Tag Archives: vegetables

Escape To Your Garden

As we approach the solstice, we enter the time where we start seeing results from our hard work. We don’t have the advantage of greenhouses, so we get excited when the first radishes are pulled and our garlic scapes peek their pointy little heads out of the hard-neck garlic. Garlic scapes are one of those early culinary treasures that let us know we are getting closer to our garlic harvest. Look for them at your local farmers market where you can often buy them in quantity at a decent price. We sell ours in 30 count bundles.

There are so many ways to use these little gems. I chop and freeze several quarts for use throughout the year (you don’t even have to blanch them!) They are excellent in soups, pesto, scrambled eggs and potato salad. This salad in particular is a favorite, as it has no mayonnaise, making it a hit at picnics and potlucks. It’s simple, yet packed with flavor. I find I make it several times each summer. It’s excellent with virtually anything grilled.

BRICKYARD FARMS SCAPE POTATO SALAD

INGREDIENTS:

  • 2 pounds new potatoes or Yukon Golds, (skins on if new, peeled if larger)
  • 1/3 cup extra-virgin olive oil
  • 1 cup garlic scapes, sliced in 1/4 inch pieces
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sherry vinegar
  • Flaked salt (I use Maldon) salt and freshly ground black pepper to taste
  • 1 cup pitted and quartered kalamata olives
  • 1/2 cup chopped fresh parsley

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INSTRUCTIONS:

  1. If using new potatoes, leave whole, then cut in half after you drain them.  If using larger Yukon Golds, vertically slice in quarters, then slice each quarter into forkful pieces.  Boil potatoes in salted water until just done, about 10 minutes. Drain.
  2. Saute scapes in olive oil on medium heat for 2-3 minutes. Mix the Dijon mustard, sherry vinegar, and salt and pepper with a whisk. Add this to the sauteed garlic scapes.
  3. Pour over warm potatoes and fold in gently. Add kalamata olives, and mix again. Garnish with fresh parsley
  4. Serve warm or at room temperature. This will last in the refrigerator for up to 5 days (if there’s any left!)

Serves: 6-8

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“We might think we are nurturing our garden, but of course it’s really our garden that is nurturing us.”  —Jenny Oglow

Opportunity Knocks

As we all creep forward during this time of uncertainty; nature, reading, planting our vegetable farm and cooking are keeping me grounded and hopeful.  Rural living is a calming lifestyle that continues to nourish us.  Even with the farm year slowly ramping up, we have an established rhythm for daily life, that is forward thinking and hopeful.  Regardless of how this crisis plays out, if we can’t get to the farmers market to sell our food, it will certainly not be wasted.  We will be canning, along with making sure that our neighbors have access to fresh food. I respect that our farmers market is staying open, with a plan of action and necessary precautions.  Young farmers and businesses need to serve their communities and stay open as long as possible.  As elders, with my wife having a compromised immune system, we have been self-sheltering with the understanding that growing food is the very best use of our time.

It is often said that the character of a individual is how they respond to adversity.  After all happiness is an inside job; but I admit to having several sleepless nights. I am keenly aware of my privilege in feeling relatively safe during this time.  My heart hurts for people who have lost their jobs, businesses that have had to close, people without a sufficient safety net to get them through this time of uncertainty.  I trust the creativity and innovation of people, much more than the total lack of leadership at the federal level.  I know we will collectively get through this stressful time.  It is my hope that lessons will be learned that can lift all of us up, in the face of future challenges.

Actually, self-sheltering has been our rural life style.  When people come to the farm to laugh, cook and eat with us, they often say how they need to be a part of something with purpose.  Urban living has its own forms of signature stress.  They see a well lived in home, with a rich history, surrounded by land and vegetables, as something distant from their own reality.  We look forward to being able to welcome our friends back into our home and break bread together.  In the meantime, reading, writing, planting and preparing food is our devotion.

I usually make the following recipe during the summer months, but I have found that the use of frozen corn and the frozen cherry tomatoes that I put up during the last farm season create a beautiful and delicious alternative.  Depending on your circumstances and location, most grocery stores have cherry tomatoes even this time of year.

