|Mobile tunnel - wide open in the heat|
|Onions in the Drying racks|
From the Kitchen. We are enjoying this cool down - the oven is not a four letter word, and so Ken has made his baked ratatouille regularly. It is a great, flexible recipe to use whatever you may have for eggplant, zucchini, onion and tomato.
With Ken at a family picnic and me home for pottery and vegetable sales Sunday, I made a pasta with cream sauce and used onion, garlic, mild red pepper and broccoli. The contrasting color and texture was great! I have also been sauteing onions and peppers and adding eggs in the morning for a colorful breakfast. I also add peppers to rice dishes. I tend to minimize cooking time on peppers as heat lowers their vitamin C.
Cabbage is great. I like to saute onion, add sliced cabbage, simmer briefly in stock and add butter or umeboshi vinegar before serving.
'Til Next Week,