M gave me squash and eggplant, which I took to be from the roof. And neighbor Ryan Ahalt gave me tomatoes and an invitation to harvest from his garden while they are on vacation. He had parsley. Hence a tian: roast 1 lb each of eggplant and squash, sliced 1/4" and sprayed with oil, at 375 for 15 min. Process 1/2 baguette, 2T fresh parsley, 1 1/2 t. fresh thyme, 2 t. oregano, and 4 oz. cheese. Slice 1 lb. tomatoes. Layer as follows: 1/2 of the eggplant and 1/2 of the squash, topped by a drizzle of oil and pepper, then 1/2 of the tomatoes topped with 1/2 of the crumb mix. Then repeat these layers. Then drizzle on 1/4 c. of vegetable stock. Cook for 1 hour on 375.
Notice that my garden contributed nothing. Its glory was two days ago, with that spaghetti squash. Since then, exactly 5 pole beans and 2 cherry tomatoes. Ryan doesn't have that much more sun than I, but he does have his garden up against his white garage wall on the north, and maybe that reflects some sun onto his plants.
1 comment:
ha! that's why you were so full of praise for my garden today!! unfortunately, the eggplant and squash were from One Straw Farms. when i'm out of town M gets a little overwhelmed with the CSA bounty.
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