Roasted Heirloom Tomatoes

As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Ingredients:
1½-2 pounds assorted heirloom tomatoes
2 shallots, each quartered
4 garlic cloves, peeled
¼ cup olive oil
2 teaspoons freshly-chopped thyme leaves, plus 3 sprigs fresh thyme
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450°.

2. In a large baking dish, arrange the tomatoes, shallots and garlic in a single layer. Drizzle the vegetables evenly with the olive oil and season with salt and pepper. Sprinkle with the chopped thyme and nestle the thyme sprigs around the tomatoes.

3. Roast the tomatoes until they are softened but still hold their shape, 15 to 20 minutes, stirring once halfway through the cooking time. Serve warm or at room temperature.

Sun Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like focaccia bread, feta cheese and fresh, locally-made bucatini pasta, plus summery produce like purple eggplant, cucumbers and yellow Romano beans. So, uncork a bottle of wine, flip through this week’s recipe cards and then get cookin’ with these bright and beautiful summer favorites.

Here are a few recipe ideas for the week:

Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and authentic Grana-style cheese are key to this dish’s success.

Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.

Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!

Chilled Tomato Soup

Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Ingredients:
6 mixed sweet peppers
2½ pounds heirloom tomatoes
1 Walla Walla sweet onion, minced
2 cups chicken stock
½ cup freshly-squeezed orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper
Fresh herbs for garnish, such as chopped parsley, thyme and oregano

Method:
1. Preheat the oven to 400°. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.

2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.

3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with herbs.

Summer in Fall Recipes

recipes-september-29-2016-archived

Though the calendar may say fall, the recent warm and sunny weather has the gardens still thinking it’s summer as they continue to produce favorites like cherry tomatoes, eggplant and cucumbers as well as fall apples, hearty greens and more. Break out the grill for one last cookout this week with a lineup starring our house-blend dry rub to season up grill-friendly fare, plus all the ingredients for eggplant caponata and a mixed vegetable frittata to serve alongside. Uncork a bottle of French red wine, slice up some Pomodoro bread and toast to the last of summer.

Here are some recipe ideas for the week:

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Pomodoro bread.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

this week's recipes
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