The sense of the changing season towards fall is growing stronger; the edible sunflower heads are bending over with their own weight. The wind was whipping through all day. We were planting leeks today and they were blowing away. We are hoping to clean all the garlic so that it can be stored and we can make space in the hoop house for the onions.
This week's pick list:
- Summer squash
- Hot pepper
- Sweet pepper
- Spring onions
- Parsley, basil, and dill flowers
- Pick your own crops!
- Revolution Bread is available
Roasted Ratatouille with Eggs, from marthastewart.com
- 2 Japanese eggplants
- 4 cloves garlic
- 2 cups cherry tomatoes, halved if large
- 6 ounces red peppers, cut into 1/4-inch strips
- 6 sprigs thyme, plus fresh thyme leaves for serving (optional)
- 2 tablespoons drained capers (from a 3-ounce jar)
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 large eggs
- Toasted rustic bread, for serving
Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.