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Full CSA Share Weeks 8 and 9: HERE COME THE HEIRLOOM TOMATOES! Whole Wheat Heirloom Tomato Crostata

9:55 AM

Ok.  I've been slacking in writing about this stuff.  We've also been traveling a bit and it's been fantastic.

Full CSA Share Week 8

Full CSA Share Week 9
The last 2 weeks have been populated by peaches, plums, apples, melon, and blueberries.  All of which we ate raw and at once.   I actually supplemented our fruit supply with storebought fruit as well.   Just leave it on the table and it disappears.

We made raw salads out of the lettuce, and cucumbers and green beans during week 8.

The leeks (3) and red potatoes and onion were used in a version of Manhattan Clam Chowder.
I modified the recipe to contain Leeks, canned clams and juice (I KNOW!   it was a weeknight!) and 3 or 4 HUGE heirloom tomatoes (more about those in a moment).

I also made another batch of Borscht out of the beets and grilled up the japanese eggplants and broccoli.

So guys.  Here's the thing:  I'm finding that I'm happiest when I supplement my CSA share!  "Using it up" as a family of 4 has never once proven to be the challenge that I was hoping for.   Don't get me wrong.  I LOVE the idea behind a CSA membership and being surprised each week with a variety of produce, but it just isn't enough to keep me inspired.   I'll keep updating with photos of the CSA hauls for the rest of the season, but I'm thinking most of my inspiration will be coming from elsewhere...

And with that:  I was feeling uninspired.  Didn't want to cook the same old stuff.  Didn't want to write about it. 

Then Mom went on vacation and let me loose in her garden...  I came home with this:

HEIRLOOM TOMATO GLUT!!  And fresh herbs and carrots and onions and cucumbers and flowers.

THIS is what I'm talking about.

I immediately responded with a tomato/basil/cucumber salad with a simple balsamic vinaigrette.  It was amazing in a way that only fresh heirloom tomatoes can be:

 To go along with the clam chowder (or so I told myself, Actually this could be a meal unto itself) I made a Crostata out of heirloom tomatoes, fresh sage, parsley and basil, and fresh picked caramalized onions.

These ingredients were actually enough for 2 Crostata!   

Whole Wheat Vegan Heirloom Tomato and Onion Crostata
about 20 small heirloom tomatoes
2 cloves of garlic, minced
1 bunch of flatleaf parsley
1 tbsp chopped fresh basil
2 leaves chopped fresh sage
 1 medium onion, sliced and caramalized
Daiya Cheddar shreds (optional)
1 cup whole wheat flour
4 tbsp  Extra Virgin Olive Oil
1 pinch salt
1/4 cup water

Semolina flour for dusting

Slice onion and caramalize it in a pan with about 2 tbsp of olive oil.  Cook on low for 8-10 minutes until onion is wilted and light brown in color.  Set aside.

Preheat oven to 425f.   

Put together the crust and then roll it out with a rolling pin  On a surface that has been heavily dusted with Semolina Flour (I actually ended up using 2 crusts with this amount of veggies!).  Spread the onions, oil and sliced herbs and garlic on the crust, then place the tomatoes on top and turn up the sides of the crust to prevent any of the goodness from leaking out. 

I then topped this off with some shredded Daiya Cheddar cheese and a tiny sprinkle of seasalt and the remainder of the chopped herbs.

Bake in the oven for 15 minutes, take out, let cool a bit, and enjoy!!

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