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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.

Production SaleMay 23rd, 2019

  Season's Bounty Farm Suffolks 2019 Production Sale May 25th 1pm at the Rockingham County Fairgrounds With Guest Consigners DMC Dorsets - Mike Callison Double Scott Farm Dorpers - John Scott Jr.

Meat SalesMarch 1st, 2019

Sold out until June 2019...

Ram BatteryMarch 1st, 2019

"Leo" MacCauley 2752        Click for Pedigree We were looking far and wide for a ram that was as wide as he was tall.  So when we heard Leo was for sale as a proven ram from

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