Fall Preview

Fall Preview

These cool nights and low humidity clear days have me thinking of fall. And while l'm in no rush at all, the respite from the heat has me craving rustic and hearty comfort food.

This week we'll have our first potatoes and leeks which also feels like a harbinger of fall.

This Week's Share:

Potatoes, Leeks, Fennel, Carrots, Salad, Tomatoes, Swiss chard, Zucchini, Cucumber

This Week's Recipes:

Potato, Leek and Fennel Soup, Summer Gratins, Eggplant Caponata

Potato, Leek and Fennel Soup

Unusually cool August weather and this trio of ingredients in this week's share has my mouth watering for this soup! Garnish with bacon or some crunchy homemade croutons.

Summer Gratins

This is an easy adaptable recipe that is great for a mixture of veggies. Also totally adaptable to any quantity of veggies you have. Last week I made a version with escarole, onions, fennel, celery and added some white beans and duck confit. This week I'm craving the juiciness of tomatoes, eggplant and chard all baked together and topped with the crunchy, cheesy bread crumbs. Contrary to conventional thought, a gratin does not have to involve gobs of cream or cheese or any at all. The sauciness on last week's gratin came from roasted tomatoes. This week I know I have cream in the fridge so I'll go ahead and add some. So here's the run down. Preheat your oven to 400. Melt butter and olive oil in a pan (a shallow one that can go from the burner to the oven) and add a little diced onion and fennel. Dice some your eggplant and add to the pan. Season with salt and pepper. Add herbs of your choice. Marjoram, basil, thyme all would be good. Cover with a lid and cook while chopping and washing chard. Add chard to the dish and toss. Cover and cook until the chard and eggplant are tender. Add chopped tomatoes or halved cherry tomatoes and a little cream. I roughly chop my old crusty bread and whiz in the cuisinart until crumbs. Toss with some melted butter in a pan over medium high heat until dried. Season with salt and pepper. If you like, toss with freshly grated hard cheese like parmesan. Cover your veggies with crumbs and bake in the oven until nice and bubbly and crunchy on top, about 20 minutes.

Eggplant Caponata

There are so many versions of this recipe. Experiment with a few! Or do you already have a favorite caponata recipe? Let us know if you do!

Roasted Eggplant Caponata