csa week 20

We had our first light frost this week. We felt the temperatures dropping as we dined al fresco last Saturday night. Paul and Andy had stopped by a fresh water shrimp harvest in neighboring Monroe county on the way home from market. With hopes of fresh shrimp, the arrived just in time to come home with 3 pounds. Once they returned to the farm, the grill was fired up and we enjoyed an incredible buffet of the shrimp along with grilled steak and vegetable medley. That ushered in a week which was so full, so precise and so well executed, words won’t do it justice. With grand goals for these October days: garlic planting, fall bed preparation, barn building and erecting a green house, we have not a minute to spare! The guys hit the ground running each morning by hauling load after load of aged manure from our neighbors barn: utilizing 2 trucks and a trailer, the piles of black gold quickly accumulated around the fields. Afternoons they donned their carpentry togs and went to work on an old barn site. Day one: site cleared and readied. By Wednesday, all the cedar posts were in place and it is clear we are going to have a building. The weather is so darn agreeable, it is hard not to be happy as we head into the final weeks of our season. This has been an incredible year. (you all did not think you would get a final main season newsletter out of me with out some sappiness??) Last year around this time when I discovered I was pregnant, my mind started whirling and our conversations often turned to: how are we going to get through next season with a baby born in MAY??? It all seemed so unmanageable, so overwhelming. Then, all of a sudden it was upon us. Our baby, William, born nearly 3 weeks early…and….blink….here we are on the eve of our final main season delivery. It has been a most joyous time and I feel so blessed to have shared it with each and every one of you. The support we have felt from you each week as we struggled to keep it all together, when often it seemed the odds were against us, was so sustaining. The fields responded with an unexpected bounty and our hearts swelled over and over again with the love of a baby and the support of an amazing group of individuals and families that are Hill and Hollow CSA. With the deepest gratitude to all, enjoy this wonderful final basket of the main season.
Please join us tomorrow for the celebration of Fall and the season’s end, details on back side.
The extension starts next week and runs until the Saturday just before Thanksgiving, please confirm your participation!

In your basket:
sunstroke
hot peppers
basil
garlic
greens
butternut squash

Sunchoke Gratin
2 lbs. sunchokes (Jerusalem artichokes)
Butter or oil for pan
Salt, freshly ground black pepper, freshly grated nutmeg
1 cup broth, cream, half-and-half, or some combination
½ to 1 cup shredded parmesan or other hard grating cheese

Preheat oven to 375. Scrub and roughly peel sunchokes.
Cut sunchokes into even, 1/4-inch slices. Butter or grease a 2-qt casserole or equivalent baking pan. Lay enough sunchoke slices in the pan to create a solid layer. Sprinkle with salt and pepper. Make a second layer and sprinkle with salt, pepper, and nutmeg. You can add a sprinkle of cheese to this layer too, if you like. Keep layering and sprinkling — adding nutmeg only to every-other layer. When all sunchoke slices are in the dish, pour broth or cream over sunchokes, sprinkle with salt, pepper, nutmeg, and cheese. Cover pan with aluminum foil and bake until just tender when pierced with a fork, about 40 minutes. Uncover and bake until browned and bubbly, another 20 minutes or so.

