One of my all-time favorite coffee shop breakfasts is a mini tomato rosemary quiche made by a local bakery. Someday I hope to master my own slightly healthier version. We are still working through our tomatoes, so I decided to give this master crustless quiche recipe a try.
Of course I went and added crust to the crustless quiche recipe. Isn’t a crustless quiche a frittata? I like both of those dinner options, but we had an extra cream cheese pastry dough made with whole wheat pastry flour waiting in the freezer.
For fillings, I used a cup of aged white cheddar, 2 teaspoons of chopped fresh rosemary, and 4 small tomatoes, sliced and left sitting on paper towels to absorb excess liquid while I prepared the other ingredients.
This dinner was a hit with the whole family. Now that we are starting to get eggs, it’s time for y’all to tell us your favorite egg recipes!
Filed under food, recipes
And in the dark.
And in a tart.
Of course I’m not talking about green eggs and ham. I’m talking about the tomatoes that won’t quit. Before we get to the tart, a few memorable tomatoes.
the tomato monster
jaune flamme and chocolate cherry tomatoes, both delicious beyond words
most of the tomatoes we grew are average sized and then there’s this guy
And now for the tart.
The recipe is this French Tomato Tart from David Lebovitz‘s blog. Except instead of the tart dough in that recipe, I made a whole wheat cream cheese pastry dough. I’ve been dying to try this. I gave it a whirl with whole wheat pastry flour in this cream cheese pastry dough recipe. This turned out better than I expected, even using lighter neufchâtel for cream cheese. The pastry was so good I saved the scraps and made us a homemade Pop Tart with some of our preserves for dessert.
note from Jess: I worked an insanely long day the day this tart happened. I came home to find this delicate morsel waiting for me. It was unspeakably good. I can’t even talk about it, except to say that you should Definitely make this recipe.
I don’t think it’s any secret that we love growing tomatoes. We live in the pacific northwest, so growing a single tomato requires luck, strategy, the right tomato varieties, cooperating weather and maybe a little magic. Our backyard tomatoes are treated like precious treasures.
In 2009, by some fluke, we harvested more than we could handle. It was insane. Our tomatoes were their own kingdom.
In 2010, we suffered some major challenges and I harvested exactly one cherry tomato from a raised bed of blighted tomatoes. Two contributing factors were terrible weather and us not realizing our new front yard got so many visiting deer. And then we got late blight! Ha ha… I can laugh now. This year, I planted tomatoes in many places so they couldn’t share their blight. We picked out something like 14 varieties of tomatoes to stack the odds against most conceivable tomato maladies. We tucked tomatoes into containers, self-irrigating planters, and mounded bed systems. It seemed like we were behind all season, but that’s why gardeners should keep records. Our first 2011 tomato ripened only 17 days after our earliest 2009 tomato, despite our record-breaking cold, wet spring. We’re regularly harvesting lots of tomatoes every week now. Our weather is stuck in a low-gear of summer; daytime temps have been in the 70s, nights are in the 40s or 50s. It’s not ideal for growing tomatoes, but it’s enough extra time to vine ripen them. I don’t know how long this weather will last, but I’ll keep harvesting as long as they keep ripening. We’ve been eating a lot of pico, TLT (tempeh+lettuce+tomato) sandwiches, and canning sauce, salsa and tomato jam for the dark days to come.
Our kitchen counter:
Isis Candy cherry tomatoes:
Jaune Flamme tomatoes:
We wouldn’t complain if the tomatoes just kept coming at a steady pace until Christmas.
Filed under fall, food, garden
We finally got around to making homemade tomato jam, and I think we are in love. I can’t recommend this recipe from Food in Jars enough. Sticky, sweet tomato goodness with a hint of cinnamon and clove. It takes an hour + a half to cook down, but simple to throw together. No blanching, peeling or deseeding required!
My new favorite thing is cheese and crackers with a dab of tomato jam. A tomato jam grilled cheese sandwich ain’t bad, either. And I see some tomato jam glazed tofu experiments in our future. I think we need to make another batch ASAP.
Well, besides going to work.
We tackled 30 pounds of tomatoes. The canning is only picking up momentum around here. And who can blame us when you can get organic tomato “seconds” grown on a nearby farm and picked the same day for $1.50/lb? The farmer even met us at the co-op for the exchange.
We experimented with some different peppers in the salsa we put up. This, of course, only inspires us try homemade hot sauce next.
And while we’re trying out peppers named after other produce, how cute are those Bulgarian carrot peppers? Added to the growing list of “things to grow next year.”
For me this time of year is what being a gardener is all about. I love having an abundance of food from our yard that is so flavorful you can make a few simple ingredients taste incredible.
We were out of bread this morning, so no eggs in a nest. I glanced over at the growing pile of tomatoes in the kitchen and breakfast was born: heirloom tomatoes and basil from the garden, a drizzle of olive oil, S&P and two poached eggs on top. Perfection!
Time for an early September garden check in. Oh my god, can you believe it’s September?
Time to start plotting what to make out of these adorable sugar pumpkins!
We have a steady stream of patty pan right now.
Then we have this one patty pan that mysteriously turned mostly green. It’s from the same plant as the others.
There are one or two tomatoes ready everyday, but not a giant pile of them yet. Good thing we are ordering 30 or 40 pounds from a local organic farm to can so we can enjoy ours fresh.
These are possibly my favorite tomatoes – green zebras!
the mixed bed of green onions, leeks + peppers
We’ve got ground cherries in the front and backyard, and we’re starting to get a taste of them. I’ve got plans for them so I hope they ripen soon.
Our watermelons didn’t get planted out in time, and didn’t do so well when they were inside, but this little guy is still trying to make a watermelon. Aww.
This is not food, but the Japanese maple we planted out in July is thriving. This gives me hope for the dozen or so dwarf fruit trees we plan to attempt to plant in our yard soon.
What are you eating from your yard?