FRESH CORN POLENTA WITH ROASTED CHERRY TOMATOES

INGREDIENTS:

  • 6 ears of fresh corn (or 6 cups frozen)
  • 2 1/4 cups water
  • 3 tablespoons unsalted butter, cut into small cubes
  • 7 ounces feta, crumbled
  • 1 teaspoon salt, divided
  • Freshly ground black pepper to taste
  • 6 cups fresh or frozen cherry tomatoes
  • 4 large garlic cloves, peeled
  • 4 tablespoons extra-virgin olive oil
  • Chopped fresh basil or parsley for garnish

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INSTRUCTIONS:

FOR THE TOMATOES:

  1. Preheat your oven to 350 degrees F.  Pour cherry tomatoes and garlic onto sheet pan and drizzle 4 tablespoon extra-virgin olive oil.  Roll the tomatoes around with the palms of your hands to evenly coat.
  2. Sprinkle the tomatoes and garlic with 1/2 teaspoon kosher salt and freshly ground black pepper to taste.  Roast for 30 minutes.
  3. Remove from oven and toss the tomatoes.  Return to oven for 20-30 minutes more or until the tomatoes have slit and are slightly brown in some places.

FOR POLENTA:

  1. If using fresh corn, peel the leaves and silk from each ear, then chop off the pointed top and stalk.  Use a sharp knife to shave off the kernels, taking care to remove as much of the ‘milk’ below the kernels as possible, while stabilizing the cob on a cutting board.  You will need 6 cups of kernels.
  2. Place the fresh or frozen kernels in a medium saucepan and barely cover them with water.  Cook for 12 minutes on a low simmer.  Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid in a Pyrex measuring cup.
  3. Process for several minutes; you want to break as much of the kernel case as possible.  Add some of the cooking liquid if the mixture becomes too dry to process.
  4. Return the corn paste to the pan with some of the cooking liquid and cook, while stirring, on low heat for 10-15 minutes; or until the corn mixture thickens to a mashed potato consistency. (the more liquid you use, the longer this process will take; watch carefully in case it sputters)
  5. Fold in the butter, the feta, salt and pepper.  Taste and adjust seasonings.

TO ASSEMBLE:

Spoon some of the polenta into individual shallow bowls,.  Spoon roasted cherry tomatoes and garlic on top.  Garnish with fresh basil or parsley.

Serves: 4

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“When we are generous in welcoming people and sharing something with them— some food, a place in our homes, our time— not only do we no longer remain poor: we are enriched.”  —Pope Francis

 

 

Anyway You Slice It

I eat a lot of salads.  I never tire of the crunch factor.  The winter is a great time to step outside the box and look for salads that don’t rely on lettuce as the main ingredient.  I usually look for seasonal, stable vegetables; and brassicas are an easy solution.  Every thing from cauliflower, to broccoli, to cabbage offer creative and healthy options for salads with a seasonal flare.

Another thing to keep in mind is to include a variety of textures, color and flavor profiles.  Sweet against salty, is one I often use to help keep it interesting.  This salad has all the elements that I enjoy.  It’s colorful, crunchy, sweet and salty all at the same time.  It has great staying power and lasts for several days in the refrigerator.

Red Cabbage Salad with Dates and Feta

INGREDIENTS:

  • 1 small red cabbage (or half of a large one), halved, cored, then quartered and sliced very thin
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon Aleppo pepper flakes
  • 1/2 cup pitted Medjool dates, coarsely chopped
  • 4 ounces feta, crumbled
  • 2 tablespoons flat-leaf parley, chopped
  • 1/4 cup slivered almonds, toasted

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INSTRUCTIONS:

  1.  In a large bowl, toss the cabbage with olive oil, lime juice, salt and pepper to taste.  Taste and adjust with more lime juice and salt.  It should taste well seasoned.  Let macerate on counter for 30-45 minutes, to slightly soften cabbage.
  2. Toss dressed cabbage with half of the dates. and feta.  Arrange in a bowl or on a platter, and sprinkle the rest of the dates and feta on top.  Garnish with parsley and toasted almonds.

Serves 4-6

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 “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.””

 

Roll On!

Involtini is an Italian word for various small bites of food consisting of some sort of outer layer wrapped around a filing.  It can be made with a wrapeer of meat, poultry, seafood, or vegetables, with fillings like cheese, vegetables, cured meats, and nuts.  In this case the wrapper is zucchini and the filling is ricotta, pesto, and fontina.

