Recipes
Tomato Sauce:
30 pounds of tomatoes1 onion, diced
4 garlic, diced
1 cup celery or green pepper, diced
1 pound mushrooms, sliced (optional)
¼ cup oil
2 tablespoons oregano, basil, salt
2 teaspoons pepper
¼ cup parsley, chopped
¼ cup brown sugar
Scald tomatoes for one minute in boiling water to crack skins. Place tomatoes in cold water, than rub off skins. Dice the tomatoes and boil for 20 minutes. Run through a food mill or sieve to remove seeds.
In a separate pan, sauté onions, garlic, celery, peppers and mushrooms in oil until tender. Place tomatoes and vegetables in a heavy bottom pan with seasonings. Simmer the sauce until thick (reduce volume by half). Stir often to prevent scorching. Pour sauce into jars, leaving 1 inch head space. Place on flats and rings and pressure cook for 20 minutes for pints and 25 minutes for quarts. Check your canning book for specific details about your canner and your altitude.
Hearty Rutabaga, Turnip, and Carrot Soup
Adapted from Bon Appétit | January 1998Serves 6
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
Over 3 cups diced tomatoes
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth (homemade preferred)
Heat the oil in a heavy large pot over a medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups of soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season the soup with salt and pepper. Ladle soup into bowls and serve.
Sautéed Pea Tendrils with Garlic Scapes
Four servings / Serves 4-68 cups of pea tendrils, washed and roughly chopped
1 ½ - 2 cups tender ends of garlic scapes, excluding the seed pod, cut into 1/8” pieces
2 tablespoons butter or extra virgin olive oil
Kosher or sea salt to taste and freshly ground pepper
Heat a heavy sauté pan over medium – high heat. Add oil or butter (or a
mixture of the two), add scapes and sprinkle lightly with salt. Continue stirring while
cooking until scapes are bright green and slightly softened. Add chopped tendrils and
cook until they are just wilted. Add additional salt and ground pepper to taste.
Fresh Shelling Beans with Buttered Crumbs with Rosemary
Marquita Farm2 tablespoon butter
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley, packed firmly
1 tablespoon minced fresh rosemary
salt and pepper to taste
1 1/2 pounds shelling beans, fresh out of their shell
2 teaspoon melted butter
1 tablespoon lemon juice
Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper to taste. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Top with the breadcrumb mixture and serve.
Recipes submitted by Jim & Elaine Brett
