August 16 or 19

Share contents:  2 and 1/2 pounds of potatoes ( a mix of Nicola and Red Maria), 1 pound of yellow onions, 1 Italian eggplant, 3 pounds of Opalka paste tomatoes, sweet peppers (1 round of Hungary pimento, 1 sweet Italian, several Jimmy Nardello), 1 cantaloupe.
those of you who pick up on Saturday got your melon last Saturday
Storage:  Potatoes should be refrigerated if you're not going to eat them this week.  Onions can be kept out but will burn your eyes less when chopping them if you keep them refrigerated.  Melon should be eaten within 2 days or refrigerated.  Peppers, eggplant and tomatoes can be kept on your counter.

We are in the part of the season where there is not much green to eat.  Kales and chard are growing.  There will be baby beets with tops again soon and radishes in September.  We just planted lots of head lettuce.  So, feast on these hot weather veggies and know cooler crops are on the way!

Eggplant, Tomato, and Onion Gratin
From Chez Panisse
3 onions
3 cloves of garlic
2 to 3 tablespoons unsalted butter
2 to 3 tablespoons olive oil
2 or 3 sprigs thyme
1 bay leaf
1 globe eggplant or 3 Japanese eggplant
3 ripe tomatoes

Peel and chop the onions and garlic very fine.  Stew them over medium  heat for about 5 minutes, until soft, in half the butter and olive oil, with the leaves of the thyme, the bay leaf, and salt and pepper.
Slice the eggplant into 1/4 inch thick rounds.  Slice the tomatoes slightly thicker.
Preheat the oven to 400.  Butter a shallow gratin dish.  (Or pyrex or pie pan.)
Remove the bay leaf from the onions and spread them over the bottom of the dish.  Cover with overlapping rows of alternate tomato and eggplant slices.  Each slice should cover 2/3 of the preceding one.  Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until the eggplant is soft enough to be cut with a spoon, about 45 minutes.  Uncover for the last 15 minutes or earlier if the tomatoes are giving up too much liquid.  Brush or spoon the juices over the top occasionally to prevent the top layer from drying out.  This gratin should be moist but not watery.  Serves 6 to 8.