For me, the definition of comfort food is smelling something luscious coming together in the kitchen.  Since I consider the kitchen to be the heart of the home, I love making dishes that catch people’s attention when they come in from outside.  This dish packs a flavor punch, yet won’t weight you down.  I make it with my homemade roasted tomato sauce, but you can easily substitute canned crushed tomatoes.  If you can, try to find locally raised grass-fed lamb; it’s leaner and more flavorful.  This dish can be made ahead up to 12 hours and reheated.  It can also be doubled for a crowd.  Serve with a simple salad tossed with vinaigrette and you’re in business.

STUFFED ZUCCHINI INVOLTINI

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound ground lamb or sweet Italian sausage
  • 1 red bell pepper, seeded and chopped
  • 1 (14.5 ounce) can crushed tomatoes (I like San Marzano)
  • 1 tablespoon fresh oregano, chopped (2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (2 teaspoons dried)
  • 1/4 teaspoon red pepper flakes (slightly more if you enjoy more heat)
  • Kosher salt and freshly ground black pepper to taste
  • 3 large zucchini
  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup shredded fontina cheese
  • 1/2  cup basil pesto, homemade or store-bought
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, ribboned for serving

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DIRECTIONS:

  1. Preheat oven to 425 degrees F.  Lightly oil a 9×13 baking dish or dish of similar size.
  2. Heat the olive oil in a 12-inch non-stick skillet on medium-high heat.  Add Italian sausage or ground lamb, breaking it up with a wooden spoon.  Cook until no longer pink.  Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, along with salt and pepper.  Simmer for 10 minutes or until sauce thickens slightly.
  3. Meanwhile, using mandolin or vegetable peeler, slice the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter.  You should have about 30 strips.  Sprinkle the zucchini with salt.
  4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.
  5. To assemble, spoon the tomato meat sauce into the bottom of the prepared baking dish.  Place two zucchini ribbons on cutting board side by side, and slightly overlapping lengthwise.  Spoon about 1 tablespoon of filling onto the zucchini.  Roll into a coil and place each seam-side down in the dish as you go.  Repeat with remaining zucchini.  Top with mozzarella.  Cover with foil.
  6. Bake for 20 minutes or until the cheese has melted.  Remove foil and broil for 3-5 minutes to lightly brown.  Cook 5 minutes and top with ribboned basil and thyme leaves.

Serves 6

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“If you cook Italian food, why should you go to a restaurant?”  –Martin Scorsese

The Flavorful Earth

Many years ago, when I was 10 years old, I made my first pie crust.  I had read the ingredients incorrectly and accidentally switched the salt and sugar amounts, making the pie virtually inedible.  Since then I have used refrigerator pie crusts with similar results;  they too were tough, tasteless and inedible.  I love tarts, pies and galettes and wanted to master these at home.  My reluctance to make homemade pie crusts continued until 2 months ago when my surrogate mother Mama Jan Burian offered me a solution.  I had always admired her baking skills and shared with her that pie crusts intimidated me.  She gave me her perfect pie crust recipe.  “It’s virtually foolproof!”, she told me.

Although slightly skeptical, with the encouragement of Mama Jan, I knew I had to try again.  After making the very first one, I regretted getting stuck in the refrigerator section of the grocery store.  My god, it was foolproof!  I am now delighted to report that there is no turning back!  I’m obsessed with savory galettes.  This one has become a favorite; and can be served for breakfast, lunch or dinner.  It comes together quickly and has had favorable reviews.  Thanks Mama Jan!!

SAVORY MUSHROOM GRUYERE GALETTE

MAMA JAN’S PERFECT PIE CRUST

INGREDIENTS:

  • 3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ cup butter
  • 1/3 cup shortening
  • ½ cup ice water

DIRECTIONS:

  1. Pulse flour, sugar and salt in a processor.  Add butter and shortening; pulse until crumbly.  Add ice water and pulse until it forms a ball.  Dust silicone baking mat with flour; place ball on mat and cut in half.  Wrap each half in plastic wrap.  If using for a one crust pie or galette, place one half in refrigerator for one hour; place other half in freezer for future use.
  2. Remove wrapped dough from refrigerator and let stand for 10-15.  Unwrap and place on lightly floured silicone baking mat.  Roll out in a circle of about 16 inches in diameter.  Roll loosely around your rolling pin and place on a large baking sheet lined with parchment paper.

