Roasted Tomato Sauce

Tomato season is upon us and the farm store is filled with them. We have several heirloom varieties which we are proud to grow along with some favorite red varieties and delicious, sweet cherry tomatoes. A little more on the heirloom varieties: while their interesting shapes and sizes make them unappealing for most stores to sell them, we find that their taste makes up for the appearance. Not to mention that we have pick them when they are just ripe enough to eat, so they don't store for more than a few days at a time. But just in case you don't get to them and they get a little too soft to enjoy raw, here is an excellent sauce recipe that Terry made on Saturday and we have all been enjoying since. Use any variety of tomatoes.

Roasted Tomato Sauce
In The New Vegetarian Epicure by Anna Thomas

4 pounds of tomatoes
1 pound sweet onions, chopped
5 large garlic cloves, sliced thin
2 tablespoons olive oil
1 teaspoon salt, to taste
3 tablespoons basil leaves, chopped

Use very red summer tomatoes (12-16 medium tomatoes). Peel the tomatoes in the usual way: cut a cross in the bottom of each one with a sharp knife and put them into boiling water for 1 minute. Remove them from the hot water directly into cold water, then slip off their skins and trim them over a bowl, catching all juice. Cut the tomatoes into large chunks or wedges.

Peel and chop the onions. Peel and slice the garlic cloves. Toss together all the ingredients, including the juice of the tomatoes, and spread it all evenly over a large baking sheet with edges.

Put the tomatoes in a 375 degree oven and roast them for about 2 to 2 1/2 hours, stirring once after the first hour, then every 30 minutes or so. Most of the liquid will cook away and the tomatoes will melt into a soft, thick, slightly caramelized marmalade.

Serve this on pasta, with rice, on pizza, with polenta, in soups, in a quesadilla, in an omelet, or alongside anything that goes well with tomatoes.

Caramelized Fennel and Onion

A fennel bulb is the thickened, succulent stem of the plant that grows just above the ground. It can be used either raw or cooked in recipes. When used raw it is crunchy with a distinct licorice flavor, and cooked the flavor mellows out significantly. Below is an easy recipe for caramelized fennel and onions, one of my favorite ways to eat fennel. Enjoy!

2 large onions (3 cups sliced)
2 large, trimmed fennel bulbs (3 cups sliced)
2 tbsp olive oil
1 tbsp butter
Salt to taste
1/4 cup slivered kalamata olives
White wine to taste, 2 tbsp to 1/3 cup
Fresh ground black pepper

1 loaf of crusty, Italian bread (ciabatta)

Peel the onions, quarter them lengthwise and slice them thickly. Trim onions and fennel bulbs and slice them to a similar size. In a heavy bottomed, nonstick pan, heat the olive oil and butter. Add the onion and fennel, salt it lightly, and cook over medium heat, stirring often, until the vegetables are a beautiful golden brown. This may take 45 minutes or more. Stir in the slivers of Kalamata olives and white wine. Continue stirring until the wine is completely absorbed. Taste and correct the seasoning with salt or pepper. Meanwhile, slice the bread about 1/2 inch thick. If it's a large loaf, cut the slices down to about 3 by 2 inches. Toast the slices in a 400 degree over until they are crisp and golden brown on both sides. Brush them lightly with olive oil. Spoon the fennel mixture over the toasts, or use toasts for dipping.

Raspberry Crisp

Well, it's getting to be the end of August and the raspberries are still coming in although our inventory on the farm is not nearly as overwhelming as it was last week! We are harvesting two varieties of red raspberries right now, both incredibly sweet and suited to grow well in western washington. They are known as tulameen (our smaller berry) and cascade delight (considerably larger berries, although I find them to not be as sweet). I finally made my first raspberry crisp of the year last night with a friend. This recipe was a hit! Definitely definitely top it with vanilla ice cream, it just doesn't get much better.

