Week 11 - Halfway Point

[Posted by Ruth]
I've become someone who looks forward to coming home on a Thursday and photographing the vegetables.  

It's not all that weird.  They really are beautiful.  O.K., maybe it's a little weird.

This week's box contained:
6 ears sweet corn
2 large eggplant
1 bunch dandelion greens
5 lbs tomatoes
2 sweet Italian peppers
1 pint yellow grape tomatoes 
2 summer squash 
1 zucchini
2 lbs potatoes
4 small eggplant
3 cucumbers
1 bunch beets
2 onions
1 head garlic
1 bunch kale
and the Wave Hill bread share

Since there was so much eggplant and tomatoes and those beautiful peppers this week, I decided to make ratatouille.  I like Jacques Pepin's method in his book "More Fast Food My Way" of just putting everything into one pot and simmering.  Much simpler and quicker for a weeknight meal.  I remember reading somewhere else to add lemon juice and some honey after cooking.  This made a huge difference.  The lemon juice brightened the flavors and the honey added depth rather than obvious sweetness.  Whatever ratatouille recipe you use, I really recommend trying the addition of some lemon and honey at the end.

Ratatouille with a twist
Approx 1 lb eggplant (use the thinner, Japanese type if possible) cut into 3/4" chunks, skin left on
2 small/medium zucchini, cut into 3/4" chunks
4-5 large tomatoes - roughly chopped
2 Long sweet Italian peppers, seeded and coarsely chopped
2 medium onions, coarsely chopped
1 small head garlic, peeled and coarsely chopped
2 tsp salt or more to taste
Freshly ground pepper to taste
1/3 cup olive oil
Juice of 1 lemon
2 T honey

Put all ingredients except the lemon juice and honey in a large, non reactive saucepan and heat over medium heat, stirring occasionally, until mixture begins to bubble.  Lower heat, cover and cook for approx 30 minutes.  If there is more liquid than you want at this point, remove cover, raise heat and cook some of the liquid off.  Watch carefully and stir regularly at this point to avoid sticking/burning on the bottom of the pot.  Remove from heat and adjust the salt/pepper to your taste.  Stir in the lemon juice and honey.  Serve warm or, more ideally, at room temperature.

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