Here’s what we have for Week #11:

Cherry Tomatoes
Medium Tomatoes
Beans – Dragon’s Tongue or Green/Purple Mix
Honeydew Melon!!
Head Lettuce
Salad Mix
Red Wing Onions
Eggplant Mix
Mixed Small Summer Squash – Pattypans & Zucchini
Large Summer Squash – Pattypan or Zucchini
Colourful Carrots
Herbs – Your choice of Thyme, Basil, Lemon Balm or Italian Parsley

Veggies at week 11. Bountiful!

What to do with the eggplant?
Lots to do with eggplant. You can make an Eggplant Parmigiana. Or you can try breading and frying it… or add it to some kind of stirfry. It’s quite spongey so you can even marinade it and grill it or add it to another stirfry type dish. If you grill it, keep the skin on. I eat the skin either way, but a lot of dishes suggest that you peel it. You can make a bruschetta, create a pasta with tomatoes…

After CSA pick up, I headed inside to prepare my very first Ratatouille and did it ever turn out. I tried following the Julia Child recipe, which ended up seeming very complicated… so after voiding a few steps, here’s what I did. Note: You can use your own quantities of each ingredient…

Eggplant, cubed
Zucchini (or you can try pattpan), cubed
Onion, chopped
Garlic, crushed
Tomato – fairly firm & chopped in rough chunks
Parsley, chopped

We used a cast iron pan for this….
Sautee the eggplant and zucchini in a pan with some olive oil. Season with salt and pepper. Once browned and tasty, set aside in a dish.
In the same pan, sautee the onions until clear, but not brown yet.
Add the garlic and then add the chopped tomato. Cover and leave it cook for 4 minutes or so at low heat.
Remove lid and cook up the juices until they are almost gone.
Then in whatever way suits you, somehow in the same pan, layer as follows:
Onion mix, Parsley, Eggplant Mix, Onion Mix, Parsley, Eggplant Mix.
Cover again and on low heat cook it for another 10 minutes.

In the end it was totally worth it!!

Our ratatouille tonight. The tomato was light orange, so it doesn’t show too well. It turned out absolutely delicious.

Aroa’s Bulgarian Eggplant Dip
My cousin’s wife is from Bularia an upon my last visit with them in Quebec City, I brought an eggplant and she made me this eggplant dip. **recipe will likely have more detail 

Lemon Juice – to taste

Bake the eggplant at about 300 for 15-20 minutes. It really depends on the size you chose at the CSA.
Let the eggplant cool and scoop out the insides into a bowl.
Hand blend the eggplant with a clove or two of garlic and maybe just a small tomato. Add lemon juice.
Salt and Pepper to season.

We ate this with bread and cheese and other nibbly things. I will probably update this recipe when I speak with her and get the full details!

Zucchini Chips
I was introduced to zucchini chips at Rainbow Heritage’s tour and pot luck on Monday, by an intern from Chelsea Gardens. What a pleasant, simple, and delicious discovery.

Slice your zucchini or pattypan in 1/4 inch slices. Dust with seasoning and dehydrate it:
If you have a dehydrator, bake at 135 until dry. They say this takes about 6 hours… I will try this tomorrow.
If you are using an oven, lay on a cookie sheet and bake at 125 until dry.

Dehydrated Zucchini, or “Zucchini Chips”