We’ve got it all this week, folks! All the best of summer’s bounty! Blueberries, tomatoes of all kinds, fresh dug potatoes, squashes and eggplant! It’s full on summer, and the eating is good!!
There is a special on cucumbers this week for all you picklers out there!
Lots of good specials on the meats, too! And don’t forget to check out the artisinal cheese selection this week from The Bloomy Rind.
Please know we only want to provide you the best product and service possible. If there are issues with any part of your order, please let us know and we will refund your money or replace the item! We appreciate feedback as it makes us do a better job!
We know you have a lot of options these days for your local food shopping. Thanks so much for your support, and we will see you on Tuesday!
John and Tally
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Easy French Ratatouille
Use up Summer veggies with this!!
5 tablespoons olive oil, divided, plus more for serving
1 1/2 pounds eggplant (1 large), large dice
Freshly ground black pepper
1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice
1 medium yellow onion, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
1 pound tomatoes (3 to 4 medium), large dice
1 large bell pepper, large dice
1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving
Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.
Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.
Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.
Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil. here
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