Veggie Hash Season!
We love veggie hashes here at Circle M. In fact, we have them for breakfast every day (except for winter when we have fermented oatmeal with dried fruit or chopped apples). The wonderful thing about hashes is you never get sick of them because they are different every day, except for the egg we always poach on top. However, the best hashes are the tomato-squash variety we get to enjoy this time of year. Here, we first sauteed some onion in a tiny swipe of olive oil in our cast iron skillet. Then we put sliced zucchini and summer squash on top, and covered to steam while we cut up some tomatoes and basil. Then we threw those in for a few minutes, and also covered. Finally, when everything was slightly softened (we don't care for soggy squash!), we cracked eggs on top, covered again, and let cook until the eggs were just done enough to have firm whites but lots of delicious juice for the veggies. Heaven and health on a plate!
Tomato Pie
This recipe was recommended to us by farm member Lisa on facebook, and comes to us from rosiescountrybaking.blogspot.com. She apparently adapted it from Southern Living.
1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs - basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise
Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie. Meanwhile, saute onion and 1/4 tsp each salt and pepper in hot oil over med heat about 3 mins or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs onto crust, seasoning each layer with pepper. Stir together the cheeses and mayo then spread over pie. Bake at 350 degrees for 30 minutes or until lightly browned and bubbly. Can be served hot, warm or at room temp.
1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs - basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise
Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie. Meanwhile, saute onion and 1/4 tsp each salt and pepper in hot oil over med heat about 3 mins or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs onto crust, seasoning each layer with pepper. Stir together the cheeses and mayo then spread over pie. Bake at 350 degrees for 30 minutes or until lightly browned and bubbly. Can be served hot, warm or at room temp.
Chenoa's Delicious Not-Apple (Zucchini) Pie!
One of our youngest crew members, Chenoa, who is just 15, surprised us for lunch last week with this terrific pie she made with sliced zucchini. She wisely did not tell the crew it wasn't an apple pie until after they all tasted and LOVED it! Of course, our crew is pretty used to eating squash for lunch, but not for dessert. Sarah, another young crew member, says squash sautees are her favorite lunches of the year. What a great group!
6 cups ucchini and/or summer squash, peeled and seeds removed if they are big, sliced like apples
1-½ teaspoon Cream Of Tartar
Dash Of Salt
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1-¼ cup Sugar (or Less)
Dash Of Nutmeg
1-½ teaspoon Cinnamon
1 teaspoon Butter
1 9-inch Unbaked Pie Shell Preparation Peel zucchini, cut lengthwise and scoop out seeds. Slice to resemble apple slices.
Cook zucchini 10 minutes in a small amount of water and drain. Mix cream of tartar, salt, flour, lemon juice, sugar and spices with zucchini. Pour into unbaked pie shell and dot with butter. Top with crumb topping.
CRUMB TOPPING:
1/2 c. butter
1 c. flour
1/2 c. sugar
Mix together until crumbly and distribute evenly over pie filling. Bake at 375 for 45 minutes.
6 cups ucchini and/or summer squash, peeled and seeds removed if they are big, sliced like apples
1-½ teaspoon Cream Of Tartar
Dash Of Salt
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1-¼ cup Sugar (or Less)
Dash Of Nutmeg
1-½ teaspoon Cinnamon
1 teaspoon Butter
1 9-inch Unbaked Pie Shell Preparation Peel zucchini, cut lengthwise and scoop out seeds. Slice to resemble apple slices.
Cook zucchini 10 minutes in a small amount of water and drain. Mix cream of tartar, salt, flour, lemon juice, sugar and spices with zucchini. Pour into unbaked pie shell and dot with butter. Top with crumb topping.
CRUMB TOPPING:
1/2 c. butter
1 c. flour
1/2 c. sugar
Mix together until crumbly and distribute evenly over pie filling. Bake at 375 for 45 minutes.
