If you've read anything that I've written in the past you know that I abhor summer. One of the few things that makes it worthwhile is the fruits and vegetables that you get to grow and enjoy. Or buy locally and enjoy.
This year has been pitiful. Between the slow start to the hot weather and the lack of rain the yield has been dismal. This was only the second yield of eggplant and the 4th yield of zucchini. I'm not really a fan of zucchini so of course that was what we got the most of. The grape tomatoes have been slightly better, with a handful every 3 to 4 days. Still pitiful though. Last year I was able to make sauces and stews with the amount the plants were producing.
It turned out really well and it's a staple item for me. I can't give a true recipe because I like to freestyle in many things that I do. Cooking included. Just use hearty vegetables that can stand up well in cooking and your good to go. Things like eggplant, zucchini, potatoes, turnips, sweet potatoes, onions you get the picture.
Thin layer of tomato sauce, on bottom of dish. Then add oven roasted eggplant and zucchini. Then added sauteed mushrooms, swiss chard (from the garden), onion, garlic mixture. Lightly sprinkled with shredded Monterey Jack cheese. Spooned bechamel sauce over top. Cover everything with tomato sauce. Sprinkle lightly with grated parmesan cheese. All the components were herbed and spiced according to taste. Baked uncovered at 350 degrees F, until bubbling about 35 minutes.
The finished dish. Vegetarian if you care to know.
You can make it vegan by substituting cow milk cheese for a vegan choice like Daiya or whatever is available in your area. The cow milk in the bechamel can be substituted for soy or almond milk. The butter in the bechamel can be substituted with a product like Healthy Butter. Most of the time I make this without the bechamel layer, but I wanted something a bit heavier.
With the delayed summer season, how did your garden fare?
Till next time,