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Today we picked up our last CSA box (we only signed up for a month). New things in the box included fresh basil and green beans, and old friends/frenemies included tomatoes, eggplant, summer squash, canteloupe, peaches, and nectarines. In summary, I really enjoyed eating organic seasonal vegetables and supporting local farmers and all that good stuff, but I think I would like a tiny bit more agency in the vegetables we buy. Therefore, I think I will remain suscribed to their newsletter and then go to the farmer’s market and buy from the list what appeals to us. Of course, one of the many advantages to the CSA model is that it made us think “inside the box.” (I know—I’m hilarious!) That is, we had to find new recipes to accommodate the strange veggies we don’t buy from the local Safeway’s [admittedly terrible] produce section with any frequency.

Tonight, Michael was off having fun with friends, so we took the opportunity to make something not only with vegetables, not only vegetarian, but vegan (gasp)—ratatouille. Unlike most French fare, the recipe for this rustic vegetable stew is somewhat flexible. We opted for the stovetop route, adding non-traditional yellow squash and substituting red bell peppers for the typical green, resulting in a very colorful dish (red, orange, yellow, green, and purple are all in the mix). It’s really very easy, once you assemble and chop up all the ingredients! Also: surprisingly delicious despite not having any suffering in it.

Rainbow Ratatouille

• 5-6 tbsp extra virgin olive oil
• 6 cloves of garlic (or to taste), broken/crushed with the back of a knife and then chopped
• 1 large onion, sliced thin
• 1 large eggplant, cut roughly into 1/2 inch cubes
• 2 large zucchini, sliced into long strips and then cut into quarter-strips
• 6 small crookneck squash, cut into thin circular slices
• 1 large red bell pepper, cored, seeded, and chopped
• 5 medium tomatoes (preferably slightly overripe), chopped roughly
• 1 tbsp each of dried thyme and oregano (or to taste)
• 1 cup shredded fresh basil
• red pepper flakes (to taste)
• kosher salt (to taste)

Sprinkle chopped eggplant and squash with salt while you start. Heat half the olive oil on medium-low, then cook the onions and garlic until onions have softened. Add the remaining oil, turn the heat up to medium; let the oil heat, but don’t let it smoke. Add the eggplant and cook until the eggplant is soft, about 8-10 minutes. Add the zucchini, crookneck squash, and bell pepper, cooking for another 10-12 minutes (stirring to prevent scorching). Finally, add the tomatoes and the seasonings, allowing everything to soak through. Let that stew for another 8-10 minutes (uncovered, as the tomatoes add a good deal of water). Serve with a baguette (and/or Rice-a-Roni if you have an entire shelf of your pantry dedicated to it because it is always on sale… *looks around shiftily*).

(Picture was taken right before the tomatoes went in.) Tomorrow: Sausage cappelini (with homemade pesto!) and bruschetta. :9