This is the month when we gorge on home grown produce. The seeds that I exchanged at the swap shop have been a great success. Now that the broad beans and peas have finished cropping we are picking and eating courgettes, cucumbers, carrots, beetroot and tomatoes as well as my favourite climbing French bean, 'Blue Lake'.
It's a prolific year and I'm making ratatouille to store for the winter. I have rather unappetisingly labeled it, 'RAT' on the freezer cartons!
Heat 100 mls olive oil in a heavy based pan and add sliced onions and crushed garlic. Cook to soften.
Add sliced courgettes, peppers and tomatoes and simmer for 40 minutes.
Cool and freeze.
Roasted peppers with tomatoes and anchovies.
4 peppers halved through the stalks and deseeded.
Place a tomato half in each pepper cavity and add garlic slivers, top with anchovy fillets.
Drizzle with olive oil, add herbs and black pepper.
Bake about 30 minutes until the peppers are soft and slightly charred.
Meanwhile, other things are ripening.