I'm still getting a few things from my garden. The tomatoes are ripening, and I've been picking a few every couple days. There are plenty of green ones still needing to ripen. There are also quite a few small jalapenos on the plants and some bell peppers, too. We had to cover the tomato and pepper plants for a few nights this weekend to protect them from frost, but it's warmed up again so we should be good for a while. I've also got carrots and chard still out in the garden. I read somewhere that carrots will taste better after a couple of good freezes, so though I've pulled several of the carrots, I'm going to leave the rest of them for a while. Chard can survive a frost, so I should be having that for a while, too.
With all the chard and tomatoes, I started searching for a recipe that would use some of them. There are quite a few good sounding recipes, but this one won out. She served this with crusty bread, and a poached egg on top, but I skipped the poached egg. It does look interesting, though. Perhaps next time?
I really enjoyed the flavors in this. My husband didn't drizzle any of the vinegar on his, but I thought that really added a nice touch. I really love when the broth soaks into the bread. So good!
This whole grain sourdough is the perfect complement to so many things! I used 1 cup of the bean liquid in this batch, instead of the water.