csa week 19

Polls. Rods. Iron Pins. Angles. Due North. This is how deeds read, placing important things like a farm’s boundary on 8 inch white oaks (when was said tree said diameter?), or fallen ironwoods. We have pieced together our current 150 acres in 4 separate purchases. Some of the parcels were surveyed back in the summer of 2001. Others, not nearly so recently. Over the years we have hiked through the woods, compass in one hand, deeded description in the other in efforts to know what land really is ours. We have found a few flags, some of the pins lying close to the base of trees. Lately though, our desire for a proper survey has grown. We want to do big things: cut down trees, put up fence. When you do that, you want to be totally sure you are on your own land. A few weeks ago Paul took a walk in the woods and discovered a deer stand and feeder placed, we were confident, on our property. I called Leftwich Land Surveyors in Glasgow. These helpful men informed me they would help us with our deeds and descriptions with their computer software and we could head to the woods with a much clearer picture of our boundary lines. Wednesday morning we were there before they opened at 7:30 and left nearly an hour later with a platte in hand eager to see if we could find any of the landmarks. Thursday we had a family day. George and Andy were heading to a CRAFT event in Louisville. We decided not to haul our enlarged family along on the 5 hour round trip and stayed back. After chores and a horse ride, we headed to the woods. The deer stand that Paul described was more of a deer compound. A metal shack had been erected and painted sublime camo, feeders hung, area cleared. Paul headed in the general direction of the boundary line with hopes of finding a pink capped metal peg at the base of an 8 inch white oak. Not many minutes later, over a hill into a lovely little clearing, Paul shrieked with joy! He found it! The woods walk would have been delightful enough, but to discover our boundary line was way past where we ever hoped it would be made the trip that much sweeter. We tacked a pleasant note on our intruders deer hut and headed back into the hollow. The rest of the day was wonderful as well, we sat and ate both lunch and dinner together as a family, hung laundry, planted perennial flowering bushes. You know the kind of stuff we should do every day together, but rarely have time. We went to bed tired, happy and surrounded by even more beautiful land than we ever thought we owned.
Next week is the last week of the main season. Please let me know by then if you plan to take part in the Fall Extension or not. Have a great week!
Field Day is Sunday October 9th, come one come all! To get to the farm from Nashville, take I65 to KY Exit 43, onto Cumberland Parkway toward Glasgow. Take Cumberland Pkwy. To Exit 27 towards Edmonton. Go left off the ramp, go through the town until you reach the town square with a flashing red light. Go straight through the flashing red light, then take the next right onto Hwy. 496. Drive out of town, around a sharp turn and at the bottom of a big hill, take the left on to Hwy. 533 at the red barn. At this point you should click your odometer and go 8.7 miles and look for 8707, a black mailbox on the right. Start to slow down and pay attention at about 8 miles, you will see a white house with green shutters and a red barn, next a large A- frame house with a barn just on the side of the road and then on the right the driveway to the main farm. Fear not, cross the creek!
In your basket:
peppers
eggplant
summer squash
tomatoes
garlic
green beans
pac choi
basil
Fried Green Tomatoes
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

csa week 18

Livestock. No farm would be complete without it. As omnivores, our plates are filled with their offerings. The heart of our fertility lies with their manure. Here in the hollow, the list of benefits of our farm’s livestock is extensive: work and pleasure from the equines Earl and Rosie, dairy and meat from the bovines Addie and her calves, meat and rendered fat from the porcine, and meat and wool from the ovine (the sheep, I admit to having to look that one up!) ,eggs and meat from the poultry. Paul and I debate over the livestock on probably a daily basis, with this impressive list you ask, “what could possibly be the question?”. Well, the livestock consume hours and hours of our time. Whether it be moving fence, building coops, protecting from predation, watering, feeding, milking, or just plain worrying, the 4 legged members of the Hill and Hollow family are demanding in a way that is oftentimes hard to explain. Herein lies the debate: are they worth it? Are they profitable? We have been having these conversations for years, I stand solidly on the side of keeping all animals, I constantly measure the abstract value of fertility, farm diversity, pleasure. Paul wavers. You see, he is the shepherd, the farm manager, the first responder. He gets the absolute unadulterated burden of caring for this lively crew. On good days, all is well. These talks always take place on bad days.
Today is a good day. We have efficiently processed and sold all but a few cuts from our latest lambs we hauled in. (Bonus, I kept track of all costs and profits on this and the last batch, proving to myself and Paul that if we slaughter in the fall before we have to buy hay to feed the many mouths, we can actually make a dime on the project)This past week we completed a simple but necessary fencing job, complete with gate, that ensures we can separate the ram lambs and have control over their breeding. And, the grand finale, this morning I found out that our sheepskins are ready at the tannery. The wool from the sheep is an integral part of their contribution to the farm economy. Last Fall we succeeded in selling the first of the yarn we had spun from their annual sheerings. We sent off a pile of their pelts to a tannery in Wisconsin months ago with the hopes of yet another woolen item to warm us. We have been waiting for months and finally yesterday the calls came to the top of my to do list: contact tannery and find out the status of our pelts. Miraculously my contact with the tanner resulted in an invoice, payment and shipping all this morning. We are both so excited not only to see the skins, but to cuddle with them as the temperatures cool and to sell them, one more addition to this crazy dance called the farm economy. The sheep, at least for today, aren’t going anywhere, even Paul agrees!

