Circle S Farm CSA LAST DELIVERY MONDAY, JULY 20, MSFM LAST PICK-UP WEDNESDAY, JULY 22 AND LAST DELIVERY THURSDAY, JULY 23

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard

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Yep folks, that’s right, this is the last week.  We are finishing up early so Curtis and I can work on our new property – fencing and building a cabin for us to stay in.

So, we’ll keep this short and sweet.  Much like last week, there will be an assortment things in the bucket – and each bucket will be a little different.  I can promise you this:  Tomatoes (lots of ripe heirloom and roma tomatoes – and cherry tomatoes), basil – a lovely companion for your tomatoes!!  berries and winter squash (spaghetti, butternut, Georgia candy roaster, acorn and combination of these.)

A friend gave me a subscription to Garden and Gun this year.  This recipe is a delicious version of a tomato sandwich.
Tomato Grilled Cheese with Beer and Bacon Marmalade
Serves 1

Ingredients

Tomato Grilled Cheese2 tbsp. softened unsalted butter, divided
2 slices white bread, preferably thick
¼ cup Beer and Bacon Marmalade (recipe follows)
2 slices American cheese
3 slices heirloom tomato

Preparation

Spread butter onto one side of each piece of bread. Place a cast-iron skillet over medium heat and toast the buttered bread.Remove the bread from the skillet and place it on a cutting board, toasted side up. Slather the marmalade over the toast, and then stack the cheese and tomato on top. Put the sandwich together, and spread the soft outside with the remaining butter. Return it to the skillet and toast until golden and cheese is gooey. Serve with beer.

Beer and Bacon Marmalade
Makes 1 cup, or enough for 4 sandwiches

Ingredients

12 oz. smoked bacon
¼ cup minced shallot
1 tbsp. minced garlic
3½ tbsp. dark brown sugar
1 tbsp. honey
3 tbsp. sherry vinegar
3 tbsp. apple cider vinegar
1 cup brewed coffee
1 cup beer, preferably a porter or stout
1 tsp. kosher salt
¼–½ tsp. crushed red pepper

Preparation

Cook bacon slices in a cast-iron skillet over medium heat until crispy (about 5–6 minutes), and then remove them to a paper-towel-lined plate to drain. Reserve 2 tbsp. of bacon fat in the pan, and add the shallots. Cook them over medium heat until they begin to brown (about 3–5 minutes), and then add garlic and cook for about 30 seconds before adding brown sugar, honey, and vinegars. Simmer until reduced by half, and then add coffee and beer and continue to simmer until the mixture is reduced to a syrup-like consistency (about 10–12 minutes). Remove from the stove, season with salt and red pepper, and allow to cool. Crush or chop bacon into small pieces and fold them into coffee-beer mixture. Store in an airtight container, refrigerated, for up to 3 days.

 

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