Guest Post: Using End of Summer Produce

Using End of Summer Produce

Katie Kraemer, Tecolote Farm

Caponata

Eggplant Relish from thatsmyhome.com

1/4 c. olive oil 1 lg. onion, chopped
1-1/2 c. celery, coarsely chopped 2 cloves garlic, crushed
2 c. peeled and diced eggplant 1 lg. red or green pepper, chopped
1/2 c. chopped black olives 2 tbsp. capers
4 lg. tomatoes, chopped 1 8-oz. can tomato sauce
1/4 c. red wine vinegar 1/4 c. sugar (or less of honey)
3 tsp. chopped fresh basil pepper to taste

Heat oil in lg. fry pan – when hot, add garlic, onion and celery; sauté till soft.
Add tomatoes, eggplant and pepper and sauté 10 minutes.
Add rest of ingredients, lower heat and simmer for 20 minutes or more. Should be thick and condensed. Chill. Serve at room temperature with crackers or good Italian bread.

Grilled Okra

“It takes all the slime out of okra!”- Basketeer Anne Marie H.

1 teaspoon kosher salt 1 teaspoon sweet paprika
1 teaspoon sugar 1 teaspoon ground coriander
½ teaspoon ground black pepper ½ teaspoon cayenne pepper
¼teaspoon celery seed 1 pound fresh okra
1 tablespoon ghee, melted, or olive oil
Preheat the grill to high. Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a plastic bag. Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Then add the okra to the spice bag and shake it until the okra is all coated. Put on the grill, perpendicular to the skewer length, about 2-4 minutes per side, until browned all over. Hold by the stem and eat bite by bite.

Bell Pepper Sauté over Polenta

4 Servings — Low-fat

1 Tbs. olive oil
2 red bell peppers, cut into 2 x 1-inch strips
2 yellow bell peppers, cut into 2 x 1-inch strips
1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes
4 garlic cloves, minced
2 Tbs. chopped fresh basil or 1 tsp. dried
2 Tbs. chopped fresh parsley

Polenta
4 cups low-sodium vegetable broth
11/4 cups cornmeal
1 Tbs. unsalted butter
1/4 cup grated Parmesan cheese
Directions:
1. In large skillet, heat oil over medium heat. Add bell peppers and cook, stirring often, 2 minutes. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes.
2. Add tomato, garlic and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes. Stir in basil and parsley. Keep warm over low heat.
3. Make polenta: In medium saucepan, bring broth and 1/4teaspoon salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes. Whisk in butter and cheese.4. Spoon mound of polenta on each serving plate and top with vegetables.

PER Serving: 328 CAL; 9 G PROT; 9 G TOTAL FAT (4 SAT. FAT); 36 G CARB.; 13 MG CHOL; 321 MG SOD.; 4 G FIBER

Thank you to our guest poster,

Katie Kraemer

T E C O L O T E  F A R M

Certified Organic! Certified Good!

www.tecolotefarm.net