In Kim's Kitchen

This is the week for both Sungold Cherry Tomatoes and Round Red Tomatoes, which are coming on strong in both greenhouses. Growing tomatoes in the greenhouses not only lets us extend the season a little bit, it also provides a better-tasting tomato since we avoid many of the plant diseases which plague outdoor production. And, since we grow them in the soil (unlike hydroponic greenhouse tomatoes) and in the cycle of the seasons (no December tomatoes here, folks), we let nature do what she does best by providing the natural sunlight and soil nutrients that tomatoes need to taste great.

Roasted Tomatoes with Parmesan

several tomatoes
olive oil

salt
freshly grated parmesan

Preheat oven to 400. Cut medium tomatoes into quarters, or large tomatoes into eighths. Arrange on a rimmed baking sheet (do not use glass) with cut sides up. Drizzle with olive oil. Sprinkle with salt. Roast tomatoes for 40 minutes to an hour until cooked through. Remove from oven and sprinkle with cheese immediately. Serve with any pan juices.

Roasted Tomato Pasta Sauce
2 lbs tomatoes, roasted
2-3 cloves garlic, chopped
1/4 cup fresh basil, chopped
2 Tbsp olive oil
Combine all ingredients and serve over pasta.

Tomato Soup
1-1/2 cups minced onion
3 cloves crushed garlic
1 Tbsp butter
1 Tbsp olive oil
1 tsp mint
1/8 tsp black pepper
6 cups chopped canned tomatoes plus their liquid or fresh ones
1 Tbsp honey
1 Tbsp sour cream
2 fresh tomatoes
Sauté onions and garlic with a little salt in olive oil and butter in a kettle or large saucepan. Cook until translucent, then add dill, pepper, tomatoes, and honey. Cover and simmer at least 45 minutes. Five minutes before serving whisk in the sour cream.

Gold Zucchini are also continuing to do their zucchini thing, through rain and drought. We are continuing to enjoy the recipe for Zucchini Carpaccio presented a couple of weeks back in this space (slice thinly lengthwise and drizzle with olive oil).

We picked Carrots with Their Tops early this week, and were pleased with both the size and the flavor. The forecast for rain made us a little nervous about getting into the field to get the job done, so we sort of mudded them out with our root digger and a bunch of hand labor. Again, take the greens off when you get them home, and store the roots in a plastic bag in the crisper drawer.

Cipollini Onions, something we discovered when we managed a market farm out in Maine back in the late 90’s, have been a long-time favorite at Rock Spring Farm. Whereas most onions have a high flavor peak at the sulfur note, these little guys – “Cipollini” means little onion in Italian – have a more well-rounded flavor peak, with the same heat you would get from a normal onion. We especially like them in places where the onion is featured as a vegetable, rather than as a sidebar, such as drizzled with olive oil and roasted alongside a chicken or beef roast. If you want to peel the onions, place in a pot, cover with water, and bring to a boil. Boil for one minute and drain; the outer peel will slip right off when you squeeze the onions.

Caramelized Cippolini Onions
3 tablespoons unsalted butter
1 1/2 pounds Cippolini onions, peeled
3 tablespoons sugar
1/2 cup red wine
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 bay leaf
4 tablespoons stock
salt and pepper to taste
Melt the butter in a large, ovenproof saucepan over a medium flame. Preheat the oven to 350°F. Add the onions to the butter and cook for about 20 minutes, until they are nicely browned. Add the sugar, wine, vinegars, bay leaf, and stock, and bring to a simmer.

Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon. Reduce the sauce over low heat until it achieves a slightly viscous consistency, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce.

A special variety, our French Petite Green Beans are picked small, and taste great raw or cooked. When lightly sautéed, they also pair nicely with Fresh Basil.

Our Dutch Greenhouse Cucumbers have had a bit of an odd shape lately, but the flavor and texture have been excellent. No peeling or seeding necessary on these treats.

Small, green Jalapeno Peppers make a nice addition to lots of dishes, and store quite well. We really enjoy this delicious salsa with fish, pork, or chicken:

Fruit Salsa
11/2 cups fruit, cut into small diced pieces (we usually use plums and peaches)
1/2 fresh jalapeno, seeded and minced
1/4 cup minced red onion
1 tablespoon minced cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
salt and pepper to taste
Mix all the ingredients, including salt and pepper to taste, in a medium bowl. let stand for 15 minutes to allow the flavors to blend.

Larger, blocky Green Peppers also make a nice addition to salads and stir fries. These are the precursor to Red Peppers, and don’t have any heat at all.