Tag Archives: Cherry tomato

Farm Fresh Challenge: Mid Summer Harvest Stew

Chaos at the ritaLOVEStoWIRTE kitchen "studio" this week prevent my taking a "box shot" of our CSA goodies so I took a shot of the pertinent  ingredients  instead.

Ingredients from our CSA, Calverts Gifts included potatoes, cherry tomatoes and purple sage.  I added leak, broth and garlic salt (plus a bit more) to create a hardy summer stew.

Chaos at the ritaLOVEStoWIRTE test kitchen “studio” this week prevented my taking a “box shot” of our CSA goodies so I took a shot of the pertinent ingredients instead.

INGREDIENTS:

From the box:

  • 10 small to medium Potatoes

potatoes

  • 1 pint Cherry Tomatoes
  • 1/8 cup chopped Purple Basil
  • From the Pantry:
  • 1 Leak sliced

Leaks Basil toms

  • 1/2 cup Chicken Stock
  • Dash of Olive Oil
  • 1/2 pound protein (I used sausage) COOKED and sliced
  • Garlic Salt, Salt, Pepper to taste

DIRECTIONS:

1. In a large pot bring 5 cups of water to boil. add the Potatoes and cook until tender (about 5 minutes). Add the sliced Leaks and cook an addition 3 minutes. Drain  and set aside.

2. Add oil to the pot and put in the protein. Cook for 3 minutes (The protein needs to be pre-cooked == some might cal it “left over.” So you just need to heat it through for this recipe.) Add the Stock. Add the Tomatoes, Garlic Salt, Salt and Pepper to taste. Cook for 5 minutes.

Protien Basil Toms sauce

3. Put the Potatoes and Leaks back into the pot and stir. Allow several minutes for the Potatoes to reheat.

4. Plate and enjoy.

Stew on plate


Farm Fresh Chllenge: Stuffed Squash Blossoms

We are half way through our  season of fresh vegetables from Calvert’s Gift Farm CSA. This week’s box held… Green beans, tomatoes, la ratte fingerling  potatoes, sweet peppers, arugula, apple pears, cherry tomatoes (green and purple) and garlic. Extras included: Flowers, purple basil, rosemary and squash blossoms.

From our CSA box from Calvert's Gift.

From our CSA box from Calvert’s Gift.

I decided to make Baked Squash Blossoms stuffed with mashed Potatoes and Bean and Tomato Succotash for this week’s edition of …

[Not associated with the real Chopped, the Food Network or Ted Allen.]

[Not associated with the real Chopped, the Food Network or Ted Allen.]

POTATO STUFFED SQUASH BLOSSOMS==

INGREDIENTS:

In the Box:

  • 2 cups La Ratte Fingerling Potatoes
  • 3 cloves Garlic
  • 2 TBLS purple basil
  • Squash Blossoms

From the Pantry:

  • 1 tsp Sea Salt
  • 2 TBSP Butter
  • 1/4 Cup Skim Milk
  • 1/4 cup Half and Half
  • 1/4 Cup Parmesan Cheese
  • 1/2 tsp Olive Oil

DIRECTIONS:

Preheat the oven to 350 degrees.

1. Cut the Fingerling Potatoes into approximately 1/2″ pieces. Peal and thinly slice the garlic.

2. Add the Potatoes and Garlic in a large pot of boiling water. Cook until the potatoes are soft enough to mash. Remove from heat and drain.

3. Add the butter, salt  and Basil and mash.

4. Add the Milk, Half and Half and Parmesan stirring well after each edition. You want the Potato mixture to be as smooth as possible.

5. Put the Olive Oil in an oven safe dish. (I used a pie plate.

6. Filling the Blossoms — Fill a pastry bag with the potato mixture (if you don’t have a pastry bag you can cut the corner off a zip-loc bag and fill that). Carefully insert the tip of the bag into the blossom and fill it  with potato. Place the blossom in the oven safe dish. Add additional potato at the base of the blossom. Repeat with all blossoms.  Set aside until you are ready to bake.

Squash Blossoms for realz

7. Bake the blossoms until the Potatoes brown.

BEAN and TOMATO SUCCOTASH

From the Box:

  • 1 Cup of Green Beans
  • 1 Cup of Cherry Tomatoes (green and purple)
  •  Three Sprigs Rosemary

From the Pantry

  • 1/2 tsp Olive Oil

DIRECTIONS:

1. In a large pot heat water to boil and cook the Green Beans and Rosemary until the Green Beans are tender. Drain.

2. Cut Cherry Tomatoes in half.

3. Add the Olive Oil to the pot and put the Cherry Tomatoes, Green Beans and Rosemary in.

4. Saute  on low heat  Squash is baking.

Beans and Toms

I finished our meal with a nice piece of Salmon (1 lb) which I placed in a separate pie plate and baked at the same time as the squash blossoms.

