Heirloom Tomato Sauce

Heirloom Tomato Sauce

When your garden tomatoes get into high gear and start producing, start saucing! We used heirloom tomatoes in this recipe, creating more color and flavor diversity. We enjoy Black Krim, Brandywine, Aunt Ruby’s German Green, Pineapple, and Oxheart, but any tomato will make delicious sauce.

Ingredients:

5 lbs. fresh heirloom tomatoes
2 medium cloves of garlic, finely chopped
1/3 cup sweet peppers, finely chopped (like Italian Marconi)
1/8 cup mild to medium hot peppers, finely chopped (like Hungarian Wax – optional)
2 tsp. sea salt
1 tsp. dried oregano leaf
1 1/2 tbs. honey, agave, or sugar
1 tsp. lemon juice or red wine vinegar
black pepper to taste

DIRECTIONS:

1.Using a paring knife, gently cut out the top of your tomatoes, where the stem was connected to the fruit.

heirloom tomato

2. Slit an “X” into the bottom of each tomato, and drop them into boiling water in batches. In about 60 to 90 seconds (larger tomatoes may take a bit longer), the skins will begin to wrinkle and split. Remove tomatoes and plunge into ice water, allowing them to soak for another 60 to 90 seconds. Remove from ice water and gently peel skins away from the tomato.

heirloom tomatoes

3. Using a blender or food processor, pulse the skinned tomatoes to the consistency that you prefer (chunky or smooth).

4. Pour the tomato sauce and the garlic and peppers in a saucepan. Bring to a low boil, adding remaining ingredients as it heats.

heirloom tomato sauce

 

5. Reduce the sauce to almost half, stirring occasionally for about 45 minutes.

6. Allow your sauce to cool, and continue to thicken before using or freezing. Tomato sauce can stay fresh up to a week in the refrigerator or up to several months if frozen.

Green Bean Fries

gREEN BEAN FRIESOne of the best vegetables fresh from the garden is green beans. They are also surprisingly versatile in the kitchen. This recipe delivers on crunch and keeps the beans crisp, too!

INGREDIENTS

1/2 pounds fresh green beans
1–2 cups seasoned breadcrumbs
3 tablespoons all-purpose flour
2 eggs
1/4 cup canola or olive oil (may use more depending on number of batches)

DIRECTIONSgreen bean fries

  1. Pour flour into a plate, 2 eggs in another plate or bowl (lightly scramble), and breadcrumbs in another plate or bowl.
  2. Toss beans in flour, shake off excess.
  3. Dip into egg mixture to fully coat beans.
  4. Toss beans into breadcrumbs, completely covering.
  5. Over medium heat, cover bottom of frying pan with oil.
  6. Add breaded green beans and fry until lightly browned. Turn over after 1 to 2 minutes. Remove to a paper towel to drain. Salt to taste.
  7. Repeat step 6, wiping pan and using new oil for every batch.

Serve with our garlic aioli!

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Candied Flowers

candied borage

Candied flowers are delicious, and can last for several months. Use them as edible decorations on desserts, or even savory dishes like quiche.

What you’ll need*:
1 egg white, slightly beaten until just frothy.
1 small paint brush
¼ cup super fine sugar
freshly picked, edible flowers

Using the paint brush, brush egg whites onto flower petals front and back. Sprinkle sugar over all painted parts of the flower. Let dry on wax paper for 12 to 24 hours. Flowers should be hard and brittle to the touch. Store them in an airtight container until ready to use.

* Amounts depend on how many flowers you wish to candy. This is based on making only a few.

Flower Mix Edible BeautiesFlower Mix Edible Beauties

3 Grilled Veggie Recipes

3 grilled veggies

Try something new on the grill this weekend! Everyone enjoys the smoky sweetness of grilled peppers, onions, and tomatoes. But if you want to try a new side dish and wow your guests and family, grill cauliflower, carrots, and green beans!

Grilled Cauliflower “Steaks”

Whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon turmeric, 1 teaspoon Cajun seasoning, and 1 teaspoon sugar. Set aside. Remove leaves from the cauliflower head and cut the cauliflower into thick slices. Brush marinade mixture over cauliflower “steaks” and marinate for 10 to 15 minutes. Place on grill over high heat for five minutes on each side. Enjoy their tangy, sweet flavor with a hint of spice as a vegetarian entrée or side dish.

