This year I became a serious gardener. My husband and I relocated to rural western Massachusetts and rented a beautiful house on six-and-a-half acres with a 2700 square foot organic garden. What bliss! Our landlord had it roto-tilled prior to our arrival and it was ready and waiting. We were all set, except for the fact that neither of us had seriously gardened in years. Filled with enthusiasm and armed with several gardening books, upon our arrival we began to plant and plant and plant.
The garden and lawncare store has become a dangerous place. My cook’s heart fluttered as I packed flat after flat of vegetables into a radio flyer wagon and headed for the check-out counter. It was like a fever.
If ten tomato plants are good, well 15 are better. Then, of course, you have to plant basil in between the tomatoes because this keeps the pests away. Peppers are delicious and then you need eggplant and onions for ratatouille.
Did I mention carrots? What about cabbage, beans, broccoli, and lots of herbs? I began to sneak seed packets into the house. Mulch, manure, and black plastic became my best friends! I was afraid my husband would flip if he saw one more roped-off furrow of freshly planted seedlings! But I couldn’t help myself. I had visions of cooking from the garden. Going out and picking dinner. The romance of it all. I never thought about August and what I was going to do with all of this lush produce. The plants were either small or seeds and harvest time seemed such a long way off.
Well, most everything grew beautifully and it is now very apparent that I’ve lost total control with the squash. When garden books or gardening friends tell you to plant only one zucchini plant for a family of four, listen to them. I planted four, one seemed so stingy. I could now feed zucchini to a small army. Anyone who visits our house leaves with armfuls of zucchini, cucumbers, lettuce, and anything else I can slip into their bag without notice. Our neighbors run the other way when we arrive with "gifts."
Well, you don’t have to be a dilettante gardener like myself to enjoy an abundance of fresh, beautiful produce. This is the time of year when farmer’s markets are full of gorgeous vegetables. The trick is to find recipes that utilize all this bounty to its full advantage.
The following are a collection of my favorite recipes for this time of year. Take time to enjoy this abundance. I’m afraid canning time will be here before we know it. Happy Cooking!
Ratatouille
Serves 6
1 lb. eggplant
1/2 lb. zucchini
1/2 lb. summer squash
1 onion, minced
1 green pepper, medium diced
1 red pepper, medium diced
4 tomatoes, peeled, seeded, and quartered
3 garlic cloves, minced
1/3 cup olive oil
kosher salt and fresh ground black pepper
1. Cut eggplant into half-inch cubes. (You can peel it if you prefer.) Cut zucchini into half-inch cubes. Toss both with kosher salt and let drain for 30 minutes.
2. Heat four tablespoons of olive oil over medium heat, add the eggplant in batches, and brown on all sides. Remove the browned zucchini to a colander set over a bowl. The bowl will collect any excess oil off the zucchini.
Sauté the remaining eggplant, zucchini, and peppers, using the collected oil if the pan becomes dry. Set aside.
3. Without wiping out the pan, add remaining oil and sauté the onions until they are translucent, about five minutes, and add the garlic.
When the garlic becomes fragrant, add the tomatoes, cover and cook for three to four minutes. Combine tomatoes with reserved vegetable mixture, taste, and adjust seasonings.
4. Cover and simmer for 10-15 minutes, stirring occasionally. Uncover and cook until the liquid has evaporated. You can also layer the mixture in a casserole dish, cover and cook at 350 degrees for 25 minutes, remove cover, and allow the liquid to evaporate, five to ten more minutes.
Serve hot or cold.
Leftover ratatouille can be used as a pizza topping, omelet filling, or as a pasta topping.
Zucchini and Potato Frittata
This is a delicious late summer brunch dish.
Serves 4-6
1 small onion, chopped
1 zucchini, grated, salted and allowed to drain for 30 minutes. Squeeze dry.
1 tomato, chopped
2 medium red potatoes, diced and cooked until tender, approx. ten minutes. Drain.
3 tablespoons chopped fresh basil
8 eggs
1/4 cup Swiss cheese
1/4 cup Parmesan cheese
4 Tablespoons butter or oil
1. Heat butter or oil in a 12-inch non-stickskillet, add onions and sauté until translucent, about five minutes. Add zucchini, tomato, potatoes, basil, eggs, and cheese. Cook over very low heat for about ten minutes or until set.
Place under the broiler to lightly brown the top. Carefully loosen the edges of the frittata with a spatula. Cut into wedges and serve.
Curried Summer Squash Soup
Serves 4-6
2 lbs. yellow squash, chopped
3 Tablespoons canola oil
1 large onion, chopped
2 garlic cloves, minced
2 Tablespoons fresh ginger, minced
1 Tablespoon curry powder
4-5 cups vegetable stock
salt and fresh ground pepper
Yogurt for garnish.
1. Heat the oil in a large saucepan. Sauté the onion until translucent, add the garlic, ginger and curry. Cook until the garlic and curry are fragrant, about two minutes. Add squash and cook until slightly softened. Add the vegetable stock. Bring to a boil, reduce heat and allow to simmer until the vegetables are tender. Puree in a blender or food processor. Add additional stock if soup is too thick. Taste and adjust seasonings. Garnish with a dollop of yogurt before serving.
Tabbouleh with Tomatoes
This is the time of year when you can really trust a tomato. They are delicious in this tasty salad. Serves 6
1 cup bulgur wheat
4 ripe tomatoes, seeded and diced medium
1/3 cup fresh lemon juice
1 cup scallions, finely chopped (approx. two bunches)
2 bunches parsley, chopped
1/4 cup mint, chopped
1/2 cup black olives, chopped
1/2 cup olive oil
salt and fresh ground black pepper
1. Cover wheat with hot water and let soak for one hour. Drain the bulgur in a colander, put it in a large bowl, fluff the grains and add the remaining ingredients. Season with salt and fresh ground black pepper. Refrigerate the salad for a few hours before serving.