Tag Archives: garlic

Swimming In Heirloom Tomatoes!

Rich, roasted tomato sauce!

Rich, roasted tomato sauce!

This just seems like the right time to re-blog this post, since we are at the height of tomato season!  After making a “double” batch of roasted sauce today, the yield was 4 pints of tomato stock (I use this for soups or risotto) 8 pints and 3 quarts of rich tomato lusciousness!

Basics with a Twist

I know….it’s my third tomato post, but what in the world is August for if not tomatoes?  When I returned home from market on Friday and unloaded the van, I went into the barn to find every available surface covered with tomatoes.  I went about pulling and packing for the following market day.  We have a large garbage can for the fruit that has ‘gone south’ and can’t be used.  This gets divided between our chickens and our compost pile.  The tomatoes that are merely bruised or damaged in some way I put to the side to roast in slices and freeze.  By the time I was finished sorting for Saturday, I had a whole tub of heirlooms.  I realized that these would take way too much time to roast in slices.  I needed to do something different.  I was staring at the vibrant colors of Caspian Pinks, Cherokee Purples…

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Abundance 101

Often times, during the growing season fatigue sets in at the end of the day and preparing a meal takes a back seat.  For the past two farm seasons, I’ve been in the process of healing from a major intestinal bleed-out and have not be able to actively weed or harvest vegetables along side Val and our farm hand Zac.  After two days at market, it literally takes the next four or five to rest and recover.  Val my ever-ready bunny continues to be the mover and shaker at Brickyard Farms.  She deals with the additional workload without complaint, always upbeat and positive.  My “job” is to keep up with the bookkeeping, marketing and prepare a decent meal.

I’m embarrassed to admit in the past I have typically approached meal planning with what do I feel like cooking?  Rather than, what do we have and how can I use it creatively?  It has taken time to really grow into a sense of place on our farm.  That left over feeling of entitlement from my previous life sometimes blocks recognizing the incredible abundance we have here.  With 5.5 acres of chemical-free vegetables and easy access to local cheese and meat; why would I choose to cook anything else?  So my current mission is to create meals using only the vegetables  that we grow before anything else is considered.  I allow myself a wide array of condiments and spices, but the foundation comes from the farm.

This week there are carrots, potatoes and tomatoes for starters, so I opted for a roasted concoction inspired by Yotam Ottolenghi.  It was the first time I had added a dressing to warm veggies.  The result made me weep with the realization that there is no lack of anything, only an overflowing abundance.

Warm out of the oven ready to be tossed with the dressing.

Warm out of the oven ready to be tossed with the dressing.

Roasted Vegetables With Caper Vinaigrette:

  • 6 carrots, peeled and cut in 3 inches lengths (for larger carrots, halve lengthwise and quarter)
  • 4 medium red onions, cleaned, peeled and quartered vertically
  • 1/2 cup olive oil
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 head of garlic, halved horizontally
  • salt and freshly ground black pepper
  • 3 medium red skinned potatoes, skin on and chunked or quartered depending on size
  • 20 cherry tomatoes, halved

For the dressing:

  • 2 Tbsp fresh lemon juice
  • 4 Tbsp capers, drained
  • 2 tsp maple syrup
  • 1/2 tsp Dijon mustard

Preheat oven to 375 F degrees.  Place the onions and carrots in a large bowl and add the olive oil, thyme, rosemary, garlic, 1 tsp salt and a few grinds of fresh black pepper.  Toss well and spread out on a large rimmed baking sheet.  Roast for 20 minutes.

While the onions and carrots are roasting, prepare the potatoes.  Add the potatoes to the pan and toss to coat.  Return to the oven and roast for an additional 40-50 minutes.  When the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes.  Roast for an additional 10 minutes.

Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard and 2 Tbsp of olive oil.  Adjust seasoning with salt and freshly ground black pepper.  Pour the dressing over the vegetables as soon as you take them out of the oven.  Remove head of garlic. Place roasted vegetables in decorative bowl and sprinkle with coarse salt.  Place garlic head on top.  When serving break up head and squeeze garlic paste on each serving.  Pass the Kleenex.

Unexpected lusciousness!

Unexpected lusciousness!

Don't plan on leftovers.

Don’t plan on leftovers.

“The key to abundance is meeting limited circumstances with unlimited thoughts.”

                                                                          —Marianne Williamson

 

Romancing The Garlic

Hard-neck garlic drying

Hard-neck garlic drying

July is garlic time here at our farm,. We’re busy harvesting, cleaning, hanging and selling heady, beautiful hard-neck garlic. It’s an intense time for a small farm such as ours.  Each step of the process is by hand so although time consuming, it’s definitely a labor of love.  There’s nothing quite like fresh garlic and many of our customers buy large quantities. When stored properly garlic can last well into the following year, while adding that welcome punch to so many recipes.  One way to preserve garlic is to make a “confit”.  The French verb confit means “to preserve.” The term confit in our country has come to mean to poach something in fat at a low temperature for a long time.

Peeled garlic ready to poach

Peeled garlic ready to poach

During the growing season I am always looking for ways to preserve and extend each crop.  Many times while harvesting garlic we have ‘dingers’; heads that we accidentally sink a shovel into or rip the roots off by pulling a little too hard.  We collect these and rather than resign them to the compost pile, we turn them into a delicious garlic confit. These make wonderful hostess or Christmas gifts and can be used in a variety of ways. Try them as a dipping oil for crusty artisan bread, add them to bean soups, to pasta, mashed potatoes or even roasted red peppers for a great bruchetta.  The possibilities are endless, limited only by your imagination.  Who wouldn’t love a jar of this liquid gold?

Garlic Confit:

  • 4 cups whole garlic cloves, separated and peeled
  • Small handful of fresh woody herbs (approximately 8-10) such as thyme or rosemary
  • 1 bay leaf, 8 peppercorns, or 1/2 teaspoon red pepper flakes (try different combinations, as these are entirely optional)
  • 3 cups extra virgin olive oil

Place garlic, herbs, oil and any additional ingredients you have chosen in a medium heavy saucepan.  Cover a cook over very low heat for about 30 minutes.  Don’t allow the oil to rise above 200 degrees F.  You may see small bubbles rise to the top.  To check for doneness, take a paring knife and test a clove.  It should be very soft; if not, poach for an additional 10 more minutes.

Remove pan from heat, keep covered and allow to cool to room temperature.  Using a clean spoon, divide garlic, herbs and oil among resealable jars. (I use 1/2 pint jelly jars)  Can be kept in the refrigerator for up to 4 months.

Garlic ready to slowly poach

Garlic ready to slowly poach

Liquid Gold

Liquid Gold

“The combination of olive oil, garlic and lemon juice can lift the spirits in winter.”

—Yotam Ottolenghi