When our favorite neighbors asked us over for dinner I knew we would be served great food.

What I didn’t expect was that their son Louis, nicknamed “Louie,” would make the Ratatouille appetizer. Not only was this dish beautiful but it tasted really good. After tasting the dish, I asked Louie if he would be willing to share the recipe with us. He agreed and we took some photos of the food. Louie’s Ratatouille was born. The food isn’t the whole story. The story is really about families and good shopping habits and what happens when moms and dads take time to cook with their kids. This story is made extra special because it is also about Louie.

What makes Louie so special? I first met Louie when he was 3 years old. He was going through a growling phase. You could say good morning and Louie would say “grrrrrr.” You could say “would you like a peanut butter sandwich Louie?” and Louie would say “grrrrr.”

Meanwhile, not only was Louie growling, but he was making waffles, from scratch, with his mom. I have watched Louie grow for 10 years. He is a very bright, articulate athlete. He doesn’t growl anymore, but he has continued to learn to cook and he loves to eat fresh fruit and vegetables.

Is it a coincidence that Louie loves fresh fruits and veggies and he grew up on Farmers’ Market food? I don’t think so.

It is National Farmers’ Market Week in the United States. What better way to honor the farmers who work so hard to provide sustainably grown food for our communities than to share a recipe from a 13-year-old teenager.

What is so special about a teenager cooking fresh, local food? Because he represents the next generation of people who are committed to everything the certified farmers’ market stands for.

What does it mean to be a certified farmers’ market? It means that there is no middleman. The farmer who grew the food is the one selling it to you. Farmers’ Markets support the preservation of agriculture in our community; they provide an opportunity for consumers to experience fresh, wholesome food on a daily basis. CFMS reconnect our communities with the land that helps to sustain them.

Why is it important to involve the next generation even as we try to educate adults regarding the benefits of consumption of good food? Because we need them to carry the torch. Because there will always be a battle to preserve small farms in our country and because we need to reverse the trend in our country of our young people eating either fast food or food prepared from boxes.

Special celebrations at the Auburn Old Town market this Saturday include tomatoes for sale at $1.50 per pound for any sale over 10 pounds from Ueki Gardens and Pilz Produce. If you aren’t in the mood to make sauce, just buy the tomatoes, blanch them, peel them, and freeze them in zip top bags.

We will also be giving away ten $10 gift certificates to the first 10 customers who buy 10 pounds or more of any one kind of fruit or vegetable.

This recipe is a perfect celebration of the market. Fresh, tasty, alive food. Picked on Friday, sold on Saturday, and eaten on Sunday. Thank you Louie.

Reach Carol Arnold at foothill

farmersmarket@gmail.com.

Louie’s Ratatouille

1/4 cup olive oil, divided use

7 cloves of garlic, minced

1 medium red onion, minced

6 Japanese eggplant, diced

2 medium zucchini, diced

4 sweet red peppers, cored, seeded, diced

1 small bunch of fresh basil leaves, shredded

16 mushrooms, diced

2 medium sized tomatoes, seeded and chopped

Salt and pepper, to taste

Mince onion and garlic and place in large skillet with ample olive oil. Dice all remaining ingredients. Add the ingredients in order listed, cooking each one for 3 to 4 minutes before adding next ingredient.

If vegetables stick or seem to be dry add olive oil, do not add other kinds of liquid. Cook uncovered on med-low heat for an hour or two, stirring often. Do not cover. The vegetables should meld together and be soft, flavorful and glisten. Serve with fresh French bread or over rice.

Note: The vegetables should sizzle right up until they soften and start to give off liquid. Stir frequently as the vegetables will stick. In addition, don’t be surprised when the eggplant soaks up most of the olive oil. You will need at least 1/4 cup and maybe more for the dish to reach the right consistency.