Here we are in the beginning of August and I (Nicole) just can’t seem to believe it. Every year, once in the swing of things, the season seems to fly by so fast. The days are getting shorter and when outside in the evening I can hear those bugs making the noise that reminds me of the school year creeping its way in from when I was small. Our farm lives consist of harvesting and planting at the present moment, and more of the harvest is coming your way this week. We will be serving up:
- head lettuce
- garlic
- kale
- potatoes
- green pepper
- green beans
- eggplant
- tomato
- zucchini
- yellow squash
- zephyr squash
- onion
- basil
- carrots
- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups chopped tomatoes
- 1 tablespoon or more thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature. Enjoy with fresh buttered bread!
