Ratatouille time! Roasted ratatouille time. Every year this happens: I look at my kitchen counter and realize I have enough vegetables to feed the neighborhood. The best, most delicious way, to deal with this sort of summer haul is to chop everything up, throw it all in a roasting pan, dress with olive oil and vinegar, and roast for two to three hours.
My favourite email of the week, every week. I started getting a farm box a few weeks ago and this newsletter is PERFECT inspiration.
Luv this issue!