Karen Atkins owns Proper Gardens (propergardens.com), a design and installation firm. She loves hearing from and helping other cooks and gardeners.

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You Can’t Have Too Much of a Good Thing
by Karen Atkins       #Edibles   #Recipes   #Vegetables

Pick zucchini when it is still small for the best taste.

This is the time of year when we go from just harvesting to harvesting in earnest. You actually have to have a plan. What you can’t eat, freeze or can now, you need to give away and give away fast. Here are some great ways to make the most of your bounty.

Pan-Toasted Eggplant and Fresh Mozzarella
I found Marcella Hazan’s Essentials of Classic Italian Cooking in a used bookstore in Fayetteville, Ark. Years later, I learned that it was one of Martha Stewart’s favorite cookbooks. It’s the best $2 I ever spent, and this recipe is a keeper.

I adapted it to have more “gloppins,” as my husband calls the crunchy, garlicky topping. The trick is making sure you buy the best mozzarella possible. Most large grocery stores carry the good kind now. Look for mozzarella kept soft in liquid, either in a tub or in the self-serve olive bar. You won’t get any complaints though, if you can only find the ordinary mozzarella that comes packaged like a little softball.

8 small (but not baby) eggplants
2 tablespoons finely chopped garlic
½ cup Italian-flavored bread crumbs
½ cup olive oil
¾ pound fresh buffalo-milk mozzarella, sliced ¼-inch thick.

1. Take each eggplant and slice in half, lengthwise. Use a short, sharp knife to cut the flesh in a crosshatch (diagonally in both directions.) Cut the flesh deeply but be very careful not to slice through the skin.

2. Lay the eggplant halves skin-side down in a large, deep skillet or sauté pan. They take up some room, so you may need to use two pans.

3. Mix garlic, breadcrumbs and 2 tablespoons of olive oil in a bowl.

4. Lightly toast the mixture in a skillet, or on a cookie sheet until just browned.

5. Spoon mixture over the eggplant. Let the mixture cool, then use the back of a spoon to push it into the crevices you created by scoring it.

6. Pour the remaining oil evenly over the eggplant and into the pan.

7. Cook covered, over medium-low heat, until the eggplant is very tender when tested with a fork.

8. Top each eggplant half with a layer of sliced mozzarella and then turn the heat up to medium.

9. Cover the pan again and cook just until the cheese has melted.

Homemade tomato sauce contains six times more lycopene, a powerful antioxidant, than fresh tomatoes.

Easy, Quick Tomato Sauce
The only thing I learned to make from my Irish grandmothers was reservations. I had to figure out how to make a good, basic tomato sauce for myself. This is good on pasta, on top of grilled chicken breasts, or roasted or grilled vegetables. Serves four generously.

1 cup butter
1 large onion, thinly sliced crosswise
2 tablespoons chopped, fresh garlic
¼ cup water
2 pounds fresh tomatoes, peeled, sliced lengthwise and seeded. (We like to use ‘Roma’ tomatoes, since they are meatier and have fewer seeds, but use what you have. If you are using ‘Roma’, it will take about a dozen.)
1 tablespoon kosher salt
2 tablespoons brown sugar
1½ cups freshly grated Parmesan cheese
Handful of fresh basil leaves, chopped

Midsummer Gardening Tips:

• Water, water, water. Vegetables need at least 2 inches of water a week. Use soaker hoses, rather than watering from overhead. This ensures water gets to the roots of plants, where it is needed most, and it reduces opportunistic fungus disease.

• Weed. Weeds steal moisture, nutrients and space from desirable plants.

• Reapply mulch, if regular weeding has resulted in loss of good cover.

• Pick zucchini and eggplant when small for a better-tasting, tender vegetable.

• Pick tomatoes frequently to encourage more production. To prevent bruising and cracking, pick tomatoes when they are mostly dark green and just beginning to turn red. Allow them to ripen off of the vine.

• Give away your harvest. Billions of pounds of food, enough to completely eliminate hunger, is thrown away each year. Visit ampleharvest.org or contact Garden Writers Association’s Plant-a-Row for the Hungry (877-492-2727) to find a local food pantry or soup kitchen.

1. In a large pot over medium heat, melt the butter with the onion, garlic and water. Cover.

2. Cook gently for about 10 minutes, until the onions are translucent.

3. Add the tomatoes and cover partially, cooking for another 20 minutes.

4. Remove the sauce from the heat, stirring in the salt and the sugar.

5. Just before serving, toss in the fresh basil.

Zucchini Ribbon Salad
This is a refreshing, light and pretty salad. Serves four.

4 small zucchini
1 6-ounce piece of Parmigiano Reggiano
4 tablespoons olive oil
4 teaspoons lemon juice
Sea salt to taste

1. Use a potato peeler to slice the zucchini into ribbons.

2. Mix the olive oil, lemon juice and salt together.

3. Pour it over the zucchini and toss.

4. Divide it evenly among four plates.

5. Shave the cheese with the vegetable peeler, to taste, over each plate.

6. Serve after the dressing has softened the zucchini, about 15 minutes.

(Have too much zucchini? My friend, Dan, shreds it and freezes it in plastic bags, then makes it into bread throughout the year.)


A version of this article appeared in a July/August 2014 print edition of State-by-State Gardening.
Photography courtesy of Eag1e@dreamstime.com and Zkruger@dreamstime.com.


Posted: 06/27/17   RSS | Print


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