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Change of Seasons Fall 2023


From the desk of Co-Owner : Julie Beaumont

I have always loved to shop to the farmers market because you can be so in tune to the changes of season.

The Only Constant in Life Is Change.”- Heraclitus

This year was quite unique in the sense that with our 2022/23 winter rainfall, this years fruit season was so short. All the produce across the board where available later in their respective season.

We are now approaching a shift that happens every year. IT is normally marked by APPLES coming into season, and STONE FRUITS going out. It is always a bit nostalgic for me because I know from two decades of working in this industry, our local people get disinterested in winter crops easily. WE are so spoiled to live here because:

  • Farmers Markets are year around, which is rare
  • Produce selection is so plentiful here in Santa Barbara

SO! make your ratatouille now, peppers, tomatoes and eggplants won’t be available for long this year. Probably you have one more month then things are shifting quickly.

For our dear LHD customers, enjoy your summer produce while you can. Ive heared at the market from my farmer friends that tomatoes would end around first week of november and wont last thru december like sometime we get lucky with. Unless a hoop house is put in place.

Expect some last minute changes during transition. It is out of our power and the farmers. Always email if your unhappy. We are a click away as a small local family owned SB business.

RECIPE

Ratatouille is a classic French vegetable stew that features a delicious combination of seasonal vegetables, herbs, and olive oil. It’s a great way to use up an abundance of fresh vegetables from your garden or farmer’s market. Here’s a simple farmer’s recipe for ratatouille:

Ingredients:

  • 2 large eggplants
  • 3-4 ripe tomatoes
  • 2 zucchinis
  • 2 bell peppers (red, yellow, or green)
  • 1 onion
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Wash and prepare the vegetables: Start by washing all the vegetables thoroughly. Peel the eggplants if desired (peeling is optional). Cut the eggplants, zucchinis, and bell peppers into bite-sized cubes. Dice the onion and mince the garlic. Core the tomatoes and chop them into chunks.
  2. Preheat the oven: Preheat your oven to 375°F (190°C).
  3. Sauté the onions and garlic: In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant, about 2-3 minutes.
  4. Add the vegetables: Add the chopped eggplants, zucchinis, and bell peppers to the skillet. Stir to combine with the onions and garlic. Let them cook for about 5-7 minutes, or until they start to soften.
  5. Add the tomatoes and herbs: Add the chopped tomatoes, dried thyme, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine all the ingredients.
  6. Bake in the oven: Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
  7. Garnish and serve: Remove the ratatouille from the oven and let it cool slightly. You can garnish it with fresh basil leaves for a burst of flavor and color. Serve the ratatouille hot as a side dish or as a main course with crusty bread or over cooked rice or pasta.

Ratatouille is a versatile dish, and you can adjust the ingredients and seasonings to suit your taste. It’s a delightful way to celebrate the flavors of fresh, locally grown produce. Enjoy your farmer’s ratatouille!


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