(This recipe was featured at our July Saturday Sampler, Beyond Basic Basil.)
1 large roma tomato, thinly sliced
2 teaspoons olive oil, or as needed
Salt & ground black pepper to taste
1 green onion, sliced
1 slice prosciutto ham, sliced
1 clove garlic finely chopped
6 leaves fresh basil, roughly chopped
8 slices mozzarella cheese
2 tablespoons grated Parmesan cheese
Substitute naan bread for pizza dough and top with
mozzarella cheese, tomatoes, and prosciutto creating
a quick and easy dinner.
1. Wash hands and work area.
Preheat oven to 350˚F (175˚C). Line a baking sheet with aluminum foil.
2. Place naan breads on the prepared baking sheet; brush each naan with olive oil.
Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese
onto each naan; top with tomato slices. Season tomatoes with salt and pepper.
Top tomato layers with prosciutto, basil, and Parmesan cheese.
3. Bake in preheated oven until pizza is crispy on the edges and cheese is melted,
about 8 minutes. Turn on oven’s broiler and broil until cheese is lightly browned and
bubbling, about 2 minutes. Refrigerate leftovers immediately.
We harvested the last of our garlic and shallots from the garden this week. On Friday we will be moving on and starting some seeds for fall vegetables, although it still seems too early.
The ‘Killarney Red’ garlic also had some nice large bulbs, although they weren’t as consistent. There were a few smallish bulbs. I think either we didn’t plant as many or the germination wasn’t quite as good on these.
One of our farmers’ market vendors grows ‘Music’ garlic and loves it. I’ll say that the plants were vigorous and most of the bulbs also look large and well formed. There are a couple of smaller bulbs, but I suspect those were along the edge of the bed away from the drip lines.
Yup, you get another round of garlic harvests today!
We harvested 2 varieties of garlic this morning. The first was the ‘Persian Star’ that I really wanted to do well, but looked pretty insignificant from above-ground. Well, sadly, the below-ground bulbs aren’t much more impressive than the weak-looking tops were. They aren’t as small as I was afraid they might be, but the one bulb on the right here is pretty much as large as they get.
We also harvested the ‘Ferganskij’ garlic, the other variety that had pretty wimpy tops compared to other varieties. The bulbs are pretty small, but I think consistently larger than some of the smaller ‘Persian Star’ bulbs. Definitely not a winner compared to some of the other varieties we’ve already harvested.
A couple weeks ago when I had some garlic and shallot scapes from the garden, I used them in a very simple and very tasty shrimp dish that my family likes, Coconut Shrimp Stew.
The shallot and garlic went into the saute pan, and I chopped up some cilantro. To that, I added about a tablespoonful of the minced lemongrass that I froze last fall and about 1/3 of a teaspoon of homemade Sambal Olek (a red chili pepper paste made with vinegar and salt) that I made two summers ago from bountiful red serrano peppers.
All of the flavoring ingredients also went into the pan for a quick stir. The recipes always say “saute one minute or until fragrant.” I think that’s an interesting way to gauge it. Then I put two cans of diced tomatoes in. I know. No fresh tomatoes yet, so we make do with canned. There is a time and place for good canned tomatoes.
After letting the veggies cook for a few minutes, you add the coconut milk. I had some 1 cup boxes, so I think I ended up using 3 boxes. If you have cans, you want about 1 can of coconut milk per can of tomatoes. It makes lots of yummy sauce! You don’t want to cook this too long after you add the coconut milk or it might start to separate. As soon as you add the milk, you want to add in the peeled shrimp. The recipe calls for 3 pounds of shrimp, which makes 6-8 servings. We typically don’t need that much, so I make a full batch of the sauce and only add in the right number of servings of shrimp. Then we have extra sauce for something else. Anyway, add the shrimp and gently simmer until the shrimp is cooked through. Then you can eat it as a soup or serve it over rice.
You can garnish the dish with some extra cilantro if you want to. This is a pretty quick, easy dish to make. It usually takes about 30 minutes, not counting the time to cook the rice. It’s a great, warm dish in the winter but also a quick, fresh dish in the spring or summer!
I guess Tuesdays are turning into the Garlic Harvest report as our regularly scheduled feature. (I suspect we will only have a couple more weeks of it though!)
This week we harvested the 3rd variety from the Pizza Garden bed, which was the Inchelium Red. Inchelium Red is an Artichoke type, which is a softneck. In other words, this one didn’t have any scapes and we could theoretically braid it if we wanted to. Isn’t that a nice sized bulb? Inchelium Red is also supposed to be a very “medium” garlic – medium pungency and medium garlic flavor.
Although there were a few smaller bulbs here and there, this variety looks pretty good overall. The largest bulbs are similar in size to the Maiskij from a couple weeks ago, and the size seems to be more consistent than the Sonoran and Ajo Rojo from last week.
In examining all the other garlic varieties, it looks as though most of them have reached the “3 brown/yellow leaves stage,” meaning we will not be watering them any more to encourage good dry down. Depending on how they progress, we may harvest some or all of the remaining varieties next week or the following week.