Archive | Summer 2013

Peach Compote

Peach Melba Compote

Photo by D. Lucas Landis

Recipe from Put ’em Up! Fruit by Sherri Brooks Vinton Used by permission of Storey Press

1 cup water

1/4 cup bottled lemon juice

4 pounds peaches

4 cups sugar

1 pint raspberries

Combine the water and lemon juice in a large bowl. Peel, pit and slice the peaches, adding them to the lemon juice water as you go. Add the sugar, toss to coat the peaches, and set aside for 2 to 4 hours to toughen the fruit. 

Transfer the peach mixture to a large nonreactive pot and slowly bring to a simmer. Continue to simmer, gently stirring occasionally, until the fruit is softened but not falling apart, 5 to 10 minutes. Remove from heat. Allow the compote to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

Divide the raspberries among 4 clean, hot pint jars. Ladle the hot peaches into the jars, leaving . inch of liquid above the peaches and . inch of headspace between the top of the mixture and the top of the jar. Use the boiling-water method to process the jars for 10 minutes. Turn … Read More

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Fennel Salad

Herbed Fennel Salad with Cherries

Photo by D. Lucas Landis

Adapted from Clay Bottom Farm

1 fennel bulb

2 juicy oranges

1 cup flat Italian parsley, chopped

1 teaspoon fresh thyme

1/2 cup fresh Bing cherries, pitted and sliced in half

2 teaspoons olive oil

1 teaspoon balsamic vinegar

Salt and pepper

1/2 cup Asiago cheese

4 tablespoons walnuts, toasted and chopped

Cut the fennel thinly into strips and place on a platter. Zest the oranges and combine with the fennel. Peel the oranges, remove all pith and skin from between each slice and place on the platter with the fennel mixture. Finely chop the parsley and thyme, mix with the cherries and add to the salad. Combine olive oil and balsamic vinegar and pour over the salad. Season with salt and pepper. Garnish with thin slices of Asiago cheese and the walnuts.

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Photo by D. Lucas Landis

Grandpa Albie’s Fresh Pickles

Photo by D. Lucas Landis

Recipe courtesy of Granor Farm

On occasion, your CSA box might surprise you with a recipe and nearly everything needed to make it. Last summer, pickling cucumbers, garlic, dill, a quart-size Mason jar and this recipe for Grandpa Albie’s Fresh Pickles from Granor Farm was a mid-summer gift.

1/2 cup vinegar (apple cider or white)

1 tablespoon salt

3 tablespoons sugar

1 tablespoon minced garlic

1/4 teaspoon yellow mustard seeds

1/4 teaspoon black peppercorns

Fresh dill to taste

2 large cucumbers or 1. pounds small pickling cucumbers, sliced

In a quart Mason jar, place the vinegar, salt, sugar, garlic, mustard, pepper and dill. Add the cucumber slices and fill with warm water to within 1/2 inch of the mouth of the jar. Put on lid and shake. Place in the fridge for 24 hours, then enjoy.

Refrigerated, Grandpa Albie’s pickles keep for three weeks, but we guarantee they won’t last that long.

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Fresh Mozzarella

Recipe developed by Tara Swartzendruber-Landis

A wonderful treat with olive oil, fresh herbs, tomatoes and crusty bread. Sprinkle lightly with sea salt before serving, if desired.

1 1/2 teaspoons citric acid

1/4 cup plus 1 tablespoon water (non-chlorinated)

1 gallon whole milk, not ultra-pasteurized (see sources and note below)

1/4 teaspoon liquid rennet or . tablet rennet (see sources below)

1 teaspoon non-iodized salt

You will also need:

Butter muslin (fine cheesecloth)

Rubber gloves

A slotted spoon

A thermometer

Place the citric acid in the water and stir to dissolve. Fill your sink with hot water (100–105 degrees). Place the milk in a large pot, add the citric acid mixture, stir well and put on the lid. Place the milk mixture in a sink water bath. Continue to add warm water to the water bath until the milk reaches 90 degrees.

In a separate bowl, stir the rennet into about 1 tablespoon of water. Add the rennet mixture to the warm milk. Stir carefully with an up-and-down motion for 30 seconds, trying not to disturb the curds that will begin to form. Put the lid back on and let the mixture sit for 5 minutes. The curd should form 1 … Read More

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Bruschetta and mozzarella

Heirloom Tomato Bruschetta

photo by Adam Derstine

Recipe Courtesy of Venturi Pizzeria

1 country loaf, sliced .-inch thick

1 garlic clove, cut in half

1 1/2 pounds mixed heirloom tomatoes, sliced into wedges

Extra-virgin olive oil

1 lemon

1 bunch basil

Sea salt


1 ball fior di latte (fresh cow’s milk mozzarella) at room temperature

Slice and grill or toast the bread. Rub the garlic clove gently over the grilled bread. Lay tomato wedges on the top. Drizzle with the olive oil. Squeeze the lemons over the slices of bread and tomatoes. Tear the basil and sprinkle on top. Season with salt and pepper. Serve the cheese whole or torn into pieces on the platter with the bread and tomatoes.

