80 degrees and no humidity, a few billowy clouds grace the brilliant blue sky. It’s a perfect summer day in Hartford, and the destination is the Billings Forge Farmers Market. The only thing better than taking in a local farmers market to load up on fresh produce and other sundries is getting the chance to entertain the crowd. That’s what The Grimm Generation had the good fortune to do this week . For along with area farmers, vendors and artists; local music is a part of the scene here too. It’s a fine way to while away an afternoon and a prime destination for purchasing what’s in season. Jason and I left with three grocery bags loaded with eggplant, pears, cantaloupe, coffee (ooh, coffee), onions, potatoes, zucchini, peppers and home made bread kindly donated by the market’s merchants. When we returned home, I knew exactly what was for dinner.
Ratatouille (It’s not just a movie about rats)
- 1 eggplant, cut into one inch pieces
- 2 zucchini, cut into one inch pieces
- 1 1/2 cup green beans, stems removed
- 1 1/2 onions, sliced
- 1 green pepper, cut into one inch pieces
- 1 red pepper, cut into one inch pieces
- 3 cloves garlic, minced
- 14.5 oz can diced fire roasted tomatoes
- 1 bay leaf
- teaspoon of dried thyme
- 1/4 cup fresh basil, chopped
- salt & pepper*
- Parmesan cheese
*Make sure to remember to season each layer of vegetables that you saute.
- Let the eggplant and zucchini rest in a colander for 30 minutes to draw out excess moisture, blot dry.
- In a large skillet over medium-high heat, saute eggplant and zucchini in olive oil until golden, about 12 minutes. Remove from pan.
- In same pan over medium heat, add green beans, onions, peppers and garlic and saute until softened but not brown.
- Return eggplant and zucchini to pan.
- Add can of tomatoes, bay leaf and thyme
- Reduce heat and let simmer for 20 minutes
- Stir in basil and serve with sprinkled Parmesan cheese and crusty bread.
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Carmen Champagne 