“If you’re looking for me this time of year, try the kitchen first. The air is cool, the kids are in school, and there are so many good ingredients to play with. The kitchen is where I rest my brain after a few hours of trying to stick words together in a pretty, coherent way. Turns out I think more clearly with a knife in my hand. This week, I toggled back and forth between the butcher block and my computer, chopping produce, chopping sentences, repeat, repeat.
My major culinary accomplishment was putting up a huge load of tomatoes. Those vines have kept producing long past my dire predictions. As you all know by now, I like to aim for the sweet spot where easy and delicious intersect.
So my new favorite method for getting tomatoes up goes like this: Fill two big hotel pans with halved paste tomatoes and roast them in a moderate oven until they are just soft and beginning to release a little water, about 10 to 15 minutes. Then pop each pan under the broiler for a few minutes, until the surfaces begin to bubble and char. Then run them through a food mill or other device (I use the strainer attachment on my kitchenaid) to remove skins and the seeds, leaving any water in the pans.
The charring adds a nice layer of flavor to the sauce without added effort, and the result can be canned or frozen, or boiled down to make a thicker sauce….” Continue Reading this Essex Farm Note.
- Essex Farm: Raining & Pouring (www.essexonlakechamplain.com)
- Essex Farm: Freezing Herbs (www.essexonlakechamplain.com)
- Local Food Processing Space to Open in Essex (www.essexonlakechamplain.com)
- Essex Community Garden (www.essexonlakechamplain.com)
- Essex Farm: Beautifully Mature (www.essexonlakechamplain.com)