Ratatouille the summer classic from the south of France is a rich vegetable stew made with seasonal produce. In most versions you will see eggplant, tomatoes, zucchini, bell pepper, onion, garlic fresh herbs etc. …
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I have been harvesting plenty of zucchini, squash, herbs, blueberries etc. from this year’s garden. I discuss making ratatouille using summer produce then mention several ways to use it up making it a very uselful recipe for the homesteader and avid gardener. My 3 year old son Garrett makes a cameo apperaance and chats for a minute or so.
I always preach about improving your culinary inventory, that is the recipes and techniques you have in your quiver at the ready. As a seasonal cook, you need to have a diverse amount of these skills to use up and more importantly, enjoy your homegrown or locally purchased bounty.
We are enow growing more foods then ever and getting to be much better gardens and small farmers as these year I take on some row crops as well. OF course with over 25 years of professional cooking experience finding methods and recipe to cook with freshly harvested or purchased foods is not a challenge for us but I know that others struggle which is why I think today’s podcast episode might help.
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Chef Keith Snow
Seasonal Cooking Made Easy!
Ratatouille is not just a kids movie it’s also a fantastic Provencal dish made from vegetables including bell pepper, eggplant, zucchini, tomatoes and olive oil. The dish varies from region to region but this is a good representation of what you’ll see….