Browse by Tag: 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 […]


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 […]

Winter Tomato Sauce

Adapted from “The Vegetarian Epicure” by Anna Thomas. Ingredients 1 onion 2 cloves garlic 2 Tbsp lard or oil A pinch of Basil (more to taste) A pinch of Oregano (more to taste) A pinch of Parsley (more to taste) 1 Bay leaf 1 32 oz jar of crushed tomatoes 1 32 oz jar of […]

Winter Marinara Sauce

Adapted from Lidia Bastianich via the New York Times (The accompanying article about traditional Marinara sauce is great!) Ingredients 1 32 oz jar of crushed heirloom tomatoes 1/4 cup extra-virgin olive oil 7 garlic cloves, peeled and slivered Small dried whole chile pepper or several dried poblanos 1 tsp salt 1 large fresh basil sprig, or 1/4 teaspoon […]

Avga me Domates: Eggs on a Bed of Tomatoes

From Greek In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess. This is a quick and simple dish to make, and the tastes are fabulous. The tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. Serve with fresh bread to soak up all the […]

Fall Season Pollo en Tomate

This is a quick and easy dish to make out of leftover meat from a roasted chicken or from chicken breasts, wings, or legs. It is perfect for these wet chilly fall days and makes good use of the last of the tomatoes. You can use whatever amount or combination of onions, leeks, and garlic […]

Chicken Tortilla Soup

All the beautiful summer vegetables against a backdrop of cold nights makes this the perfect time for soup! This is a flexible soup that can make use of all kinds of veggies (summer squash and greens work great), allowing for easy variety. You can also add more peppers, chili powder, or hot sauce if you […]