Three Week Capotouille

The heat wave continues as the air conditioner blasts at 100% power to keep it at a breezy 83 degrees in our living room. It has rolled around to the tenth week of this year's farm share. Unfortunately the heat wave, immediately following the wettest summer on record, have not done wonders for our crops.



This week we got: Sungold tomatoes, regular tomatoes, Juliet tomatoes, cucumbers, white onions, lettuce (the lady before me got the last head), celery, potatoes (which were rotten and moldy so I opted to abstain), basil, squash, and peaches. Due to the lack of lettuce and potatoes we doubled up on celery and basil. I guess we can make pesto but I'm not too sure what we're going to do with all that celery.



I used the Sungolds and the Juliets along with some basil to make a simple tomato salad for a first course.



I had marinated this extremely inexpensive beef top round steak in salad dressing over night. I don't like marinating things in salad dressing as a rule as it is a little Sandra Lee-esque. That being said, there is a time and place for everything and tonight was about efficiency.

I also made a dish that I will call Three Week Capotouille. I used an eggplant from two weeks ago, a yellow squash from last week, and a zucchini from today to create this ratatouille/caponata hybrid. It's like the bastard child of the two dishes mixed with basil, garlic, balsamic vinegar, pine nuts, olive oil, and tomato.

It worked well as a vegetable accompaniment to the beef as well as a spread on slices of Italian bread.

Now if you'll excuse me I need to start thinking of non-disgusting ways I can use two enormous heads of celery.