Fresh Tomato Sauce

a slightly modified recipe from epicurious.com

• 1 quart tomatoes
• 1 to 2 garlic cloves, minced
• 2 to 3 tablespoons olive oil
• ½ onion, chopped
• 1 sweet pepper, chopped
• 1 tsp salt, plus 2 to 3 tablespoons
• Freshly ground black pepper
• 5 to 6 quarts water
• 14 to 16 ounces spaghetti
• 3 tablespoons chopped fresh basil
• 1/2 cup grated Parmigiano-Reggiano for topping pasta (optional)

Peel the tomatoes, if desired, by blanching the tomatoes in boiling water, then chop tomatoes coarsely.

Heat one tablespoon olive oil in a large pan. Add onion and cook over medium heat until translucent. Add garlic and sweet pepper, and cook until the garlic barely begins to color.

Add the tomatoes to the pan and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and moist but not all the liquid has evaporated. Add salt and pepper to taste.

For a smooth sauce, blend the cooked tomatoes in a food processor with the remaining extra-virgin olive oil and return the sauce to the skillet. For a chunky sauce, add the remaining oil before serving.

Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around three quarters of the cooking time.

Drain the pasta, reserving 2 cups of the cooking water. Add the drained al dente pasta, 1/2 cup pasta-cooking water, and the basil to the skillet with the tomato sauce. Cook over high heat, stirring to mix sauce and pasta, until the pasta is cooked. Add more pasta water if the sauce becomes too dry. Serve immediately, topped with Parmigiano if desired

Marinated Eggplant, with Variations

Not only does eggplant look and feel spongy, it also acts like a sponge, soaking up and holding onto whatever flavors you marinate or cook it in. Try using Indian, Thai or Mexican spice combinations for something that tastes completely different! Email us for suggestions.

• 1 large or two small eggplant 
• 1 Tablespoon chopped herbs (basil, oregano, parsley, thyme)
• 2 Tablespoon olive oil 
• 2 ½ Tablespoons Balsamic vinegar or lemon juice
• 1 clove minced garlic

1. Preheat broiler.
2. Whisk all ingredients except the eggplant in a large bowl.
3. Wash the eggplant, then trim off a 1/2” s1ice on both ends. Slice thinly (about 1/4”) crosswise. Toss eggplant slices with the balsamic mixture and allow to marinate for at least twenty minutes.
4. Arrange eggplant slices in a single layer on a lightly oiled cookie sheet.
5. Place under broiler and cook for about five minutes, until the eggplant is slightly browned.
6. Flip and brown on the other side, about five minutes longer, until tender

You now have delicious, tender eggplant ready to add flavor to a variety of dishes!

Variations:

Try it on a sandwich with fresh (or roasted) tomato, basil and mozzarella! Be sure to use a really excellent loaf of crusty bread. Rub each slice of bread with garlic and drizzle with balsamic for some extra flavor. I bet this eggplant sandwich would be really good grilled or smooshed in a panini press.

Greek Salad (inspired by Aladdin’s in Rochester): One of my favorite meals of all time is a Greek salad with marinated eggplant. Top fresh greens with red pepper, cucumbers, olives, feta and some freshly broiled eggplant. Drizzle with balsamic dressing and serve with toasted pita. Yummmm!

Healthy Eggplant Parm: On a lightly oiled baking sheet, top each eggplant slice with 1 Tablespoon marinara and 1 Tablespoon freshly grated Parmesan cheese. Bake at 450 for ten minutes, until heated through. Alternatively, layer the eggplant, sauce, and cheese in a baking dish and bake at 350 for about 35 minutes, until it gets bubbly and heated through.

Tip #1: Here is a great way to make jarred sauce taste a little closer to homemade. Take your favorite jar of marinara, add 1 cup diced Plum Tomatoes and 1 clove minced or 2 cloves of roasted garlic. Simmer for about twenty minutes. Toss in a tablespoon of fresh basil near the end.

Tip # 2: You should probably make a trip to Rochester Public Market, the very best place to get cheese. You can get your kalamata olives, feta, mozzarella and Parmesan from the lovely people in blue aprons (A Shed) for much less then you would pay in the store. There is also an AMAZING bakery next to Java's (at the North End) called Flour City Bakery. The best bread I ever bought. Be sure to stop at our stalls 49A & 51A – to say hi to Ted! Now you're all set to put together some incomparable meals with the very best ingredients around.

