Few things are less satisfying than making a tasty meal or snack from ingredients grown in your own garden. Below are a few tried and true recipes recommended by our staff. We've put an * next to ingredients you can grow from plants we carried in 2018.
Homemade Salsa
Great with corn chips or as the perfect compliment to omelets or tacos.
You will need:
- 5 pounds of tomatoes*
- 1 large can of whole tomatoes
- 1 pound of tomatillos*
- 1 white onion*
- 2-3 cloves of garlic*
- 1-2 limes
- 1 tablespoon of salt (vary to suite your taste)
- 2 teaspoons of vinegar
- 2-3 jalapenos*
- 1 bunch of cilantro* (washed and diced)
Directions: Cut a small X on the bottom of each tomato and boil tomatoes until skin is loose. Remove skins by peeling from the X. Blend ingredients separately and then stir together. Chill in refrigerator and add cilantro just before serving.
Farm-Fresh Soup
A comfort food made from garden ingredients.
You will need:
- 4 cups of chopped fresh tomatoes*
- 1 sliced white onion*
- 4 whole cloves
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of salt
- 2 teaspoons of white sugar, or to taste
Directions: In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a strainer into a large bowl or pan. Discard any leftover items.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps for, then stir in the rest. Season with sugar and salt to adjust to taste.
Easy Caprese
Simple enough for a snack; elegant enough for an appetizer.
You will need:
- 4 slicing tomatoes*- different colors if possible - sliced at 1/4 inch
- 16 ounces of fresh mozzarella cheese and thinly sliced fresh basil leaves - one for each tomato slice
- 1/4 cup of quality olive oil
- 1/4 cup of sweet balsamic vinegar reduction (see below, or purchase)
- 4 ounces of fresh pesto* (make your own or purchase)
- Coarse salt and fresh ground pepper, to taste
Directions: On a platter or individual plates, alternate layers of tomato, cheese and basil leaves. (A good individual serving size is 5 tomato slices with 4 layers of cheese and basil.) Drizzle with olive oil and balsamic reduction (put 1 cup balsamic vinegar and 1/4 cup honey in a small saucepan and reduce over high heat until think and syrupy. Allow to cool.) Dot with pesto and sprinkle with salt and pepper to taste.