Recipe V I N E YA R D K I T C H E N
CATCH-ALL RECIPES THAT MAKE THE MOST OF THE SEASON. BY SARAH WALDMAN PHOTOGRAPHY BY ELIZABETH CECIL
Here on Martha’s Vineyard, the shift from summer to fall is a welcome change. As the leaves turn and the weather cools, there’s a new rhythm in our house as we adapt to fall schedules and routines. Still, it’s important to our family that we continue to discover new ways to enjoy the outdoors. For my sons, that means putting on wetsuits before hopping into the ocean, and for me, that means bringing down a few sweaters from the attic. We keep our spirits up by squeezing in quick beach walks or an afternoon snack in the yard. Family bike rides after school revive our connection to this beautiful place. My sons are also avid fisher-boys, and I am more than happy to park myself on a dock with a good book while they go after striped bass and bluefish. At this time of the year, our meals are composed of island produce, and this recipe for Slow-Cooker Ratatouille highlights the diversity of veggies growing outside. The one-pot dish is also an easy way to use up garden bounty, and turn those mountains of zucchini, eggplant, and squash into a nutritious vegetarian meal. This ratatouille makes a hearty and satisfying meal on its own (with some special toppings), but it is also delicious as a side to turkey burgers or folded into cheddar omelettes in the morning.
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