Clockwise: Salad mix (bagged), garlic chives, bell peppers, beets, kale, red kuri squash, watermelon

Did you know?
That watermelon’s have more lycopene per pound than fresh tomatoes? Lycopene is a powerful antioxidant that aids the body in fighting off free radicals. While fresh tomatoes are also an excellent source of lycopene, cooked tomatoes can have up to three times as much. All the more reason to eat watermelon now and jar/can our tomatoes for winter. ūüôā

 

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Almost Too Easy Bruschetta Grilled Chicken

This took me like, maybe 10 minutes to prep. SOOOO YUMMY!

Ingredients
4 small, local, organic chicken breasts
2 large, local, organic orange tomatoes (mine probably weighed 2 lbs together for perspective)
2 moderate to hot local, organic peppers – I used Czechoslovakian Black from our garden
15-20 small, organic, local basil leaves – I used variegated pesto basil from our garden
1 TBS local, organic garlic – chopped
4 TBS as fresh as you can get Parmesan, Asiago or Romano Cheese – I used a blend
Organic 4 color pepper
Sea Salt
Extra Virgin Olive Oil to taste

1.) Mix it all in a bowl. Let sit in the fridge to chill. Grill chicken. Top grilled chicken with summer bruschetta. Done and done!

How’s that for simple! ūüôā Mine is pictured with Yukon Gold mash with dill and saut√©ed Swiss Chard.

Kelyn’s Rainbow Tomato Sauce

Ravioli with home-made sauce and dill butter garlic beans.

Sometimes in life, we just have to say I am sorry. I am SO SORRY that this recipe is late to the blog! I promised it to a few lovely patrons of the West Reading Farmer’s Market by 9 PM last evening, but alas, wedding decorating took over our home, and then my mother-in-law to be dropped off the first official bouquet of garden grown flower lovin’ for the wedding (next August), and to be honest, by the time I settled down, I was ready for sleepy-time. ūüôā

With no further delay, here is the recipe for the best¬†tomato sauce you will ever eat. I am a fan of tasting the vegetables,¬†not overwhelming them with unnecessary seasoning.¬†We just kept saying all of Saturday night, “Why isn’t there more!?!?!?”, and milling around the house like lost children, opening cupboards and expecting that maybe I somehow jarred some in my sleep. I hope you enjoy this simple and healthy recipe as much as I do.

Ingredients

The mix of veggies in the pot, pre-cooking.

1 quart mixed color heirloom, organic, local tomatoes (mine were largely yellow and orange, with a few red and purple)
1 large, local, organic carrot (mine was purple!!!)
1 small, local, organic sweet onion
1 large, local, green bell pepper (or 2 small ones)
1 extremely hot, local, organic hot pepper (adjust to your desired level)
1/2 a bunch of local, organic, basil – I used spicy bush, sweet Italian, and purple
6-8 cloves of local, organic garlic
Organic Extra Virgin Olive Oil

1.¬†Cut all of the tomatoes into chunks.¬†Everything will eventually go through a food processor or blender, so large sloppy chunks are AOK. You can also “Hulk Smash” with your hands, if you prefer. Put into a large sauce pot.
2. Chop up onion, carrot, peppers, basil and garlic. Add to the sauce pot. Drizzle with a bit of¬†oil. Simmer¬†over medium-ish heat for 25-30 minutes, stirring occasionally. I like the fresh taste of the¬†veggies, so I don’t simmer more than 30 minutes.¬†¬†¬†Once¬†your skins on your tomatoes start to get wilty and weird,¬†you are ready.
3. Remove from heat. If you are fearless like I am, you just pour this steaming hot pile of awesome directly into the food processor -otherwise let it cool for a few minutes. I use my Cuisinart on high for maybe 30 seconds, so that there are still some pieces of veg, but the food processor/blender is the trick to thickening it up. Check every 15 seconds until you hit your desired texture. IF YOU DO THIS HOT РBE CAREFUL! The steam can cause burns.
4. Serve over your favorite pasta with fresh grated Parmesan cheese.¬†We ate it over cheese ravioli, and then I¬†steamed green beans and added a garlic, dill butter that I like to make and keep around. I find that this needs no¬†salt, but I also don’t eat very much processed food, and thereby which, find a lot of things to be too salty. Feel free to add some sea salt if needed!

Aye Chihuahua Mexican Bake

Called “Aye Chihuahua” because if you use enough hot peppers it will get your brow sweating and your sinuses cleared. “Necessity is the mother of invention,” says Plato, and he is right. Tons of hot peppers, garlic and tomatoes necessitate a delicious mouth fiesta.

