Heirloom Cherry Tomato Salsa with Fresh Herbs

A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.

Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt

Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.

Billy Mills’ Corn Relish

This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!

Ingredients:
5-6 ears fresh corn
1 ripe heirloom tomato, seeds removed
1½ cups chopped green pepper
¾ cup chopped sweet Bullhorn peppers
1 cup chopped, unpeeled cucumber
1 cup chopped sweet onion

Pickling solution:
1 cup sugar
1 pint vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Method:
1. Wash and drain vegetables. Cut corn from the cob and scrape cob to get all the milk from the kernels.

2. Combine all vegetables in a large pot or preserving kettle. Mix the pickling liquid separately and pour over vegetables.

3. Simmer for 1 hour over medium heat, then transfer into canning jars. Seal while still warm to preserve flavor.

Braised Savoy Cabbage

This versatile winter dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.

Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 carrot, peeled and diced
1 onion, peeled and diced
1 celery stalk, peeled and diced
1 bay leaf
2 thyme sprigs
2 garlic cloves, chopped
½ cup white wine
½ cup chicken broth or water
Sea salt and fresh ground pepper

Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.

2. Heat olive oil in a heavy pan. Add carrots, onion and celery and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, thyme, garlic and a dash more salt. Cook for another minute and then stir in the cabbage and white wine.

3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Season to taste with salt and white wine vinegar as needed.

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Village Salad

The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.

Ingredients:
1-2 heirloom tomatoes depending on size, cut into bite sized chunks
½ cup sliced pepperoncini
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper

Method:
1. Place the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.

2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.

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