• 2-1/2 cups Raspberries
• 1 Tablespoon (Heaping) Cornstarch
• 2/3 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Oats
• 1/4 cup Pecans, Chopped
• Dash Of Salt
• 3/4 sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Colcannon

For the past few weeks we have been harvesting green cabbage and red cabbage and our curious cone shaped cabbage that many people have been asking about (in case you too are wondering, it's an early season variety that has relatively sweet, tender leaves). This week we began harvesting our green savoy cabbage. So what to do with the summer bounty of cabbage? For lunch today on the farm, we made colcannon which is an Irish casserole made of mashed potatoes, cabbage, and onion. The milk and cheese in this recipe below from Jane Brody’s Good Food Book make this version quite non-traditional. But it does become a hearty main course and for the hardworking farm employees this is a valid exchange. Enjoy!

1 pound potatoes (I used a combination of russet and Yukon gold)

1 pound green cabbage, shredded (4 cups)

1 large onion, chopped (1 cup)

¼ cup milk

1 tablespoon butter or margarine

3 ounces sharp cheddar (or other hard cheese), coarsely grated, divided

Freshly ground black pepper to taste

Salt to taste

Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid, and set them aside to cool somewhat.Using the potato water (you may have to add more water), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside.When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and the butter or margarine, and mash them until they are smooth. Add the reserved boil cabbage and onion to the potato mixture. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical—it can be between 350 degrees and 425 degrees, depending on what else you are using the oven for). Let the cheese on top brown slightly. 

Kohlrabi is back again!

The summer bounty has inundated us once again and I couldn't be more thrilled! Each day there are trays and buckets of lovely produce being brought in from the fields: broccoli, cauliflower, berries galore, summer squash, and fava beans. Kohlrabi, as well, has made it's return. This interesting member of the brassica family has the taste of a cabbage and the crispness of an apple. Many people assume that it is a root, but it is actually a stout stem. While I enjoy it raw, just sliced into wedges or grated over my salad, it is also excellent sauteed, steamed, or baked. Like so many things we grow here on the farm, it comes in your choice of colors, pretty purple or green. Another perk is that the leaves can be removed and prepared as you would your favorite braising green. Below is a great recipe for stir-fried kohlrabi.

3 kohlrabi
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves of garlic, peeled and thinly sliced
1 inch piece of ginger, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil and soy sauce, each

Peel kohlrabi and slice it and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once and then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat, and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Savory Rhubarb Lentil Curry with Spinach

As amazing as rhubarb crisp is, I'm not always in the mood for something sweet. So what to do with all that rhubarb when you are in the mood for something savory? Below is a healthful, excellent curry recipe that can be served alone or with a grain. Enjoy!

Savory Rhubarb Lentil Curry with Spinach

1 large sweet potato
1 cup French lentils
3 cups of water
1 bay leaf
2 stalks of rhubarb (diced into small pieces)
1/2 of 1 red bell pepper (diced into small pieces)
2 cups frozen spinach or 2 cups cooked spinach, chopped finely
1 tablespoon olive oil
1/2 tablespoon of mustard seeds
pinch of red pepper flakes
1/4 tsp fennel seeds
1 tablespoon minced ginger
1 tablespoon cumin powder
1 tablespoon brown sugar
salt to taste

Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water. Cook sweet potato, boil, bake, or steam. While the lentils are simmering, cut your vegetables. In a large saute pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger and cumin. Add red peppers and rhubarb to the pan. Saute for a few minutes. Add spinach and saute until fully cooked. Add cooked lentils, cooked sweet potato, and brown sugar, and stir. Add salt to taste.

Leek, Potato, and Asparagus Soup

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• Asparagus is not only delicious, to me it also means the coming nicer days and the potential of getting out the grill. It is a herbaceous perennial in the lily family and has some medicinal qualities. According to Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods, "asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing." I find so many of our spring vegetables have excellent detoxing characteristics, to help us get healthy for the summer sun!

Below is a recipe for leek, potato, and asparagus soup from www.foodnetwork.com.

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• 2 tablespoons vegetable oil or butter
• 1/4 stick (1 ounce) butter
• 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
• 1 celery stalk, chopped
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups water
• 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 3 whole green onions, chopped, for garnish

Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!