tomato

Dana's Tomato Jam

What do you do with the surplus of tomatoes from your CSA, and trips to the Market? Well, it’s time to make a batch of finger-licking tomato jam. It’s spicy, it’s sweet and it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing made with honey from Noni’s Bees, serve with Kleiner’s Crackers and some sharp cheddar cheese from The Cheese People.

Ingredients:

  • 4 pounds beefsteak tomatoes, peeled, seeded and diced
  • 1 cup rice vinegar
  • ½ cup sugar
  • 2 tablespoons honey
  • 1 clove minced garlic
  • 1/8 teaspoon kosher salt
  • Pinch cayenne pepper

Instructions:

  1. To peel tomatoes, cut a shallow “x” mark onto the bottom of each piece; drop into a pot of boiling water for 30 seconds or until skins begin to loosen. Place directly into a bowl of ice water. Use a paring knife to peel the skin away. Cut in half and gently squeeze to remove seeds.
  2. Combine ingredients in large saucepan. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, for 45 to 60 minutes or until most of the liquid has evaporated. Remove pan from heat and allow to cool to room temperature.
  3. Serve immediately or store in the refrigerator for up to 3 weeks.

Recipe courtesy of Food Network’s Healthy Eats

Grilled Corn Cobettes with a Trio of Toppings

Perfect as an appetizer for a picnic or patio party.  It's easy, make the toppings in advance. Grill the corn right before the party and let your guests customize their corn!   Shop the Market for your fresh picked corn, veggies, and herbs.

Ingredients:

·         6 ears of corn (shucked, rinsed, quartered widthwise)

Grilled Tomato and Garlic

·         2 large ripe vine tomatoes (cut in half, widthwise)

·         1 head garlic (cut in half, widthwise)

·         1 tablespoon olive oil

·         Kosher salt and freshly ground black pepper (to taste)

Lime and Scallion Butter

·         1 stick unsalted butter (room temperature)

·         1 lime (zested and juiced)

·         4 scallions (finely chopped)

·         Kosher salt and freshly ground black pepper (to taste)

Creamy Feta Topping:

·         1 cup sour cream

·         1/2 cup feta (crumbled)

·         1 teaspoon cayenne pepper

·         1/4 cup cilantro leaves and stems (chopped)

Instructions:

1.       Preheat the grill to medium-high heat. Place the quartered corn on the grill, cook until charred, turning every 3-4 minutes. Once charred, transfer to a platter.

2.       Customize your corn topping. Rub the corn with garlic and then with the cut side of the tomato or spread the butter or feta toppings onto the cobs to serve. You can also remove the kernels from the grilled corn to serve as a corn salad mixed with the toppings.

For the Grilled Tomato and Garlic:

1.       Drizzle the tomato halves and garlic with olive oil. Season with salt and pepper. Place on preheated grill. Cook the tomato for 5-7 minutes, until slightly softened and juicy. Cook the garlic for 8-10 minutes, or until slightly charred.

For the Lime and Scallion Butter:

2.       In a medium bowl, add the butter, zest, and juice of a lime and scallions. Season with salt and pepper. Mix until combined.

For the Creamy Feta Topping:

3.       In a medium bowl, add the sour cream, feta, cayenne, and cilantro. Mix until combined.

Recipe courtesy of Clinton Kelly and Carla Hall of the Chew

Grilled Eggplant and Smoked Mozzarella Melts

Shopping the Market for these ingredients will be a treat.  If you don’t like eggplant, try portabella mushrooms.  And, of course Emile from The Cheese People has the best smoked mozzarella ever.  Try a flavored grapeseed oil or olive oil from Wild Tree and Tastefully Simple.  And, stop by Glunz and ask Peter for his pic of wine.  Enjoy..it's the last time to shop the Summer Market.

Ingredients:

  •     Canola oil, for the grill
  •     4 large slices country bread (1 inch thick)
  •     2 medium eggplants, sliced 1/2 inch thick
  •     1/4 cup olive oil, plus more for serving
  •     Kosher salt and black pepper
  •     1 clove garlic, halved
  •     12 ounces smoked mozzarella, cut into 8 slices
  •     2 large tomatoes, sliced
  •     1 cup fresh basil
  •     Green salad, for serving

Directions:

1.         Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

2.         Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

3.         Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Recipe courtesy of ChrisMorocco Real Simple

Tomato Ombre on Grilled Rustic Bread

Leave it to Martha Stewart to turn tomato bread into a work of art.  Using heirloom tomatoes from the market, bread from one of our artisan bakers and a flavorful selection of spices, oils and vinegars, this is an appetizer you will be proud to serve your guests. 

tomato-ombre.jpg

Ingredients:

  • 1 large, long rustic Italian loaf, such as ciabatta
  • 2 cloves garlic, split in half crosswise
  • 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green
  • 1/2 cup extra-virgin olive oil, divided
  • 1 1/2 teaspoons flaky sea salt, such as Maldon, divided
  • Freshly ground pepper

Directions: 

  1. Preheat grill to high heat.
  2. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves.
  3. Grill bread until moderately charred, 1 to 2 minutes on each side.
  4. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.
  5. Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
  6. Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt.
  7. Cut tomato-topped bread into wedges and serve.

Recipe courtesy of Martha Stewart Living

Provencal Vegetable Tian

This simple but flavorful recipe is great for all the fresh produce coming into the Market.  Shop the Olive Tap and Wild Tree for a fine selection of oils and Olives4You has those wonderful Kalamata olives.  Don’t stop at the vegetable selection below, shop our farm stand vendors to add mushrooms and other farm fresh vegetables.

Ingredients:

vegetable tian.jpg
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

1.       Preheat oven to 450 degrees.

2.        Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper.

3.       Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

4.       Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil.

5.        Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

6.       Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Recipe courtesy of Martha Stewart Living