CSA Week 20: Ratatouille

That’s right! Still picking up produce into the later parts of October! I literally haven’t gotten produce from the grocery store since May! Between my garden, the CSA, the Blueberry Ranch, and Earth First Farms, I have all the fruit and veggies I can handle. I have 20lbs of vacuum sealed organic blueberries in the freezer, containers of frozen applesauce, batches of frozen basil pesto, and tomato sauce that should last me through the winter. This saves money, tastes exactly the way I want it to, and makes eating healthy convenient! Normally, I am drowning in zucchini and have a healthy stash of zucchini bread in the freezer, too; however, I didn’t grow any this year and didn’t get much from the CSA either. You never know what you’re gonna get!

CSA Week 20 bounty:

  • 4 leeks
  • bag of salad
  • bag of sweet potatoes
  • 1 bunch Swiss chard
  • 1 bunch of broccoli



  • 1/4 cup oil of choice (I used bacon grease)
  • 3 onions, chopped
  • 3 cloves garlic, minced
  • 1 big eggplant or 2 small, chopped
  • 1 green pepper
  • 1 red pepper
  • 2 cups tomato sauce
  • fresh parsley
  • salt and pepper


Heat oil in a pan over medium high heat. When hot, add the onions and garlic and sautee until slightly carmelized. Add in the eggplant and cook for another 5 minutes. Add the bell peppers and cook for another 5 minutes. Add the tomato sauce and parsley and salt and pepper and cook for another 5 minutes. Serve alongside whatever protein you choose!
I topped mine with ground pork seasoned with Italian seasoning that I browned in another pan while cooking the ratatouille.

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