Browse by Tag: tomatoes

Roasted Mediterranean Vegetables

Thanks to Donna Farley for this one, a great option for enjoying the last of the summer veggies! This recipe is based on a recipe in Delia Smith’s Summer Collection (translated into American!) Ingredients – rough guide! I use more of whatever is abundant or what I am craving, and I don’t always use fennel […]

Loving thy Heirloom Tomato

We have now started full-on tomato season.  For most people, they are the star of the summer veggies and we all have our favorites. We choose our varieties primarily on taste.  We mostly grow heirlooms for that reason.   We are small, harvest often and can get them beautifully vine ripened and then directly to […]

Heirloom Tomato Plum Basil Salad

This one’s…mandatory.  It’s…euphoric, delightful, the perfect lip-smackin’, no-lettuce-needed salad for summer. Though on a bed of lettuce or arugula it would be lovely! Some of Mari and Laura’s friends introduced us to this dish with peaches a few years ago, and yowza! are we glad for it, but now having fresh farm plums as well […]

Chili con Carne,Beans & Tomatoes

From Mark Bittman’s How to Cook Everything with some liberties taken. Yes, we combine all of his variations into 1. Ingredients: 1 pound  dried beans (Black or King of the Early!) 1-2 lbs  ground pork or Italian sausage, ground turkey or other farm fresh meat 2 onions, minced Salt and freshly ground black pepper to taste […]

Golden Tomato Pizza with Pesto & Kale

Time for a last “summer” pizza! from Cooking Close to Home by Diane Imrie & Richard Jarmusz, a great cookbook for all eating local in Vermont! Pizza Dough (they have a great Maple Whole Wheat dough recipe) 3 Tablespoons Basil Pesto 1 T Olive Oil 1 T chopped Garlic 3 cups roughly chopped Kale 3/4 cup cherry tomatoes, […]

Summer’s Last Hurrah Panzanella

from Smitten Kitchen Ingredients 3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large ripe tomatoes, cut into 1-inch cubes 1  cucumber, unpeeled, seeded, and sliced 1/2 inch thick 2 bell peppers, seeded and cut into 1-inch cubes 1/2 onion, cut in […]

A Perfect BLT Sandwich from Fat by Jennifer McLagan

From Fat, An Appreciation of a Misunderstood Ingredient, by Jennifer McLagan Making condiments is not difficult, and the taste is sublime. Even though we posted this recipe last summer, we thought it was worth sharing it again, and again.  ‘Tis the season, the tomatoes are luscious and plentiful! “Is it possible to improve upon this […]

Abundance

August in Vermont is definitely about abundance on a farm, no doubt.  So much so that the abundance sometimes becomes overwhelming…how do we find enough time to harvest, freeze, can, cook, eat and otherwise hold onto this amazing produce flooding in from our fields..without falling over from exhaustion. But when you do slow down long […]

Chicken Chasseur

“A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.” — Food and Wine Ingredients 1 tablespoon cooking oil […]

Homemade Farm Pizza

Really this can be designed to fit your whims of the day, but here are some ideas for pizza’s from the farm’s current offerings: Pizza Dough.. either made or a bought dough/crust or french bread cut open Smitten Kitchen’s Really Simple Pizza Dough or Epicurious’ Pizza Dough  are some options   The Base 1 cup or so of Pizza […]