When does summer officially end for you?
For me, it’s when the local berries disappear from the supermarket, the leaves start dropping, and (dun dun dun!) school starts.
But, so far my criteria is zero-for-three during this second week of September — ha!
I don’t start pastry school for another 10 days and the residual heat from August doesn’t seem to be going anywhere, so I’m having an extended summer and loving it.
It’s especially nice, since my work hasn’t called in days and I was on the verge of just rage-quitting my job this summer.
Which is too bad, since I do have a pretty good job — although, after a while, the quality of your work generally doesn’t seem to have of an impact on whether or not you actually like what you do.
Lately I’ve just been getting to my breaking point with all the workplace politics, blatant favouritism, coworker drama, and sexist work environment.
Oh, yes — especially the sexist work environment (sexism is one of my only get-crazy-angry-crazy-quick buttons).
Not being at work means that I’m happy for now, although I know that when I peek at my bank account in about two weeks, I’ll probably be a whole lot less thrilled about the lack of hours — but whatever!
I’m a deal-with-things-as-they-come type of person, and at least local veggies are dirt cheap and delicious!
Anyways, I’ve only slightly adapted this from another blog’s recipe, mostly just to include some aromatics (onion and garlic) and zucchini, just because I love zucchini.
If you’re wary of cooking with eggplant, there’s really only a couple things to keep in mind: first, it’s 100% edible (skin, flesh, seeds); second, it’s best sliced thin because it eggplant most tasty when cooked through and tender; third, it quickly browns after cutting (which is totally normal).
Feel free to use your favourite veggies or mix up the colours you use, like how I used golden tomato in place of regular red tomato.
Vegetable Crumble de Provence
*adapted from Citron & Vanille
- 3 cups tomato, chopped
- 1 cup zucchini, chopped
- 1 cup eggplant, chopped
- 1 cup onion, chopped
- 1 head garlic, sliced
- 3 tablespoons olive oil
- salt & pepper, to taste
- 6 tablespoons breadcrumbs
- 4 tablespoons whole wheat flour
- 2 tablespoons herbes de Provence
- 1 teaspoon salt
- 4 tablespoons butter, cold and cubed
- 1/2 cup goat cheese, crumbled
Preheat the oven to 350°F/175°C. Lightly grease four 1 & 1/2 cup (or 12 oz/375 ml) capacity ramekins with olive oil.
Sift together the bread crumbs, whole wheat flour, herbes de Provence, and salt. Using a fork, work in the cold and cubed butter until evenly distributed. Set aside the crumble topping.
Toss all the chopped vegetables in olive oil. In a large pot, over medium heat, saute the vegetables until they start to soften — about 5 minutes. Season with salt and pepper to taste.
Fill the individual ramekins half-way with sauteed vegetables. Compact the vegetables by pressing down with the back of a spoon, then sprinkle each one with 1 tablespoon of crumbled goats cheese. Fill the ramekins to the top with vegetables, compact again, then sprinkle the tops with 1 tablespoon of goats cheese.
Evenly distribute the prepared crumble topping over the top of each vegetable-filled ramekin.
Place the ramekins on a baking sheet and bake for 35 ~ 40 minutes.
I like to stir my veggie crumble in order to mix the buttery bread crumbs into the soft goats cheese and vegetables.
These are best while still warm from the oven, but can be covered and stored in the fridge for later, too. Yum!