September 17th Vendors & Recipe of the Week

VENDORS OF THE WEEK

"RT HANDCRAFTS"

Rita Haggerty

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"GERRY'S NATURALLY

GROWN PRODUCE"
Gerry Gill

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The vendors of the week are Rita Haggerty of RT Handcrafts and Gerry Dill of Gerry’s Naturally Grown Produce. Rita has wonderful little microwave potato bags along with novelty handcrafted aprons, baby blankets, hot pads, and placemats in a variety of print patterns and colors. She also does custom orders. Jerry has beets, leaf lettuce, Swiss chard, radishes, carrots, green beans, onions, cherry & roma tomatoes, jalapeno peppers, cukes, zucchini, and peach/apricot jams.

RECIPE OF THE WEEK

VEGETABLE TIAN (serves 4-6)

From: Ina Garten's Barefoot in Paris cookbook, 2004, page 146

Comment by Ellen Batt: Good dish for zucchini...serves a crowd easily! If there are any leftovers, coarsely chop and make a fritatta!

Preheat oven to 375

Saute over medium-low heat until onions are translucent, about 8-10 minutes:
2 Tbs. Olive oil
2 large yellow onions, cut in half and sliced thin
2 large garlic cloves, minced

Arrange in an oiled 9x13x2 baking dish.

Slice into ½-inch rounds: NOTE: aim to have all vegetable pieces the same size:
¾ pound zucchini
1 pound medium round potatoes, washed, only
1 1/4 pounds medium tomatoes (the campari tomatoes are perfect!)
Arrange in snug rows over onions, alternating the three. Fill the pan with about three rows of pieces.

Sprinkle over the rows:
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
1 Tbs. Fresh thyme leaves, plus 2 or 3 sprigs
1 Tbs. Olive oil

Cover with foil and bake 35-40 minutes.....until potatoes are tender.
Uncover and remove thyme sprigs.

Spread:
2 ounces grated Gruyere cheese...can use Swiss or parmesan
Bake another 30 minutes or until browned.
Serve warm.