![]() We offered extra slicing tomatoes for sale this week. This week’s tomatoes are better than last week because of lighter rain. We watch the flood maps in Madison and across Wisconsin and hope for the best for our friends and CSA members. There’s good drainage into the broad wildlife area at the northern edge of our farm. Our farm gets wet and muddy but doesn’t flood. Rain continues for us, but not as torrential as last week. Beth Farm News and Tomato Updateįrom our fenceline, this is the view past our neighbor’s prairie and down to the Evansville wildlife area. Steve and I will go out to dinner this weekend to celebrate properly, and will be sure to order melon salad. August was great for the wedding, but now we tend to work right through our anniversary each year. The reception was potluck and all our friends brought their best cooking. ![]() It worked well, with a lovely wedding and reception at Folklore Village in Dodgeville. We planned our wedding for August to gather our families in Wisconsin during the summer. It was crazy to get married in late August we neglect every anniversary. Honestly, china and silver are overrated. We look forward to celebrating our 25th “red pepper” anniversary. What? Not everyone celebrates this way? I’m pretty sure 20 years is the “melon anniversary.” “Paper anniversary” for the first year, cotton for the second, etc. If you try it, please share your findings.Steve and I picked melons together today, something we do a few times each season and the traditional way to celebrate one’s 20th anniversary. Eggplants can be grilled and refrigerated for up to 3 days.Polenta can be made up t0 5 days ahead and refrigerated.When ready to use, bring to a boil, simmer on low heat for 5 minutes. The sauce can be made up to one week ahead and refrigerated in an airtight container.Use regular mozzarella instead on smoked.make it in a baking dish and layer like lasagna.Use other vegetables like zucchini, mushrooms, or red peppers.Don’t puree the sauce and use it as a chunky sauce.Don’t make it spicy by leaving out red pepper flakes.Make it lighter by omitting creme fraiche or use 1/2 & 1/2.The picture above is a small square of polenta, a thin slice of eggplant cut in half and then folded in half. ![]() Serve as an appetizer by making it into smaller stacks.You can also serve it as one layer.įinish with more sauce on top and chiffonade basil. Add more sauce and repeat with another layer. Make stacks by putting one square of polenta, topped with one piece of eggplant. To assemble, put some sauce on the bottom of each plate or platter. Heat in the oven until the cheese melts, about 5 minutes Place the squares of the polenta and slices of grilled eggplants on a cookie sheet, top with some mozzarella cheese. If using individual ramekins, use a knife to loosen the polenta and un-mold. Un-mold the polenta by inverting the pan on a cutting board. Depending on the size of the eggplant you should have about 10-12 slices, but make sure to have at least 4 – one for each serving if doing single layer.īrush both sides with the olive oil and grill on medium heat until cooked, about 2-3 minutes on each side. ![]() Slice eggplants about ½ inch thick with skin on. 1 cup polenta, cooked and put in a dish to set (click here to watch a quick video on how to cook polenta_.8 ounces smoked Mozzarella cheese, grated.Cook for a few minutes until the alcohol has evaporated. Return to the pan and season with salt and black pepper. Puree the sauce either in a food processor, or with an emersion blender. Turn heat down to medium-low again and cook the tomatoes for about 20 minutes or until soft. Add the chopped tomatoes with the juices and turn up the heat to medium-high until it comes to a boil. Once heated, add the garlic and sauté until fragrant, about 20-30 seconds. The sauce – Heat a medium saucepan on medium-low heat. ½ teaspoon red pepper flakes or cayenne.sea salt and freshly ground black pepper to taste.You can substitute canned tomatoes when not in season. 1 ½ pounds fresh, ripe tomatoes, cut into 1” pieces.Serves 2-4 Difficulty level: Intermediate Ingredients ![]()
0 Comments
Leave a Reply. |