In your basket:
peppers
squash
tomatillos
tomatoes
green beans
basil
tatsoi
garlic

Salsa Verde
1 lb. tomatillos (4-5 tomatillos)
2 hot peppers (can be as much or as little as you want,
take out seeds if you want it milder, use a few sweet peppers if you want to!)
2 unpeeled garlic cloves
1 onion
1/3 cup cilantro
1 tbsp. lime juice
1/2 tsp. Salt and 1 tsp sugar
Move an oven rack to the top position for broiling. Preheat broiler to high. Remove husks and wash tomatillos. Place tomatillos, peppers, onion and unpeeled garlic cloves into an oven-safe baking dish with sides. Place into the oven, 4 inches from the preheated broiler, until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate tomatillos, peppers, onion and garlic during roasting to ensure all sides are slightly charred. Remove the baking dish and add chicken stock to de-glaze the pan. If vegetables are stuck to the bottom of the dish, use a wooden spoon to scrape the baking dish. Once cool to the touch, peel the garlic and discard the skins (you may have to squeeze the soft garlic out of the skin). Add the tomatillos, garlic, onion and peppers to a food processor as well as the cilantro, lime juice, sugar and salt. Add about 1/2 of the chicken stock from the baking dish and pulse the food processor 3-4 times or until the salsa has come together. You can add more chicken stock based on your own preferences for consistency. Serve salsa warm.

week 17

It is so hard for me right now not to write about the week’s perfection. The weather has been so kind to us, finally. After three full days of massive planting, the skies opened for a timely rain and we are all so relieved. Humidity gone, fall plantings watered in, clear skies, everything seems in order here in the hollow. Alas, no time for my joy right now, no time to list the crops tucked safely away in the earth, no time to bask in that glee, I have to communicate some very important news in this space, so that I will do.
Fall Extension. We are going to do a 6 week extension this year. We will start immediately following the main season, so the Fall will run from October 15th through November 19th. For those of you new to Hill and Hollow CSA, the fall is a lovely part of the season. We bid farewell to the summer fruits and welcome the late season with greens, winter squashes, sweet potatoes, tasty roots, in those 6 weeks. For those that want to participate, let me know asap, the cost will be $120 for the half share, $240 for the full share, and $300 for the family share.
Field Day. Our annual farm field day will be Sunday October 9th. This is a wonderful day on the farm, a chance to tour the place where your food is grown, meet the other members of our wonderful community, see Sasha, and other highlights! Please plan to join us, it is always a great time. Details and directions to follow, but please hold the date.
Lamb. The time was right this past week to load another couple of lambs and take them to the processor. The sheep had gotten out and when we caught them up we realized there were way too many males in the mix. We will have another round of lamb available for pick up next Saturday September 24th. Please order asap, most cuts will sell out quickly. We will have lamb chops, legs of lamb, ground lamb, stew meat, ribs and shanks available. Contact me for pricing and availability.
Life. This is an important topic and life is good. Carrie (George’s wife, here to pick him up for a week long vacation,) is minding Will while I write. Paul and Andy are collecting the garlic, the final component of the harvest now near complete. George is wiping, counting and packing the summer fruits. Sasha and Madeline are working in his garden and everything, right at this moment, is absolutely perfect. Chaos will come soon, that I know, but for now, I can breathe deeply and enjoy. I wish you all at least one blissful moment amidst the life’s bedlam this week, heck, how about more than one!

