Make sauce! That is what the gardens are saying this week. When one is kneeling in the towering trellises grasping the hot, firm flesh of gorgeous, perfectly vine-ripened paste tomatoes, it is very nearly an audible sound. I can only describe it as though the tomatoes have been absorbing the sun for us all summer, and now they are giving that energy and life back in the form of their thick, almost dry pulp. The paste or Roma tomatoes in your box are the oblong-shaped ones. Go ahead and keep munching away on the round and mini tomatoes, but take the big pastes and use the recipe below, check out the Farmer Kriss Pinterest Page or follow these links to other directions: Roasted Roma Tomato Sauce, Oven Puttanesca, Crock Pot Tomato Paste. We have given you almost everything you need in the box - herbs and garlic - everything except onions, which we are sorry to be missing. Our onion harvest looks like it will be bleak, if anything, this year, which is a mystery to us. Everything else looks so good!
RECIPE OF THE WEEK
Roasted Tomatoes and Garlic
Source: Think like a Chef, by Tom Colicchio
Notes: This recipe is a starting point. When you are done you'll have roasted tomatoes, roasted tomatoes juice and roasted garlic. You'll be able to use all of them in recipes and you can combine them into sauce, too. I use the juice to saute vegetables when I want to use less oil, I use the garlic on toast or in sauce, I use the roasted tomatoes as a bed for poached eggs. Blended together in the consistency you like, they work well for pizza sauce or pasta sauce. Be creative, taste a lot, have fun.
Notes: This recipe is a starting point. When you are done you'll have roasted tomatoes, roasted tomatoes juice and roasted garlic. You'll be able to use all of them in recipes and you can combine them into sauce, too. I use the juice to saute vegetables when I want to use less oil, I use the garlic on toast or in sauce, I use the roasted tomatoes as a bed for poached eggs. Blended together in the consistency you like, they work well for pizza sauce or pasta sauce. Be creative, taste a lot, have fun.
INGREDIENTS 10 ripe paste tomatoes, stems and cores removed 1 large head of garlic, divided into unpeeled cloves 1/4 cup extra virgin olive oil kosher salt and fresh ground pepper sprigs of thyme, oregano and/or basil | DIRECTIONS Heat oven to 350 degrees. Cut tomatoes in half long-ways, the place tomatoes, garlic cloves and olive oil in large bowl. Season with salt and pepper and mix gently. Line a large rimmed baking sheet with parchment or foil. Place halves cut side down on the baking sheet then pour left-over olive oil over top. Bake until the tomato skins loosen, about 20 minutes. Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275. Continue roasting, periodically pouring off and reserving the juices until the tomatoes are slightly shrunken and appear cooked and concentrated, but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow to cool. Discard herbs, transfer tomatoes and garlic to separate containers. Store the tomatoes, garlic and reserved juice in the refrigerator for up to 1 week or in the freezer for up to 6 months. |
Ratatouille: Provencal Vegetable Stew
Source: A Taste of Provence, Leslie Forbes
Notes: If you’ve never enjoyed this French celebration of high summer produce, you maybe haven’t had it made well. From most accounts, the best versions of Provence’s signature dish involve individual roasting or sauteeing of each component, then gently combining them and letting the flavors meld through the olive oil for a half hour before serving, or even overnight. Instead of thinking of Ratatouille as a quick stew you can throw together, think Old World Slow Food. Make it on a weekend. Enjoy the prep, enjoy the smell in your kitchen, enjoy the finished product with a nice crusty bread and some wine. Some good ones from the region include: Palette from Chateau Simone, Chateau Vignelaure red, Domaine Tempier red , Domaine Les Bastides.
Delicious Shots has a terrific Ratatouille recipe and tutorial online, if you you like pictures.
Notes: If you’ve never enjoyed this French celebration of high summer produce, you maybe haven’t had it made well. From most accounts, the best versions of Provence’s signature dish involve individual roasting or sauteeing of each component, then gently combining them and letting the flavors meld through the olive oil for a half hour before serving, or even overnight. Instead of thinking of Ratatouille as a quick stew you can throw together, think Old World Slow Food. Make it on a weekend. Enjoy the prep, enjoy the smell in your kitchen, enjoy the finished product with a nice crusty bread and some wine. Some good ones from the region include: Palette from Chateau Simone, Chateau Vignelaure red, Domaine Tempier red , Domaine Les Bastides.
Delicious Shots has a terrific Ratatouille recipe and tutorial online, if you you like pictures.