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FOR FILLING:

  •  2-3 medium sized shallots, minced
  • 2 12 ounce packages white button or crimini mushrooms, or a mixture of both, sliced 1/4 inch thick
  • 3 tablespoons unsalted butter
  • 1/3 cup white vermouth
  • Kosher salt and freshly grated black pepper to taste
  • 1 tablespoon fresh thyme leaves
  • 8 ounces finely shredded Gruyere or Comte cheese
  • 1 egg lightly beaten
  • 2 tablespoons fresh parsley, chopped

DIRECTIONS:

  1. Preheat oven to 400 degrees F.  In a large non-stick skillet, melt butter over medium heat.  Add shallots and saute until soft, about 6-8 minutes.  Add mushrooms, then thyme leaves and continue to saute as the mushrooms start to sweat out their moisture.  After about 10 minutes add your white vermouth, salt and pepper.  Continue sauteing until most of the moisture is evaporated from pan.  Remove from heat and set aside.
  2. Place your finely shredded Gruyere cheese in a 12 inch circle in the center of rolled out crust; leaving a 2 inch border.  Place your mushroom mixture on top of Gruyere.  Gently fold over border making occasional pleats where necessary.
  3. Brush with beaten egg.  Place in over for 35-45 minutes; or until crust is golden and mushrooms are bubbly.  Let sit for 10 minutes before cutting.  Garnish with chopped parsley.

Serves 2-4

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“I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It’s rustic. And it’s forgiving. You just roll it out flat and then fold it in roughly around the filling.”                       —Viola Shipman

Autumn Leaves

It is cool and has been pouring since yesterday evening, with no sign of letting up anytime soon.  The vantage point from my desk is perfect for watching both weather and nature.  The current on the lake is from the north, and with each puff of breeze, leaves are letting go and baptizing the ground.  It is gray, and natural to turn inward; checking in on one’s feelings, hopes and dreams.

My personality is one of deep feeling.  I emote.  As a recovering DQ, you never have to guess where I’m coming from, because I will tell you, without hesitation.  I do better with small groups of like-minded people, who understand my straight forward presence.  I occasionally offend people with a perceived ‘bluntness’; yet this has been a trait that I have fought hard to adopt.  I was raised in a family that children were to be seen and not heard, leaving me with a feeling of invisibility that lasted well into my 30’s.  Harmony trumped truth in any social situation, regardless of my internal screaming.  Change is hard.

Although many people see me as strong and opinionated, I am also open-hearted, cry easily and rail against injustice, both real or perceived.  I accept that I will always be a work in progress, willing to love and be loved.  Cooking for others is my most sincere form of love.  Nourishment comes in many forms; a kind word, a compliment, or the warmth of a hug.  May we rely on each other for small gifts that are shared openly.  During this season of letting go, may I shed what no longer serves me.

STUFFED ACORN SQUASH

INGREDIENTS:

  • 2 large acorn squash (I like the Carnival variety)
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup wild rice
  • 3 cups water
  • 1 medium onion, chopped fine
  • 3 cups loosely packed, chopped greens (kale, Swiss chard or beet greens)
  • 3/4 cup almond slivers, toasted
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup fresh parsley, chopped for garnish (optional)

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DIRECTIONS:

  1. Preheat oven to 400 degrees F., and halve the acorn squashes lengthwise down the middle.  Scoop out the seeds.  Place the squash cut side up on a rimmed baking sheet lined with parchment paper.  Brush halves with 1 tablespoon olive oil.  Sprinkle generously with salt and pepper, and roast for about 45 minutes, or until the squash are fork tender.
  2. Meanwhile, place wild rice and water in heavy medium size pot.  Bring to a boil, then cover and turn down to a simmer.  Cook for 30 minutes to one hour, or until rice splits open and is tender.  This will be determined by the freshness of your rice.  Drain in wire colander and set aside.
  3. In a medium non-stick skillet over medium-high heat, add 1 tablespoon olive oil and chopped onions.  Saute until onions are translucent.   Add chopped greens of your choice and continue cooking until greens are wilted.  Add almonds and dried cherries or cranberries, along with drained wild rice and combine.
  4. Fill each half of squash with filling, and place baking sheet back in oven for an additional 10 minutes.  Any leftover stuffing can be refrigerated and eaten as is or spooned over a salad.  Serve hot with fresh chopped parsley as garnish.