PS: Can you tell I love eggplant? Please feel free to shoot me an email if you have any questions! I'm always looking for new ways to cook up this beautifully alien looking vegetable, so I would love to hear about your favorite recipes.

Swiss Chard with Onions and Garlic

• 1 bunch Swiss Chard
• 1 clove garlic
• 1 large or 2 small onions
• 1 Tblsp Olive Oil

1. Begin browning onions in olive oil.
2. Remove chard stems from leaves. Cut the stems into one inch pieces and slice the leaves into bite sized pieces. After the onions have begun to brown, add the swiss chard stems to the pan and saute over medium heat with one clove of minced garlic.
3. When the stems become crisp-tender, add the greens with a little water. Cover, and continue cooking until the greens and stems are tender, about fifteen minutes stirring occasionally.
4. Season with salt and pepper, serve & enjoy!

Variation: Add a pinch of red pepper flakes and a ¼ tsp of minced fresh ginger to the pan with the garlic. Stir ¼ cup of plain yogurt into the cooked swiss chard.

There are many ways to enjoy the benefits of swiss chard . Some of our customer's enjoy swiss chard steamed and dressed with vinegar or lemon, sauted with tomatoes and bacon, or added to soups, casseroles, and pasta.

Lentil Soup with Swiss Chard

Lentil Soup with Swiss Chard

One of Jaime (Kirby) Brennan's favorite recipes. It's a great way to enjoy the health benefits of Swiss Chard in harmony with a variety of flavors. Enjoy!

3 tbsp oil 1 bag red lentil 1 carrot peeled 1 stalk celery 1 medium onion 4 cloves garlic

2 tsp curry 1 tsp tumeric 8 cups vegetable stock 1 sprig rosemary 2 tsp sea salt 2 cups chopped swiss chard

1. In a pot add oil and saute all vegetables except swiss chard.

2. Add red lentils and all the other ingredients cook on the stove for 20 minutes.

3. Place into blender and puree for 20 seconds on high speed.

Roasted Tomatoes

Roasted tomatoes are a particular obsession of mine. The caramelized, sweet, flavor of a roasted tomato is just amazing. I hope you try it out before the homegrown tomatoes are gone for another season, you'll be glad you did! Plum tomatoes work best (especially San Marzanos) but any tomato will work. I like my roasted tomatoes to be almost chewy, so I'll leave them in until they get to just the right amount of roasted. Sometimes I'll pour off juice to speed things along.(Tossing a head or two of garlic into the mix is always a good idea too!) Roasting as many tomatoes as I can get my hands on and stashing them in the freezer, is an important project every summer.

 Roasted Tomatoes from epicurious.com

A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.

• Olive oil for greasing pan plus additional for drizzling (optional)
• 6 large plum tomatoes (1 1/2 lb), halved lengthwise
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan.

Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper.

Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature.

Cooks' note:Tomatoes can be roasted 2 hours ahead and cooled completely, then kept, covered with plastic wrap, at room temperature. Reheat in shallow baking pan in a preheated 350°F oven until tomatoes are heated through, about 10 minutes.

A Few Serving Suggestions:

• Toss roasted tomatoes and garlic in a blender with some olive oil and fresh basil. Instant sauce!
• Create a different kind of capris salad with roasted tomatoes, fresh basil, fresh mozzarella, and a drizzle of balsamic vinegar.
• Replace your usual tomato ingredient in penne alla vodka with roasted tomatoes for an extra punch of flavor.
• Layer cheddar and roasted tomatoes between rustic bread for an amazing grilled cheese sandwich.
• Top a pizza crust with chopped roasted tomatoes, fresh basil, and fresh mozzarella, then bake!
• Toss with roasted broccoli, roasted red peppers, and roasted garlic and serve with pasta.

Roasted Peppers

Have you ever tried roasting peppers? It's simple. Instead of buying an expensive jar at the store, make them in your own kitchen and then freeze for later. They're delicious as a salad topper, in pasta dishes, sauces, soups and on sandwiches!

