Archive for September 22nd, 2012

September 22, 2012

storing the harvest in jars: 2012

So here it is all of my 2012 harvest canning thus far… most of which is all savory stuff aside from some elderberry cough syrup and apple butter and sauce, the jams are still to come but the fruit is all prepped and cozied into the freezer waiting for some cool fall days. WOW.

I just had to haul it all outside to really appreciate the beauty of all of this food in jars, and to take a second to take in my efforts neatly stored in glass; right from seed sowing way back in February through to this day of hauling 10 cases of jars outside for a single picture, it all makes for a HUGE amount of captured energies and satisfaction. Our cedar slab picnic table (that seats 20) is the only thing I could imagine fitting these 120 some jars.

All of this canning was done in the last 2 months (except the garlic pickled scapes those 4 jars were done mid summer).

So when I say I have been busy canning, I mean I have really been busy canning! Just wanted to take a moment this stunning equinox day to share my putting up for the cold seasons to come.

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September 22, 2012

eggplant parmesan

Even though I am eyeball deep in canning / drying / harvesting and about 1 million client projects I had this incredible desire to make something super special for dinner the other night. The kind of dish that requires messing up a million pans, and pots and bowls, while balancing 3-4 burner temps and times all in stride. You see the night before I met my new farmer friend Tony on the side of the road and loaded up (again) with his bio dynamic organic goodness, from the valley next to us. He brought with him these stunning eggplants. Eggplant I think is the most voluptuous and sexy veg on the planet. I swooned and came home with a dozen of these perfectly deep dark purple glossy wonders and started dreaming of jars of Italian styles eggplant in oil, and of course of egg plant parmesan. Along with the¬†aubergines I also bought 5 lbs of these fabulous tie-died looking colored peppers, that were so sweet and crisp and I just had to pull out all the stops and honor this beautiful food… And so these gluten free eggplant parmesan with oven roasted pepper sausage sauce was born.

Where to begin with this recipe…

Lets start with the eggplants. Maybe some of you like me have experience trying to fry eggplant in a pan of oil, only to discover the oil being lapped up and mysteriously disappearing into the eggplant, it has a unique ability to make you feel really bad about your ability to bang out a tasty veggie dish. Well here is the answer to that struggle:

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