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Roasted and Marinated Red Peppers

by Vera Videnovich

Sweet red Italian roasting peppers

Olive oil, good quality

Wine vinegar

Garlic, crushed and chopped


Roast the peppers whole over a grill or in your oven’s broiler until the skin is slightly charred. Place them in a paper bag or a pan with a lid, as the steam will help loosen the skin. When they’ve cooled enough to handle, peel the skins and remove the seeds. Sprinkle with olive oil, vinegar, garlic and salt to taste. Let marinate overnight and serve as a side to grilled meats.

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Green Tomatoe Pie

Green Tomato Cream Pie

photo by D. Lucas Landis

Recipe by Tara Swartzendruber-Landis


This recipe was inspired by my grandmother’s apple cream pie. It is a fun way to use those early or late-season green tomatoes. Guests will have a hard time guessing your main ingredient but will love the result.

7–8 medium-size green tomatoes, peeled, seeds removed, chopped finely

1 unbaked 9-inch pie shell

1 cup sugar

3 rounded tablespoons flour

1 1/2 cups heavy cream


Preheat oven to 350 degrees. Place tomatoes in the pie shell. Place the sugar, flour and cream in a medium-size bowl. Whisk together and pour over the tomatoes. Sprinkle cinnamon over the top of the pie. Bake for 45–50 minutes, until the middle is set.

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Brooklyn green

Brooklyn Green Tomato Chutney

Photo by D. Lucas Landis

Recipe by Laena McCarthy, reprinted with permission from  Edible Brooklyn: The Cookbook copyright 2011 by  Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

This chutney is wonderful with grilled chicken and creamy polenta on the side.


2 pounds unripe green tomatoes, finely diced

1 cup diced onions

1/2 cup currants

2 small hot chili peppers, stems and seeds removed, diced

1/4 cup sweet vermouth

3 tablespoons brown sugar

3 tablespoons cider vinegar

2 teaspoons mustard seeds

1/2 teaspoon chili pepper flakes

1/4 teaspoon smoked paprika Salt

1/4 pound red tomatoes, finely diced


Combine the tomatoes, onions, currants, peppers, vermouth, brown sugar, mustard seeds, chili pepper flakes, paprika and salt to taste in a large saucepan, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 25 minutes. Add the red tomatoes.

Continue to simmer for about 1 hour, carefully stirring occasionally to keep the chutney from sticking to the pan and more frequently as the tomatoes soften and the texture thickens. When the mixture has thickened considerably and looks like chutney as opposed to tomato sauce, it’s done. A good test is to pour … Read More

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Photo by D. Lucas Landis

Tomato Bread Salad

Photo by D. Lucas Landis

Recipe from The Beekman 1802 Heirloom Recipe Cookbook, published 2011. Used with permission of Sterling Epicure

8 ounces country bread, cut into 1-inch chunks

5 tablespoons extra-virgin olive oil

1 pound assorted heirloom tomatoes (of varying colors), cut into 1-inch chunks

3/4 teaspoon salt

1/4 cup pine nuts (We replaced the pine nuts in this recipe with sliced almonds.)

1 3/4 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinsed

2 tablespoons red wine vinegar

1/3 cup torn fresh basil leaves

8 ounces goat feta, crumbled

Preheat the oven to 400 degrees. In a small bowl, toss the bread with 2 tablespoons oil. Transfer the bread to a baking sheet and bake for 7–10 minutes, or until crisp. Transfer to a bowl.

Add the tomatoes to a bowl with the bread, sprinkle with the salt and toss to combine. Allow to sit for 15–20 minutes.

In a small, ungreased skillet, toast the pine nuts (or sliced almonds) over low heat, tossing frequently, until golden, 2–5 minutes. Transfer the nuts to a plate so they don’t keep cooking.

Add the beans, vinegar, basil, pine nuts and remaining 3 tablespoons oil to the bowl … Read More

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Heirloom Tomatoes with Goat Cheese and Herbs

photo by D. Lucas Landis

Recipe by Tara Swartzendruber-Landis


1 pound heirloom tomatoes, sliced

2/3 cup soft goat cheese

1/2– 2/3 cup heavy cream

3 tablespoons fresh mint, chopped

3 tablespoons fresh basil, chopped

2 tablespoons pecans, toasted and chopped

Olive oil

Salt and pepper


Arrange the tomatoes on a platter. Blend the goat cheese and cream to desired thickness. Place about 1 tablespoon of the cream mixture on each tomato slice. Sprinkle herbs and pecans over each. Drizzle with olive oil. Season with salt and pepper. Serve.

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