- Blue Adirondack potatoes
- Gold Kennebec potatoes
- Jimmy Nardello peppers
Community Food Collaborative:
- Spaghetti squash
- Sungold cherry tomatoes
- Yellow nectarines (Hanover Peach--Hanover, VA)
From Full Belly Farm's recipe archives; modified for Sungold cherry tomatoes and Jimmy Nardello peppers
Chunky Roasted Tomato, Potato, and Garlic Soup
3 bulb garlic, end trimmed to expose cloves
Salt and pepper
1 pound of potatoes
Sungold cherry tomatoes
About 1 cup fresh basil, diced
3 to 4 cups chicken or vegetable stock
Freshly grated Parmigiano-Reggiano cheese
Jimmy Nardello peppers
Preheat oven to 425ºF. I used a grill to roast the ingredients, but the oven will work just as well.
Drizzle the open end of the garlic with some olive oil, wrap in foil and roast 35-45 minutes or until lightly golden and tender. Roast the potatoes alongside the garlic -- they are likely to take 15 additional minutes to get completely soft. Arrange the tomatoes on the baking sheet and roast them until their skins burst and they’re charred at the edges, 35-40 minutes (adjust the temperature by 10 to 15 minutes for cherry tomatoes if necessary.)
While the vegetables are roasting, dice the basil and mince the chiles (if you are using chiles), add them to the vegetable or chicken stock, and start to warm it up on the stove in a soup pot. The garlic is likely to be the first to be ready. Remove it from the oven and squish it out of its skins into a bowl. Pour a bit of the stock over the garlic and dissolve it into the liquid. It should be very soft and dissolve easily. Combine it with the rest of the liquid.
When the tomatoes are ready, chop, or mash the tomatoes and add them to the soup pot.
When the potatoes are ready, let them cool a moment and then remove the soft inside from the skin. Put the potatoes in a bowl and pour a bit of the liquid over them. They should dissolve, or leave a few soft chunks. Pour the potatoes back into the rest of the soup. You may want to add a bit of water or adjust the consistency at this point. Let the soup simmer for 20 minutes before serving.
Serve in shallow bowls with the cheese sprinkled on top.
From Cultivating Sustainability food blog; modified for Sungold cherry tomatoes and Jimmy Nardello peppers
Spaghetti Squash with Moroccan Spices, Raisins, Okra & Swiss Chard
1 (3 1/2- to 4-pound) spaghetti squash
2-4 tbsp extra virgin olive oil
4 garlic cloves, minced
1 heaping teaspoon ground cumin
1/2- 1 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
Sungold cherry tomatoes, quartered
1/2 cup golden raisins (such as Trader Joe’s)
1/4 cup pine nuts (such as Trader Joe’s)
1 medium red onion
Jimmy Nardello peppers
2 cups okra
1 bunch Swiss chard (Try substituting with your Zesty Baby Mix from last week or kale, spinach or arugula!)
Turn oven temperature to 400 °. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
In a large skillet, add EVOO and turn heat to medium-high. Add garlic and onion and cook, stirring, until golden, about 1 minute. Add sliced peppers and okra. Cook until almost done. Add undrained can of tomatoes and rinsed and chopped swiss chard. Cook until swiss chard is wilted and stem pieces are tender (about 3-5 minutes). Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from the skin. Toss with onion/garlic/spice mixture, fresh herbs, raisins and pine nuts.