July 30, Harvest Basket
Eggplants, sweet peppers, Anaheim and poblano green chile peppers, giant heirloom tomatoes, cherry tomatoes, sweet onions.
Tomatoes, peppers, eggplant, onion
Eggplant at last!
Finally, the eggplants are plentiful. That completes the ingredient list for ratatouille. Ratatouille is a showcase of summer garden in one main dish. By the time all the ingredients are assembled, the dish is big enough to ensure leftovers. I believe the dish is better the next day.
This vegetable casserole is great served with rice. I make a slightly under cooked version of this and freeze it. One snowy winter day, I’ll enjoy my homegrown taste of summer.
Julia Child’s Ratatouille
Eggplants* grown in a container on the deck.
Tomato Tarte Tatin
Cherry tomato pie
I love cherry tomatoes, they start producing early and just keep on growing till first frost. With the full size tomatoes coming on strong, cherry tomatoes are good for dehydrating.
Mix colors and shapes of cherry tomatoes for a mix of sweet and tart tomato flavors.
Easy, fast, tomato tart suitable for serving at any meal. The tart is a lighter version of tomato pie. Tomato Tarte Tatin is a simple summer-only treat.
This is a great way to use up a lot of cherry tomatoes. I used a mix of red and yellow cherry and pear tomatoes. Caramelize a small onion, and fill the skillet of onions with a single layer of little tomatoes. Cover with a layer of puff pastry. Bake tart until crust is puffed and golden, about 30 minutes.
Cool tart in skillet 10 minutes. Loosen pastry around the outside of the skillet. Place large platter over skillet. Hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Garnish with fresh chopped basil and Parmesan.
* Container Eggplant Little Prince grown from Renee’s Garden Seed.
