Vegetables of the Week: Tomatoes and Peppers
Harvest Week: August 5th - 11th 2007
This Week:
Fried Green Tomatoes with Crispy Cornmeal Crust
Roasted Tomato Basil Pesto
Bell Peppers Lemonly Dressed and Cumin-esque
Roasted Red Pepper Soup
Fried Green Tomatoes
with Crispy Cornmeal Crust
Green tomatoes are surprisingly wonderful but very different from ripe tomatoes. Bacon drippings were traditionally used to fry green tomatoes, but now only the most diehard Southerners -- and a few inspired cooks -- do it that way.
Angelic Organics Kitchen.
Serves 4 to 6
1/2 cup milk, or 1 egg beaten with 1/4 cup water
1/2 cup cornmeal or flour, or a combination
1 1/4 teaspoons salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
mild-flavored vegetable oil
4 large firm green tomatoes, cored, cut into 1/4-inch slices
1. Line a plate with paper towels.
2. Put the milk or the egg-water mixture in a shallow bowl; set aside. Put the cornmeal or flour in another small, shallow bowl and stir in the salt and pepper.
3. Fill a large skillet 1/4-inch deep with oil. Heat over high heat until the oil just begins to smoke, about 3 minutes.
4. Dip each tomato slice into the liquid, then into the cornmeal or flour. Carefully place the tomato slices in the oil and cook until golden and soft (but not mushy), 3 to 4 minutes on each side (working in batches as necessary). Adjust the heat as necessary to prevent burning.
5. Transfer the fried tomatoes to the paper towel-lined plate to drain. Season with more salt to taste. Serve immediately.
Roasted Tomato Basil Pesto
This variation on pesto is so delightful it's amazing that it's not more common. The roasted tomato flavor is superbly highlighted by the sweet aromatic basil -- but a very ripe regular tomato will work well too. Don't limit this pesto to just pasta; try it on pizzas and roasted potatoes, in an omelette, or over grilled vegetables. You can make an equally delicious variation by using cilantro instead of basil.
Shareholder (adapted from the Seed Savers Calendar, 1998).
Serves 2
2 pre-roasted tomatoes or 1 large
fresh tomato
2–3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
salt
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blender and process until just combined. Add a handful of basil and process again briefly; continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
Bell Peppers Lemonly Dressed and Cumin-esque
This versatile recipe will add just the right amount of color to any dish in need of some visual pizzazz. What's more, the lemony cumin in the peppers will pizzazzify the flavors on your plate.
Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).
Serves 4
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey (optional)
1 clove garlic, minced (about 1/2 teaspoon) (optional)
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
freshly ground black pepper
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers; saute, stirring until slightly soft, about 3 minutes. Let cool.
2. Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have combined and thickened.
3. Toss the peppers and scallions or red onion with the vinaigrette in a large bowl; add the salt and season with pepper to taste. Cover; refrigerate for 1 hour.
Roasted Red Pepper Soup
Served hot or cold, this soup is packed with a savory-sweet roasted pepper flavor that might have you skipping the main course and opting for a second bowl of soup instead. It's preferable to use homemade roasted red bell peppers in this soup.
Shareholder.
Serves 4 to 6
3 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
1 bay leaf
1 tablespoon fresh oregano or thyme, or 1/2 tablespoon dried, plus more for garnish
1 tablespoon tomato paste
4 large red bell peppers, roasted, skinned, chopped
2 teaspoons paprika
1 teaspoon salt
4 cups vegetable or chicken stock or water
1 tablespoon balsamic vinegar or more to taste
freshly ground black pepper
salt
freshly grated Parmesan cheese croutons (optional)
1. Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay leaf, and herbs; sauté until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds.
2. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partiallycovered, for 30 minutes.
3. Purée soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and a few grindings of fresh black pepper. Taste; add salt if desired.
4. Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired.
Recipes adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the American Farmer," August 2006.
Forces in Food
If one needs to stimulate one's thinking then one should use especially the salty stimulant of the radish for instance. If someone is not very active in the head it is good for him to add some radish to his food which will activate his thoughts a little. So you see the strange fact emerges: One can say radishes stimulate thinking. And one does not even need to be very active oneself, the thoughts simply come when one eats radishes -- such strong thoughts that they even generate powerful dreams.
-- Rudolf Steiner, from Nutrition and Stimulants
[ Excerpted from Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, indvidual copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.]
