This has been our week to say good-bye to the 2010 garden as we had low temperatures in the 20’s last night and have been having sporadic frosts for about a month. The autumn weather has been in the 60’s and 70’s during the day, which has been a real treat.
Last weekend we heaped composted manure on 80% of the garden beds after harvesting all but the hardiest: Jerusalem artichokes, sweet potatoes, horseradish, leeks, broccoli, and the remaining lettuces. The ‘Sea of Red’ lettuce is excellent in the fall bed and sized up nicely from a mid-August planting. The two Romaines did not really head up but we’ve been harvesting the outer leaves of both ‘Tin Tin’ and ‘Sweetie Baby Romaine’ from each plant. The ‘Tin Tin’ leaf thickness and taste is amazing. ‘Midnight Ruffles’ is beautiful but didn’t get large enough to harvest more than 5-6 leaves from each plant.
On Tuesday we made a recipe that is truly a transition from summer to fall/winter cooking. Roasted Ratatouille is made like the typical roasted “root vegetable” recipes but made with summer veggies. We used the last of our peppers, eggplants, and zucchini and I thought I’d share the recipe as well as “before and after” pictures—it was so pretty. It’s too bad the pictures aren’t scratch & sniff as the kitchen smelled like an Italian bistro. Make sure the whole family tries it as the garlic really shines in this recipe and you’ll have to live with them the rest of the day!
4 oriental eggplants, 1/2-inch cubes
1 tsp. salt
2 medium zucchini, 1/2-inch cubes
2 yellow peppers, 1/2-inch pieces
2 red peppers, 1/2-inch pieces
2 medium onions, chopped
6-8 cloves garlic, finely minced
1 tbsp. fresh thyme, finely minced
1 tbsp. fresh oregano, finely minced
1 tbsp. fresh basil, finely minced
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
4 roma tomatoes, sliced thinly
Combine chopped eggplant with 1 tsp. salt and let drain at least 30 minutes. Combine drained eggplant with remaining ingredients except tomatoes and toss like a salad. Spread on a cookie sheet and place the sliced tomatoes on top. Roast at 475 degrees for 30-40 minutes, stirring halfway through. We use parchment paper when we roast vegetables for easy clean-up and served the ratatouille with couscous.