Ingredients

Stuffing
1 pound extra lean ground beef (grass-fed and local if you can)
1 small local, organic sweet onion – chopped
3-5 local, organic garlic scapes – chopped
1 can organic red beans
1 can organic black beans
1 large local, organic yellow carrot – sliced (but if I do this again, I will shred it)
1 cup local, organic corn
1-3 local, organic hot peppers (depends on how much heat you like – we like a lot! )
2 cups of shredded reduced fat cheese (We used Monterey Jack)
Extra Virgin Olive Oil
8 flour tortillas

Topping
1 pint local, organic cherry tomatoes
a handful of fresh, local cilantro (OK, so admittedly I didn’t have this and copped out with 4 Tbsp dry, organic cilantro)
2 heaping Tbsp local, organic garlic – chopped
a pinch of sea salt
Organic Blue Cheese dressing, steak sauce or ranch (100% optional)

1.) Preheat your oven to 350. Brown your ground beef and onions in a pan on medium heat. In another saute pan, combine your beans and veggies with some oil, and saute over medium heat, stirring occasionally.
2.) Once everything is cooked, you can start rolling your wraps. I drain the burger grease, and then combine everything in my large saute pan that the burger cooked in. I put a sprinkle of cheese into the tortilla, scoop a spatula full of the innards into it, and then roll it up to be skinny and tight. Place in a 9×13 glass baking dish. Divide the contents into 8 tortillas (there are 9 in mine, since we had a rogue extra in the fridge).
4.) Once all are rolled up, you can start your topping. In a side dish hand squash your tomatoes. This is my favorite thing about tomatoes. (If you have never crushed one with your bare hands, take a moment to feel like the Hulk and mush the crap out of it. I was once told to rip pages out of a phone book when you are mad – like a kinkajou I suppose. Forget that. I squash maters and cry “Hulk Smash”.) Add your cilantro, salt and garlic. Stir thoroughly.
5.) When your topping is ready, cover your tortillas with it. Cover the whole shebang with foil, and bake for 30-40 minutes.

Serve with sauce if you like. I had one plain, and one with salsa (both were great), and then Eric introduced me to blue cheese and steak sauce on a bite, which was pretty much a little bastardized gift of Mex-American heaven.

Warning: They are addictive and filling. Get ready for a food coma and siesta afterwards!

Shocking Tomatoes

Some of our tomatoes

With our garden absolutely teeming with almost there ‘maters, it is about that time to start canning sauces, salsa and other tasty treats. One of my favorite additions to a salad are shocked tomatoes, marinated in a tasty vinaigrette. This is essentially just the first steps of making concasse, with a different end result. You can use any vinaigrette that you really like, but my two favorites are champagne or pomegranate.¬† This is an especially effective way to use your unsightly tomatoes. Once the skin is off and they are marinated, they’re all equally beautiful and yummy.

Ingredients
1 pint local, organic cherry tomatoes
1 bottle of your favorite organic vinaigrette, or if you are feeling bold, you could try this recipe for Champagne Vinaigrette from epicurious.

1. Cut the stem out of all tomatoes, and cut a small to medium “X” in the bottom of each of them. This is necessary to make it easy to remove the skin later. If your tomatoes have odd spots that you aren’t certain about, it is ok to cut those out as well.
2.  Bring a pot of water to a boil. Fill a large bowl with really icy ice water, and set aside. Once the pot of water is boiling, slide your tomatoes into it Рgently but quickly.
3. Cook the tomatoes for no more than 1 minute. This is called blanching. It loosens the skin and makes it easy to peel off. If you are only doing a small amount, say a pint of cherry tomatoes, then it is probably going to take 30 seconds max. Your cue is when the skin around the “X” you cut starts to peel back and separate. As soon as this happens,¬† you are ready to transfer to ice water.
4. Put a lid over the pot and hold it over the sink to drain the water out (you can also use a colander, just be careful), then drop the tomatoes into the ice water, “shocking” them into not cooking anymore.
5. Once the tomatoes have cooled (a few minutes max¬† – leaving them in gives them the bloat), pull them from the ice water. Now it will be easy to peel their skin off (and compost or feed to chickens) where you cut your “X”.
6. Once skinned, place in a small bowl. Cover your tomatoes with vinaigrette until they are completely submerged in it. Refrigerate. You can eat them within an hour, but personally, I think they are better the next day. Eat as a snack, add to a salad,  or serve with other finger foods.

I’ve been making these for 6 or 7 years now, and every time people eat them, they are tickled pink. A nice, easy, healthy treat!

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