Here’s what the final dish looked like:

Final meal 2

The squash blossoms were delicious. I found the beans and tomatoes a bit sweet for my tastes (though others thought they were just right.)   Enjoy!


Farm Fresh Challenge: Summer Bounty Potato Salad

[Blogger’s note: I’m reloading this post since it was up briefly yesterday, but seems to have gone AWOL mysteriously today. OOOPS. ]

We are 11 weeks into our CSA (Community Supported Agriculture) adventure with Calvert’s Gifts Farm.

It was our week for eggs  (we get a half share -- so we pick up a dozen ever other week.  The box also included: cucumbers tomatoes, Colorado rose  potatoes, sweet peppers scallions, bok choi*, cherry tomatoes and garlic. (*I swapped out the bok choi for a second helping of potatoes.)

It was our week for eggs (we get a half share — so we pick up a dozen ever other week.)The box also included: cucumbers, tomatoes, Colorado rose potatoes, sweet peppers
scallions, bok choi*, cherry tomatoes and garlic. (*I swapped out the bok choi for a second helping of potatoes.)

I made some slow cooked pulled pork bbq for dinner and thought a nice potato salad would be just thing  for this week’s entry in…

[Not associated with the real Chopped, the Food Network or Ted Allen.]

[Not associated with the real Chopped, the Food Network or Ted Allen.]

INGREDIENTS:

In the box:

  • 6 medium Colorado Rose Potatoes
  • 1/2 medium Onion (from a previous box)
  • 1/2 garlic (3 cloves)
  • 1 cup Cherry Tomatoes
  • 2 sweet red peppers

From the Pantry:

  • 1 Peach
  • 2 slices of cooked Turkey Bacon
  • 1 TBLS Butter
  • 1 TBLS Olive Oil
  • 1/4 Mayonaise
  • Salt
  • Pepper
The onion and peach are the ringers here. They were in the fridge and I wanted to use them up. The rest is fresh from the box.

The onion and peach are the ringers here. They were in the fridge and I wanted to use them up. The rest is fresh from the box. Wait — don’t those pepper’s look like alien fingers from a bad sci-fi movie? Ewwww.

DIRECTIONS:

1. Peal and cube the potatoes. Boil them until a fork pierces a potato cube with ease. Colorado Rose Potatoes are on the tender side. It didn’t take long for them to cook.

2. Peal and chop the onion.  Peal and mince the garlic.

3. When the potatoes are ready… drain them and set aside.

4. Using the same pot add the butter and brown the onion and garlic.

Browning the Onion and Garlic.

Browning the Onion and Garlic.

5. Wash the Cherry Tomatoes and cut into equal sized pieces (1/2″ pieces.)

6. Wash, slice and de-seed the peppers. Grill on at hot grill (I used our Foreman Grill) for 5 minutes.  Remove, let cool, then finely dice into small piece.

7. Peal the peach and chop into 1/2″ pieces.

8. When the Onion and Garlic are browned add the Potatoes, Tomatoes and Peaches and the 1TLBS of Olive Oil.

The Cherry Toms and Peaches add a little color

The Cherry Toms and Peaches add a little color

9. Dice up you pre-cooked Turkey Bacon into bacon bits.

10. Add the diced Sweet Pepper and Bacon.

11. Carefully fold in the Mayonaise.

12. Salt and Pepper to tase.

The finished salad.

The finished salad.

Refrigerate until ready to serve.

Serving suggestion: We had our Summer Bounty Potato Salad with pulled pork bbq sliders. Fresh brewed iced tea complimented the meal.

Serving suggestion: We had our Summer Bounty Potato Salad with pulled pork bbq sliders. Fresh brewed iced tea complimented the meal.

My family gave this recipe two thumbs up. Bill said it reminded him of his mother’s potato salad. High praise, indeed. Maggie, ever sarcastic, added that it reminded her of HER mother’s potato salad. So why not give it a try and see if it reminds you of YOUR mother’s potato salad.

Cheers, Rita (aka Maggie’s mom)


%d bloggers like this: