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It was, or is, my fault, and I took, and take, full responsibility. But what is to be done? What other mischief to bedevil me lies around the next corner due to this one small character flaw?
I ordered garlic seed, otherwise known as untreated heads of garlic, in early spring, a 5 LB bag of them, which was already a mistake, but you know how it goes. The MBA’s have infiltrated every nook and cranny of modern life with their consumer psychology skills; they know that the five pounder, priced just a little more than three pounder, which is priced just a little more than the 2 pounder, is irresistible to us. After 1000’s of years of maintaining a supply of seed for the spring even as winter hunger aches, we are incapable of turning down a little bit better deal.
We waited patiently. Mary started asking me about it in August. By the time September rolled around I couldn’t remember where I’d ordered it and I couldn’t find any confirmation emails. I tried the FEDCO website but I didn’t establish an account, so nothing, no record.
Mary was now worried about no garlic this year, so in haste I ordered another 5 LB bag from another company. Both bags were delivered the same day. Crisis averted, until now.
We used some of the garlic over the winter, but the majority went into the ground, clove by clove, last fall. We have now harvested 160 large heads of garlic.
At any rate, we’ll have to figure out what do with the surplus, which looks like about 120 heads or so.
In the meantime I went through the garden and came up with this:
In no particular order, eggplant, red onion, beans, the aforementioned garlic, dill, cilantro, poblano peppers and tomatoes. The celery is from Cali, but I like its sweetness in vegetable stews.
Cut up the eggplant first, place it into a colander and salt it well with kosher salt, give it a toss. When you see large beads of sweat, after 10 minutes or so, you’ll know it's ready to press in a towel to remove moisture.
While waiting for the eggplant, chop the onion and slice the garlic. I don’t like minced garlic in this dish, too strong. So I just slice and then get it bubbling in the bottom of a heavy duty pot with a fair amount of olive oil, salt and pepper. Add the onion, when the onions are translucent, add the sliced peppers, the beans, the tomatoes and the celery as you finish cutting them up. Keep the pot covered while cooking. Then add the eggplant after squeezing the moisture, and bitterness, from it. Cover, lower the heat and let it cook for several minutes, stirring occasionally.
Chop the herbs. When the eggplant soften add the herbs and stir. Cook for a couple more minutes and then check your seasoning - salt and pepper.
That’s it. Quick and easy, using what you have available. Truth be told, this is closer to the ratatouille you’ll find on the counter of a home in the Mediterranean area than what you see in cookbooks. People cook with what’s available. There will new vegetables next week in the garden, and a new ratatouille. Our basil is getting close to picking time, so that’ll be added soon.
This time of year the Crisper is always a challenge. Little of this, few of that. Ratatouille is the our answer. Enjoy!