eggplant
tomatoes
summer squash
basil
greens
peppers
green beans
garlic
Baba Ghanoush a great way to use a bunch of these wonderful bountiful eggplants

3 medium-sized eggplants
1/2 cup tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chili powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

csa week 16

This week has been so amazing, so full of events that I really don’t know where to start. My brain is spinning as if I had a double shot of espresso, alas, I have only my dear cup of tea and a jam packed week behind me to account for my inability to focus. It really all began on Sunday morning. On a quick trip to town, the skies started to darken and by the time we returned to the farm, the rain had begun. Slowly drizzling, then raining, but never too hard, the perfect weather had arrived. The temperature had dropped from the day before by nearly 40 degrees. Despite the struggle to find long sleeves for the first time in months for Sasha, Madeline and me, and for the first time in his life for William, we gleefully donned our woolens and rain gear and faced the week ahead. Our dear friends were arriving later that day for the holiday weekend: we were thrilled, ready to celebrate. The farm was in autumn and we were ready for it. Leaves strewn about from the winds that brought the rain, heck, we could see our breath. We hosted our friends, found umbrellas, walked in happiness and dined on summer fruits without the oppressive heat, it was a treat. They headed home late on Monday and we pushed into gear to be ready to host a visiting school group on the farm for the rest of the week. I am not sure if I have ever written much about this as typically these school group visits are in spring, prior to the start of our delivery season. Alas, the 3rd grade from the Linden Waldorf school in Nashville had the fate of a trip scheduled last May. William came early and changed it all, we rescheduled for early September, and now it was their fourth grade trip! According to the Waldorf curriculum, 3rd graders are developmentally ready for learning the skills to care for the basic human needs of food, clothing and shelter. To learn these skills as they go through their ninth year eases the anxiety of their new, often incomprehensible, desire for independence and soothes them as they move towards adolescence. Woodworking and wool work are introduced along with gardening. The culmination of the 3rd grade year is the farm visit and for the past 10 years we have been hosting the 3rd grade from Nashville here in the hollow. These are intense days for our family and our farm team. Guiding these 9 and 10 year olds through a multitude of farm tasks and animal chores is not always easy. Feeding and caring for them as our own for multi day trips can be taxing, but the results are so rewarding. These children transform on the farm. Often engaging in real physical work for the first time: rising at dawn to care for the animals, weeding and planting and falling asleep tired at dusk, it is a life changing experience for them and we feel so lucky to be able to provide this. By Thursday afternoon when the last van pulled out of the drive on their way back to Nashville, I was so happy. The rain had fallen for 4 days and the farm was wet and cool. We had hosted one of the best farm trips ever, William and I calmly successfully kept 17 guests fed and happy and on schedule. Paul, Andy and George had guided them through some critical farm tasks, planting and seeding with optimism as the rain fell for a bright Fall ahead. It has been a whirlwind that settled into a cool, easy harvest today. I hope you all have thrilled in the change in weather and are as refreshed as we are: the sun is peeking out now and I know the mercury will once again climb, but boy do I feel great right now.
In your basket:
summer squash
eggplant
peppers
basil
broccoli raab
garlic
Orecchiette with Broccoli Raab, Basil, and Lemon

