In this week’s share:

• Raspberries
• Basil
• Dill
• Eggplant
• Cherry Tomatoes
• Zucchini
• Red Tomatoes
• Cantaloupe Melon

I’m looking for a creative way to use the dill… a lot of dill. I’d thought we were going to get fingerling potatoes and was hoping to make some form of dilled potatoes, but none showed up in the box this week.

Really, this vegetable has me stumped. When the CSA distributes it, they distribute it in massive quantities – and most recipes I’ve seen only ask for a few teaspoons of the herb. Any suggestions to cook/bake away a lot of dill (and preferably in one go) are welcome.

When life gives you lemons, make lemonade. When your CSA gives you zucchini – and eggplant, tomatoes, peppers, and garlic – make ratatouille.

Ratatouille, it turns out, is a great way to cook away your CSA. Plus, with five zucchini in our half-share this week, there was no better opportunity to try out this famed French stew.

After briefly toying with the idea of attempting Thomas Keller’s version of the dish, confit byaldi, I selected Julia Child’s recipe, which Knopf Doubleday released in pdf form on their website, no doubt in anticipation of the release of the movie, Julie & Julia. Mr. Keller’s recipe, however fascinating in its intricate preparation and presentation, was simply too complicated to attempt that night. (Incidentally, the confit byaldi was created for another movie, Ratatouille.) Ms. Child’s, on the other hand, looked a bit more attainable: and so I set off to the kitchen with recipe in hand (or rather, on laptop screen).

It took a good amount of time to cut each vegetable to the recommended dimensions, then cook them separately before simmering them together, but the finished product was well worth the toil. The zucchini, eggplant, tomato, peppers, and onions maintained their own distinctive flavors, and there was none of the soggy, mushy mess that some associate with the dish.

Another commonly held assumption about ratatouille is that it tastes better the day after it’s made. Oddly, I actually preferred it on the day it was cooked, after letting it rest for 30 minutes or so: at this point, the vegetables still maintained their individual characteristics while being united in one dish. A day later, the flavors had deepened somewhat, but they also coalesced into uniformity. It tasted like a mundane stir-fry, sadly enough.

Regardless, I’d make this again when zucchini (or another vegetable) strikes.

You can find Julia Child’s recipe for ratatouille here.

In this week’s share:

• Basil
  
• Peppers (Green Bell & Green Long)
  
• Eggplant (Rosa Bianco)
  
• Zucchini (10 pieces total!)
• Tomato
• Garlic
• Purslane
• Blackberries

We thought we were getting arugula and cherry tomatoes, but were surprised to find blackberries and purslane instead.

Purslane, finally! After being denied it during Week 9, it arrived in the box and mystified many in our CSA. Now, in addition to looking for lots of zucchini recipes, I’m sure everyone is also trying to figure out what to do with this curious vegetable. I’m open to any suggestions!

The Daring Bakers were challenged this month to create something vegan and gluten-free. Hosts Natalie of Gluten a Go Go and Shel of Musings from the Fishbowl provided us with a recipe for Lavash Crackers from Peter Reinhart’s The Bread Baker’s Apprentice and gave us the freedom not only to top them with our choice of seeds, spices, and salts, but to use either all-purpose flour or a gluten-free substitute. The other part of this challenge was to make a vegan, gluten-free dip or spread to accompany the crackers.

Martha Rose Shulman’s recent article in the NY Times about the “Misunderstood Eggplant” caught my eye, as did her recipe for eggplant caponata, which looked like it would be a wonderful compliment to a crisp and lightly-seasoned lavash cracker. Most of the ingredients for this dish are in season right now, (at least, in the northeastern U.S.), and one Saturday morning at the local greenmarket was all that I needed to buy everything I needed – including the beautiful Japanese eggplants below.

Lavash Crackers

Makes one sheet pan of crackers.

1½ c (6.75 oz) unbleached bread flour*
½ tsp (.13 oz) salt
½ tsp (.055 oz) instant yeast
1 Tbsp (.75 oz) agave syrup or sugar
1 Tbsp (.5 oz) vegetable oil
⅓-½ c + 2 Tbsp (3 to 4 oz) water, at room temperature
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings (I used toasted sesame seeds)

* Visit Gluten a Go Go or Musings from the Fishbowl to see the gluten-free version of this recipe.

In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full ½ c + 2 Tbsp of water, but be prepared to use it all if needed.

Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77-81°F. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes.

I didn’t have a rolling pin, so I used a foil-wrapped bottle of cabernet instead. It did the trick!

When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

Preheat the oven to 350°F with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt – a little goes a long way.

Sesame seeds were gently toasted in a pan over medium heat before being sprinkled on the lavash dough.

If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top. (The time vary will depending on how thinly and evenly you rolled the dough).

When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Eggplant Caponata

1½ lbs eggplant, roasted
2 Tbsp olive oil
1 medium onion, chopped
2 stalks celery, from the tender inner stalks, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 lb ripe tomatoes, preferably Romas, peeled, seeded and finely chopped (or 1, 14-ounce can crushed tomatoes, in purée)
3 heaped Tbsp capers, rinsed and drained
3 Tbsp coarsely chopped pitted green olives
2 Tbsp sugar, plus a pinch
3 Tbsp red or white wine vinegar, or sherry vinegar (more to taste)
Freshly ground pepper to taste

Roast the eggplant, then allow to cool. Chop coarsely.

Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5-10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20-30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant. Season to taste with salt and pepper, and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Thanks to Natalie and Shel for challenging us in a new way!