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Recipe: Summer Garden Ratatouille

2 onions, chopped
4 cloves garlic, minced
1 bay leaf

Saute in 3 tablespoons oilve oil about 5 minutes

1 medium eggplant, chopped
1 ½ tbsp fresh basil
1 tbsp resh rosemary
1 ½ teaspoons salt
1 teaspoon fresh majoram, chopped (or ½ teaspoon dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes

2 summer squash, chopped
2 red peppers (Carmen would be best)
2 cups chopped tomatoes

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, olives, or freshly grated Parmesean cheese

Recipe written by Sarah Myers, Linda Herr, and Joan Kreider 

Photo(s) added: Mick Klug Farms AsparagusJune 6th, 2018

New photo added:

Spring Sign-Up Reminder AND New Products In Store!March 19th, 2018

Hi everybody! Hope you're all enjoying the tasty produce from last week's shares. We're glad we were able to give you more of our famous spinach these week! And there's lots more coming your way...&nb

Sign up for Spring 2018 CSA Membership!March 19th, 2018

Hello members, past and present, Our spring membership begins this April and we're on track for a great season! We are really hoping you will join us with a Spring Membership!    Spring

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