late summer's Slow Food

14 Aug

You don’t have to be Julia Child to indulge in some late summer French cooking. Ratatouille is a Provencal vegetable dish with a long history of interpretations of how to cook it best. Chef friend Liz Tarpy of Teaberry Productions has yet another “spin” on this famed dish. Liz’s version is full of sweetly stewed garden fresh flavors and true to its humble roots. Make a trip to the garden or green grocer and turn summer’s bounty into a savory side or main dish. Try Liz Tarpy’s Ratatouille recipe.

Julia Child

Ingredients

We’re not gourmet cooks here at Maine Cottage, but the thoughts and sensory associations that go along with the fresh colors, smells, textures and forms of a garden’s August harvest are so beautiful. And so brief. It’s no wonder we want to pile them all into one dish and pop them in our mouths. Mmmmmmm. Make sure to have lots of crusty bread to sop up the juices.

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