End of Summer Ratatouille and Fruit Shrub: Farmers Market Final Yee-Haw!

Celebrate the summer bounty with my seasonal menus!
Hi folks, thanks for joining me on this fabulous last day of the Enumclaw Farmers Market. Here are the recipes I prepared:

End of Summer Ratatouille

Serves 6 to 8 as a side dish or 4-6 as an entree

Prep time: 10 minutes    Cooking time: 20 minutes

  • 2 medium hearty, round tomatoes
  • 2 zucchinis
  • 1 medium red pepper
  • 1 medium eggplant
  • ½ teaspoon each: dried oregano, thyme, rosemary and parsley
  • (Optional: 1/2 teaspoon each dried marjoram, savory, lavender buds)
  • 1 teaspoon fine sea salt
  • 1 medium onion, halved and thinly sliced lengthwise
  • 2 to 3 tablespoons high-heat oil
  • 2 to 3 cloves garlic, chopped (about 1 tablespoon), or more as desired
  • A few splashes of red wine vinegar
  • Freshly ground black pepper, to taste
  • Splash of extra virgin olive oil

Trim stem end of tomatoes. Grate tomatoes into a bowl, discarding the skins, then set aside. Trim the tops off of the zucchini, pepper and eggplant. With a mandoline, v-slicer or a very sharp knife, cut them into very thin slices and place in a separate bowl. Sprinkle herbs and salt over the vegetables.

Sauté the onions in 1 tablespoon of high-heat oil over medium-high heat. Cook until golden-brown. Remove from pan and set aside. Add remaining oil to pan, discarding any browned onion bits. Heat to medium-high and add zucchini, red pepper and eggplant to pan. Follow with garlic. Cook until veggies are limp and starting to caramelize, about 12 minutes.

Add tomatoes and cooked onions and stir well. Cook until liquid from tomatoes reduces and thickens, about 3 minutes. Add vinegar and pepper; stir to combine.

Taste and adjust seasonings if necessary.  Season with olive oil, if desired. Stir into rice, add to sandwiches, pasta, cooked beans or lentils, cook with eggs or eat as a side dish on its own.


Fruit Shrub

Prep time: 20 minutes

Makes about 3 cups base. Add to carbonated or still water, about 2 tablespoons per 8 oz. glass, ore more as desired

  • 2 cups seasonal fruit such as strawberries, plums, peaches or watermelon
  • 2 cups vinegar
  • 2 cups sugar (or, if you’d like, substitute honey, agave syrup and/or maple syrup. Reduce to 2/3 cup if substituting)
  • A few sprigs of mint, rosemary, sage or other herb (optional)

Clean and trim produce very well. Cut into approximately 1-inch sized pieces if using large fruit, leave smaller things like berries whole.

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