Roasted Red Peppers

• Preheat oven to 450°F. Toss peppers with enough olive oil to coat lightly.
• Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes. (This is important! I always have a hard time waiting until all of the skin is black. And this makes peeling the skin off a challenge, since any little bit of skin that isn't charred doesn't want to come off, while all the charred bits come off so easily.)
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl.

Note: Traditionally, peppers are roasted whole, but some people cut them into sections and roast them skin side up. This way, you don't have to turn them, just take them out when the skin is blackened. Also, try roasting other colors, including green, for different flavors. They won't be as sweet, but still so delicious!

Roasted Broccoli

Roasted Broccoli, recipe from Ken Steward

For anyone that has suffered through a plate of mushy, boiled or steamed broccoli, this dish will be a real treat. A little crisp on the edges with a rich and earthy flavor, you'll eat the whole tray if you aren't careful!

Ingredients: 2 heads broccoli, chopped into florets 1 tablespoon grapeseed oil, or any oil you like 1 to 1 1/2 teaspoons salt

Directions: Preheat oven to 425 degrees F. Lay the florets in a single layer on a large baking sheet. Pour oil into small bowl and dip a pastry brush into the oil and then onto each floret to coat lightly. Sprinkle evenly with salt. Roast for 15-18 minutes, or until broccoli tips have begun to blacken and they can be easily pierced with a fork.

Chocolate Beet Cake from Erica Linden

Chocolate Beet Cake from Erica Linden

For those of you that make faces at beets, here is a delicious and unusual recipe from one of our members, Erica Linden. I hope it inspires you to give beets another try! And I'm sure it will be wonderful for all of us that already love beets too. :) Earlier this month we shared a blogpost that Erica published about her CSA share. It was a lot of fun for everyone on the farm to read an account from the CSA members perspective. You can check it out at thebeetbunch.com.

2 cups cooked, peeled & chopped beets 1 cup applesauce 1 cup sugar 1/2 cup vanilla yogurt 2 eggs 1 1/2 tsp vanilla

1 cup all purpose flour 1 cup whole wheat flour 1/2 cup cocoa 1 1/2 tsp baking soda 1/2 tsp salt 1/2 cup chocolate chips

Combine beets with 1/2 c applesauce in a blender, puree and set aside.  Combine dry ingredients in a separate bowl.  Beat sugar, 1/2 c applesauce, yogurt, eggs, and vanilla for 3 minutes.  Add the dry ingredients and the beet mixture.  Blend.  Grease and flour a bundt pan (for cake, or use muffin tins).  Pour 1/2 the batter, sprinkle chocolate chips and cover with remaining batter.

Bake at 350 degrees for 60 minutes.  Cool 10 minutes, remove from pan.  Cool completely.  Top with powdered sugar.  (This cake is very moist, refrigeration is best to keep it from spoiling.)

Variation: Mini muffin tins, bake for 10-15 min.  Let the kids poke a few chocolate chips down into the batter.

Baked Apples

At our first CSA picnic, CSA member Deborah Fister brought this recipe. Simple and pretty healthy for a dessert, it was also delicious!

½ cup packed brown sugar
½ cup flour
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
3 Tbsp frozen unsalted butter
6-8 cored apples
½ cup chopped pecans
½ cup raisins
½ cup cider

Whisk dry ingredients and cut the butter into flour (a food processor or grater works). Add nuts and raisins. Spoon into apples. Add ½ cup cider to bottom of pan.

Bake at 350 for 40-45 minutes.

Simple Baked Squash

THIS IS ONE OF THE SIMPLEST RECIPES FOR SQUASH. YOU CAN USE ANY TYPE OF WINTER SQUASH, JUST ADJUST THE COOKING TIME IF YOU HAVE A SMALLER VARIETY. THIS BASIC MASHED VEGETABLE CAN BE SWEETENED WITH HONEY, MAPLE SYRUP OR BROWN SUGAR AND EATEN AS A SIDE, OR ADDED TO SOUPS, BREADS, CAKES, AND CASSEROLES FOR A BOOST OF BETA CAROTENE. BUTTERNUT CAN ALSO BE PEELED, CUBED, AND THEN STEAMED, BAKED OR BOILED. IT'S VERY POPULAR IN SOUP.

