by Allie Misch
This summer we have been enamored with the fresh ingredients we've brought into our kitchens from the familiar faces of the farmers we cherish. Not only do we love supporting our local community, but we happen to think there's something extra special about being able to identify a VanScoy tomato or pick out the extra sweetness of Conrad's honey. By mixing and matching our farmers market finds, we have been letting these flavors speak for themselves through our "simple summer" series. Here are four new recipes to highlight this season's bounty.
Based on recipe from Engine House Number 5, adapted by Tricia Wheeler (Serves 6)
- 1 large cucumber, peeled, seeded and finely diced (1/4-inch cubes)
- 1/2 green pepper, finely diced
- 1 piece pimiento, finely diced
- 1/2 large onion, finely diced
- 3 tablespoons parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 large clove garlic, minced
- 1 cup Italian vinaigrette dressing
- 6 large tomatoes, peeled and seeded
- 1 cup tomato juice
Salt and freshly ground pepper to taste. Sour cream, cucumber spears and sour cream to garnish.
Combine diced cucumbers, green pepper, pimiento and onion in a large bowl with parsley, basil and garlic. Mix in Italian dressing. Coarsely chop tomatoes and add to soup along with tomato juice. Season the gazpacho with salt and pepper; chill until ready to serve. Garnish with sour cream and a cucumber wedge.
By David Lebowitz
One pound (450g)
This recipe can easily be increased. The important thing is to use a baking dish or pan big enough so that they tomatoes are not too crowded. You want room between them for the moisture to escape, which concentrates the tomato flavor. If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits.
And it’s up to you if you want to cut out the stems before roasting or not. You can see here I did some, but not the others (for whatever reason was running through my mind at the time.) The herbs can vary as well; basil, oregano, or marjoram all pair nicely with tomatoes.
- 2 tablespoons olive oil
- 1 clove garlic, peeled and thinly sliced
- 8-10 branches of fresh thyme
- a few spring of fresh rosemary
- salt and freshly cracked pepper
- 1 pound (450g) tomatoes, (8 small or 4 medium-sized)
- Preheat the oven to 325ºF (165ºC.)
- Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
- Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.
- Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.
Sweet Corn Salad
Recipe by Tricia Wheeler (Serves 6)
- 6 ears of sweet corn, cooked 3-4 minutes and shucked off the cob
- 1 small red onion diced
- Large handful of fresh basil, chiffonade
- 1 large nice tomato diced
- 3 tablespoons white wine vinegar
- Splash of Good Olive Oil
Combine all ingredients before service – serve at room temperature, or chill for about 30 minutes and then stir in basil before service. Corn can be cooked and shucked ahead.
Grilled Peaches with Ice Cream & Brown Sugar Bourbon Drizzle
By Tricia Wheeler
½ stick of butter
¼ cup of Bourbon
½ cup of Brown Sugar
Slice and remove pits from peaches – brush cut side with olive oil. Combine butter, bourbon and brown sugar in sauce pan – heat until combined and thick – about 4-5 minutes, add a few pinches of salt. Grill peaches cut side down, top with ice cream and bourbon drizzle.