Grilled Italian Carrots

Peel 5 or 6 whole carrots. Whisk 1/4 cup each olive oil and balsamic vinegar together. Stir in 1 or 2 teaspoons of granulated garlic and dried rosemary. Brush mixture over carrots. Grill carrots on high heat 15 min, and then turn off flame and leave in grill, covered, for another 5 to 10 minutes to make sure they are tender. The sweet char created on the carrots makes a flavor reminiscent of sweet potatoes.

Grilled Lemon Pepper Green Beans

Whisk 1/4 cup olive oil, 2 teaspoons lemon pepper seasoning (lemon juice and crushed black pepper), and 1 teaspoon granulated garlic. Toss with trimmed green beans in large bowl. Pour the coated beans into a grill pan (or use aluminum foil with holes poked in the bottom) on the grill on high heat for 10 minutes, stirring frequently. The slight tartness perfectly complements the rich smokiness from the grill marks.

 

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Bread and Butter Refrigerator Pickles

refrigerator pickles

Cucumber plants can be prolific. So when we’re done putting cucumbers in salads, sandwiches, and vegetables trays, try this quick, refrigerator pickle recipe. They’re ready to eat in less than 24 hours, so make them ahead of your next barbeque or gift them to dad this Father’s Day.

2 large cucumbers
½ onion
8 cloves of garlic, peeled
1 ½ cups white vinegar
1 ½ cups sugar
½ teaspoon mustard seed
½ teaspoon celery salt
½ teaspoon turmeric

1.      Thinly slice cucumbers and onion. Tightly pack pint mason jars with cucumber slices, onions, and two garlic gloves in each jar. 

2.      In a pot over high heat, bring vinegar, sugar, mustard seed, celery salt, and turmeric to a boil. Allow the liquid to cool.

3.      Fill jars with liquid. Seal with lids and refrigerate for at least 12 hours. Will last up to two months in the refrigerator.

This recipe will fill 4 pint mason jars, depending on how tightly you pack the jars. 

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Big “Dill” Salads

 

Dill Chicken Salad

With spring here and summer just around the corner, we’re getting ready for outdoor brunches and barbeques. Dill can be whipped into a dressing for chicken salad served in croissants or pitas, or poured over fork-tender, boiled potatoes for a side dish at your next summer event. It’s (just about) the same recipe, too!

INGREDIENTS for chicken salad:
1/2 cup mayonnaise
1/4 cup loosely packed fresh dill, finely chopped
1/4 cup onion, finely chopped
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded chicken

INGREDIENTS for potato salad:
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup loosely packed fresh dill, finely chopped
1/2 cup onion, finely chopped
2 teaspoons garlic powder
Salt and pepper to taste
1 pound fork-tender boiled fingerling potatoes

DIRECTIONS:
Whisk all the dressing ingredients until well blended. Stir in chicken or potatoes. Chill for about an hour to let flavors blend.

i_Dill-Bouquet ORG 5047-Dill-Tetra

 

Nasturtium Pesto

nasturtium pesto

Bright green and full of garlic, traditional pesto is as versatile as it is delicious. Basil doesn’t have to be the only star of pesto. Try adding nasturtium leaves from your flower garden! Nasturtium adds a fresh, peppery kick to your pasta, pizza, or even eggs!

1 c. packed nasturtium leaves and stems, washed and dried
15–20 basil leaves
4 garlic cloves
½ cup pine nuts, lightly toasted
½ cup or more of extra virgin olive oil
½ cup Parmesan cheese, grated
½ teaspoon salt
½ tablespoon lemon juice

DIRECTIONS:
Add all ingredients to a food processor or blender and blend until smooth, scraping the sides periodically to fully incorporate ingredients. Add more olive oil for desired consistency.

 

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Springtime Melon Cocktails (and Mocktails)

melon cocktails

The weather is finally warming in Colorado, and our seedlings are emerging. We’re dreaming about lazy summer Sunday afternoons outside, listening to bees buzz and watching our flowers grow. We may as well enjoy a refreshing beverage to get us ready for summer fun! Melon is an especially fresh-tasting ingredient to add to cocktails (or non-alcoholic “mocktails”). Try our recipes below and feel like it’s summer already.

