After the boys had finished processing the chickens, I fed them up bruschetta. While we were eating I realised that the tomatoes, garlic and basil all came from the garden. I made the bread the day before. Life can’t get much yummier than this. One of the things I pride myself in is honest food. Simple but tasty and it helps if the produce comes from our farm or from others around us. Local food is the best.
We are really fortunate to live in a valley with plenty of food. Slowly as our farm gate evolves we are getting more & more folk who want to buy direct from the farmer. So many of them go unnoticed but a few are doing really well. I thought I would share a few of the places I shop to buy meat and veg (ones that I don’t grow) over the coming weeks.
I shared this recipe before but here it is again for those who are feeling the spring air and can get tomatoes.
- 4 vine ripened roma tomatoes, diced finely
- ½ red onion, diced finely
- 1 clove of garlic, finely minced
- 1 sprig of basil, finely sliced
- Salt and pepper
- 3 cloves of garlic, peeled
- Olive oil
- Balsamic vinegar
- Basil leaves
- Crusty white bread (day old), thickly sliced
- In a medium sized mixing bowl combine diced tomatoes, onion, garlic and basil. Season with salt and pepper. Mix thoroughly giving it a light mash with a fork. Let it rest for half an hour to let the flavours meld together.
- Toast the bread to lightly golden. Rub the toast with peeled garlic while still hot. Top the toast with two spoonful’s of tomato mixture. Drizzle over olive oil and balsamic vinegar. Garnish with a few basil leaves.