Happy 2017! It sounds like a science fiction story … aren’t we supposed to all have flying cars and inter-planetary holidays by now? I’ve just gotten back from a holiday in BC where it is mild and rainy so while I am delighted to be back at work … actually getting to work through all this wind and cold and white stuff is a bit of a shock.
Naturally, my mind turns to thoughts of something warm and comforting to enjoy as a reward for yet more shoveling and I was surprised to notice that we have not yet featured one of our staple entrees …
1 large red onion, sliced
1 bulb fennel, sliced
2 T minced garlic
¼ c olive oil
Take off the heat and add …
6 cups canned whole tomatoes
Wash, cut into large, attractive chunks…
4 c zucchini
Toss with salt, pepper, extra virgin olive oil and 1 t oregano and roast in a 350° oven for 10 minutes
Do the same with …
4 c multi-coloured peppers – but roast for 15 minutes, stirring once
Do the same with…
up to 4 c eggplant – but roast for 30 minutes, stirring several times
Add all of the vegetables to the tomato pot along with
2 T puree of fresh basil (or 2 T dried)
2 T lemon juice or red wine vinegar
2 T sugar or honey
Salt, pepper and hot sauce to taste
Bring to a simmer and let simmer 5 minutes, stirring occasionally.
Serve over pasta or rice or with a good, crusty bread.
This will bring back memories of mid-summer and the vegetable bounty of those fleeting months. Even mid-winter, our farmers have ways of making us happy though … look at the wonderful radishes they grew this year and passed on to us in December!
Don’t you now wish you had bought a CSA winter share?
Enjoy the nascent year … 2017 is going to be a great one! Let’s be careful out there and take care of each other! ❤