Fresh Tomato Sauce
serves 4-6 (Spring Hill Community Farm Cookbook; 2011) Recipe Note: “John Gifford shared this recipe many years ago. It’s a summer treat we’ve been making ever since.”
- 2 ½ lbs. tomatoes, seeded and chopped, peeled if your ambitious
- 6 Tbsp. olive oil
- ½ Tbsp. fresh oregano, chopped
- 2 Tbsp. fresh basil, chopped
- 2 Tbsp. fresh parsley, chopped
- 2 cloves garlic, peeled and minced
- Salt and freshly ground pepper
- ½ tsp. sugar
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least 2 hours (for flavors to blend). Adjust seasonings and toss with hot pasta.
2 cups (Spring Hill Community Farm Cookbook; 2011)
- ½ cup chopped onions
- 1 cup chopped tomatoes
- ½ cup chopped bell peppers (or poblanos? or a mix)
- 1-3 jalapenos finely chopped
- 2 Tbsp. vinegar or lime juice
- 1 tsp. sugar
- Pinch of salt
- 1 Tbsp. fresh cilantro
Mix everything together and enjoy with chips, beans and rice, etc.
Warm Chard (or Kale) with Balsamic
(harmonyvalleyfarm.com) If using kale, discard the stems and steam the leaves until desired tenderness.
- 1 bunch chard (or kale)
- 1 – 2 tomatoes, chopped
- 1 – 2 Tbsp. balsamic vinegar
- Freshly ground pepper or salt
Wash chard, trim off leaves, and chop. Chop stems. Sauté tomatoes and stems 1 – 5 minutes. Add balsamic and leaves and cover to steam until tender to your preference (5-15 minutes). Season to taste.
Quick Roasted Broccoli or Cauliflower
serves 4 to 6 (Dinner; 2017)
Author Melissa Clark notes, “The key is to use enough olive oil to encourage real caramelization. If you use too little, the veggies steam instead of browning. Also, adding the seeds halfway through the roasting time ensures they don’t burn; don’t be tempted to add them any earlier.”
- Florets from 1 head (1 ½ – 2 pounds) broccoli or cauliflower, broken into bite size pieces (about 7 cups)
- 3 – 4 Tbsp. extra virgin olive oil
- Fine sea salt and freshly ground pepper to taste
- 1 tsp. cumin seeds (optional)
- 1 tsp. black or brown mustard seeds (optional)
- Heat oven to 450 degrees.
- Spread florets out in a single layer in one or two rimmed baking sheets (you want to give them a little breathing room if possible, to help them brown). Drizzle the olive oil over the florets, season with salt and pepper, and toss to coat.
- Roast the florets for about 10 minutes, and then toss them well. If you are using the cumin and/or mustard seeds, add them when you are tossing. Then continue to roast the florets until they are tender and browned at the edges, another 8 – 12 minutes.
- Serve hot or warm.
More Recipes Featuring Vegetables We Grow…
Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini |