Week 12

This morning I uncovered the first round of broccoli, and they are growing up beautifully, dark green and hardy.  While the tomatoes, peppers, eggplants, and squash keep giving, other vegetables are slowly working their way to ripeness in the neighboring rows and fields, including some red cabbage and brussels sprouts.  The first hints of fall are in the air, with cool evenings and mornings and a bit more rainfall than July ever allowed.  As August draws to a close I wonder what sort of weather is in store for us in September, how sweet the sweet potatoes and winter squash will turn out, and whether you are enjoying the melons as much as I am.

Featured Recipes:

Creamy Tomato Soup
3 Tbsp Butter
1 medium Onion, coarsely chopped
2 Tbsp Flour
2 Cups Water or Vegetable or Chicken Stock
4 Pounds Tomatoes (about 12 medium)
2 Tbsp Light Brown Sugar
6 Whole Cloves Garlic
1 Cup Half-and-half or Cream
½ tsp Salt
Freshly ground Black Pepper
1/3 Cup sliced Basil (optional)

Melt the butter in a large stainless steel pot over medium-high heat. Add the onion; cook, stirring constantly, until tender, 5-7 minutes. Reduce heat to medium. Sprinkle the flour over the onions and cook, stirring constantly, until the mixture foams. Pour the water or stock into the mixture and bring to boil.

Peel the tomatoes (drop them in a pot of boiling water for just 10-15 seconds to loosen skins and make peeling easier!) and remove the stems. Cut them in half, squeeze out the seeds, and chop. Set aside ¾ cups of the chopped tomatoes.

Add the remaining tomatoes, brown sugar, and cloves to the pot. Leave uncovered and reduce the heat so that the mixture continues at a gentle simmer. Cook, uncovered, stirring occasionally, for 30 minutes.

Remove the pot from the heat and set aside to cool slightly. Remove and discard the cloves. Transfer the soup to a blender or food processor and process to a smooth puree.

Return soup to the pot, place over low heat, and add the reserved chopped tomato. Stir in the half-and-half or cream and add the salt and pepper to taste. Heat the soup, stirring constantly, until very warm, but AVOID boiling, as this will curdle the cream. Turn off the heat and stir in the basil if desired. Makes 6 servings.


(Recipe from: Farmer John’s Cookbook, pg 233)

Garden Fresh Pasta Sauce
4 cups Tomatoes, chopped or 2 cans Tomato Puree, drained
1 medium Zucchini, diced
½ Pint Sun Gold or other Cherry Tomatoes, whole
4 Green Onions, diced
4 Cloves Garlic, sliced (you can dice if you prefer smaller pieces)
~15 Leaves Basil, cut into shreds
Grated Parmesan Cheese, to taste
Fresh Ground Pepper, to taste
1 lb Grass Finished Beef (optional)

Place all ingredients, except beef, in a pot and heat on medium high, stirring often, until it comes to a low boil. Reduce heat to medium-low, and cover to let ingredients steep together. Meanwhile, fry beef in skillet; drain and add to sauce. Simmer as long as possible to allow flavors to mix even more. Serve over your favorite pasta noodles. Serves 4-6.

Green Bean and Hazelnut Salad
1 ounce hazelnuts (2 tablespoons)
3/4 pound green beans, trimmed and halved
2 1/4 teaspoons grainy mustard
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon flaxseed oil
1 teaspoon hazelnut oil
1/4 cup finely chopped red onion
Preheat oven to 325°F with rack in middle. Toast nuts in a small baking pan
until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts. Cook beans in a 6-quart pot of boiling salted water (1 ½ tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
Source, www.epicurious.com

Basil, Roasted Peppers and Monterey Jack Corn Bread
1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking
powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/3 cups corn kernels
2 ounces roasted marinated red bell peppers, drained and chopped
1/2 cup chopped fresh basil

Preheat oven to 400 degrees F. Butter a 9x9x2 inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.