For a few weeks, I was receiving tons of beets with my farm share. One day I decided to shred a dozen or so, which sent me from wondering what to do with beets to wondering what to do with shredded beets. Inspiration came from pondering other available produce, which included farm share spring onions and carrots as well as a couple of apples. I love the shredding disc on my food processor. And I love caramelized onions. The whole thing came together beautifully with a splash of balsamic vinegar. My friend Jay was over rah-rah-ing the whole way, which also helped. We ate the lovely and yummy salad sitting out on the porch. The balance of the various sweet, sour, and tart flavors worked out just right.
On a beautiful summer day, I wanted some freshly baked bread so decided it was time to take my first shot at focaccia. I searched many recipes and ended up combining aspects of several of them. The result was not quite the texture I was aiming for, but it was still light, flavorful, and delicious. I incorporated rosemary from my home garden (the top of the plant is visible to the right of the olive oil) in the dough as well as on top and also topped it with onions made from my farm share caramelized with some maple syrup and red wine.
My favorite thing to do with tomatoes is make bruschetta. I got addicted to the stuff at my favorite Italian place (Salvi Restaurant, Brooklyn, NY), where they serve it on crostini at the start of the meal along with grissini and warm bread. It was the first food I could really enjoy that had discernible tomatoes that weren’t cooked to the point of being sauce. Since then, I’ve taken big steps such as adding tomato slices to sandwiches. Last year I was able to start eating cherry tomatoes whole! But when using the standard sorts of tomato, I still make sure to remove the seed goop (aka “tomato snot”).
This particular batch, which I made with DD, used a mix of tomatoes from my farm share (red) and my garden (yellow) as well as basil from the garden. I have never measured anything for this dish, in part because a lot depends on the tomatoes. Go with what feels right.