 1. Preheat oven to 350.

2. Cut squash in half, scoop out seeds (save these to bake later if you'd like). Place on a cookie sheet cut side up. Put cookie sheet in preheated oven. Add ½ cup water to pan. Bake for 30-60 minutes, until fork-tender.

3. Allow squash to cool, then scoop into a large bowl. Mash to desired consistency. Season with salt and pepper, butter, brown sugar, maple syrup, or honey. Ground ginger, cinnamon, and nutmeg are popular additions too.

Raw Apple Cake

The Kirby family has enjoyed this apple cake for generations. Growing up, I thought there was only way to make apple cake, and this was it! It's delicious, and an important taste of fall.

1. Cream Together:

• ¾ cup shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2. Mix together:
• 2 ½ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp soda

For the topping, mix: 

• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup margarine
• ⅓ cup flour
• ½ cup chopped nuts
• Preheat oven to 300 degrees.

3. Add the dry mixture alternatively with 1 cup of buttermilk to the creamed mixture.

4. Stir in 2 cups of peeled, chopped apples and 1 tsp vanilla to the batter.

5. Pour batter into a greased and floured 9x13 pan. Mix all topping ingredients and sprinkle on top.

6. Bake for one hour, or until a toothpick inserted into the center comes out clean.

Broccoli Soup

This broccoli soup is another Kirby family favorite. We pull it out for Christmas, birthday parties, or just a chilly fall day. It's especially delicious topped with grated cheddar!

• 1 lg head broccoli
• 1 med onion
• 3 cups chick broth 24 oz
• 1/8 tsp curry
• 1/8 tsp dry mustard
• ¼ tsp pepper
• 1cup half & half
• 4 tbsp flour
• 4 tbsp butter

1. In a large pot, cook broccoli and onion in broth until tender.

2. Add curry, dry mustard, and pepper.

3. Add flour to milk and stir until smooth, then add to broccoli mixture.

4. Add butter, and enjoy!

Butternut Squash Soup With Coconut Milk and Curry

 from the Kitchen of Jaime Brennan

• 1 small onion, diced (1/2 cup)
• 1 clove garlic, minced
• olive oil
• 1 1/2 cups water or 1 1/2 cups vegetable broth
• 2 cups butternut squash, baked until soft and scooped out of the skin
• 1 teaspoon curry powder
• 1/2 teaspoon powdered ginger
• 1 dash cinnamon
• 1/2 cup coconut milk (or more to taste)
• salt and pepper

Directions:

1. In a medium sized pot over medium heat, add a glug of olive oil.

2. Add the onions and garlic andcook, stirring every so often until they are translucent.

3. Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.

4. Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.

5. Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

Fresh and Easy Applesauce

APPLESAUCE IS A MAJOR COMMODITY IN ANY KIRBY HOUSEHOLD. THERE'S ALWAYS A BIG BOWL OF FRESH, HOT APPLESAUCE ON EVERY HOLIDAY TABLE, AND WE OFTEN HAVE IT IN THE FRIDGE WHERE IT'S READY FOR BREAKFAST, LUNCH OR DINNER. A POPULAR APPLESAUCE DESSERT WITH OUR FAMILY IS KNOWN AS APPLEJACK. IT INVOLVES BAKING ONE LARGE BISCUIT, COVERING IT WITH PLENTY OF APPLESAUCE AND A GENEROUS LAYER OF BROWN SUGAR AND CINNAMON, THEN STICKING IT IN THE OVEN TO BAKE UNTIL THE SUGAR IS CRISPY.

Applesauce is incredibly easy to make, and very good for you. We think it's best to use several different apple varieties. This gives the end product more flavor and better texture. Our favorite combination is Cortland, Jonagold and Ida Red or 20 oz. Over the years we've found that applesauce is just as delicious without sugar. The apples are usually sweet enough on their own (this year they're especially sweet!), and you can taste the flavor of each variety more when they aren't overpowered by sweetness.

While the traditional recipe is what you'll usually find on our table, some of us like to experiment! We hope you enjoy the variations. Let us know your favorite, and if you have one or two of your own!

