|Doug Katz of Fire prepping veggies for ratatouille|
|Fresh Market Finds|
He was cursed with the first windy day, with a hint of fall in the air, which made keeping the propane burners lit a challenge.
|Eggplant, Peppers, and Shallots|
|Tomatoes and Squash on the stove|
The harvest dinner will feature all local foods served at one long, 200 seat table.
The admission prices to the daily events (details here), is very reasonable, at $7 for non garden members, $5 for members.
I am looking forward to this event, hope to see you there!
Ratatouille Recipe, courtesy of Doug Katz of fire, food & drink
As prepared at the Countryside Farmers' Market at Howe Meadow cooking demonstration on 9/4/2010
1 small eggplant small dice
to taste kosher slat
to taste cracked black pepper
1 cup canola oil
1 small zuchinni small dice
1 small yellow squash small dice
2 ea shallots small dice
4 ea garlic minced
1 ea yellow onions small dice
1 ea bell peppers, red small dice
1 ea bell peppers, yellow small dice
4 ea tomatoes, romas small dice
12 ea yellow cherry tomatoes halved
2 tbs basil chopped
1/4-1/2 cup extra virgin oilve oil
crusty bread sliced
In a large bowl, combine the eggplant with a liberal amount of kosher salt and pepper and toss well
set aside for 15 minutes.
Drain eggplant of any liquid and pat dry with a towel or napkin.
Pour 2 ounces of canola oil into a medium skillet and allow to heat until it shimmers when swirled
add the eggplant and saute until golden brown, avoid stirring too much as this causes sticking.
When browned, remove and allow to drain on paper bags or an absorpent towel
next, saute the zucchini and yellow squash in the same method, using 1-2 ounces of canola oil
season with salt and pepper.
Continue with the shallots, garlic and onions, then the peppers and then the tomatoes.
Make sure to clean the pan if necessary or the vegetables will start to taste burned.
Combine all ingredients in a large bowl and toss with fresh basil and olive oil
serve on crusty bread with goat cheese.