Wednesday, August 26, 2015
Monday, August 24, 2015
Friday, August 21, 2015
Yesterday I shared a yummy soup recipe using tomatoes from the garden, and today I have a delicious recipe that Chris came up with using the same heirloom tomatoes with cucumbers. Using all garden fresh ingredients he came up with this tangy chunky cucumber salad that is perfect to share at end of summer get to gethers.
1 cup vinegar
1 cup sour cream
1/2 cup sugar
1/4 cup dill
5 cups chopped cucumber
1 large heirloom tomato diced
1 small red onion diced
3 cloves garlic minced
salt pepper to taste
Combine vinegar, sour cream, sugar and dill in a bowl mix well being sure that the sour cream is no longer lumpy. Add cucumber, tomato, onion, garlic, salt and pepper mix well and chill at least 2 hours before serving.
This recipe like our others is a guideline not a blueprint, and any substitutions are encouraged. Please share with us any changes you made!
Thursday, August 20, 2015
As I mentioned in my last post our tomatoes are beginning to ripen. This is great news for us because this means we will have one more item to bring at the market, but this will also mean we will be up to our ears in tomatoes in no time! With the later in mind I figured today would be a great day to start experimenting with new tomato recipes.
The result... Southwestern Tomato Soup...yum yum.
The ingredients include:
5 medium tomatoes seeded and skinned
1 stalk celery diced
1/2 medium red onion diced
1/2 bell pepper diced...I used a purple one
1 Aurora pepper diced... this adds the kick if you don't like spice skip this ingredient
1.5 cups chicken stock
1 can tomato paste
2 tsp sugar
3 tsp fresh cilantro
Add all ingredients to the pot and bring to a boil. Once the mixture begins to boil cover and reduce to a simmer for about 20 minutes. Let everything cool for about 10 minutes before transferring to a food processor to blend in batches. It took me about 3 batches to complete the job. After it is blended thoroughly return it to the pot and heat it through.
This can be served with a dollop of sour cream and fresh cilantro to balance the heat of the aurora pepper.
Tuesday, August 18, 2015
When you buy produce from us this is where your food comes from. We were able to get some of our fall crops planted once the weeds were clear. This week we planted beets, kale and a variety of lettuce that will be ready for market before the season is over.