Cilantro-Melon Fizz
Make cilantro simple syrup by bringing to a boil, ½ c. water, ½ c. sugar, and 3 or 4 cilantro sprigs; let simmer for 2 to 3 minutes. Strain and cool. Purée 1 cup of cut melon in a blender. Strain and pour into a short glass. Add 1 oz. of vodka and 2 tbsp. of the cilantro simple syrup. Stir gently. Top with club soda and a sprig of cilantro.
For a mocktail: Replace vodka with club soda or lime seltzer water.

Melon Beer
Salt the rim of a pint glass (tip: use lemon juice instead of water; the salt will stick better to the juice). Purée 1 cup of cut melon in a blender. Strain and pour into the salted glass. Add one bottle of ale. Sprinkle with cayenne for a kick.
For a mocktail: Replace beer with ginger ale.

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Peas for Shoots Microgreens

stir fried pea shoots with garlic, chinese cuisineIn our neck of the woods, we’re sowing peas right around St. Patrick’s Day. But we can’t wait for our peas! So we’re growing Peas for Shoots Microgreens. Pea shoots taste like sweet, spring garden peas, but are lighter and more floral. Start some this week and make these recipes in as little a two weeks. Easy peas-y!

Pea Shoots and Garlic
1–2 cups of pea shoots
1 teaspoon olive oil
2–5 cloves of garlic, thinly sliced
1 tablespoon rice wine vinegar
 
Rinse pea shoots and pat dry. In a wok or skillet, heat olive oil. Add garlic and pea shoots. Cook for about 20 to 30 seconds and add 1 tbsp. rice wine vinegar. Steam, covered, until shoots are wilted, usually about 30 to 60 seconds. Remove shoots from the pan and serve.

 
Pea Shoot Pesto
1/2 cup olive oil
2 garlic cloves, peeled
¼ cup lightly toasted pine nuts (can also substitute walnuts)
1/3 cup Parmesan cheese, grated
4 green onions, diced
3 cups pea shoots

In a blender or food processor, mix olive oil, garlic, pine nuts, green onions, and pea shoots. Blend until smooth. Fold in Parmesan cheese, and add salt if desired. Serve with pasta, on pizza, with toasted bread or crackers, or as a dip. Variation: Add some mint leaves or a dash of lemon juice when blending the pesto.

Peas for shoots packet

 

 

Tomatoes Three Ways

Different varieties of tomatoes

Choosing a tomato for your needs can be easy! Tomatoes are often categorized as slicer, paste, or cherry/grape. Each is delicious, but best used for different cooking methods. We have a recipe for each!

Slicer tomatoes are thick and sturdy for slicing and enjoying in BLT sandwiches, Caprese salads, and chopped atop bruchetta, among many other dishes. Try Red Pride, Beefsteak, and Black Krim.

Mom’s Yummy Tomato Snack

Slice 3 or 4 tomatoes thickly, pat dry with a paper towel, and place them on a baking sheet lined with parchment paper. Mix ½ tsp. salt, 1 c. sour cream, 1 tsp. sugar, 1 tbsp. flour,  2 tbsp. chopped green onions, and 2 tbsp. chopped green chiles. Spoon about 1 tbsp. of the mixture on each tomato slice, and then top with cheddar cheese. Broil for 4 to 6 minutes or until lightly browned. The Paste tomato, also known as saladette, is a drier tomato with less seeds and rich flavor, ideal for cooking down into a sauce, paste, or for drying. Try Supremo, San Marzano, and Speckled Roman.

Tomato Paste

Preheat the oven to 350°F and chop about 5–10 pounds of tomatoes. Simmer tomatoes with a few tablespoons of olive oil in a sautée pan until they are soft. Pass the cooked tomatoes through a food mill to filter out the skins and seeds. Pour the tomato pulp onto two large, rimmed baking sheets and place in the oven. Bake until the tomatoes have reduced by half, usually about 3 to 4 hours. Freeze paste or keep in refrigerator for up to four weeks.

Cherry/Grape tomatoes are sweet, juicy, and small, perfect for snacking! Try roasting them with some olive oil until they burst. Try Gardener’s Delight, Rainbow Blend, and Jelly Bean Red & Yellow.

Tomato Tart

Preheat oven to 350°F. Roll a pastry or pie crust into a standard pie dish. Toss 2–3 cups of cherry or grape tomatoes in olive oil, and mound into prepared pie dish. Bake in oven until crust is browned, about 20 to 30 minutes. Top with fresh basil and Parmesean cheese.

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