The Litchfield Hills have had their first tiny bit of frost here and there. The deck coleus is withered with the exception of those tucked into the warmest corner. The dahlias are still producing, though a 400-year-old maple has shed most of its leaves. The mounds of peppers, tomatoes, eggplant, summer squash, corn and shallots may be reduced, but they are still there tickling tasty thoughts of dinners yet to come. Autumn’s fruits and vegetables are beginning to appear, though we may enjoy another week or two of summer’s bounty.
Now bounty is a word with many tentacles of meaning and nuance. Of course it means a generous yield, usually Mother Earth’s. Surprisingly (to me) its first definition is goodness; kindness; virtue; worth; and that which is given liberally. On the other hand, a Lady Bountiful is a slightly derogatory term for a woman who gives charitably primarily to enhance her own image. Bounty is also the name of a ship that hosted an infamous mutiny; a ghost town in Saskatchewan; a group of South Pacific islands and a reward for the capture or death of a criminal. At its best it is a laden table surrounded by people we like - lucky us.
Before we start freezing or canning what we’ve got left in our baskets, let’s see what we can do to stretch out their use. What better way than to find a recipe that has the wizardry to concoct a delicious, wholesome dish from several vegetables in one swell swoop. Our website has many such recipes and ideas to offer including: Eggplant Involtini, Tomato Jam, Panzanella Salad, Pepperonata, Sausage Stuffed Tomatoes, Fettuccini with Butternut Squash, Roasted Green Bean and Tomato Pasta, Poppy Seeds and Pignoli Nuts, Creamy Mushroom Pasta and Pork and Mushroom Stuffed Peppers. Take a leisurely cruise around the website for other recipes and ideas. For today we are offering Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks.