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Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf

Saute in 3 TBSP olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.

2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.

*Taken from Simply in Season.

Latest news from Farmer John (good news)April 9th, 2020

Hi Everyone, I hope you are all well and managing alright during these difficult and stressful times. I wanted to share some good news with you; such a precious commodity these days. Last Wednesday I

Update from the farm: Good news!April 3rd, 2020

Good news!  The US embassy in Guatemala sent Farmer John an email informing him that United Airlines had scheduled 2 flights from Guatemala. He was able to book seats for 11 of his workers, and t

News from our Farmer (3/31/2020)April 1st, 2020

Hello members, Hello Everyone, I hope that all of you are well and are staying safe and as secluded as possible. In a normal year I would be telling you that we have been busy in the greenhouse (which

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