Tag Archives: preserving

Cherry….Cherry Baby!

Here at the farm, we try to use whatever the land serves up; whether perfect, imperfect or abundance overload.  As we wait somewhat impatiently for our summer slicing tomatoes, we are totally excited that our cherry tomatoes are producing their delicious little orbs.  When they come on strong, as they are now, we take tons to market; but the real excitement is when I start roasting them for cherry tomato soup!  I love to stock the larder each year, and this is often where I start.  Using Sun Gold and Sweet 100’s separately or combined will offer up some of the best tomato soup you have ever tasted, and it uses only 4 ingredients! As a farmer I will have to say that the variety of cherry tomatoes does matter.  Taste your produce before purchasing to make sure yours are sweet and flavorful.  For those of you not inclined to can your produce, this soup freezes well in pint containers.  I roast two large sheet pans at a time, which will yield 5 pints of soup.  This is also when you can use your frozen roasted garlic cubes (from a previous blog post) adding it to your blender for additional depth.

When the weather gets cold (and it will get cold!) it is a real pleasure to open up a pint of this soup; top it with homemade croutons or basil oil as a starter.  And of coarse you will never go wrong with a white cheddar grilled cheese sandwich to dunk in a steaming bowl of this deliciousness for lunch!

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ROASTED CHERRY TOMATO SOUP

INGREDIENTS:

  • 8 pounds of cherry tomatoes (a pint is a pound the world round)
  • 2 heads of garlic, cloves separated, peeled and divided (skip this step if using your frozen roasted garlic cubes
  • 1/2 cup extra-virgin olive oil, divided
  • 2 teaspoons sea salt (I use Maldon), divided

DIRECTIONS:

  1. Preheat oven to 400 degrees F.  Using two large rimmed baking sheets, place 4 pounds of cherry tomatoes in each one.  Sprinkle one peeled and separated head of garlic on each sheet pan.
  2. Sprinkle 1/4 cup olive oil over each pan and with the palms of your hands, roll the tomatoes around until they are all evenly coated with oil.
  3. Sprinkle 1 teaspoon of sea salt over each sheet pan.
  4. Roast for 30-40 minutes or until tomatoes are slightly colored and bursting; turning sheets from top to bottom halfway through.  Remove from oven and let cool.
  5. Prepare 5 pints for canning or freezing.  If you have a Vita Mix use it.  I can usually get one sheet pan per blender batch.  If you are using your frozen roasted garlic cubes, add one cube per batch.  Blend thoroughly and taste for salt.  Add more if needed.  In a large bowl with a wire mesh strainer over it; pour half the tomato mixture into the strainer and scrape a silicone spatula over the bottom to remove  skin and/or seeds.  (you can skip this step if the seeds don’t bother you; I like my soup with a silky texture)  Pour into pint jars leaving 1/2 inch headroom or freezer containers leaving 1 inch headroom.  Repeat process with second sheet pan.
  6. Water bath pints for 15 minutes or freeze.

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Yields: 5 pints

“There is nothing that tomato soup and a grilled cheese sandwich can’t fix!”

 

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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Never Too Much!!

We’ve all heard by now the growing importance and benefits of fermentation.  During the growing season when cucumbers, zucchini and other vegetables are so abundant you might be tempted to drop them anonymously on your neighbors doorsteps; it’s a great time to think about the winter larder.  I enjoy putting up food.  There’s nothing better than opening a jar of summer in the middle of winter.  It helps me to appreciate the life we’ve chosen and the obvious health benefits.

I enjoy both the color and flavor of pickled squash.  This recipe is flexible enough to use any squash that seems to be coming out of your ears.  Summer squash, zucchini (any variety) or my favorite, patty-pan.  I select small or medium sized squash as you don’t want the seed cavity to become to large, otherwise your pickles become mushy.  I also don’t use the amount of sugar typically recommended in many recipes; I find the brine way too sweet for my taste.  I typically triple this recipe if I’m hauling out all the canning stuff anyway. These little gems have become family favorites.

Fresh and abundant

Fresh and abundant

Patty-Pan Squash Pickles:

  • 4-6 patty-pan squash, washed, halved vertically and sliced 1/4 inch thick (approximately 12 cups)
  • 2 medium sweet onions, halved vertically and sliced in 1/4 inch thick half moons
  • 2 red, orange, yellow or combination, seeded and sliced in 1/4 inch pieces equally 4 cups
  • 1/3 cup pickling salt
  • Ice cubes
  • 2 cups white vinegar (5% acidity)
  • 1 cup can sugar
  • 1 tsp. mustard seeds
  • 1/2 tsp. celery seeds
  • 1/4 tsp. ground turmeric
Ready for the pint jars

Ready for the pint jars

 

Toss squash, onion and bell pepper strips with pickling salt in very large bowl.  Cover vegetables with ice cubes.  Cover and let stand for 3 hours.Sterilize pint jars, and prepare lids.  While jars are boiling, drain vegetables, but do not rinse, discarding brine and any unmelted ice.  Combine vinegar, sugar and spices in a small saucepan; bring to a boil over medium-high heat.

Pack squash into hot jars, leaving 1/2 inch head space.  Cover with hot brine leaving 1/2 inch head space.  Seal and process jars for 10 minutes.  Remove jars from water and let stand for 24 hours.  Make sure each jars seals by pushing in the middle of each lid.  They should not pop.  Refrigerate after openings.  Makes 4, 1 pint jars.

Healthy & delicious patty-pan pickles.

Healthy & delicious patty-pan pickles.

 

“There may be many metaphors for living…. but we have to do the living.”