Serves: 4

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“Listen! The wind is rising, and the air is wild with leaves,
We have had our summer evenings, now for October eves!”
― Humbert Wolfe

I’ve Gone Nuts

Seasonal.  We are entering the threshold of fall.  Tomatoes are waning, sweet corn is done; but there are wonderful options that are showing up at the farmers market stalls.  Peppers, for example are prolific right now.  I love them roasted, and rely on them in jars during winter; but what if you change something traditionally done with roasted and made it with fresh peppers?  Muhammara, a Syrian spread is traditionally made with roasted Aleppo peppers (although jarred roasted peppers work just fine).  It also has bread and walnuts in combination with the roasted peppers.   I wondered what would happen if I used fresh peppers and additional varieties of nuts?  Game on.

FRESH RED PEPPER AND NUT SPREAD

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INGREDIENTS:

  • 1/4 cup vegetable oil (I use avocado oil)
  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds
  • 1/2 cup walnut pieces
  • 1/4 cup unsalted roasted pistachios
  • 3 medium red bell peppers, about 1 pound, seeded and cut into 2″ chunks
  • 1 medium sweet onion (I used Wall Walla), cut into chunks
  • 1/3 cup toasted bread crumbs
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cayenne pepper

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DIRECTIONS:

  1. Heat oil in a 10 inch skillet over medium heat.  Add walnuts and saute for about 3-5 minutes until lightly toasted.  Remove with slotted spoon and place in bowl of food processor.
  2. Add pine nuts and almonds to same skillet.  Saute for 2 minutes, until lightly golden.  Remove with slotted spoon to plate lined with paper towels.
  3. Add pistachios to food processor bowl and pulse until finely chopped.  Place in medium bowl.
  4. Add red pepper and onion to food processor bowl.  Pulse until fine.  Transfer to mesh strainer to remove liquid.  Let stand for 5 minutes.
  5. Add strained peppers and onions to bowl.  Stir in pine nuts, almonds, breadcrumbs and olive oil.  Season with salt, pepper and ground cayenne.
  6. Serve with crackers of choice. (I use crostini)

Yield: 3 cups

“A recipe has no soul.  You. As a cook bring soul to the recipe.”  — Thomas Keller

 

 

Lovin Spoonful

Boy, are we rocking the tomatoes.  We are in tomato nirvana!  BBLT’s, roasted tomato sauce, cherry tomato soup, tomato confit, caprese salad, uncooked tomato sauce, bruchetta and tomato risotto.  I wait for this time of our farm season and will eat, prep and can as many variations as I can imagine.  My time is limited but this is truly a labor of love.

Last Thursday evening was the tomato risotto.  For those of you who have followed this blog, you are aware of my roasted tomato sauce; which is a combination of all our varieties cut up and roughly seeded, mounded in a roasting pan with 2 heads of garlic, olive oil and salt.  This is roasted for 5-6 hours at 300 degrees.  Each hour I remove the macerated tomato stock with a ladle and can it for future use.  I use it in chilies, soups and risottos.  For those who don’t go through this approach, you can use tomato paste to intensify the chicken stock.  Either way, the result is luscious.   Cherry tomatoes add both sweetness and color.  Top with fresh basil and shaved pecorino and you have a show stopper.  There are two recipes each summer at peak tomato season that I am emotionally moved by when I make them; tomato risotto and uncooked tomato sauce.  It’s like eating the sun.

