by Celia Hayes
Alack and alas, the squashes which I planted in the spring, which came up, leafed out and flowered bountifully never actually produced any squash plants before they gracefully sank to the ground, withered and gave up the ghost. This has been to my complete mystification – they were provided plenty of sun, water and fertilizer, and I did not see that any of the plants were afflicted with vine borers. Well, next spring is another chance for a San Antonio home backyard garden; meanwhile I have pulled up the dead plants and harvested the small crop of red potatoes ... which did thrive, although most of the resulting potatoes were the size of marbles and radishes. We have already eaten the largest of them – and tasty indeed they were, although I mourn they are not zucchini and patty-pan squash ... I would have made ratatouille from the zucchini, the eggplant and the garden tomatoes. And no – ratatouille does not normally involve rats. This is a recipe that my mother loved, from Sunset's French Cookbook 1976 edition. Just think of it as a vegetable medley – sometimes I have made it with fresh tomatoes, too.
Combine in an 3-quart ovenproof casserole:
3 TBsp olive oil
1 small onion, finely chopped
1 clove minced garlic
1 1-lb eggplant, cut into 1-inch cubes
2 medium zucchini, cut in 1-inch slices
1 1-lb can whole tomatoes and their juice, chopping tomatoes roughly with a spoon
1 tsp basil leaves
1/2 tsp salt
Cover and bake in a 400 deg. oven for about two hours, or cover and simmer gently on the stove-top, until vegetables are very soft, uncovering and stirring once or twice. Garnish with parsley and serve.
The tomatoes didn't do well this year, either. Again, I am not certain why – except that perhaps my personal tomato curse has returned, or that it was, like previous years, just too darned hot for them by mid-spring.
However, and on the bright side – we had beans, lots of lovely green beans, and now that the first planting has given up the ghost, I have planted another round. Eggplants we have – not very many, but it's not one of my absolute faves as a vegetable, either. But as for peppers ... cayenne and bell peppers and jalapenos – all of those plants are thriving, many of them on their second or third year. Very likely I can grind up my own chili powder or cayenne pepper from that I have.
Another vegetable delight that I hope someday to make from home-grown vegetables is vegetable chili – this from Nava Atlas's Vegeteriana
Sautee in 2 Tbsp olive oil: 1 chopped onion, 1 chopped bell pepper until the onion is limp. Then add 1 zucchini, sliced, 1 cup fresh or frozen corn kernels, 1 14-oz can whole tomatoes with their liquid, 1 6-oz tomato paste, 3 Tbsp soy sauce, 2 tsp chili powder (more or less to taste), 1 teasp ground cumin, ½ teasp each ground coriander and oregano, ¼ teasp dried thyme, dash cayenne pepper, and 2 ½ cups cooked or canned kidney beans. Simmer over low heat, stirring occasionally, until vegetables are done, about fifteen to twenty minutes. Serve garnished with grated cheddar cheese, sour cream, pickled green chilis and warm tortillas on the side; food of the gods, vegetarian division.