Fresh Harvest, LLC

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Fresh Harvest, LLC
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Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Tomato Crostada with Thyme

Try something different than your standard tomato pie. Thyme and cheddar are really delicious with the tomatoes!

from NYT Cooking

FOR THE CRUST
1 cups all-purpose flour, more for rolling out dough
1/2 cup fine cornmeal
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
1/2 cup grated extra-sharp Cheddar

FOR THE FILLING
1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
1 cup extra-sharp Cheddar, grated
Black pepper, to taste
1 large egg
Flaky sea salt, like Maldon

Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.
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Market News

Hello!
We’ve got some new veggies this week as high summer season sets in! This time of year the crops are plentiful but less diverse, as only a few plants can stand our hot and humid summer weather.

We’ve still got blueberries, blackberries, and wonderful melons! These are listed in the Fruit section of the Market page .

Remember all our produce and Market items are guaranteed! If you are not satisfied with the quality of an item, let us know and we will refund your money or replace the item. Especially with melons, it can be very hard to tell quality!

Thank you so much for all your support!

See you Wednesday!
John and Tallahassee

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