taste preferences.
 
Add: dried red pepper flakes and salt to taste.
 
Continue to cook until the vegetables are"stewed"--add oil if needed during your cooking if you think it's needed. 
 
Add: chopped black olives?, capers?  
 
This dish can be served hot, room temperature, or chilled. Delicious any way. it also makes a great main course with some cheese and bread on the side.  
 
Start thinking  COLOR !
 
 
 
 


Posted by Karen at 21:42 CDT
Updated: Sunday, 21 July 2013 21:53 CDT
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