INGREDIENTS 1 lb Aubergines (eggplant), cut in 1/2 inch slices salt and pepper olive oil 1 lb Courgettes (zucchini or summer squash), cut in small chunks 1 lb mixed sweet peppers, cored and sliced thinly 1 c onions, peeled and finely chopped 1 1/2 lb tomatoes, peeled, seeded and chopped 3 cloves garlic, peeled and finely chopped 1/2 tsp sugar handful of parsley, finely chopped thyme 9-10 basil leaves, cut in strips | DIRECTIONS Salt the aubergines and leave for 30 minutes to drain. Pat dry and cut into small chunks. Heat about 6 tbsp of olive oil in a large heavy frying pan. Add the aubergines and when brown on all sides, remove and drain on paper towels. Add a little more oil and cook the courgettes in the pan until all their moisture has evaporated. Remove and drain. Continue with the peppers, removing them when tender. Add the onions, cook until soft but not brown. Stir in the tomatoes, garlic, sugar, parsley and thyme and simmer for about 30 minutes. Add the rest of the vegetables and after 5 minutes, remove from heat, mix in the basil and refrigerate overnight. |
Italian Kale and Potato Soup: Zuppa Toscana
Notes: Many regions of the world have a version of this soup, though the most well-know is probably the Zuppa Toscana made famous by the Olive Garden! This combo is always yummy. See a nice vegetarian version at Amy's Cooking Adventures blog. We tend to really like this with some kind of sausage. There's a great light Kielbasa version at Blue Kitchen. Or you can just go for it and do the whole cream-and-sausage-with-bacon zuppa thing we have below. Rich and amazing on one of those chilly nights coming up.
INGREDIENTS One 16-oz package of spicy Italian sausage 3 medium potatoes, scrubbed and quartered, then sliced thin 2 cups of chopped kale 3/4 cup diced onion 1 1/2 tsp minced garlic 4 cups chicken or veggie stock 3-6 slices cooked bacon, crumbled 1/3 cup heavy cream salt & pepper to taste Parmesan cheese for topping | DIRECTIONS Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. {Depends on how thin you sliced your potatoes!} Once the potatoes are tender, add in the kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes. |
Caviar D'Aubergine (French) or Babaganoush (Middle Eastern)
Notes: This recipe is something you're going to have to just start with and then mess around until you like what you've got. We LOVE this in August when the grill is in use so much and we can just pop the eggplants on at the end of a dinner and get them roasted and ready to prepare whenever we feel like it. Lately, it's come in handy for car trips as we've been taking kids off to college - prepare it so it isn't soupy and it's a no-drip delicious treat on crusty bread, pitas, tortilla chips or even cut veggies like cucumbers and carrots.
INGREDIENTS Eggplants, however many you've got Plain yogurt Tahini (sesame paste) Olive oil Lemon juice Seasoning: garlic, salt, pepper, toasted sesame seeds and smoked paprika to taste | DIRECTIONS Lay the eggplants on a hot grill and roast for about 10 minutes, flipping once and removing once the skins are charred and the flesh inside has collapsed. Remove from grill and allow to cool. Peel skins back and remove the creamy flesh. Discard skins but a few black bits stuck to the flesh here and there will only add to the flavor. Add cooked eggplant and about 1/4 cup of all other ingredients to a food processor. Process and add ingredients to suit taste, texture and calorie preferences. Add seasonings to taste. |
Southern-Style String Beans
Notes: With fresh string beans I generally recommend cooking for as short a time as possible. We saute lightly in a skillet most of the time, adding whatever seasoning is called for in a particular dinner. Sometimes coconut oil and soy sauce with sesame seeds, sometimes olive oil with thyme and lemon juice. Here's a nice Southern twist.
INGREDIENTS 2 lbs purple beans (or green beans or string beans), washed; ends snapped off 2 cloves garlic, minced (I used green garlic, which is stronger) Half of a small onion, chopped 4 to 6 oz. bacon ends (or equivalent bacon or fatback) Salt; pepper to taste | DIRECTIONS Bring a large pot of salted water to a boil (leave enough room for the beans to fit without sloshing water out), then plunge in the beans and bring back to a boil. If you're using purple beans, they'll soon turn green. Let the beans boil for 1 1/2 to 2 minutes depending on how crisp/tender you like them, then drain into a large colander and immediately rinse with cold water until cool to the touch (this will stop the cooking process and brighten the green color). Brown the bacon ends in a large, deep skillet over medium heat. Add the garlic & onion and saute until light golden (the pork will finish cooking during this time). Add the drained beans, season with salt & pepper to taste, stir and cook until heated through, about 2 to 3 minutes. A nice vinegar pepper sauce like Texas Pete Hot Sauce (which is actually a North Carolina hot sauce despite the name), or Tabasco Sauce will add Southern style tangy heat. |
Chocolate Basil Cake
Source: Farm Member Pat
Notes: A million thanks to Pat, who passed this recipe on to us years ago. We’ve published it multiple times since, and made it even more. The recipe was on the Box 6 blog, but I think I put it up after the local folks got their boxes. Trust me. It's amazing.
Notes: A million thanks to Pat, who passed this recipe on to us years ago. We’ve published it multiple times since, and made it even more. The recipe was on the Box 6 blog, but I think I put it up after the local folks got their boxes. Trust me. It's amazing.
