We had a lot of fun at our first ever food festival last night. There was so much amazing food to try, and so many people to meet. We're already looking forward to next year. Did you stop by our table? Let us know what you thought!
Our partnership with Grind's 122 Cafe was a great match. We brought bushels of fresh tomatoes, red peppers, peaches, and beets to the cafe and transformed them into Roasted Red Pepper and Tomato Soup; Grind's Fresh Peach Scones; and Arugula Salad with Grapefruit Pickled Beets. What a great trio of flavors! And it's alway more fun to spend a few hours working in great company, so there was that, too. We're looking forward to future projects with our Brockport neighbors!
The tomato soup is my own creation, and I will happily share the recipe! It's super simple to make in my kitchen, but I have a few key ingredients in the pantry. Normally I take one quart jar of our own canned tomatoes, and a whole roasted red pepper from my freezer. Simmer, blend, and finish with a tablespoon of butter. So easy! To make the soup for the festival, we started from scratch, so here's the breakdown for you. If you stop in at Grind's Cafe today, I think you can have a cup already made for you!
Kirby's Tomato and Roasted Red Pepper Soup
3-4 pounds Kirbygrown, Regular Tomatoes
1 Roasted Red Pepper
1 tsp salt
2 Tbsp Lemon Juice
- Place the tomatoes in boiling water for a few minutes, until the skin cracks. Remove from boiling water and allow to cool until you can handle them. Then core and cut into chunks.
- Simmer tomatoes with the rest of the ingredients for at least 20 minutes.
- Add 1 tablespoon of butter.
- Puree with immersion blender or carefully in a regular blender.
- Garnish with a touch of sour cream, basil oil, or a Lemon Gem Marigold.