Serves 6
A strata is similar to a crustless quiche, but includes big cubes of rustic bread for a heartier version. This is a great use for leftover baguette or any bread you have that is past its prime. The cubes of bread soak up the egg mixture and bake into a soft egg-bread similar to French toast. Stratas are lovely when served for brunch, but also make a great weekday lunch alongside a green salad.
SUGGESTED VARIETIES: Apples that maintain their flavor after cooking are best with the bacon. Try Jonagold, Pink Lady, or Crimson Delight.
8 large eggs, beaten
½ cup milk
3 tablespoons fresh thyme leaves, chopped
½ teaspoon salt
¼ teaspoon freshly ground pepper
8 ounces rustic bread, cut into 2-inch cubes (about 2½ cups)
½ pound bacon, cut into ½-inch ribbons
1 tablespoon unsalted butter
½ medium yellow onion, finely chopped (about 1½ cups)
2 medium apples, cored and diced
Preheat the oven to 350 degrees F.
In a large mixing bowl, add the eggs, milk, thyme, salt, and pepper. Beat to incorporate the seasonings. Put half of the bread cubes into the eggs and soak.
Brown the bacon in a large sauté pan; once it’s browned, transfer bacon to a paper towel and pour off all but 1 tablespoon of bacon fat from the pan. Add the butter and onion to the pan, and set over medium heat. Sauté until the onion is cooked through, 10 to 15 minutes. (This takes longer than usual because of the lower heat.) Once the onion is starting to brown, add the apples and stir until just cooked, about 10 minutes. Add the remaining bread cubes to the pan, remove from the heat, and stir gently until the onion mixture cools down.
Once the onion-apple mixture is cool, add it to the egg mixture and fold until all of the bread cubes are well coated in egg. Egg should pool in the bottom of the bowl. Put the mixture into a buttered shallow baking pan (a 9-inch rectangle or circle works well) and press down the bread cubes until they’re fully submerged in the egg. Put in the oven and bake until the egg is completely cooked through and the top of the strata turns golden brown, about 45 minutes. Cool slightly before serving.
Traditionally, apple trees are planted in an orchard, with rows of knobby trees and low-hanging bows densely packed. Even in backyards, apple trees are grouped together (often alongside other fruit trees) as they need a cross pollinator in order to produce fruit. Over the past several years, however, growers have cultivated a new kind of apple tree that can be grown in a container.
Container apple trees are grafted onto dwarf rootstock. The term stock refers to the actual trunk and root of the tree. Choosing a dwarf rootstock keeps both the root structure and the branches—a near-miniature version of an apple tree. For anyone without much space, these dwarf trees may be the perfect solution for homegrown fruit. They do well on patios, balconies, and rooftops.
Many varieties of apple trees are available, but you must choose an appropriate tree for your growing region. Apple trees prefer a long, hard freeze overwinter, so if you live in a more mild climate you should choose a suitable stock. Apple trees can be planted as you would any other potted plant. Your potting soil should include compost or bark. These add a richness and texture to the soil and will help retain moisture.
Your local nursery should offer advice on how best to care for your potted apple tree, but it is worth noting that you will not see fruit in the first year. In the first season, removing any immature fruits that form ensures that a healthy root system will develop.
In addition to dwarf trees, columnar apple trees are now available for purchase. These trees are one tall column of tree trunk, with several very short branches jutting directly from the trunk. During the growing season, these spurs are covered in bunched leaves and fruit, making this tree a beauty to look at. Columnar trees are relatively productive, and their diminutive size makes them an excellent choice for small spaces.