Source: Simply in Season 2 large yellow tomatoes, diced 2 large red tomatoes, diced ½ c. mozzarella cheese, diced ½ c. green olives, chopped ½ c. olive oil ½ c. fresh basil, chopped 2 TB lemon peel, grated 1 TB capers or dill pickles, chopped 6 cloves garlic, minced Salt and pepper to taste Slice … Continue reading Bruschetta with Grilled Bread
Tomato Chutney
Source: The Vegetarian Epicure, Book Two via CSA member Anne Tisel 4 lbs red tomatoes 2 large onions, chopped 6 oz raisins 4 oz pitted prunes, sliced 1 ¼ c. cider vinegar ½ c. brown sugar 1 tsp ginger 1 tsp cayenne pepper 2 ½ TB salt ½ tsp ground cloves 1 ½ tsp ground … Continue reading Tomato Chutney
Tomato Soup
Source: From Asparagus to Zucchini 3rd ed. 1 TB butter 2 cloves garlic, minced 2 carrots, chopped 2 stalks celery, chopped 2 quarts tomatoes, with juice pinch of sugar ½ c. fresh basil salt, pepper, and grated Parmesan cheese to taste Heat butter in skillet. Saute garlic, carrots, and celery. Add tomatoes and simmer 20 … Continue reading Tomato Soup
Kohlrabi with Peas and Potato
Source: Simply in Season ½ c. onion, chopped 1 clove garlic, minced ½ tsp dry mustard ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp ground coriander 1 c. kohlrabi, peeled and chopped 1 c. potatoes, peeled and chopped 1 c. tomatoes, chopped ½ c. water ¾ tsp salt ½ tsp sugar ½ c. … Continue reading Kohlrabi with Peas and Potato
Getting the flavor of Tomatoes!
Lycopersicum escultentum Despite their strong association with Italian cooking, tomatoes were originally a New World crop native to Peru and cultivated by the Aztecs and Incas as early as the 8th century. They were not introduced to Europe until the 16th century, when Spanish explorers took them on their return voyages. The Italians first accepted … Continue reading Getting the flavor of Tomatoes!
Eggplant Burgers
Source: Simply in Season 2 TB oil 2 tsp wine vinegar or balsamic vinegar 1 tsp Dijon mustard ¼ tsp salt ¼ tsp pepper Whisk together in a small bowl. 1 Large or two small eggplant Cut crosswise into ¼” thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over … Continue reading Eggplant Burgers
Eggplant Papoutzakia
Source: Barbara Kingsolver: Animal, Vegetable, Miracle 2 pounds eggplant olive oil 2 medium onions garlic as desired 2 large tomatoes, diced 2 teaspoons nutmeg salt and pepper to taste 6 ounces grated or sliced mozzarella Set oven to 350 degrees. Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in … Continue reading Eggplant Papoutzakia
Pinto Beans & Collard Greens & Hungry Teens
Source: WorldsHealthiestFoods.com 1 onion, chopped 4 cloves garlic, chopped 1.5 lb collard greens 3 T. vegetable broth, plus ½ c. later 15 oz can of diced tomatoes, drained 15 oz can of pinto beans, drained 2 T. lemon juice 1 T. olive oil sale and pepper Remove stems from collard greens, rinse and chop into … Continue reading Pinto Beans & Collard Greens & Hungry Teens
Fox & Fawn Farm 