From your garden to your table . . .

   The West Amwell Township Agricultural Advisory Committee is presenting a series of recipes in an effort to promote gardening and other agricultural practices.
   It is not too late to enter your garden in West Amwell’s first Garden Contest. Gardens will be judged on Aug. 4 and prizes awarded in the following categories:
   — Most Productive;
   — Most Visually Pleasing;
   — Greatest Variety;
   — Most Creative.
   Gardens can be vegetables, fruits, herbs, or any combination thereof.
   Gardens must be located in West Amwell Township.
   Your name, address, phone number and/or email address must be received by July 27.
   Entries can be emailed to [email protected] or by phoning the Clerk’s Office at 609-397-2054.
   ”Don’t miss this opportunity to show off your hard work and win a gift certificate to Sweet Valley Farms,” said Betty Jane Hunt, on behalf of the Agricultural Advisory Committee.
   ”What an exciting time for gardeners! The produce has been planted, nurtured and now it is time to enjoy the fruits of our labor. As we harvest our tomatoes, red onions, and basil, enjoy the following grilled recipe,” said Ms. Hunt
   .Grilled Ciabatta
Tomato Brushetta
   This recipe serves four.
   Ingredients:
   — 8 ounces of large diced ripe tomatoes
   — 2 tablespoons minced red onion.
   — 1½ tablespoons red wine vinegar.
   — 5 tablespoons of extra virgin olive oil.
   —1 tablespoon of basil chiffonade.
   — Salt and cracked black pepper to taste.
   — I small loaf of Ciabatta bread (sliced ¾ inch thick).
   — Extra virgin olive oil.
   Directions:
   — Mix the tomatoes and other ingredients together, except the basil, and let marinate for 30 minutes.
   — Preheat the grill and brush the Ciabatta slices with olive oil on both sides.
   — Grill the bread just before ready to serve. The bread should have a nice crispy exterior, and still be soft on the interior.
   — Stack the basil leaves on top of each other and roll them up. Then slice them into a Chiffonade, which is just a chef’s term for finely sliced greens.
   — Place the Grilled Ciabatta on the plates (three per plate) and top with the tomato mixture.
   — Spoon the vinegar and oil dressing over the plates. Top with the chiffonade of fresh basil.
    Recipe by Greg Sappington