Week 23 is lovely to look at ...

The warm days of October are having a wonderful impact in the beginning of November.
Challenge of the week --what to do with a persimmon ..particularly one that is not particularly ripe.

Vegetables -melty goodness The Tian

Tian

It's almost time for the next delivery and let's see what's left: broccoli, a few tiny carrots, summer squashes and potatoes.

I used the broccoli to make broccoli with broccoli. I used a potato peeler to make ribbons of the stems which I sauteed in olive oil and then steamed the florets. I made a parmesan crisp -small amount of grated parmesan cheese in the same pan I used to saute the broccoli until it melts into a disk...just for fun.

The tian is a dish and a the dish it is cooked in. Basically a single layer of whatever vegetables (coat them in vegetable oil) you have topped with cheese and breadcrumbs and baked in a 350 oven for about 30 minutes.

I used squash, potatoes and tomatoes. For the topping - I mixed breadcrumbs, roasted garlic and parmesan cheese. Other versions have more cheeses. It is good hot and cold.

I got the inspiration for the vegetable pastas from Luminous Food my niece's wonderful web site.

Breakfast --Sol Food Farm sammie

I've adapted the salad frisee idea ...
The longest part of making it --is peheating the oven for baking the bread. I poached the egg but it could be baked on the bread and then topped with the salad. I didn't add the bacon but of course you could.