starters

When Life Gives You Splitters, Make Tomato Confit

DSC_7815We’re growing a new variety of tomato (which shall remain nameless at this point, as it is not proving itself to be all that it was cracked up to be!), which tends to split. Especially after a lot of rain like we just had. (To be fair, there are some delicious tomatoes that have this trait. Inconsistent water wreaks havoc with tomatoes.)

I don’t like wasting all those splitters. Sadly, we used to feed them to Martha, Opti, Oreo, Sugar and the rest of our original hens. But they are no longer with us, and throwing one bowl of splitters into a yard of 200 hens is hardly fair, so I’ve had to think of other solutions.

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This week I simply cut them all up into chunks, tossed them with olive oil and salt, put them in a heavy roasting pan, and cooked them for about 2 hours at 300°. I checked on them from time to time, stirring and scraping. I cooked them until a lot of the moisture was gone and the texture was kind of jammy. At the very end, I folded in a little minced fresh garlic and a mixture of a small amount of balsamic vinegar and honey, and let the garlic soften and everything infuse for a couple minutes in the oven.

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I left the cooked-down tomatoes to cool for a short spell in the pan, and then tasted. Delicious! Even though these tomatoes didn’t start out with a very robust flavor, roasting them down concentrated their flavor (as roasting always does!). The result was kind of a confit (really just a tomato jam or conserve), though with seeds and skins left in, it might not be everyone’s cup of tea. The seeds and skins don’t bother me, and considering how dead simple this is—and that it greatly extends the life of a bunch of tomatoes that otherwise would probably rot before you could eat them—it’s a no-brainer. You could literally do it with any tomatoes, any time.

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I put the confit in a cute jar just to photograph it—I was not intending to can it or keep it for very long. But I imagine it will keep at least a week in the fridge and would freeze just fine for longer. We’ve put it on top of grilled bread with warm goat cheese, and I’m planning to use the rest in a baked pasta. You could put some on top of scrambled eggs or in a quesadilla (yum), top a pizza or use it as a base for a flavorful rice dish. Why not?

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The Ultimate Destination for Winter Cabbage: A Savory Tart

This week I am posting a primer on how to make one of my very favorite things in the whole world–a savory rustic tart (aka crostata or galette). Be sure to check out that post–not only for tips and photos on making the dough and assembling the tarts–but also for the easy food-processor dough recipe, […]

Super-Fresh, Super-Fast, Super Bowl Salsa & Guacamole: Recipe Preview, Fresh From the Farm

It’s hard not to dream about summer when your teeth are chattering. Goodness, this cold weather is certainly getting to be a drag, isn’t it? Wouldn’t it be nice if you could walk outside right now, tip toe across the hot grass, swing open the garden gate, and tug a ripe juicy tomato off the […]

A Video of the Farmette, A Paella Dinner, and A Recipe for Unsellable Tomatoes

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Instant Gratification: Roasted Fingerling & Watercress Salad

It’s funny how things come together in the kitchen. This week I’ve had lots of fingerling potatoes lying around, as I’ve been developing recipes with them for Vegetarian Times magazine. As it happens, I also treated myself yesterday to a watercress gathering excursion. Nice to be out in the quiet of the early morning under clearing […]

Quickest Asparagus Recipe Yet—And a Pretty Egg Pancake Makes it Lunch for One

While I wait (and wait) for our local asparagus, it occurs to me that everyone else is not waiting. The grocery stores are full of asparagus (from elsewhere, wherever that is) and it is hard to walk down the produce aisles without snatching up a bunch. I understand, really I do, and that is probably […]

Veggies for Breakfast or Eggs for Dinner? Here’s A Frittata Plus A Dozen Other Eggy Ideas

Lest you think I’m completely crazy for devoting so much cyber-ink to birds in my last blog, I thought maybe I should come clean about a couple of things. First, I think the whole bird thing is part of my effort to be more in touch with nature (goofy as that sounds, I know). Mostly […]