The Rainy Days

I find this poem about sums it up these days (make sure to read to the end!):

The Rainy Day

By Henry Wadsworth

The day is cold, and dark, and dreary;

It rains, and the wind is never weary;

The vine still clings to the mouldering wall,

But at every gust the dead leaves fall,

And the day is dark and dreary.

My life is cold, and dark, and dreary;

It rains, and the wind is never weary;

My thoughts still cling to the mouldering Past,

But the hopes of youth fall thick in the blast,

And the days are dark and dreary.

Be still, sad heart! and cease repining;

Behind the clouds is the sun still shining;

Thy fate is the common fate of all,

Into each life some rain must fall,

Some days must be dark and dreary.

Scenes from the farm: Duma lying down during tomato harvest, Sarah harvesting in the rare sunshine, the end of the tomatoes, the dahlia field, roots sign from the market.

The share:

specialty greens

broccoli rabe

tatsoi

sweet peppers

hot peppers

eggplant

tomatoes

fairytale eggplant

kale

parsley

kohlrabi

onions

garlic

leeks

potatoes

beets

Caponata

MARTHA ROSE SHULMAN

YIELDServes 6 to 8

TIME1 hour, plus 1 hour's optional refrigeration

Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It’s meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.

INGREDIENTS

1 ½ pounds eggplant (1 large), roasted

2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery, from the inner, tender stalks (the heart), diced

3 large garlic cloves, minced

2 red bell peppers, diced

Salt to taste

1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)

3 heaped tablespoons capers, rinsed and drained

3 tablespoons coarsely chopped pitted green olives

2 tablespoons plus a pinch of sugar

3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)

freshly ground pepper to taste

PREPARATION

Roast the eggplant, allow to cool and chop coarsely.

Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 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 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 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.