Sunday, September 12, 2010

Goodbye Summer!

OK, so it's still hot in Georgia, but at least there's a 'hint' of coolness in the air these mornings which means...goodbye summer! hello Fall!

Yes, it's September and the beach holiday is but a memory, the kids are back in school, the homework wars have begun, and life seems somewhat normal again. So, in celebration of the end of summer I'm posting a warm, colorful late summer Georgia favorite. Southern style ratatouille.

The great thing about this time of year is the abundance of fresh, locally grown produce available right on our doorsteps. Just take the time to visit any of the many Saturday morning farmers markets in our areas and you'll see! Ripe, plump vegetables bursting with flavor, as opposed to sad veggies flown half-way across the world in gas filled containers. Yes, now is the time you cooks! Get out there and grab those fresh veggies and you'll be rewarded with flavors that are only available this time of year.

Last week we entertained some friends, and used 'in season' vegetables to create this wonderful ratatouille which is easy, incredibly tasty, and looks fabulous on the plate. Just don't crowd it with too many other things. Let the colors and flavors speak for themselves and you'll be in for a treat.

So, wave goodbye to summer with this seasonal delight....and roll on Fall!

Judith the Irish Foodie

(Farmers market ratatouille)
• 3 Tbsp olive oil
• 1 small sweet vadalia onion
• 2 cloves garlic (crushed)
• 1 red pepper (seeded and chopped)
• 1 yellow pepper (seeded and chopped)
• 1 ear of fresh corn
• 1 small eggplant
• handful of okra (ends removed and chopped)
• 1 medium zucchini (thinly sliced)
• 1 14 oz can organic chopped plum tomatoes
• 1 Tbsp fresh thyme (chopped)
• coarse salt and pepper


1. To make farmers market ratatouille heat olive oil in a large sauté pot. Begin cooking the onions and garlic until soft and then add red and yellow peppers for cook for 2 minutes to soften.
2. Next add the eggplant, okra and corn and cook for another 3 minutes before adding the thinly sliced zucchini and tin of tomatoes.
3. Simmer vegetables for 5 minutes until soft.
4. Stir in fresh thyme and season with salt and pepper.

J the I J

1 comment:

  1. It was delicious, succulent how I love eggplant. Thank you Judith for a wonderful meal as always!


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