Intentional Weekend: Farmer's Market


Steamy Saturday morning,

 children carried along on the promise of apple cinnamon bread for breakfast when we return home, 

gathering supper from the hands that grew it.



3 tablespoons extra virgin olive oil

1/2 onion, minced

2 large garlic cloves, minced

2 ounces pancetta (or we substitute nitrate-free bacon)

1 pound ripe plum tomatoes, peeled and diced (we substitute two pints sungold tomatoes, halved but not peeled)

1/4 teaspoon hot red pepper flakes

1/4 pound Japanese or Italian eggplant, unpeeled in a neat 1/4 inch dice.

1/2 red bell pepper, seeds and ribs removed, in neat 1/4 inch dice

1/4 pound zucchini, in neat 1/4 inch dice

salt to taste

1 pound dried fusilli

2/3 cup freshly grated romano cheese

Heat olive oil in a 12 inch skillet over moderately low heat. Add onion and arlic and saute until onion is soft, 8-10 minutes. Add pancetta and saute until it renders some of its fat, about 3 minutes, then add tomatoes and hot pepper flakes. Raise heat to moderately high and cook, stirring often, until tomatoes collapse and begin to form a sauce, about 10 minutes. Add eggplant, bell pepper, and zucchini. Season with salt. Saute 3 minutes. Add 1/2 cup water, cover, readuce heat to maintain a bare simmer and cook until vegetables are tender, about 10 minutes. Check occasionally and add more water if needed to achieve a saucelike consistency. Uncover, taste, and adjust seasoning.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain. Transfer to a warm bowl. Add sauce and cheese and toss well. Serve immediately.

Makes 4-6 servings. If you have a big enough pot, this recipe doubles or triples well.

From Fresh from the Farmer's Market