AUGUST BOUNTY

August Bounty

            This is the time of the year in Maine, when one should not blink if you don’t want to miss the end of the summer. For anyone with a garden, the months of anticipation, hard work and frustration have finally yielded results. We need to savor them with the bright sunlight and breathe a sigh of thanks for last week’s rain.

            Alas it is not time to rest on your laurels and preen with accomplishments, there is work to be done! The first tomato and eggplant were celebrated, but when your kitchen counter starts to resemble a produce stand it is time to use some of those creative recipes that use a lot of such ingredients.

            Naturally bacon-lettuce-tomato sandwiches are popular this time of the year and can be varied in terms of spread and the type of bread as a substrate. One might even sneak in some flavored goat cheese and arugula for variety.  However, when you find that from this year’s crop just a single tomato slice covers a whole slice of bread, it is clear that more drastic measures will be required to make a dent in the supply.

            The other crop that has done extremely well with heat and humidity are the Japanese eggplants, which are growing in several pots on the patio. Those sleek, thin skinned beauties are a delight to behold. But when there are 3 of them hanging from one plant at a time and there are 6 plants, you can do the math. The sight of all of them together can be almost intimidating!

            The following couple of recipes yielded delicious solutions to this garden bounty, but can be easily duplicated with ingredients acquired at any farmer’s market. Both recipes use Japanese eggplant which does not require peeling, but you can substitute medium regular eggplants, peeled and sliced in ½ inch slices.

                                                Tomato and eggplant bisque

            Trim ends of 4-5 Japanese eggplants, (do not peel) cut in half lengthwise and broil or grill after brushing lightly with oil until lightly browned.  In a large pot heat 2 Tblsp. olive oil and sauté 1 large onion chopped for 5 minutes, add 2 chopped garlic cloves and continue to sauté for another 2 minutes. Stir in 1 ½ chopped celery stalks, 3 large ripe tomatoes cut in pieces, the eggplant, ¼ tsp. red pepper flakes, 1 tsp. ‘herbes Provençe, 32 oz. broth (chicken, beef or vegetable), 2 Tblsp. Worcestershire sauce, ½ tsp. smoked paprika, 1 tsp. sugar, 8 oz. tomato sauce. Bring to boil and simmer for 20 minutes. Allow to cool and puré in batches with some fresh parsley, basil and 1 Tblsp. oregano. Heat again, adjust salt to taste and serve with a dollop of sour cream.

            It seems counterproductive to make eggplant Parmesan in less than a 13 x 9 inch dish, since it can be made ahead and is easily reheated. Here is my version adapted from Craig Clairborne’s New York Times cookbook and adapted to a more modern and less caloric version by broiling the eggplant first, rather than frying it in batter.

                                                Slimmed eggplant Parmesan

            Trim ends and cut in half 8-10 large Japanese eggplants (or peel and slice 4 large regular eggplants). Broil the slices after brushing with olive oil and lightly salting with garlic salt. Broil until lightly browned (5-7 min), turn the slices over and broil for additional 4 minutes. In a large bowl beat 2 large eggs, stir in 24 oz. flavorful marinara sauce, 1 tsp. each: garlic powder, dried oregano, basil and ¼ cup chopped parsley. Set aside 1 cup grated Parmesan cheese, 1 cup shredded Mozzarella and 6 oz. sliced Provolone. Assemble in large baking dish: 2 Tblsp. sauce, layer of eggplant 1/3 cup Parmesan, ½ cup Mozzarella. Repeat the layers twice, ending with Parmesan. Layer a single layer of Provolone on top and bake 40 minutes in a 350 degree preheated oven. Serve warm.

            There still is September to enjoy our summer afterglow. However, the bus routes and schedules for local schools in last week’s paper signal that another summer is about to disappear in the blink of an eye.

  (I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)