INGREDIENTS 1 cup sugar 1 cup packed fresh basil leaves 5 tablespoons unsalted butter 1/2 cup unsweetened cocoa powder 2 large eggs 1/2 teaspoon baking soda 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 3/4 cup white flour 1/2 cup hot water | DIRECTIONS Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick spray and dust with rice (or regular) flour. Place the sugar and basil in a food processor. Process until basil is chopped fine and is uniformly green in color – will look wet. In a large bowl, whisk the melted butter, cocoa powder and basil sugar until well blended. Whisk in the eggs one at a time until blended and smooth. Stir in the baking soda, vanilla and salt. Gradually add flour, stirring just to blend. Add hot water to mixture, stir just to blend. Bake 22-25 minutes until a toothpick inserted in the middle comes out clean. Cool before frosting. |
Chocolate Sour Cream Frosting
Notes: It's even better with the whiskey, as noted.
INGREDIENTS 1 1/2 cups powdered sugar 3 tablespoons unsweetened cocoa powder 3 tablespoons sour cream ( or 2 TBSP sour cream and 3 TBSP whiskey) 3 tablespoons butter, softened 1 ounce unsweetened chocolate, melted and cooled 1/2 teaspoon vanilla extract | DIRECTIONS In a medium bowl, whisk the powdered sugar and cocoa. In separate medium bowl, beat sour cream and melted chocolate on low speed of mixer. Gradually add sugar mixture. Add vanilla and beat well for 1 minute until very smooth and creamy. Spread over cooled cake and garnish with extra basil leaves. |
Amazing Chocolate Zucchini Cake
Source: Adapted from Saveur
Notes: No, you don't need two terrific chocolate cake recipes in one week, but you just might want to take advantage of these fresh ingredients. We closed out our recent Farm-To-Table dinner with this one, and it was incredible. We didn't use the sour cream frosting, though it seems nice, we used the cocoa whiskey icing above.
Notes: No, you don't need two terrific chocolate cake recipes in one week, but you just might want to take advantage of these fresh ingredients. We closed out our recent Farm-To-Table dinner with this one, and it was incredible. We didn't use the sour cream frosting, though it seems nice, we used the cocoa whiskey icing above.
INGREDIENTS 2 medium zucchini, peeled, grated on large holes of box grater 8 tablespoons butter, at room temperature 2 + 3/4 cups flour 1/2 cup unsweetened cocoa 1 + 1/4 teaspoon baking soda 1 teaspoon salt 1 + 1/2 cups sugar 1/2 cup olive or corn oil 2 eggs 1 teaspoon vanilla extract 1/2 cup buttermilk 1/2 cup walnuts, chopped, optional for garnish Frosting: 1/4 cup butter, at room temperature 1/3 cup sour cream 1/2 teaspoon vanilla extract 3-4 cups confectioners' sugar | DIRECTIONS About 2 hours before baking place shredded zucchini in a large strainer over a bowl to allow water to drain. Stir occasionally and press down on the zucchini with the flat side of a spoon. Alternately you can use a cheesecloth or dish towel to wring the water out. Preheat oven to 325º F. Butter a 9-inch deep sided cake or springform pan. In a large bowl sift flour, cocoa, baking soda, and salt together. In a separate large bowl beat together butter and sugar with an electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in oil, then one egg at a time, then vanilla. Alternately beat in flour mixture and buttermilk in 3 batches beginning and ending with flour on low speed. Stir in zucchini. Pour batter into greased pan and spread evenly. Bake 1 hour and 20 minutes or until a toothpick comes out clean from center. Remove and cool on wire rack, turn out after 15-20 minutes or if using springform carefully remove side. Cool completely before frosting. Frosting: In a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla, add one cup of confectioners' sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes. |
Sausage, White Bean, & Kale Rotini
Source: Prevention Magazine (via Farm Member Julie)
Notes: Makes 6 servings
Notes: Makes 6 servings
INGREDIENTS 2 T. olive oil 2 links Italian-style turkey sausage, casings removed 1 T. minced garlic 3/4 c. dry white wine 8 oz whole wheat rotini 1 can (15 oz.) cannellini beans, rinsed and drained 2 T. chopped drained oil-packed sun-dried tomatoes (I just used a medium sized fresh tomato) 10 oz. baby kale red-pepper flakes | DIRECTIONS Heat 1 T. oil in large skillet over medium-high heat. Cook sausage, breaking it into bits, 4 minutes. Transfer to bowl. Cook garlic in skillet, stirring 1 minute. Add wine off heat and simmer until reduced by half, 2 minutes. Remove from heat. Cook pasta, reserve 3/4 c. cooking water, and drain. Add sausage, pasta, beans, tomatoes, and reserved cooking water to skillet. Gradually add kale and cook until just wilted, about 3 minutes. Season and top with red-pepper flakes and remaining 1 T. oil. |
More Recipes: Farmer Kriss Pinterest Page