Friday, September 14, 2012

I read and I cook: heirlooms and others

     
Fresh fruit and vegetable season is in full swing-where to start?  A Sunday morning spent at the Mountain View Farmer’s Market (9 am-1pm) is a visual delight as well as a taste treat.   Once you’re home with your bounty, you can turn to the Library to help you prepare them: 

If you decide to grow your own next year, we have books for that, too-

One of my favorite recipes is Marinated summer tomato bruschetta from Paula Wolfert’s Slow Mediterranean kitchen :
½ lb. ripe tomatoes, peeled, seeded & finely diced
1 garlic clove, minced
2 pinches dried Italian oregano
Pinch of red pepper flakes
1 tablespoon extra virgin olive oil
4 slices of grilled or toasted   ½-inch thick slices of dense bread
Salt & pepper to taste

Combine the tomato, garlic, herbs, pepper flakes and 1 tablespoon of olive oil; let stand at room temperature 4-6 hours. Just before serving, spoon the tomatoes over the grilled bread, season with salt and pepper and drizzle with a touch of olive oil. (I usually use more tomatoes; I have found that peeling the tomatoes with a serrated peeler is much easier than blanching them to remove their skins.) 
Bon Appetit



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