Salt and Pepper, to taste
¾ pound orecchiette
1 bunch Broccoli Raab, stems removed and roughly cut into 1 ½ inch pieces
¼ olive oil
3 TBS minced fresh garlic
½ heaping tsp red-pepper flakes
1 TBS fresh basil, cut into strips
2-3 tsp lemon juice
In a large pot of salted water cook pasta according to package directions. Add Broccoli Raab when 4 minutes of cook time remains. Drain pasta and Broccoli Raab and return to pot. While pasta cooks heat oil in a small skillet. Add garlic and red-pepper flakes and cook over medium heat until garlic begins to brown, 2 minutes. Toss oil mixture with pasta mixture. Season with salt and pepper and sprinkle with basil and drizzle on lemon juice.

kemtucky home journal: august

Dear Family and Friends,

It is Labor Day. Rain has been pouring down for over 24 hours, courtesy tropical depression Lee. Thank God. Over the weekend temperatures reached the 100 degree-mark. There has been no measureable rain during the month of August.

At first we were glad to have things dry out a little. As the days went on and the sun stayed so hot we began looking for rain in the forecast. Fall greens had to be set. Scattered thundershowers, a ten minute downpour, was the most relief we got. Fortunately, mid-month, the temperatures dropped dramatically, some nights into the upper 50′s, daytimes in the 80′s. Very pleasant for work and sleep but no rain. By the third week the temperatures started edging toward upper 80′s, night-time toward upper 60′s, even 70′s. Soil was turning to dust. On stressed plants, insects flourished. All that previous rain was doing no good except as irrigation. I guess the thing I keep learning over and over is timing. Water is essential at different stages in plant development. Doesn’t matter how much comes earlier or later, water needs to be there at the proper moment.

The hot sun brought most of our flowers to blossom all at the same time. I harvest Friday for the Saturday markets, then deadhead on Mondays so there will be
fresh blooms by Friday. As the drought wore on, I was deadheading on Tuesdays. By the third week I noticed that the flowers I harvested on Friday morning
were developing to slightly over-ripe bloom by the same afternoon. Lovely golden sunflowers with large brown centers, dripping yellow pollen; petals falling off.
We left most of them at home. I felt so bad for Paul. We had all these rows of magnificent sunflowers, some of the plants 10 ft high, just covered in blooms, but we could not get them to market in saleable condition. Thinking that the drought was accelerating their push to fruition we decided to deadhead on Tuesday and harvest on Thursday. Catching the blooms at an earlier stage and making sure the stems stayed in a couple of inches of treated water overnight really seemed to help. They actually looked better on Friday morning than they had on Thursday. I was so relieved. Last week we had beautiful bouquets of sunflowers, zinnias,cockscomb, and red millet. Now we have this beautiful rain. When I took a walk earlier today I noticed that the row of okra next to the sunflowers seems to have jumped up more than a foot. (?) There are lots of gorgeous blooms to be deadheaded tomorrow…

Despite the heat and the drought, farm work went on. Robin once more got to canning tomatoes. With Will needing her periodic attention she had to be quite strategic in planning the project. Sasha and Madeline were pressed into service. (All Will’s fault according to Madeline). I was amazed that Robin even tried to go ahead but she did and they now have the winter’s tomatoes ready in the cupboard.

Paul and Sasha and George and Andy were pressed into service by our neighbor Ricky. His tobacco was ready to harvest and the crew he was expecting did not show up. He came by late one Friday afternoon saying he was literally begging for help. Sasha and Andy and George were able to help over the weekend. Then the following week Paul joined them and Ricky’s family: wife, children, parents, to try to get the crop in. When payday came we were all so proud to learn that Sasha had the highest count, and therefore, the highest pay. At .20 per stick, he managed to earn $285 for the week. He worked long, hot hours for those dollars.

It is apple-picking season as well. Each Thursday afternoon our crew drove to our neighbor’s Highland Orchard to pick apples and press cider for the market. A special treat in the first weeks was pear cider. We keep it frozen until market day. Sasha has made a couple of apple crisps with his own recipe for the “crumbs”. Quite delicious.

