Tomato Panzanella Modified from “Tartine Bread” by Chad Robertson This is a classic Italian bread salad.
Roasted Croutons: 2 T. olive oil
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese
Tomato Vinaigrette 2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
½ C. olive oil
1 small bunch basil, stems removed
Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.
Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.
Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.
In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.
from River Cottage Veg by Hugh Fearnley-Whittingstall
2 pounds tomatoes
sea salt and freshly ground pepper
6-8 mint leaves, shredded
For the dressing: 1/2 to 1 small fresh hot chile or a good pinch of dried chile flakes
1/2 garlic clove, crushed with a little coarse salt
1 T. balsamic vinegar
2 t. rice vinegar or cider vinegar
2 t. sesame oil
1 t. clear honey
For the dressing, halve, seed, and very finely chop the fresh chile, if using, until it almost forms a paste. Whisk together the garlic, balsamic vinegar, rice vinegar, sesame oil, and honey until the honey has dissolved into the mixture, adding the chile by degrees to achieve the heat you want.
Thickly slice the tomatoes and arrange them on a large platter or on individual plates. Season with salt and pepper, trickle over the dressing, and sprinkle over the mint. Serve immediately.
Things at Pachamama Farm are in full swing now that we’re in the height of the season. This was Week 8 of the CSA, and the share bags were filled to over flowing. We made it past the heavy rains in June, when we lost some crops to flooded fields. Fortunately the tornado that touched down in Farmington in mid-June missed us by 3 miles. July brought much needed hot, sunny days, and abundant harvests have followed.
August has us busy seeding for fall crops– more carrots, beets, and radishes, as well as rapini, fennel, collards, daikon, lettuces, and baby greens. We’re looking forward to a great second half of the 2015 season.
Here is a gallery of photos from June and July that will give you an idea of what’s been happening at Pachamama Farm.
Stuffed Zucchini from “Plenty” by Yotam Ottolenghi Serves 6 – serve cold with yogurt
1 medium onion
1 tbsp olive oil
2/3 cup short-grain rice
2 tbsp currants
1 tbsp pine nuts
2 tbsp chopped parsley, plus extra for garnish
1/2 tsp dried mint
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp lemon juice
3 medium zucchini
3/4 cup boiling water
1 1/2 tbsp sugar
salt and pepper
Sauté the onion in the oil until softened. Add the rice, currants, pines nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally.
Halve the zucchini lengthways along the center and spoon out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling.
Simmer, covered, for 30-40 minutes, basting the filling occasionally. They are ready when the rice is al dente and almost all the juice have evaporated. Allow to cool completely before refrigerating (to serve cold). Garnish with chopped parsley.
½ lb. haricot vert green beans (French fillet-type bean)
1 small red onion, thinly sliced
Red wine vinegar
Extra virgin olive oil
Bring a small saucepan of lightly salted water to a boil. Meanwhile, top and tail the beans. Place the onions in the red wine vinegar to quickly pickle, let sit 10 minutes. Once the water comes to a boil, add the snipped beans and cook for 2-3 minutes. Drain and rinse immediately with cold water, to inhibit further cooking. Toss with a drizzle of olive oil to coat and a pinch of salt. Stir in the red onions. Serve warm, chilled, or at room temperature.