If you have ever had the pleasure of eating a local and in season tomato, you may (like me) have cursed yourself into not being able to eat any other kind of tomato!! So, thank God for Greensleeves Farm and their amazing variety of organic tomatoes and a rainbow of different kinds of sweet and hot peppers! Today I bought about $10 worth of their tomatoes and peppers, 2 cartons of okra, 12 ears of silver queen corn, 1 garlic clove (by far the most expensive purchase!!), and 1 pound of Broccoli... all for under $20.
This will feed me for a week! Some of the recipes that I'll be making with this wonderful collection of veggies will be:
Roasted Hot Pepper, Okra and Bacon (or Vegan Bacon):
2 Cups Chopped Okra
1 Red Onion, Chopped
3-4 hot peppers chopped (give or take a few peppers depending on how hot they are)
1 Sweet yellow pepper
4 cloves garlic, chopped
5 strips of bacon, raw, chopped
2 tbsp olive oil
dash of salt
Preheat the oven/broiler to 475 degrees.
If your oven happens to have a broiler, it is best to use a broiler to make this dish since it gives it a fantastic grilled taste that simply roasting it in the oven will not do.
Once all of your ingredients are chopped, toss them into a large mixing bowl together with olive oil and salt until all the ingredients are coated. Then simply pour the mixture into either a shallow casserole dish or if your broiler (like mine) is too narrow for a dish, use a large piece of foil, turn up the edges, to create a cookie sheet-like dish.
Spread the veggies out evenly in the dish and place in the oven and bake for about 15 minutes, tossing the veggies around every few minutes so that all of them are slightly charred when roasted, once the bacon is completely cooked, the dish is finished so just take it out, let it cool (just enough so you don't burn your tongue), and enjoy! This is so good, you don't need anything else for a dynamite dinner (or lunch).
Roasted Hot Pepper, Okra and Bacon (or Vegan Bacon):
2 Cups Chopped Okra
1 Red Onion, Chopped
3-4 hot peppers chopped (give or take a few peppers depending on how hot they are)
1 Sweet yellow pepper
4 cloves garlic, chopped
5 strips of bacon, raw, chopped
2 tbsp olive oil
dash of salt
Preheat the oven/broiler to 475 degrees.
If your oven happens to have a broiler, it is best to use a broiler to make this dish since it gives it a fantastic grilled taste that simply roasting it in the oven will not do.
Once all of your ingredients are chopped, toss them into a large mixing bowl together with olive oil and salt until all the ingredients are coated. Then simply pour the mixture into either a shallow casserole dish or if your broiler (like mine) is too narrow for a dish, use a large piece of foil, turn up the edges, to create a cookie sheet-like dish.
Spread the veggies out evenly in the dish and place in the oven and bake for about 15 minutes, tossing the veggies around every few minutes so that all of them are slightly charred when roasted, once the bacon is completely cooked, the dish is finished so just take it out, let it cool (just enough so you don't burn your tongue), and enjoy! This is so good, you don't need anything else for a dynamite dinner (or lunch).
Heavenly Bruschetta:
This is possibly the most amazing dish I have ever made. It is so simple and yet incredibly delicious. All you need is:
Tomatoes, chopped
Garlic cloves, chopped
Basil, chopped
German Multi-grain Bread from Shadeau, sliced
butter
olive oil
sea salt
This is all about fresh local tomatoes. Everything else is secondary. To make this dish you simply combine your chopped tomatoes, garlic and basil and then drizzle generously olive oil on top as well as a healthy pinch of sea salt, toss the mixture and set aside.
For the toastinis, I have found that simply skillet frying your sliced bread in BOTH butter (first) and olive oil (second, once the skillet has burned off most of the butter) and sea salt until the bread is crispy and golden brown never fails to please. This is also exactly how I make my home-made croutons for my salads and as an appetizer (except I chop them into 1 inch squares and toss them in garlic salt). The only secret to making these toastinis is keeping the heat on your skillet low and the bread saturated in oil. Be patient while the bread fries, the slower you cook them the more evenly toasted they will be throughout, and the outside won't burn.
Once the bread is golden brown, place them on a plate and pile the tomato mixture on top and serve while the bread is still hot. So good.
If you insist on having cheese with it, I would recommend the "Norwood" by Kenny's Cheeses (you can find them at the Farmer's Market as well at the Greensleeves booth).
Now if I could just find a good gluten-free bread, I would be set.
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