We drove out to Old Brookville on Long Island’s “Gold Coast” on Saturday to visit two farms that we love. Purchased lots of goodies. The first one is Rottkamps on McCouns Lane see here:
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Here we bought wonderful Tomatoes, yellow, green and red heirlooms; three colors of Eggplant: lavender, white and graffiti;. Yellow and Green Zucchini; Pale Yellow Hungarian Bell Peppers; Corn; Basil and Yellow Melon; Peaches and Nectarines.
Next we went to Young’s Farm on Hegeman’s Lane here:
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At Young’s we bought Blueberries, Blackberries and Red Onions in the produce section and in the Annex we got a delicious Dark Cherry Pie, Tangerine Shortbread Cookies and a jar of Tart Cherry Jam.
On Sunday I got busy cooking these wonderful finds. First I made a gratin inspired by Claire Robinson on the Food Network show: 5 Ingredient Fix. Her recipe was with Green Tomatoes & Caramelized Onions with a Breadcrumb & Bacon Topping that you can find here.
Next I sliced the Green Tomatoes and seasoned them with Kosher Salt, Dried Basil, Olive Oil and placed them atop the squash layer.
I toasted Bread Crumbs with a chopped Garlic Clove in the remaining little bit of Bacon Fat and added the crumbled bacon.
I placed this on top of the tomatoes and put it into the oven for 40 minutes and then topped with shredded Parmesan Cheese and baked for another 5 minutes. The aromas were incredible!
While cleaning up I went to pour the remaining bread crumb mixture into a ziploc bag for storage and had a slight mishap as you can see here:
|My beautiful breadcrumbs literally down the drain!|
This was dinner along with a salad of Roasted Yellow Beets, Crumbled Goat Cheese, toasted Marcona Almonds and Arugula. My vinaigrette was Orange Muscat Champagne vinegar, dry mustard, chopped shallot, sugar, olive oil. It was very tasty and good pairing with the cheese and Arugula. Found some frozen Sun-dried Tomato Foccacia in the freezer and heated it up and served it with a dollop of basil pesto sans Parmesan! Another highly flavorful summery meal!