the beat goes on...
Such incredible days we've been having! The farm goes on...we're still planting and weeding...
and enjoying the harvest...
and we even went in Amanda's dad's plane and saw the farm from the sky!
And now it's a new beautiful week and we're back at it . Here's what YOU have to look forward to:
kale
head lettuce
salad mix
arugula
dandelion greens
fennel
eggplant
peppers
tomatoes
beets
carrots
celery
herbs
onions
garlic
cabbage
scallions
cucumbers
summer squash
The cook goes on...
Tian de Courgettes et Tomates
(Zucchini and Tomato casserole)
By CRAIG CLAIBORNE
Ingredients
- 3 medium-sized red peppers, about 1/2 pound, optional
- 6 medium-sized zucchini, about 1 3/4 pounds
- 4 large red, ripe tomatoes, about 2 1/2 pounds
- 1 large onion, about 1/2 pound
- 1/3 cup plus 1/4 cup olive oil
- 1/2 cup water
- 1 tablespoon finely minced garlic
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 teaspoon dried thyme or 4 sprigs fresh thyme broken into small pieces
Preparation
1. If the peppers are to
be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarter of a cup.
2. Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
3. Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
4. Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
5. Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
6. Preheat oven to 350 degrees.
7. Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
8. Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
9. Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.
YIELD: 4 to 6 servings
- Originally published with A VISIT FROM A THREE-STAR CHEF October 21, 1981
Red Rice with Roasted Fennel, Red Onion and Apricots
Inspired by Yotam Ottolenghi's Red Rice and Quinoa
Serve as an accompaniment to a protein, or over a heap of leafy greens for a lighter one-bowl meal.
Yield: Serves 4 to 6
1 cup red rice, soaked for 6 to 8 hours in water to cover, rinsed and drained (see note)
1-1/4 cups water
1 fennel bulb (about 1/2 pound), thinly sliced (about 3 cups)
1 large red onion, halved and thinly sliced (about 2 cups)
2 tablespoons + 3 tablespoons extra-virgin olive oil (divided)
grated zest + juice of 1 lemon
1 small garlic clove, grated or crushed (about 1 teaspoon)
1 teaspoon grated fresh ginger root
1/4 to 1/2 teaspoon red chile flakes (to taste)
1/2 cup dried apricots, sliced
1/2 cup walnuts, roughly chopped
2 to 3 scallions, thinly sliced (about 1/3 cup)
1/2 cup roughly chopped cilantro
sea salt
freshly ground black pepper
Heat oven to 400F.
1. Combine rice and water in a medium pot. Add a large pinch of salt. Bring to a boil, reduce heat to a simmer, and cover pot. Cook until water is absorbed and rice is tender but not mushy, 35 to 40 minutes. Gently fluff rice with a fork and keep covered until ready to use.
2. Combine fennel, onion, 2 tablespoons of the olive oil, and a big pinch of salt in a large bowl. Toss to coat. Transfer vegetables to a sheet tray and roast at 400F until tender and caramelized around the edges, 25 to 30 minutes, stirring halfway through.
3. Whisk together remaining 3 tablespoons olive oil, lemon zest, lemon juice, garlic, ginger, and chile flakes in a large bowl. Season to taste with salt and black pepper.
4. Transfer rice and fennel-onion mixture to bowl with vinaigrette. Add apricots, walnuts, scallions, and cilantro; toss to combine. Adjust seasoning with salt and black pepper, if needed. Serve warm.
Note: Soaking the rice shortens cooking time and, in general, increases the digestibility of whole grains, as well as making the minerals they contain easier to absorb. If you do not have time for a soak, give the rice a good rinse in cold water and cook 5 to 10 minutes longer than noted in step 1, above.