Madeline and I did make a couple of peach pies to end that season. Sasha made his special crumb recipe for one of the pies. So we each had to have one slice of the lattice pie and one of the crumb pie. Double treat. This year the peaches seemed to be particularly juicy and sweet. At our market Jackson’s was usually out of peaches by 10 am. Some people never were able to get there on time. Fortunately Jackson’s is in Glasgow at other locations during the week.

Sasha came over one morning to demonstrate his version of hash-brown potatoes. I had to get my big iron frying pan down from the attic for him. Starting with our potatoes he shredded, then fried them, to produce a magnificent breakfast of hash-brown yukon-gold and red-viking potatoes and just-right scrambled eggs. I told him it was the best breakfast I’d had in a long time. Thank heavens for the good eggs I can buy at our market. Our poor little flock is down to two roosters and
three hens. Our nearest neighbor has offered to trade vegetables for eggs. So the farm family can take a break from the complexities of raising chickens. I will miss them.

Our wildflowers produced yet another delightful surprise last month. I was looking forward to the usual display of royal purple ironweed with contrasting yellow goldenrod. But the goldenrod is just now beginning to appear. What did blossom in amazing profusion is golden tickseed sunflower (bidens aristosa) and tall coreopsis. Some fields are literally golden with the massed blooms. I know I’ve seen these in other years but never in such abundance. I wonder if this too is a gift of the unusually heavy rainfall in the spring and early summer.

I trust each of you is enjoying the abundance of harvest season. Love, Louise

csa week 15

It has been “help thy neighbor” week here on Breeding Road. It all began last Friday around 3:30 pm. Knee deep in our own must dos, Ricky, our neighbor, stopped by begging for assistance. A team of workers slated to return that very afternoon never showed and he had 4 wagons of tobacco lined up and heating up at his barn. Once the wagons are loaded, the tightly packed leaves of the tobacco plants will rot right there if they are not unloaded. At an hour or more to unload each wagon, he had his work cut out for him. “Say no, I hate to be here on a Friday, I know it is off limits, but I had to ask”. About an hour and a half later we were able to let Andy, George and Sasha go and help while Paul and I stayed back and wrapped up the harvest and preparations for delivery day. Later that evening, grateful as anyone can be, he spelled out the week ahead: he needed all the help available to complete his tobacco harvest. Everyone here was happy to oblige and the past week was a series of days marked by everyone’s absence. They would come and go: fill their water bottles, grab a bunch of apples or a melon, check on things. Basically the crew spent as much of their days as possible helping our neighbor. When in one of Ricky’s fields late Sunday morning, our other neighbor Mark stopped by to ask Paul to accompany him on a trip to our agricultural supply house in nearby Casey County. Mark is putting up his own high tunnel after years of watching us. He is trying to diversify his own operation and pursue his life’s dream of raising flowers. We have done nothing but advise and encourage him about “alternative agriculture” and it is a thrill to help him on this project. Of course, Paul said yes to a Monday morning trip with Mark. Neighbors are valuable anywhere, but here in the country they can make or break you. Ricky and Mark have helped us countless times over the years and taught us so much. When our equipment is broken, it is theirs on the loan. They have plowed our fields, castrated our pigs, hauled and helped in any way they can and it is always wonderful to return the favor. It just so happened all the favors got cashed in this week. Now, at the week’s end the harvest is complete and we are all hoping for the rains to come and cool us down. Then, truly, all would be perfect. Have a safe and lovely holiday weekend.
In your basket:
summer squash
tomatoes
arugula
basil
eggplant
garlic
hot peppers
Roasted Ratatouille
2 small onions cut into 1/4-inch-thick half-moons
2 red bell peppers peeled, cored, and cut into 1/4-inch wide strips
1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
2 medium summer squash trimmed and cut into 1/4-inch-thick rounds
15 whole cloves garlic, peeled
1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
1 tsp. chopped fresh rosemary
Kosher salt
4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
1/4 cup thinly sliced fresh basil (a chiffonade)
Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).
Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.