(Above) Ratatouille raw: heirloom tomatoes, sweet peppers, Japanese eggplants, handfuls of basil, onions, groovy duotone Zephyr squash.
Four hours and more than a few dirty pots later, this technicolor display of vegetables became ratatouille, the foundation of a somewhat French meal for my Francophile friend who insisted that couscous is the proper accompaniment to a pot of this vegetable stew.
Menu a la Francaise
(forgive the pidgin French. If you were in my high school
French class, you would understand.)
Salade Au Vinaigrette
Ratatouille avec Couscous
Baguette avec Garlic Butter
Thin Crust Apple Tart
Vanilla Coffee with Vanilla Sugar
(Above) Plus more from the week's CSA box. Tomatoes, squash, peppers, okra and apples.
I completely forgot to take a picture of the Sun Gold cherry tomatoes. They are charming and yummy. Little Miss gobbled them up with Ranch dressing. She likes to put a tomato in each cheek and pretend she is a squirrel.