The entire sky last night was lit orange during the sunset and thunderstorms; it looked like it was on fire! We are planting kale, collard, kohlrabi, and celery in the winter field this week, as well as seeding turnips and radishes. The winter squash is ready; we cut it today to cure a little before we harvest into bins on Thursday. We seeded the last flats in the greenhouse as well. Once everything is planted in a month, it will be empty until January!
This week's pick list:
- Carrots
- Radish
- Potatoes
- Summer squash
- Cucumbers
- Lettuce
- Scallions
- Chard
- Cabbage
- Tomatoes
- Eggplant
- Hot pepper
- Sweet pepper
- Spring onions
- Kohlrabi
- Melon and watermelon
- Celery
- Turnips
- Garlic
- Parsley, basil, and dill flowers
- Strawberries
- Pick your own crops!
- Revolution Bread is available
Scalloped Tomatoes, from food52.com
- 3 tablespoons bacon fat (or olive oil)
- 2 cups (1/2-inch diced) French bread, preferably a crusty baguette
- 2 1/2 pounds tomatoes, (use the best tomatoes you can find -- beefsteak will be juicier)
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat the bacon fat in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Add the tomatoes, garlic and sugar to then pan and continue to cook, stirring often, for 5 minutes. Season with salt and pepper, add the basil and remove from the heat.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
