Onions and Hiking and Tomatoes

 The days are passing way too fast. I'm partially tired, depressed perhaps, and partially trying to crowd all of summer's goodness into the other parts of the day. I've been busy knitting my Lady Eleanor out of Noro Silk Garden. It is coming out very nice and I'll post pics when I take them. I had forgotten what an enjoyable knit it is.

We have tons of tomatoes now, between the Organic Garden co-op that we joined, and those from our garden. Tonight we made a delicious Panzanella Salad. It was so very yummy and a great way to use our fresh tomatoes. We still have loads sitting on the windowsill.

SERVES 4

• 1/2 red onion, diced
• 8 ounces sourdough bread or ciabatta (toasted or day old)
• 4 medium tomatoes, ripe, chopped
• 4 ounces low fat mozzarella, cubed
• 12 kalamata olives, pitted and halved
• 1/4 cup fresh basil, shredded
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil (optional)
• 1 garlic clove, minced (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper, freshly ground

1. Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become.
2. If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly.
3. Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix.
4. Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.

Tomorrow we are headed upstate to go hiking. The day is supposed to be cool like today, perfect hiking weather. Heading upstate always reminds me of the Sheep and Wool Festival in Rhinebeck. I thought I'd share some more fair images.

These are some prize winning onions. I fell in love with how the light hits them.