Saturday, November 12, 2011

Time for Brussels Sprouts! YES!

Look at what I brought home with me from the farmers' market in Riverdale on Thurs:

Yes, that is a giant brussels sprout stalk strapped into my back seat of my car.  So awesome. Here are the sprouts as I prepared them for cooking:

Best thing to do with brussels sprouts is here on the blog.

Sunday, November 6, 2011

Logan in the wild!

Logan enjoying the outdoors this weekend on a hike at Great Falls National Park

Tomatoes in Nov

Something great happened: my life is overwhelmed with tomatoes in Nov!
Green tomatoes from the Public Health Garden:

Here they are sauteed with onions and a little garlic (delicious):

I went to the Greenbelt Farmers' Market today and came home with a giant box of tomato 2nds (only cost $10!). I used them to repeat a wonderful tomato soup recipe from Smitten Kitchen that I made for my roommate's birthday last week.

Here is what I had to start with:

 I suggest you go out and find some end-of-season tomatoes and prepare this fantastic soup.

Roasted Tomato Soup (from Smitten Kitchen)

What You Need
  • 3 pounds tomatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 4 cloves garlic, unpeeled
  • 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
  • 1/4 teaspoon (or more to taste) dried crushed red pepper
  • 4 cups chicken or vegetable stock
What You Do
  1. Preheat oven to 400°F.
  2. Wrap garlic cloves in a tight foil packet (I used parchment paper).
  3. Place tomatoes, cut side up, on large baking sheet.
  4. Sprinkle generously with salt and pepper.
  5. Drizzle tomatoes with olive oil.
  6. Add packet of garlic to tray.
  7. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour.
  8. Cool slightly.
  9. Unwrap garlic packet and peel cloves.
  10. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.
  11. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil.
  12. Reduce heat to a simmer and cook, uncovered, for 25 minutes.
  13. Remove from heat and adjust seasonings to taste.
 YUM! Here are my tomatoes getting ready to roast and coming out of the oven:

Going into the oven

Coming out of the oven!
On the table for my roommate's birthday

Visit to Larriland Farms

This season has been action packed, and I apologize for the lack of posts here on the blog. Now that Oct. is over (along with its tremendous amount of events and activities), I'm hoping to pick back up with the blog and reflecting on the fall season. I will be sharing some details of wonderful meals and adventures, I promise!

One fantastic fall activity was a visit to Larriland Farms for pick-you-our veggies with Just Saying's Deb and family. While the apples were all picked from the trees (it was a very beautiful-but busy- weekend!), I was able to pick my own swiss chard, broccoli, and cauliflower. I was also able to purchase a half bushel of apples from the barn to share with the Public Health Garden's volunteers and guests at the Harvest Festival on Food Day (Oct 24).
Here are some pictures to capture the day:
Pick your own broccoli field

Pick your own chard and spinach

Yellow cauliflower

Swiss chard

Cutting my own cauliflower-- a seasonal favorite of mine!

A very happy Allison

So many apples!

Dividing up the apples by variety
More posts and catching up to come!  I suggest you get out to your farmers' market to catch the end of the season.