August 7, 2011 Hot Sheet

Did you get a chance to see the gorgeous tomatoes last week fromHerrcastle Farms? Stop by this week and check out their numerous varieties. Grab a few and do your own taste testing to decide which is your favorite! When you are done making your tomato decision, walk around the market and pick up the other veggies needed to make the Summer Vegetable Gratin (recipe below).  Films and Music in the Park! Tonight - Thursday, August 4, 7:45pm   The Scribe Video Center, Friends of High School Park and the La Mott Community Center Garden Group present an evening of films, fun and music. Trundle down to the park on Thursday evening, Aug. 4 for an evening of bluegrass music by Hootgrass and a series of films focusing on sustainable agriculture and local land preservation efforts. The event kicks off at 7:45 pm.  For information call 215-222-4201 or visit scribe.org. Special this week M&B Farview Farms Buy 5 lbs of any meat sausage and get $1 off per pound. This week's line up of food vendors includes: Streamside Farms - Full bounties of produce beautiful fresh cut bouquets from our very own Elkins Park chemical-free grower Frecon Farms - more yummy peaches, plums, blueberries and cherries Lone Wolf Farms - fresh corn, tomatoes, squash, watermelon, beets, onions, greens, potted herbs, peppers and tomatoes. Tall Pine Farms - greens, peaches, tomatoes, herbs, salsas and sauces from a sunny-haired local farmer who is a great source of information on local produce M&B Farview Farms - Grass-fed beef, pastured Heritage (milk-fed) pigs, pastured goats, lamb, chicken, eggs, ducks, guineas, goose, state-licensed raw Jersey cow and goat milk, raw cow and goat cheeses, yogurt. They also grill up food during the market for you to enjoy! Mainly Mushrooms - a variety of foraged and cultivated mushrooms along with delicious and protein-rich free-range eggs Steve's Pound Cake  - Steve's assorted flavors are delicious with a scoop of vanilla ice cream on a hot day! Around-the-Corner-Caterer - all sorts of savory goods and some delicious brioches and cookies to nibble on as you walk around the market PhilaDing - gluten free ethnic specials, falafel, salsas, assorted salads, fresh scones Bucks County Preserves - homemade jams & jellies, honey and apple cider Fresh A Peel Hummus - have you tried this yummy hummus yet? Great as a spread on sandwiches or for a healthy snack! Philly Bill's Dills - Don't let your grilled lamb, beef or veggie burger go unadorned by one of these mouth-watering varieties of pickles Krystyna's Pierogies - Delicious homemade pierogies Herrcastle Farms - So many heirloom tomatoes! Cardamom and Curry - Varieties of delicious teas - you can brew hot and cold. Non-food vendors: Bruce Weiner - handmade tiles Banyan Yoga - instruction and massage from our very own local studio Janet Falon - jewelry maker Summer Gratin This recipe is perfect for a summer farmers' market. Just walk around this Sunday, and pick up all the necessary produce - and you are ready to make this delicious Summer Gratin. It's great for a main course or a side dish. From Cooks Illustrated 6 tablespoons extra virgin olive oil 1 pound zucchini, ends trimmed and sliced crosswise in ¼ inch thick slices 1 pound summer squash (yellow), ends trimmed and sliced crosswise in ¼ inch thick slices 2 teaspoons salt 1 ½ pounds ripe tomatoes, sliced ¼ inch thick 2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups) ¾ teaspoon ground black pepper 2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp) 1 tablespoon minced fresh thyme leaves 1 large slice white sandwich bread, torn into quarters 2 ounces Parmesan cheese, grated (about 1 cup) 2 medium shallots, minced (about ¼ cup) ¼ cup chopped fresh basil leaves   Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving. The Creekside Co-op Mission Statement CreekSide Co-op is a cooperative member-owned food market in Cheltenham Township, providing products and services that are responsive to the values of its ownership and fostering connections among the people of its diverse community. CreekSide Co-op