1 tightly-packed cup washed, dried basil leaves, or flat Italian parsley leaves and basil 2 cloves garlic, thinly sliced 1/3 cup olive oil Chop leaves, slice garlic and put in blender with oil. Pulse, on and off, to a fine loose paste. Salt to taste.
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Here’s a recipe for fresh, bright tomato sauce. We first ran it 9 years ago, before the market had a website, let alone a Facebook page or Instagram. We’re giving it an encore (with pix online) because it’s a classic way to make the most of local tomatoes, and fits perfectly with this year’s Waste-Not recipes. Serve this sauce over pasta tossed with either a […]
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Hand-chopped pesto, enough for 2-3 sandwiches: 1 small juicy clove garlic Scant ¼ tsp. coarse salt 3 Tbs. coarsely chopped parsley 1 Tbs. coarsely chopped basil, mint, or hyssop leaves, or a mixture 1 ½ Tbs. or so olive oil For each sandwich: Long, slanting slice of ciabatta , baguette or a section of halved Italian bread Small arugula leaves, […]
Read moreOne final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves 4. Tomato soup with cheese croutons 1 large white onion, finely chopped ¼ (quarter) cup […]
Read moreRedcurrants are used mostly for jelly here, but in Europe the tiny tart berries are enjoyed fresh. Rinse them and, if they’re still attached to their stalk, strip them off, using a fork as a comb. For a nice treat, powder them with plenty confectioner’s sugar, and let them sit in the bowl, stirring occasionally, until sugar and berry juices […]
Read moreSue Bourque returns this week for another Buy Fresh Buy Local food demo. Sue is a registered dietician and nutrition educator with the Cape Cod Cooperative Extension, Those of you who’ve seen Sue in action before, will also know she’s an accomplished cook. This time, she’ll be giving a tomato tutorial, and Gazpacho soup is on the menu—an American-style Gazpacho, […]
Read moreIn keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re elongated. If mint is running amok and flowering in your yard, nip it in the […]
Read moreWe needed a cocktail snack last week and these feta-stuffed tomatoes (below) did the trick. Choose red cherry tomatoes for this, or a mix of colors, or the beautiful marbleized Indigo Rose cherries from Silverbrook (which, by the way, look stunning paired with purple basil.) Get yourself an E&T honey stick to use as a miniature squeeze bottle, or use […]
Read moreTomatoes, fresh basil, garlic and olive oil…. All are available now at our market. Together they form the basis of many a great summer dish. Including this one for baked tomatoes, which delivers great flavor with a minimum of fuss. Tomatoes stuffed with basil and garlic 4 medium-large firm ripe tomatoes 2 fat cloves of garlic, halved lengthways 4 large […]
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