TOMATO RISOTTO

INGREDIENTS:

  • 5 cups chicken stock (preferably homemade) or 4 cups chicken stock mixed with  1 cup roasted tomato stock
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 4 garlic cloves thinly sliced
  • 2 cups cherry tomatoes (I like Sweet 100’s)
  • 2 tablespoons tomato paste (omit if using the tomato stock)
  • 1/4 teaspoon ground cinnamon
  • 1 cup arborio or carnaroli rice
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (I prefer Kerrygold)
  • 1 cup finely grated pecorino cheese, plus 1/4 cup shaved for serving
  • Fresh basil, chopped, for serving

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DIRECTIONS:

  1. Bring stock to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  2. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium.  Add onion and cook, stirring often, until golden and very soft, 8-10 minutes.  Add garlic and cook, stirring until softened, about 1 minute.  Add tomato paste if using, and cook stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes.  Add cherry tomatoes and cinnamon, and cook, stirring often, until some of the tomatoes start to burst, about 2-4 minutes.
  3. Stir in rice, season with salt, and reduce heat to medium-low.  Cook, stirring, until some grains are translucent, about 3 minutes.  Ladle in 2 cups of stock and simmer, stirring frequently, until completely absorbed, 8-10 minutes.  Ladle in another 2 cups of stock and simmer, stirring frequently, until rice is cooked through and most of the stock is absorbed, 12-15 minutes.
  4. Add butter and grated pecorino, and remaining 1 cup of stock, stirring constantly, until risotto is very creamy looking, about 4 minutes.  Taste and season with additional salt if needed.  Add freshly ground black pepper to taste.
  5. Divide risotto among shallow bowls and top with chopped fresh basil leaves, additional olive oil and shavings of pecorino.

Serves 4

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“A world without tomatoes is like a string quartet without violins.”  –Laurie Colwin

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!”

 

And The Walls Came Tumbling Down

What is it about walls that seems to bring out a collective reaction of distaste?  Let’s face it our political discourse has taken on a polarized view of such things.  But the wall I’m referring to is a wall we can all agree on.  Brickyard Farms uses “The Wall” to showcase our amazing hard-neck garlic.  The first week we have German White and the next week is for Music (yes the hills are alive).  It is incredibly satisfying to sell about 2500 head of garlic each of those weeks.  For those of you not familiar with hard-neck garlic, it is distinctly different from the soft-neck garlic you purchase in your local grocery store.  Most soft-neck garlic is grown in China and is required by law to be refrigerated during overseas transport.  When garlic is refrigerated it changes the sugars to starch and makes the garlic bitter.  It also signals to the garlic that spring has arrived and it needs to grow.  This is why you typically find a green sprout in the center of each clove.

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Many of our customers purchase in bulk; anywhere from 60-250 at a time.  We are humbled by the support and enthusiasm over the years for this savory allium.  We typically store 200 heads for our personal consumption.  In addition to this I roast an additional hundred head to use in soups and stews.  When garlic is roasted it becomes beautifully sweet and nutty.  Typically garlic is roasted as a whole head with most of its papers in tact.  You simply cut the tips of each clove, baste it with olive oil, wrap it in foil and roast it in a 375 oven or on your grill for 50-60 minutes.  This works well when you are thinking of a luscious appetizer; but I want to freeze it for future use.  The method I describe here will yield two six-cube silicone ice cube trays of roasted garlic; each cube being the amount of one large head of garlic (although you can purchase bulk quantities of pre-peeled garlic I would NOT recommend it).  My suggestion is that you go to your local farmers market and stock up!  Fresh garlic season is usually July-August; and if you’ve never had fresh garlic you are in for an incredible treat!  Once they’re frozen, you just pop out the cubes and place them in a zip-lock freezer bag or container and they’re ready for something yummy when you are.

Roasted Garlic In Quantity

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Ingredients:

  • 15-20 medium size heads of garlic (remember, fresh is best)
  • Good quality extra-virgin olive oil
  • 1 teaspoon coarse sea salt (I use Maldon)

METHOD:

  1. Preheat oven to 375 degrees F.  Peel all your garlic and place in an 8×8 or 9×9 ceramic dish.
  2. Pour enough olive oil in the dish to cover the garlic cloves halfway.  Toss to coat.
  3. Sprinkle coarse salt over garlic and cover with aluminum foil.
  4. Roast in oven for 30 minutes, then remove foil.  Roast for an additional 30 minutes or until soft and slightly golden.  Let cool.  Place in ice cube trays using any oil in the dish to cover each cube (I use a teaspoon in each one, then cover with additional oil if needed).
  5. Freeze overnight.  Remove from trays and put in zip lock bags or freezer containers.

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“There is no such thing as a little garlic!”  —Arthur Baer