Summer Week 8
By : Sara Kaplan
Posted July 23, 2010 16:07 to The Garden Club Blog
Contents:
Cantaloupe
Peppers (all sweet varieties)
Basil
Tomatoes -- cherries and small salad
Tuscan Bread* (Farrell Family Bread, Tulsa)
I hope you are enjoying the summer crops. We thought that a fresh baked loaf of bread from Farrell Family Bakery in Tulsa would be a great compliment to this week’s offerings. Initially we were thinking sandwiches, but the bounty of tomatoes and peppers made me think of bruschetta and made me daydream about summer in Tuscany (ever read Under the Tuscan Sun?). Cantaloupes are named for the papal gardens of Cantaloupe, Italy, and were cultivated by the ancient Romans. So go grab a bottle of vino pretend you’re spending this hot July weekend in the Italian countryside. Salute!
*Farrell Family breads contain no preservatives. If you can’t eat the whole loaf this weekend, store it in the fridge for several weeks or in the freezer so much longer.
Roasted Yellow Pepper Bruschetta
(adapt to use the provided tomatoes and peppers)
1 cup diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil leaves
1 tablespoon balsamic vinegar
5 tablespoons olive oil
2 large yellow bell peppers
4 1/2-inch-thick slices country-style bread (each about 5x2 1/2 inches)
1 3-ounce piece Asiago cheese, shaved into strips
4 tablespoons freshly grated Parmesan cheese
Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.
Source: http://www.epicurious.com/recipes/food/views/107056
3 Comments - comments rss
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Jacquelynn
July 26, 2010 12:22
The bruschetta recipe was fantastic! I will defiantly be making it again!
Dev Vallencourt
July 29, 2010 08:51
In the tomato mix, there are two that work well for kabobs— good, crunchy types that won’t fall off the skewers— the long skinny red ones are Juliette, and the round orange are Mini Orange.
The dusky pear shaped tomatoes are Black Plum, a terrific sauce tomato. This is our favorite for canning. We also freeze these whole and use them in fresh pasta sauces all winter.
Last year, we started growing more cherry tomatoes especially for Native Roots Market. The mix of colors, shapes, and flavors are just so appealing! For the most beautiful salads, mix up the tomato colors, cut them in half, and leave them on the top of the greens when you serve. Wow!
Add a slice or two of the white bell peppers and you’ve got Gourmet Magazine beat!
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