Supporting Sustainable Agriculture since 1973

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Apples and Pears

Preserving the Harvest
Saturday, November 1
10 – 12:30pm

 

Vegan Italian

Tuesday, October 28
6:30 – 8:30pm

 

KinderCooks & Books

Friday, October 31
2:30 – 4pm

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Amazing_tomatoes

Garlicky Cherry Tomatoes

3 T. olive oil
2 t. minced garlic
2 pints cherry tomatoes
2 T. chopped fresh flat leaf parsley
2 t. chopped fresh thyme and oregano
Salt and freshly ground black pepper
Heat the olive oil in a sauté pan large enough to hold the tomatoes in one layer.

Add the garlic to the oil and cook over medium heat for 30 seconds.

Add the tomatoes, thyme, oregano, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape.

Sprinkle
with a little fresh parsley and serve hot or at room
temperature.

Fresh Tomato Peach Salsa

1 jalapeño pepper, stem removed, seeded, minced
1 c. fresh tomato, minced
½ red onion, minced
2 T. fresh cilantro, chopped fine
1 T. fresh squeezed lime juice
1 T. olive oil
1 t. salt
1 t. brown sugar
1 c. fresh ripe peach, peeled, and minced

Combine all ingredients; refrigerate for 45 minutes or longer to marinate flavors.

Then serve.

Perfect as a topping to accompany grilled meats.

Quinoa Summer Salad

1 small red onion, sliced thin
1 large tomato, diced
1 bell pepper, minced
1 c. of quinoa
1 T. rice wine vinegar
1 lime, zested and juiced
2 T. olive oil
1 t. toasted sesame oil
2 T. chopped parsley (or cilantro)
1 t. Agave or Honey
Salt

In a medium saucepan, cook quinoa with 2 cups
of water for 15 minutes, remove from heat and let
stand for 5 more minutes covered. Remove cover
and fluff with a fork.

Meanwhile, in a large bowl combine lime zest,
lime juice, vinegar, sesame oil, olive oil, honey and
salt.

Add veggies to dressing and toss to coat, then add
quinoa and stir again. Finish with parsley. Taste
and adjust seasonings.

Quinoa is an ancient Incan grain, rich in minerals,
protein and antioxidants. One cup of cooked
quinoa has more calcium than a glass of milk, and
20 grams of protein. It is also rich in manganese
and magnesium, two minerals that help with
cardiovascular health. Enjoying a protein rich
grain like quinoa with fresh produce makes this
recipe a complete meal.

Simple Summer Gazpacho

2 lbs ripe tomatoes, cored and diced
1 medium cucumber, seeded and diced
1 large green bell pepper, seeded and diced
1 small jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 ½ c. tomato or vegetable juice
1 ½ limes, juiced (about ½ cup juice)
1 T. sherry vinegar (or red wine vinegar)
1 t. salt (optional)
Ground black pepper to taste
1 Avocado, peeled, seeded and diced (wait to prep
avocado until serving the gazpacho to prevent
browning)

In a large mixing bowl, stir all ingredients together except the avocado. It’s best to let it sit for a couple of hours to allow the flavors to blend. Stir in the avocado just before serving.

Serve with crusty bread and additional hot sauce if desired.

Bread and Tomato Salad (Panzanella)

Whole-wheat peasant bread from an Italian bakery would be a
good choice for this salad, but garden variety "Italian bread" is
also fine, better if stale.

2 c. dry bread cubes (about ½-inch cubes)
2 garlic cloves, minced
3 T. olive oil
2 heaping cups chopped tomatoes
2 T. chopped fresh basil or parsley
1 T. fresh lemon juice or vinegar
Salt and freshly ground black pepper

In a large skillet, sauté the bread cubes and garlic in olive oil until the garlic is beginning to color and most of the oil has been absorbed by the bread.

Put the bread in a serving dish and add the tomatoes. Press down with the back of a wooden spoon to release some tomato juices into the bread. Add the remaining ingredients and mix well. Can be served chilled or at room temperature.

"Hot Tomato" Jam

4 c. ripe tomatoes, peeled, cored, and roughly chopped (for best results, use a variety of tomatoes)
1/3c. sugar
3 T. finely minced fresh ginger
2 T. rice vinegar
1 t. hot pepper sauce
3 T. fresh basil, cut into chiffonade
Salt

To make the jam, combine the tomatoes, sugar, ginger, vinegar, and ½ teaspoon of the pepper sauce in saucepan.

Bring the mixture to a slow simmer on stove-top.

Continue simmering, stirring occasionally and moving on and off the heat as necessary, until the mixture is reduced by half, about 30 minutes. Check consistency and turn the heat down to low-medium and continue cooking for another 15 minutes. Use this jam the next time you make burgers!

 
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