Last week, when our farmer's were making their deliveries I promised them that it couldn't get any hotter. As is often the case, I was wrong! I think we can agree that 104 degrees is a bit much.
The relationship with our some farmer's is curious particularly now that they come to our home. They let us know via email or phone what is available for the next delivery. I then reply via email or phone to let them know what I would like. The exception is Farmer Steve from Northern Neck Fresh Fruits and Vegetables whom I meet at a new undisclosed location early Thursday mornings. Anyway, it takes, at most, 15 minutes for the produce to be unloaded put away, and paperwork to be completed. We don't have have much time to talk, yet week by week you get to know them better. They become our friends. Which brings me to Barry Argento. He's been providing us with fruit for over 3 years. He is presently hospitalized and is waiting to hear about options for treatment. From the hospital, he called me to let me know what was happening with him and that for the time being deliveries would be on hold.
Please keep Barry Argento from Papa's Orchard in your thoughts and prayers.
-Chef Tom
This week's offerings:
Store In The Fridge:
Sweet Corn - Miller Farm
Store In A Cool Dry Place:
Yellow Peaches - Yowell Family Farm
Gold Potatoes - Northern Neck Fresh Fruits and Vegetables
Carolina Gold Tomatoes - Northern Neck FreshFruit andVegetables
Jalapeno Peppers - Northern Neck Fresh Fruits and Vegetables
Romanian Red Garlic -Path Valley Farms
Ailsa Craig Onions - Whipple Farm
In addition we have for sale:
Pastured Eggs $4/dozen
Amish Chickens - Only have 6! - $14.50 each
Kombucha - it's ready! 750ml Bottle for $6
Homemade Whole Milk(from grass-fed cows) Plain Yogurt - 32oz Jar for $6.
Cash or check and place payments in payment box. checks can be made out to Christy or Tom Przystawik
For those of you who have purchased yogurt or kombucha please remember to return your jars and bottles. We are low and they are expensive.
Recipes and Information
Spiced Tomato Gratin
I don't bother to peel the potatoes, but you can if you like. You're going to want to use a mandoline, if you have one, to slice the potatoes. If not, you can use a knife, it just takes a bit longer.
1 teaspoon whole cumin seeds
2 teaspoons curry powder
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
6 cups thinly sliced yellow onions (about 2 pounds / 32 oz / 910 g)
1 tablespoon unsalted butter
1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes
1/2 cup / 120 ml heavy cream
2 pounds / 32 oz / 910 g ripe tomatoes
a small handful of basil leaves, slivered
sea salt and freshly ground pepper
Preheat the oven to 350F / 180C with a rack in the top third.
Combine the spices in a small bowl and set aside.
You can get a jump start on the onions while you slice the potatoes and tomatoes. Heat half of the olive oil, 2 tablespoons, in your largest skillet or dutch oven over high heat. When hot, stir in the onions along with a few pinches of salt. Cook for a few minutes, stirring often, until the onions soften up - 4-5 minutes. Turn the heat down to medium and stir in the butter. Stirring regularly, cook another 10 - 15 minutes at this temperature, or until the onions just begin to caramelize a bit. Dial the heat back a shade more, and cook until the onions are deeply golden, this might take another 20 minutes. A minute before the onions are finished cooking stir in the spice mixture. Remove the pan from heat and set aside the onions.
In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds. Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.
Use a knife to cut the tomatoes into 1/4-inch thick slices. Arrange across a large plate and sprinkle with another teaspoon of salt and some pepper.
Smear half the caramelized onions across the bottom of a 10x10 inch (or equivalent) gratin or baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onion layer (see photo). Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon of olive oil. Season the layer with a pinch of salt and half the basil.
Scatter the remaining onions across the potatoes and tomatoes already in the pan. Then arrange another layer of tomatoes and potatoes on top. This will be the top of your gratin, so do your best to make it look nice. Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.
Cover tightly with aluminum foil and bake for 2 hours, or until the potatoes are completely tender throughout. Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.
Serves 10 as a side.
Recipe inspired by the Tomato Potato Gratin in Sunday Suppers at Lucques by Suzanne Goin, Knopf 2005.
Prep time: 30 min - Cook time: 180 min
with thanks,
christy and tom
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