KIRBY'S TRADITIONAL APPLESAUCE

• 8 cups Apples, peeled, cored, and cut into chunks
• ¼ cup Brown Sugar (optional)
• ¼ tsp Cinnamon
• 2/3 cups Apple Cider

In a saucepan, bring apples and cider to a boil. Cover, reduce heat to medium and simmer for 20-25 minutes, stirring occasionally.  Add cinnamon and sugar if desired. Simmer five minutes. Makes about eight cups.

Warming Spiced Applesauce

• 10 Apples from Kirby's Applesauce Mix
• 2/3 Cup Cider (or water in a pinch)
• 2 inch piece Fresh Ginger
• 1 Cinnamon Stick
• 3 whole Cloves
• Brown Sugar or Maple Syrup to taste

 Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove spices, add sugar to taste and serve hot!

SWEET AND MELLOW APPLESAUCE

• 10 Apples from Kirby's Applesauce Mix
• 2/3 Cup Cider (or water in a pinch)
• ½ tsp ground Cardamom or 5 green Cardamom pods
• 1 tsp Vanilla
• ½ cup Honey, Brown Sugar or Maple Syrup

 Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add cardamom, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. If applesauce appears dry, add a little more cider. Remove spices, stir in vanilla and add sugar to taste. Serve hot or cold.

HOLIDAY APPLESAUCE

• 10 Apples from Kirby's Applesauce Mix
• 2/3 Cup Cider (or water in a pinch)
• 1 Orange
• 1 Cinnamon Stick
• 3 whole Cloves
• 5 whole Allspice Berries
• Brown Sugar or Maple Syrup to taste

 Peel and core the apples, and cut them into large chunks. Use a vegetable peeler to remove a long strip of zest from the orange, being careful to avoid the white pith. Combine the apples, juice from the orange, and the cider in a large pot. Bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove the spices, add sugar to taste and serve hot or cold.

 Tip: To make removing whole spices easier, try putting them in a metal tea infuser, wrapping them in a bit of cheesecloth or a coffee filter and tying with cotton string before adding to the pot. If you don't have whole spices, substitute ½ tsp ground cinnamon, a good pinch of ground cloves, ½ tsp ground allspice, and add closer to the end of cooking.

 Other Options: Try adding other fruit, such as raspberries, cranberries, peaches, pears, or plums. Add a cup or two in with the spices and continue with the recipe. Experiment with different combinations and different ratios to find your favorite!

Adding a liquor such as rum, brandy, or whiskey mid way through cooking allows the alcohol to cook off, leaving behind a sophisticated level of flavor.

Roasted Cauliflower

Roasted Cauliflower with Berbere Spices

We love to roast cauliflower – the high heat brings out the sweetness of this vegetable and the flavor is just so rich. Spices help add a little variety to the rotation, and Berbere really kicks it up! This spice blend has some heat to it, so go light if you don't like spicy food.

• 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
• 2 tablespoons extra-virgin olive oil 
• 1-2 tsps Berbere Spices (available from Tranquility Herbals. alternatively, use chili powder or curry powder)
• 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

In a large bowl, combine oil, salt, and spices. Toss cauliflower in oil mixture to coat. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Refrigerator Pickles

With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, Melanie Cullingworth

• 6 Cups thinly sliced pickling cucumbers (about 2 lbs)
• 2 Cups thinly sliced onion
• 1  1/2 Cups white vinegar
• 3/4 Cup sugar
• 3/4 tsp. salt
• 1/2 tsp. mustard seeds
• 1/2 tsp celery seeds
• 1/2 tsp. ground tumeric
• 1/2 tsp. red pepper flakes
• 1/4 tsp. ground black pepper
• 4 garlic cloves thinly sliced

Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.

Shaved Brussel Sprouts with Craisins and Walnuts

The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.   

Ingredients

• 1 small Onion, minced
• 2 Tbsp Olive Oil
• 2 lbs Brussel Sprouts, thinnly sliced
• 1/4 cup dried cranberries, chopped
• 1/4 cup walnuts, chopped
• Salt and Pepper to taste
• Balsamic Vinegar (optional)

Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.

Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.

Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.